Excuse me, how do you make cold noodles? Thank you

No more going out for cold noodles.

Cook the noodles and put them in cold water, remove them and dip them in the sauce.

After the noodles are cooked, they can be fished in cold water.

On a hot day, simply make some cold noodles with water, sour and spicy and refreshing, and quite delicious!

The steps to make cold noodles are as follows:1. Pour edible alkali, salt, flour into the basin, and let the dough rise for 30 minutes to divide the dough into three.

2. Put it in a dough sheeter to make noodles, cook the noodles, and put them into ice water to cool after cooking.

3. Cut the cabbage, slice the carrots, pour oil into the pot, put it in the pot and add salt to thicken and stir-fry.

4. Peel the peanuts, pour them into a food processor, add salt and sugar to break them, then pour them into a bowl and stir with hot oil.

5. Put the fried vegetables and prepared peanut butter into the noodles.

For two Chinese noodles, half a carrot, 1 cucumber, 2 tablespoons scallion oil, 3 teaspoons dark soy sauce. After boiling the water, the noodles are boiled, and then mixed with half a cup of cold water to continue to boil, according to the personality of different noodles, some need to order water several times, and some can order water once. We want the noodles to be freshly cooked but not mushy.

After boiling the water, the noodles are boiled, and then mixed with half a cup of cold water to continue to boil, according to the personality of different noodles, some need to order water several times, and some can order water once. We want the noodles to be freshly cooked but not mushy. Scrape the cucumbers and carrots into thin slices with a planer.

Then change the knife and cut it into thin strips. Of course, it is possible to cut directly with a knife, but it is difficult to cut so carefully. Put the noodles and double silk in a large container, then mix well with only 3 teaspoons of dark soy sauce and sprinkle with some cooked sesame seeds.

You can't use light soy sauce, it's too salty and not sweet, so it's not the specialty of our cold noodles. Tips. It is better to remove the seeds from the cucumber, otherwise it will be a lot of water and the taste will not be good.

For those who like a bit of meat, it is also delicious to add fried shredded meat to it.

Add light soy sauce, vinegar, oyster sauce, chili powder, sesame paste, cooked white sesame seeds, Sichuan pepper oil, fragrant sesame and pepper to make a flavor sauce, wash and blanch, then cool and drain for later use. Cucumber and ham sausage cut into thin shreds and cold noodles into a slightly larger container, add processed mung bean sprouts, cucumber shreds, ham sausage shreds, pour on the prepared sauce, sprinkle with diced salted radish, chopped green onions, and mix well before eating. The cold noodles are similar to the hot dry noodles, but they are thinner.

It tastes better after mixing. If it is raw alkaline water, boil the water in a pot first, boil the noodles until they are ripe, then remove the water from the cool, drain the water, pour in sesame oil, mix well and disperse. The finished cold noodles sold in the Wuhan market generally have brine kelp shreds, kohlrabi, capers, etc.

I'm a home-cooked version, and I use it if I have it at home, and I don't force it to have wood, anyway, the finished product is delicious.

200 grams of tender chicken, 250 grams of cucumber, 3 grams of refined salt, 15 grams of soy sauce, 10 grams of vinegar, 2 grams of chicken essence, 15 grams of sesame oil, 5 grams of coriander, chicken broth, and cooking wine.

Method]: 1Put the chicken in a bowl, add a little salt and cooking wine, mix well, and steam for about 10 minutes on the drawer to cook. Remove the chicken and cut into thin strips, or tear into thin strips. Wash the cucumbers and cut them diagonally into thin strips. Wash the parsley and cut into small pieces for later use;

2.Put refined salt, soy sauce, vinegar, chicken essence, sesame oil, and chicken broth into a small bowl to make a cold sauce;

3.Put the cold noodles into a bowl, add shredded cucumber, shredded chicken, sprinkle with coriander, then pour in the prepared cold sauce, mix well and serve.

Ingredients: 100 grams of shrimp, 75 grams of water magnolia slices, 50 grams of shiitake mushrooms, 50 grams of green onions, 10 grams of vegetable oil, 5 grams of soy sauce, 3 grams of refined salt, 2 grams of chicken essence, 5 grams of sesame oil.

Method]: 1Wash the shrimp, soak them in a little hot water until soft and chop. Wash the magnolia slices and shiitake mushrooms, cut them into bright cubes, drain the water and let cool after blanching, and cut the green onion into minced pieces for later use;

2.After the oil is hot, add the minced green onion to burst out the fragrance, make scallion oil and let it cool;

3.Put the scallion oil, soy sauce, refined salt, monosodium glutamate, and sesame oil together in a bowl and mix into scallion oil sauce;

4.Sprinkle the dried shrimp, diced magnolia slices, and diced shiitake mushrooms on the cold noodles, pour in the scallion oil sauce, mix well and serve.

Cold noodles with shiitake mushrooms. Ingredients]: 50 grams of Shuifa magnolia slices, 50 grams of Shuifa shiitake mushrooms, 30 grams of fresh pea seedlings, 20 grams of green onions, 30 grams of vegetable oil, 10 grams of cooking wine, 150 grams of chicken soup, 15 grams of soy sauce, 6 grams of refined salt, chicken essence, appropriate amount of sesame oil.

Method]: 1Wash the magnolia slices and shiitake mushrooms, cut them into small cubes, blanch the fresh pea seedlings with boiling water, drain the water and let them cool, and cut the green onion into minced pieces for later use;

2.After the oil is hot, add the minced green onion to burst out the fragrance, add the magnolia slices and shiitake mushrooms and stir-fry, then cook in the cooking wine and soy sauce, point into the chicken broth, add refined salt and chicken essence, after the pot is boiled, cover the pot, and simmer the magnolia slices and shiitake mushrooms over low heat;

3.Put the soy sauce, refined salt, chicken essence and sesame oil together in a bowl, then add the cold noodles, and pour the magnolia slices and shiitake mushrooms.

Ingredients】 400 grams of noodles.

Seasoning: Shuifa shiitake mushrooms, kelp, salt, lemon juice, soy sauce, sesame oil, sesame seeds, and green tea powder.

The practice of cold noodles with vegetables].

1. Add an appropriate amount of water to the pot and boil, put in the noodles to cook, remove and put them in cold water to soak in cold water, remove and drain the noodles after cooling, put them in a bowl, and add suitable sesame oil and mix well for later use, wash the mushrooms, and cut them into shreds.

2. Soak the kelp in warm water for about 30 minutes, remove and wash, cut into shreds, and then put it in boiling water and boil it for 5 minutes.

3. Mix green tea powder with salt, lemon juice and sesame oil, pour it on the noodles, add mushrooms and kelp shreds, mix together, put Xiaojian Huisheng into the plate, and then sprinkle with sesame seeds.

Materials. Wet noodle trouser bucket (fine noodles) 250g

Soybean oil salad oil 50g

The practice of homemade cold noodles.

Preparation of noodles (wet noodles) to make homemade cold noodles Step 1

How to smear soybean oil on the steaming curtain to make homemade cold noodles Step 2 Water to boil and set up a shelf for homemade cold noodles Step 3

Put the noodles on the steaming curtain and steam them together on the shelf. Cover the pot and steam for 10 minutes until the noodles are steamed until golden brown. (Noodles should never stick to the water) How to make homemade cold noodles Step 4

Pick up the noodles and steam them for a minute after flipping if they are not yet cooked underneath. How to make homemade cold noodles Step 5

Once the noodles are steamed, pour them directly into the water and continue to cook for 3 minutes.

How to put the noodles into a large basin and pour soybean oil to make cold noodles Step 7: Use chopsticks to pick up the noodles and mix them with oil. Serve until the noodles are cold. How to make homemade cold noodles Step 8

The cold noodles are done, add the seasoning according to your taste, and you can start.

Ingredients: 175 grams of noodles, 3 tablespoons of rapeseed oil, 5 grams of ginger, 10 grams of garlic, 1 green onion, 2 grams of sugar, 1 gram of Sichuan pepper powder, 1 gram of monosodium glutamate, 5 grams of soy sauce, 3 grams of vinegar, 1 tablespoon of chili oil.

1. Prepare the noodles.

2. Put the noodles in boiling water and cook until they break.

3. Remove and drain. Bring the canola oil to a boil and let it cool, then pour it into the noodles.

4. Zhaomeng then blows with an electric fan, and uses chopsticks to pick up the hole and guess the slag noodles while blowing to dissipate heat until it cools.

5. The finished noodles will become distinct and elastic.

6. Finely chop the ginger and garlic, and chop the green onion. Put in the noodles.

7. Add sugar, Sichuan pepper powder and monosodium glutamate.

8. Pour in soy sauce and vinegar.

9. Put a spoonful of chili oil and mix well.

10. Done.

Spicy cold noodles and rotten plums are a good way to call hungry socks late.

How to make home-cooked cold noodles:

Ingredients: A handful of noodles (raw).

Excipients: half a tomato lead pants, 500 ml of boiled water, 1 cucumber, 6 cloves of garlic, 15 ml of soy sauce, 5 grams of salt, 15 ml of red oil chili.

1. Bring the water in the pot to a boil.

2. Prepare a basin of cold boiled water, and put the boiled noodles in cold water.

3. Cut the cucumber into thin strips, and slice the tomatoes in the acacia chain.

4. Mash the garlic into garlic paste, boil the oil until it is very hot, splash it into the garlic paste, and hear the sound of sizzling. Pour red oil chili seasoning, salt, and soy sauce into a garlic bowl, stir well, and make a garlic sauce to call the sauce.

5. Pour garlic water on the surface and spread cucumber shredded tomatoes.

6. Cooked cold noodles.

Raw materials: Sichuan people say that the water surface (in fact, it is the noodles with alkali), bean sprouts, ginger and garlic juice, rapeseed oil, pepper noodles, sugar, salt, monosodium glutamate, vinegar, sesame oil, green onion (chopped shallots), crushed peanuts, sesame seeds; Boiled water (must have more water) Below, the chain can be cut off, take it out and put it on the plate, tremble (anything can be done, as long as it is in a clean place) It is best to put it in front of the fan, blow it with the fan, pick it with chopsticks, wait for it to cool through, pour rapeseed oil on the noodles a little bit, and use chopsticks to pick it up, and the bean sprouts can be boiled a little, and the bottom of the plate can be placed on the top, and the seasoning is poured with eggplant, Zhaoxiang, sprinkled with crushed peanuts, sesame seeds, and chopped green onions. Boiling noodles must be hot and must be vigorous, the noodles must be fished when they are broken, and the noodles should be dried before putting rapeseed oil, mainly sour and spicy, ginger and garlic have a strong flavor, and they are slightly sweet.

1. Put the fresh noodles in boiling water and boil them until they are broken, then quickly remove them, soak them in cold water to cool down, and remove them from the water after they have cooled.

2. Put it into a gauze grate, spread it evenly to cool, then brush a layer of cooked vegetable oil with a brush, brush one side, use chopsticks to pick He Shenqi and then brush the other side, call the shooting booth so that the noodles are roughly wrapped in oil, do not stick together.

3. After rinsing the bean sprouts, blanch them in boiling water, remove them, and drain the water; Wash the cucumber and cut into shreds; Chop the green onion and finely chop the ginger and garlic separately.

4.Soybeans and peanuts, soak them in water respectively and drain the water, pour an appropriate amount of oil into the wok and burn until 7 into heat, pour in soybeans and peanuts respectively and fry them out, and after the fried soybeans are cooled, they are smashed into okara with a pounding pestle.

5.Put the cooked cold noodles into a bowl, then stack cucumber shreds, bean sprouts, minced sprouts, bean dregs, and peanuts in turn, and finally add seasonings according to the taste and mix well.

Knorr Essence Chicken has the effect of enhancing freshness, and it is added before it is out of the pot to bring a fresh and fragrant taste and a sweet experience.

Cooking skills. 1. The noodles can't be boiled for a long time, because the noodles become soft and soft for a long time, and there is no strength and taste when eating, so just turn off the fire and take out the cold water as soon as it is broken;

2. When drying the noodles, try to spread out the noodles as much as possible, do not overlap them, so that the noodles will not be pimpled, and if it is convenient, you can also use a fan to blow on the noodles.

Buy noodles with cold noodles. Cook hard...Pick it up and dry the hydroponic chaili.

Add a little extra oil. "Any cooking oil can be. > there is wind, and the fan blows to the <

or air conditioning. > stir while blowing. No, it's going to make it stick together.

Until it's done! That's it, sprinkle...

Spicy cold noodles preparation.

1. Bring the water in the soup pot to a boil, then add a little salt, a spoonful (15ml) of cooking oil and stir well, then put in the noodles and stir well, cover and cook until the water boils, then change to medium-low heat, add about 100ml of water, boil the soup again, use chopsticks to cut the noodles and feel slightly hard, there is a little white core in the middle to turn off the heat, remove the noodles and cool them with cold water.

2. Drain the noodles after cooling, pour cooking oil and mix well, spread out to prevent sticking. At this time, mix soy sauce, balsamic vinegar, sugar, salt, peppercorn noodles, sesame oil, minced garlic and other seasonings evenly, pour the seasoning on the noodles before eating, sprinkle cucumber shreds, chives, and minced peanuts and mix well, and drizzle with chili oil.

Tips: It is best to use fresh noodles for cold noodles, which are more chewy, elastic and smooth to eat. The noodles are easy to cook, and the cooked noodles are not easy to separate, easy to stick into lumps, and the taste is not good;

In addition to cucumbers, bean sprouts, carrots, green peppers, shredded chicken, etc. can also be used for dishes with cold noodles, but it should be noted that shredded meat needs to be cooked in advance, and bean sprouts and green leafy vegetables need to be blanched in advance;

Maybe it's a taste habit, I don't like to add sesame sauce to the cold noodles, I think the fragrance is too strong but covers the balsamic vinegar, chives and other fragrances, and the color is not very right, so our cold noodles generally do not add sesame sauce, my grandmother's cold noodles will also add the brine of stewed meat, the color and taste are very good, this kind of taste feeling, not ordinary seasonings can achieve. Of course, this is just a taste habit, and I have also eaten cold noodles with sesame sauce and mustard oil.

How to prepare cold noodles.

Mechanism of noodles (conditionally with alkaline noodles) into boiling water to cook. When cooking, it should not be too soft, take it out and put it on the board while it is hot, sprinkle a little cooked vegetable oil, shake it up and quickly cool it down, until it does not stick to each other, and it cools down until it becomes a cold noodle.

Ingredients for cold noodles.

Mung bean sprouts cold noodles mung bean sprouts are boiled in boiling water to keep them crisp and tender, put them in a bowl, cover the noodles with cold noodles, and drizzle with a sauce made of chili noodles (powder), pepper oil, vinegar, monosodium glutamate, soy sauce, garlic paste and sesame oil.

The basic preparation method of shredded chicken cold noodles is the same as that of mung bean sprouts cold noodles, except that shredded chicken is added to the noodles after cooking.

Three shredded cold noodles with cooked shredded chicken, shredded ham, shredded pork, etc.

Cold noodles with tahini.

Ingredients: 250 grams of wet noodles (machine-cut noodles or self-rolled noodles), 1 egg, 3 slices of ham, 1 2 green peppers, 1 gherkin, 150 grams of bean sprouts, 1 2 cups of broth, 3 tablespoons of tahini.

a) Ingredients: 2 tbsp sugar, 2 tbsp sesame oil, 1 2 tsp salt, 3 tbsp soy sauce, 3 tbsp black vinegar (aged vinegar), 1 tsp minced garlic.

Method] 1. Beat the eggs and fry them into 2 egg skins. Blanch green peppers and bean sprouts in boiling water and set aside.

2. Cut the cucumber, egg skin, ham and green pepper into thin strips.

3. Add the stock to the sesame paste and mix well, then add ingredient A and mix well to make a sauce for later use.

4. Put the noodles on a plate, decorate them with foreign ham, cucumbers, egg skins, green peppers, and bean sprouts, pour the sauce and mix well.

What is cold noodles? Cold noodles are also known as "over the water", known as "cold tao" in ancient times, the legend first originated in the Tang Dynasty before Wu Zetian entered the palace, because Wu Zetian and his lover burned their tongues when eating Shanxi noodles, so the two of them developed a new way to eat cold noodles.

Du Fu described this kind of cold noodles eaten in summer as "cold than snow through the teeth, persuading people to vote for this pearl". In Beijing, boiled hot noodles are put directly into cold water, and in the days when there is no running water, they are put into freshly dug wells. Since it is a cold noodle, all the ingredients of the noodles are raw and cold, first the dish is cucumber shreds, shredded radish, blanched mung bean sprouts with water, then poured with diluted sesame paste, and then served with green garlic or fresh garlic cloves that have just been put on the market.

At the beginning of the big summer and small summer, holding a bowl of cool silk across the water, half of the heat in my heart was gone.

Mixed noodles are mung bean noodles and soybean noodles rolled out together, cut into thin strips with a knife, mainly mung beans, mixed with soybean noodles to increase toughness, usually called "mung bean noodles". Beijingers believe that mung beans are cool, so mixed noodles are a summer food. The toppings of the mixed noodles are mostly mutton soup, not too much meat, mixed with chili oil, and a handful of chopped coriander is a bowl of fragrant and refreshing mixed noodles.