How to make Sichuan style cold noodles, how to make Sichuan style cold noodles

Ingredients: hand-rolled noodles, cucumber, mung bean sprouts, fried peanuts, cooking oil, salt, light soy sauce, vinegar, sugar, pepper oil, mustard oil, cooked chili oil.

Method:1Fried peanuts in a plastic bag and crushed with a rolling pin; Blanch the mung bean sprouts in a pot of boiling water until they break off and remove them.

2.cucumber shredded; Add a lot of water to the pot and bring to a boil, and cook the noodles until they are just broken (there are still white hearts in the middle).

3.Cook the noodles in cold water, drizzle the water, pour in cooking oil and stir well to prevent the noodles from sticking; Place the noodles in a bowl and add the mung bean sprouts and shredded cucumbers.

4.Add salt, light soy sauce, vinegar, sugar, pepper oil, and mustard oil in turn; Pour over cooked chili oil, sprinkle with chopped peanuts and stir well.

Material. Noodles (raw): 1 plate;

Cucumber: 1 stalk;

Sesame oil: 1 teaspoon; Balsamic vinegar: 1 teaspoon; Light soy sauce: 1 teaspoon; Garlic: 3 cloves; Sugar: 1 teaspoon; chili oil: 1 teaspoon; Sichuan peppercorns: a little;

The preparation of Sichuan-style cold noodles.

Shred or rub the cucumber into shreds; Mix sugar with vinegar, light soy sauce and sesame oil (the ratio of sugar to vinegar is slightly larger).

Put the noodles in the pot and cook until they are about 9 ripe (the noodles are slightly harder) and remove them; Remove the boiled noodles and quickly throw them into cold water (or purified water).

Drain the cold noodles from the water and mix them with a little sesame oil; Shredded cucumbers are stacked onto the noodles.

Heat the oil in a pan; Pour until you add the sesame seeds, chili powder and peppercorn powder in a bowl and stir quickly.

Pour the seasoned sauce into the noodles together with chili oil and garlic paste; Mix the noodles well and serve.

No more going out for cold noodles.

Sichuan-style cold noodles are Han flavor snacks in Chongqing, Sichuan, and belong to Sichuan cuisine. Mix all the seasonings well, and the sauce is formed. Blanch shredded pork, shredded cucumbers, shredded carrots and silver sprouts in boiling water until cooked and set aside.

Place the fine oil noodles on a plate, spread the ingredients on top of the noodles, drizzle with the sauce, and mix well as you eat. It's better to boil some chili oil, it will taste better.

The preparation of Sichuan-style cold noodles. 【Ingredients】Cut surface (500g).

Excipients] cucumber (150g), ham (75g).

Steps:

1.Add peanut oil to a frying spoon, heat it over fire, add sesame pepper and fry it until fragrant;

2.Pour into a basin prepared in advance;

3.Heat water in a pot;

4.Add the cut dough and cook;

5.Remove the water and put it in a basin with sesame pepper oil;

6.Mix well and cool with an electric fan;

7.Cucumbers washed and shredded;

8.Shredded ham;

9.minced garlic;

10.Put the rest of the seasoning together in a bowl and mix well;

11.Add minced garlic and mix well;

12.Pour over the cooled noodles;

13.Plus shredded cucumber and ham;

14.Mix well.

Sichuan cold noodles just use the essence of Sichuan flavor, as long as you master several seasonings of Sichuan flavor, the Sichuan cold noodles will make people fascinated and addicted. So how exactly is this dish made? Read the following article and follow me to find out.

Materials

Ingredients: 250 grams of noodles (raw).

Excipients: 100 grams of mung bean sprouts.

Seasoning: 2 tbsp salad oil, 3 tbsp soy sauce, 1 tbsp vinegar, 1 tsp chicken bouillon, 3 cloves of garlic, 2 tbsp sesame oil, 1 tbsp sugar, 1 tsp Sichuan pepper oil.

The practice of Sichuan cold noodles

1.Wash the bean sprouts and blanch them in boiling water for 10 seconds.

2.Remove and immerse in cool water for a moment, 3Drain, mix well with 1 tbsp sesame oil and spread on the bottom of a plate.

4.Bring water to a boil and put the noodles in and cook until 9 ripe (about 2 minutes).

5.Remove and soak in cold water for a moment, drain and mix well with 2 tablespoons of salad oil until it is non-sticky.

6.Spread the noodles on top of the bean sprouts.

7.Mix sesame oil, red soy sauce, vinegar, sugar, monosodium glutamate, Sichuan pepper oil, red oil, and garlic paste into juice.

8.Pour the juice over the noodles and mix well as you eat.

Dietary tips

The fresh-cut noodles used in the traditional Sichuan cold noodles are very heavy, so they are yellow; Red soy sauce is a darker soy sauce, which can also be used with dark soy sauce, or ordinary soy sauce if you do not pursue a strong color; After the traditional Sichuan cold noodles are cooked, they are taken out of the cold water, spread them directly and mix well with oil, and blow them with a fan while mixing to cool them down.

Nutritional efficacy

1. Mung bean sprouts are rich in vitamin C, which has the effect of cleaning up the accumulation of cholesterol and fat in the blood vessel wall, which can prevent cardiovascular disease; Mung bean sprouts are rich in riboflavin, which is suitable for people with mouth ulcers; Mung bean sprouts are also rich in fiber, which can prevent constipation.

2. Mung bean sprouts are cold and suitable for summer consumption. The cooking time should not be too long to avoid the loss of vitamins.

Menu features

Multi-flavor blending, refreshing and sharp, noodles have gluten, and are a good summer product.

The preparation of authentic Sichuan cold noodles is as follows:

Preparation: 250g of alkaline noodles, appropriate amount of green onion, ginger and garlic, appropriate amount of mustard, etc.

1. After the water is boiled, boil the noodles until they are eight mature, prepare a basin of cold water in advance, then quickly take them out and put them in the basin, stir them a few times with chopsticks, drain the water, add a few drops of oil to the noodles and use chopsticks to pick up the noodles.

2. This step is very important, the ginger and garlic are mashed into a puree, which is more flavorful and wise, and you can't chew the ginger and garlic residue when eating.

3. The red oil mustard that I can buy in the supermarket I use, rinse off the oil on the mustard with water, so that there will be no taste of red oil in the mustard. Chop and set aside. Trillion grip.

4. Sauce mixing: Pour a large bowl of warm boiled water, add salt, chicken essence, pepper, sugar, spicy oil, vinegar, light soy sauce, dark soy sauce, green onion, ginger and garlic, and minced mustard.

5. Finished, you can put your favorite cucumber shreds, bean sprouts, peanuts, and rice tribes.

Pour the cold noodles into a basin and mix well for later use; Shred the lettuce, chop the millet finely, chop the green onion finely, and mince the garlic; Blanch the bean sprouts, drain and let cool, and shred the cucumbers; Add minced garlic with light soy sauce, salt, chicken essence, vinegar, rattan pepper oil, sesame oil, etc., mix well and make a sauce; Add mung bean sprouts and cucumber shreds, lettuce shreds, pour the seasoned sauce into the cold noodles, and mix well.

How to make authentic Sichuan cold noodles? Carry a split branch.

Ingredients: 250 grams of cold noodles, 1 2 lettuce, bean sprouts, cucumber, 3 green onions;

Excipients: 4 spicy millet, 2 garlic, 50 grams of vinegar, 1 2 tablespoons of salt, 50 grams of rattan pepper oil, 50 grams of sesame oil, 50 grams of light soy sauce, 50 grams of sugar, 20 grams of chicken essence;

Preparation of cold noodles.

1.Prepare 1 kg of cold noodles, pour it into a basin and mix well for later use;

2.Cut the lettuce into shreds, chop the millet spicy finely, chop the green onion finely, and mince the garlic;

3.Wash the bean sprouts, blanch them and drain them to cool, and cut the cucumbers into shreds;

4.Add minced garlic with light soy sauce, salt, chicken essence, vinegar, rattan pepper oil, sesame oil, etc., mix well and make a sauce;

5.Add mung bean sprouts to the processed cold noodles, put cucumber shreds, lettuce shreds, drizzle with the seasoned sauce, sprinkle with chopped green onions, mix well and serve.

Tips: 1. It is best to use alkaline water surface for cold noodles, which will be more flavorful after mixing;

2. If it is a raw alkaline water surface, it is necessary to boil the pot of boiling water, boil it until it is nine mature, take it out, cool it, drain the water, pour in sesame oil and mix it evenly and disperse.

Ingredients: 500g noodles (Fuqiang noodles).

Excipients: 100 grams of cucumber.

Seasoning: 30 grams of chili oil, 20 grams of sesame oil, 100 grams of soy sauce, 20 grams of sugar, 30 grams of vinegar, 30 grams of sesame paste, 25 grams of green onions, 5 grams of garlic, 3 grams of Sichuan pepper, 2 grams of monosodium glutamate.

The practice of Sichuan cold noodles

1.Cook the noodles and spread them on a clean sheet;

2.Drizzle the noodles with a little sesame oil, shake the noodles with chopsticks and let them cool, and divide them into 5 bowls;

3.Cucumbers washed and shredded;

4.Peel the garlic and chop it into minced garlic;

5.Finely chop the green onion;

6.Tahini diluted with cold water;

7.Put the soy sauce, vinegar, sesame oil, chili oil, sesame paste, sugar, Sichuan pepper powder, monosodium glutamate, minced green onion and garlic into a bowl and mix well to form juice;

8.The sauce is poured over the noodles and sprinkled with shredded cucumbers.

No more going out for cold noodles.

Boiled noodles with ice water are cold noodles.

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

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

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