Cold noodles are delicious, what are the ways to make cold noodles?

Lao Gan Ma cold noodles: cucumber shredded, coriander cut into small pieces. Finely chop the garlic and place in a bowl and add the paprika and sesame seeds.

Heat oil in a pot, pour the hot oil into the bowl, stir well, make the seasoning fragrant, garlic has a strong spicy taste, some people don't like to eat raw garlic, after oil, the taste will not be so strong, garlic. Release soy sauce, sugar, balsamic vinegar, a pinch of salt, chopped coriander, and add 1 tablespoon of Lao Gan Ma oil chili pepper. Stir well, so that the all-purpose sauce is ready, the taste is spicy and salty, sweet and sour, and it is delicious no matter what noodles are mixed with.

Add water to the pot, add the noodles, cook the noodles, and remove the noodles. Once the noodles are removed, place them in cold water to cool and drain. Once the noodles are cooked, they are cooled in cold water to give the noodles a stronger flavor.

Put the noodles in a large bowl, add the cucumber shreds, pour in the seasoned sauce, stir well with chopsticks, and serve. <>

Hot and sour cold noodles: Ingredients: raw noodles, cucumbers, coriander, garlic, green onions, peanuts, white sesame seasoning:

Paprika, pepper, cooking oil, light soy sauce, vinegar, sugar, salt. Shred the cucumber, chop the coriander, mince the garlic and mince the green onion and set aside. Adjust the chutney sauce:

Put 8 grams of chili powder, 3 grams of pepper, 3 grams of salt in a bowl, add an appropriate amount of white sesame seeds, minced garlic and chopped green onions, pour hot oil to stimulate the aroma, then add 15 grams of light soy sauce, 15 grams of old vinegar and 5 grams of sugar, stir well and set aside. Bring water to a boil, add water to the bottom of the noodles and bring them to a boil, keep them piping hot, boil for 1 minute and 30 seconds, remove the cold water, and set aside. Put the sliced cucumber, coriander, and peanuts on top of the noodles, drizzle with chutney sauce, stir well with chopsticks, and start eating!

This sour and hot cold noodle is ready <>

Shredded chicken cold noodles: Ingredients preparation: Wash the chicken breast and remove the fascia, remove the shrimp line from the prawns, wash the cucumbers, wash the carrots, wash the green onions, peel the ginger, beat the eggs and stir well, prepare the soba noodles and shredded chicken noodles.

The first step to not gain weight is to bring the water to a boil in the pot, add the chicken breast, add two slices of ginger, a chopped green onion, and a spoonful of cooking wine. Stir bowl juice: Add a spoonful of sesame seeds, chopped peppercorns, a hanging chili pepper and a spoonful of cooking oil.

If you like spicy food, you can put a spoonful of chili powder. Stir bowl juice: Add two tablespoons of June Fresh Super Soy Sauce, one spoonful of Veda Premium Oyster Sauce, and one spoonful of Veda Rice Balsamic Vinegar, stir well and set aside, the saltiness is moderate, and other condiments with shredded chicken are added to cool Boil water in a pot, boil the soba noodles with boiling water, and remove the cooked soba noodles with cold boiled water for later use.

Shred the cucumbers, shred the carrots, blanch the mung bean sprouts, shred the chicken breasts, fry the eggs into pancakes and shred. Arrange all the ingredients according to your favorite style, sprinkle peanut flour on the surface, and drizzle with a bowl of mixed juice to enjoy nutritious and delicious cold chicken noodles. <>

Many people like to eat cold noodles, especially office workers, if they are in a hurry to get to work, they will eat a bowl of cold noodles at a roadside stall, and if they come home late from work, they will make a bowl of cold noodles, which is simple and fast. So how to make cold noodles?

Like in my family, the raw materials of flour are all grown by home, and sweet potatoes are generally grown, and sweet potatoes are generally ground into flour and dried to form flour. Start making cold noodles: take an appropriate amount of flour and stir with cold water, knead into a dough, knead a small piece of dough and roll it into a dough, and then cut the dough into strips.

Bring water to a boil, put the noodles in and cook, then remove them and pass them through cold water. Then prepare the ingredients, you can spice the sauce according to your taste: minced garlic, chopped green onions, white sesame seeds, pour hot oil, then add balsamic vinegar, light soy sauce, half a spoon of oyster sauce, half a spoon of salt, and half a spoon of sugar, stir well.

Then cut some cucumber shreds, peanuts, coriander and put them on the cold noodles, and then pour the juice, and a bowl of delicious and appetizing cold noodles is ready. Of course, this is Chaoshan's cold noodles, and the taste is relatively light, but the method of cold noodles is different in different regions.

I've eaten Xinjiang mixed noodles before, and they are also cold noodles, and the taste is very different. So I studied the method: first add three grams of salt when mixing flour, pour warm water and stir, then knead into dough, then cut into thick slices, then cut into thick strips, and then put it in a basin (brush the oil in the basin first) to ferment for five minutes, and then take it out and knead it into a strip, and the noodles are kneaded evenly.

After kneading, put the noodles into a plate, and after all the dishes are finished, brush the noodles with a layer of oil, cover them with a layer of plastic wrap, and let them ferment for more than half an hour. At this time, you can get some ingredients: celery, shredded carrots, green peppers, tomatoes, shredded onions, shredded beef.

The ingredients can be done like this: the oil is hot and pour in the beef and stir-fry it first, then pour in the ingredients, continue to stir-fry, add the appropriate amount of salt after the fragrance is stir-fried, the chicken essence peppercorn noodles, and the light soy sauce continue to stir-fry evenly, the process must be over high heat, add the tomatoes after stir-frying evenly, fry the tomatoes until soft and rotten to fry the soup, add all the side dishes and then some oyster sauce and salt, continue to stir-fry, put the green pepper at the end and pour it, and finally add some water (the characteristic of Xinjiang noodles is that the soup is more), boil the dish and fry it. Cook the fermented noodles in unboiled water, take them out and put them in cold water after cooking, put the noodles on a plate, and put the fried side dishes on top of the noodles.

A delicious Xinjiang mixed noodle dish is ready.

The method of cold noodles is very simple, first of all, the noodles should be cooked, then cold water, cut the cucumber into shreds, put it on the top of the noodles, then heat the oil, pour in the green onion, ginger, garlic and stir-fry, put in the appropriate amount of red pepper, and when the oil is hot to seventy, pour the oil on the noodles, stir evenly and you can eat.

The method is very simple, first of all, you need to prepare fresh noodles, then put them in a pot and cook them with water, then you need to cool them for a while, and then change them to a clean container, add oyster sauce, vinegar, millet spicy, sugar, salt, chicken essence, monosodium glutamate, cooking wine, stir well, and then you can also add some peanuts.

Then the method of making mixed noodles is to first put the noodles into the pot and cook them, then take them out and put them in cold water, then take out the noodles in the cold water, put shredded eggs, shredded carrots, shredded cucumbers in the bowl, and then put in some sauce, so that the cold noodles are ready.

Steps: Put the noodles into a pot of boiling water and cook, the cooked noodles are cooled in water, the shallots and garlic are minced, the peanut butter is slackened with cooked vegetable oil and sesame oil, the drained noodles are put into the plate, add the peanut butter, white pepper, light soy sauce, minced green onions, minced garlic, mix well and serve! Add water to the pot and boil, put in the noodles and cook, remove the overheated boiling water, prevent sticking, pour some sesame oil and mix it, cut the cucumber shreds, light soy sauce, chicken powder and mix evenly, tear the boiled chicken breast into shreds, or strips, do not cut to affect the taste, put it on the noodles, and put in the fried peanuts.

<>1: Prepare a handful of green onions, a bowl of oil, a bowl of soy sauce, and three spoonfuls of sugar. Heat oil in a pan of ramen, turn on low heat, cut the green onion into sections, pour in and fry slowly, and fry patiently for 20 minutes, until the green onion is slightly pasty; Bibi noodles are noodles that can be mixed together.

Spend five yuan to buy the dried noodles, boil water in the pot and put the noodles to cook, scoop them up and cool them for a while, then scoop them up and drain the water and adjust the sauce. Add minced garlic, white vinegar, chili oil, chicken powder.

The color of Xinjiang noodles. Tuoxun County, under the jurisdiction of Turpan, is the hometown of mixed noodles and is the most famous in Xinjiang. The noodles can be made crystal clear, full of texture, and even the luster of the noodles is like mutton fat jade, and the mouth is smooth and springy, which is so tempting.

Tips: 1. Generally, only one egg can be served in each bowl of noodles, otherwise the eggs are likely to be undercooked, and the noodles will be a little cold and unpalatable. 2. Be sure to mix the noodles thoroughly until the egg liquid hangs on the noodles"Hanging paste", this taste is even more wonderful.

Mixed noodles are mainly popular in the south, such as Fuzhou. As a southern noodle, I personally feel that the focus is not all on the noodles, but more on the sauce, and if you want to make delicious noodles, the sauce is very important! The scallion oil noodles can be said to be the simplest type of mixed noodles, and the ingredients that need to be prepared are also very simple.

You need to prepare noodles, shallots, cooking oil, light soy sauce, onions, vinegar and salt. Not only is the ingredients simple, but the preparation is also quite simple.

The production method of cold noodles is generally more casual, mainly depending on personal taste, like I don't eat chili peppers, I don't put chili peppers, like my mother eats sour, she will put more vinegar, generally boil the noodles first and put them in cold water to cool, cut some cucumber shreds, carrot shreds for later use, cut some minced green onions, minced coriander, minced chili peppers for later use, half a spoon of sugar and half a spoon of oyster sauce, two spoons of light soy sauce and half a spoon of vinegar (the amount of my spoon is relatively large), and then prepare some sesame peanuts, pepper oil or sesame oil, mix them together and eat.

There are many ways to make cold noodles, sweet and sour, and spicy There is always one you like. There are also many methods, including shredded chicken cold noodles, sesame sauce cold noodles, Sichuan cold noodles, bean cold noodles, hot and sour cold noodles, etc., let's talk about shredded chicken cold noodles. The main ingredients are chicken, cucumber, vinegar, sesame oil, light soy sauce, salt, noodles, when making noodles, the chicken should be blanched first, and torn into fine shreds, and then boiled noodles in cold water, put the noodles and chicken shreds together after the water, and then add some prepared ingredients before stirring evenly.

Noodles with scallion oil: 2 taels of noodles, 1 green onion, a spoonful of soy sauce, and a little salt are prepared. Method:

Cut the green onion into sections and set aside; Pour the oil into the pot, heat until warm, and add the green onions; Boil the scallion oil over medium-low heat, remove the green onion segments, and put the oil in a bowl for later use; Then cook the noodles and let them cool to control the moisture; Finally, add 1 tablespoon of scallion oil, add the dried green onions, soy sauce, and finally stir well.

Ingredients: Noodles (fresh noodles, hanging noodles, I use fresh noodles frozen at home).

Excipients: tomatoes, shredded cucumbers, shredded onions, minced garlic

Method: Boil the water into the noodles, pour cold water on them after boiling, and repeat the same process three times before the noodles are cooked (dough orange smooth fresh noodles).

Place the noodles in a large bowl, pour in all the ingredients and stir well

The delicious and simple cold noodles are completed, and when the weather is warm, come to such a bowl, which tastes beautiful.

If you like to eat Wushen cold noodles, you can try it at home.

It is best to use fresh noodles or cut noodles, which have a good taste and are strong to eat, and you can also make them with dried noodles. After the noodles are cooked, the noodles will not stick together under cold water, and the noodles will be smooth and firm to eat. The oil used to pour the seasoning should be hotter and heated until it smokes, which can bring out the flavor of the seasoning.

Cut the cucumber into strips, boil two eggs, slice the eggs, cut a tomato, two or three spoons of soy sauce, a little salt, a spoonful of vinegar, a spoonful of sugar, stir well, sprinkle with white sesame seeds, and you're done.

The preparation of cold noodles in sour soup

Ingredients; 200 grams of instant noodles and 1 bottle of mineral water.

Accessories; 1 green onion, 2 slices of ginger, 2 cloves of garlic, 1 coriander, 4 tablespoons of cooking oil, 1 tablespoon of chili powder, 1 tablespoon of sesame seeds, 2 tablespoons of light soy sauce, 6 tablespoons of balsamic vinegar, 1 tablespoon of five-spice powder, 2 teaspoons of salt, 1 tablespoon of chicken essence.

1. Instant noodles do not need to be cooked, only 1 bottle of mineral water needs to be prepared to soak them, and of course, other noodles can also be selected.

2. Soak in mineral water for 40 minutes, the noodles have no hard heart, they are ready to eat, and the water is controlled to dry and set aside.

3. Finely chop the green onion and garlic, cut the coriander into small pieces, and cut the ginger slices into shreds for later use.

4. Put half the amount of green onions and garlic in a clean bowl, all the ginger, a spoonful of chili powder and a spoonful of sesame seeds.

5. Take another large bowl, add light soy sauce and other seasonings, add an appropriate amount of purified water and stir well.

6. Put cooking oil in the pot, heat it hot, and pour it directly into the bowl where the green onion and garlic are located, and the fragrant taste will be cooked at once.

7. Leave a little oil in the pot, beat an egg, fry the egg over low heat, do not need to turn it over, cover the lid to make the egg yolk cook faster.

8. At this time, put the remaining green onions, minced garlic, and coriander into a bowl with hot oil and stir well.

9. Put the noodles into a large bowl with sauce, then put the sauce poured with hot oil into the bowl, and finally put the fried eggs on the noodles, and the sour noodle soup is ready.

110 grams of soba noodles, 1 egg, 2 grams of seaweed, 20 grams of green onions, 2 grams of chili powder, 1 tablespoon of oyster sauce, half a tablespoon of aged vinegar, 1 gram of sugar, 10 grams of peanut oil.

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1. After boiling 800ml of water, add the soba noodles, cook for 5 minutes, cook the noodles and put them in ice water to cool, then drain and set aside.

2. Beat the eggs, fry them into thin slices with peanut oil, cool and shred for later use.

3. Cut the seaweed into thin strips and set aside, and cut the green onion into chopped green onions.

4. Add 3 tablespoons of water to oyster sauce, aged vinegar and white sugar, and bring to a boil in a pot to make a sauce.

5. Put the soba noodles on a plate, add shredded eggs and seaweed, sprinkle with chopped green onion and chili powder, and pour the juice on top to serve.

1. Soba noodles are rich in fiber, much lower in calories than ordinary noodles, and easy to increase satiety, which is a good choice for people who want to **.

2. Since buckwheat is rich in cellulose, it takes longer to cook soft, generally for 4 to 5 minutes.

3. It is difficult to fry eggs into egg skins with 10 grams of peanut oil with a traditional wok, so it is recommended to use a frying pan with a non-stick coating.