Chinese Food
Sichuan cold noodles
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Before I went to bed last night, fan ran to my bed and said, Mom, I want to eat cold noodles. Make me a meal tomorrow. In the face of the request of less sails, my mother has no reason to refuse. She is worried about where to buy soda water in Guangzhou. Fan little reminder - let's use the noodles of Shaxian snacks. The young gourmand's suggestion is very good. I went to Shaxian snack in the morning and bought fresh alkali water noodles. Although the noodles in his home are a little thinner, chef Yang's good craftsmanship and strict follow the traditional production process in his hometown. So the cold noodles are still excellent. I have to drool when I look at it. I can't say much about sail less. [greedy]
Cooking ingredients
Cooking Steps
Step1:The alkali water surface of Shaxian snacks. The guy in the shop is very familiar with me. He took the fresh noodles that just arrived in the morning.
Step2:Canola oil is used to make cold noodles. Because canola oil has a raw and stuffy taste, you have to heat it in advance until it smokes and then cool it naturally.
Step3:Blanch the bean sprouts, cool them and cut the cucumber. Bean sprouts, mung bean sprouts can be. I personally prefer bean sprouts. Prepare the self-made chili oil.
Step4:Green pepper, spicy millet and pickled mustard are cut into fine grains. Cut the green onion into flowers. Grind the ginger and garlic into mince. Mix with a small amount of cold boiled water to make ginger and garlic water.
Step5:Boil water in a pot. It's better to have a big pot of water. Boil the water and bring to the bottom. This process is the key to making cold noodles. If you don't handle it well, you will lose the whole game. Cook the noodles until they are a little soft. Don't wait for them to ripen. Remove the noodles immediately. Because the noodles I use today are thin. So it's about 30 seconds. If I use other thick noodles, I can cook them a little longer. If the noodles are overcooked, the q-shells of the cold noodles will become wooden. Don't worry about the unripe noodles. It has a process of self - ripening and re - expanding depending on the waste heat.
Step6:Immediately spread the noodles out in a large flat bottom container. While picking up the noodles with chopsticks, use a fan to cool the heat. The stronger the fan, the better. Here we are going to ask. Why not use an electric fan instead of a fan? Because I think it's better to use a PU fan than an electric fan. In fact, it's a joke. The real reason is that I grew up with the cold noodles that my elders used to fan out with the palm fans. I can't get rid of that nostalgic emotion in my heart. This Pufan in the picture was brought back to Guangzhou from Sichuan. It's left to me. It's homesickness that can never be solved.
Step7:Far away. Let's continue to make noodles. The heat of noodles is down. Pour some cooked rapeseed oil on the noodles. Then shake them with your hands. Special tips - the process of cooking noodles, cooling noodles and adding rapeseed oil to shake noodles should be completed in one go.
Step8:Next, we'll fill the cold noodles with bowls. Our Sichuan name is grasping the cold noodles . We can fill the bowls with hands instead of chopsticks. That's easy. The correct procedure is to put bean sprouts and shredded cucumbers at the bottom of the bowl. Then I grab cold noodles. Today, in order to show my needs, I grab cold noodles first. Then
Step9:
Cooking tips:There are skills in making delicious dishes.
