How to make cold noodles, how to make cold noodles

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.

First of all, start by boiling the noodles, and add a little rapeseed oil in the process of cooking the noodles, which will increase the smooth texture of the noodles. Then put the noodles in the pot and boil, and add a bowl or so of cold water to the pot when it is boiling. Flip it with chopsticks to prevent the noodles from sticking, so that the texture is better and more chewy.

Then put out the cold noodles, put a little rapeseed oil, and add seasonings such as oil, salt, sauce and vinegar according to your favorite taste. Of course, you can also add some enoki mushrooms, cucumbers or shredded chicken ingredients to the mixture the way you like to use them.

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

In the summer, you have to eat cold noodles, which are not hot at all.

Love cold noodles, make them for the people you love.

Such cold noodles are delicious and inexpensive.

Cold noodles are a common delicacy in life, so let's learn it quickly! The following is the "method of making cold noodles" that I have compiled for you, welcome to read it, for your reference only, I hope it will help you!

1. Sichuan cold noodles

Ingredients preparation (spicy).

Ingredients: 100 grams of noodles, 50 grams of mung bean sprouts, 100 grams of cooked oil.

Seasoning: 10 grams of compound soy sauce, 5 grams of soy sauce, 10 grams of red oil, 1 gram of monosodium glutamate, 2 grams of sugar, 5 grams of sesame paste, 1 gram of Sichuan pepper oil, 5 grams of garlic, 5 grams of sesame oil, 5 grams of vinegar, 5 grams of chopped green onion.

Method: 1. Put the noodles into the pot and cook until they are broken, then drain the water, pour on the cooked oil and mix well, spread out and let it cool.

2. Blanch the mung bean sprouts in boiling water, remove them and put them on the bottom of the pot, put cold noodles on them, add compound soy sauce, soy sauce, monosodium glutamate, sugar, sesame paste, pepper oil, sesame oil, vinegar, 3. Finally, drizzle red oil, put garlic paste, and sprinkle with chopped green onions.

2. Shaanxi cold noodles

1. Cook the noodles in boiling water, quickly remove them, pour sesame oil, quickly pick them up with chopsticks, mix them repeatedly, blow them cool with an electric fan, and the noodles will shake off and loosen.

2. Peel the cucumber and cut it into thin strips and put it on a plate for later use.

3. Mung bean sprouts and green and red pepper shreds are soaked in boiling water, and they are removed and immersed in cool boiled water to keep them crisp and fresh.

4. Chop the shallots into chopped green onions, chop the ginger into minced ginger, and chop the dried red peppers.

5. Fry the peppercorns in a hot pan, and after the smoke rises, remove the peppercorns, heat the oil chili peppers, onions and ginger, and stir up the fragrance.

6. Add 3 tablespoons of vinegar, 1 tablespoon of soy sauce, a pinch of salt and white sugar to the bowl, and fine-tune the specific taste according to personal preference.

7. Fry the tofu slices in oil, and then finely cut them into fried tofu shreds for later use.

8. Mix the minced garlic and chopped pepper, add cold boiled water and a little salt, stir well, and then add a few drops of sesame oil.

9. Take a large bowl, fill a serving of noodles, pour on cucumber shreds, mung bean sprouts, tofu shreds, pour hot and sour soup and garlic water, and then add vinegar and soy sauce according to personal taste, and the delicious cold noodles will be successful.

Tips: 1. When making hot and sour soup and pepper oil, put the chili pepper at the bottom of the bowl at the bottom, afraid that the hot oil will pour the hu, put the green onion in the middle of the talk, and put the ginger on the top layer, and the ginger will be more fragrant after being burned in the hot oil.

2. Fried shredded tofu can be added or not, adding shredded tofu is actually a substitute for gluten, making the cold noodles richer in ingredients and more layered in taste.

3. Soda noodles can be made by home, and if you are too troublesome, you can also buy the refrigerated kind of Japanese ramen from the supermarket, which is also a kind of easy-to-use alkaline noodles and saves effort.

Ingredients: 150 grams of noodles, 1 cucumber, 1 carrot, 1 egg.

Method: 1. Spread the eggs into egg skins and shred them with cucumbers and carrots.

2. Finely chop the green onion, ginger and garlic into minced pieces.

3. Cook the noodles until they are eight ripe, and set aside in cold water.

4. Pour the blanched oil over the paprika.

5. Fill the noodles in a large bowl, then add all the ingredients, pour in light soy sauce and vinegar, mix well and serve.

The above is the detailed method of cold noodles, and you can usually make it yourself at home. In summer, you don't have to go out to eat cold noodles under the sun! Let's get started and make cold noodles!