Sincerely seek the recipe and production method of cold noodles

Steamed cold noodles (zheng ban leng mian) cuisine and efficacy: Shanghai cuisine boutique staple food constipation recipes, teen recipes, spleen and appetizing recipes.

Taste: sour and spicy process: Mix steaming and cold noodles Production materials: Ingredients: 1250 grams of noodles (standard powder), 150 grams of mung bean sprouts.

Seasoning: 65 grams of peanut oil, 150 grams of vinegar, 50 grams of sesame oil, 175 grams of soy sauce, 50 grams of chili oil, 125 grams of sesame paste, 10 grams of ginger, 5 grams of white sugar, 3 grams of monosodium glutamate.

Teach you how to make steamed cold noodles and how to make steamed cold noodles 1Put the noodles in a pot of boiling water and steam them for 5 minutes over a hot fire to cool down, then put them in a pot of boiling water and cook them for 3 minutes, drain the water, pour them into the plate, and use bamboo chopsticks to pick them up and cool them on one side, while slowly pouring the cooked oil on top of them to prevent the noodles from sticking together, and then put the noodles in the bamboo plaque and spread them out (if you eat them freshly, the raw noodles do not need to be steamed).

2.Tahini or peanut butter with cold boiled water. Place the tender ginger in cold boiled water. Remove the roots of mung bean sprouts, blanch them in boiling water, and also float them in cold boiled water to maintain their crispness.

3.Put the cold noodles in a basin, put shredded ginger on top, pour sesame paste, sesame oil, rice vinegar, soy sauce on the mung bean sprouts, and add a little chili oil to those who like spicy food.

Preparation of ingredients.

500 grams of buckwheat cold noodles, 1 piece of beef in sauce, 1 cucumber, 1 small bowl of kimchi, 1 cooked egg, half an apple, 1000 grams of beef broth or cold white boil, 50 ml of white vinegar, 1 spoon of beef powder, 3 spoons of sugar, 8 ml of light soy sauce, appropriate amount of salt, appropriate amount of cooked sesame seeds, 1 teaspoon of chili oil.

Steps. 1. Prepare a clean small bowl, add beef broth or break it cold, white vinegar, beef powder, sugar, appropriate amount of salt, light soy sauce, chili oil to make a seasoning sauce and refrigerate for 1 hour.

2. Soak the cold buckwheat noodles in water for 20 minutes.

3. After the water is boiled, boil for 2 minutes and remove it.

4. Twice in ordinary water, and once in ice water.

5. Cut the ingredients well, prepare a bowl and pour in the soup and cold noodles.

6. Add the ingredients and sprinkle with cooked sesame seeds.

Tip 1: In the practice of cold noodles, buckwheat cold noodles and soba noodles are different, so it is necessary to distinguish clearly.

2. Chili oil can be replaced with Korean-style chili sauce.

Formula 1: 30% fine powder (gluten effect), 20% soba noodles (adhesive effect), 50% mung bean starch (smooth effect). After mixing evenly, boiling water (add a little edible alkaline noodles) blanch the noodles and dip them in cold water to make the dough slightly softer than the hand-rolled dough.

After the dough is reconciled, it is left for one hour (to reduce the strength of the dough), then kneaded into long noodles with a diameter of 8-250px thick, fed into a cold noodle machine, and squeezed into noodles. When eating, put it in a pot of boiling water and boil, stir constantly, about two rolls, the noodles are dark out of the pot, put in a bowl after cooling with cold water, add soup (boiled beef soup and boiling water to cool), beef slices, Northeast sauerkraut, cooked chicken Formula 1: 30% fine powder (gluten effect), 20% buckwheat noodles (adhesive effect), 50% mung bean starch (smooth effect).

After mixing evenly, boiling water (add a little edible alkaline noodles) blanch the noodles and dip them in cold water to make the dough slightly softer than the hand-rolled dough. After the dough is reconciled, it is left for one hour (to reduce the strength of the dough), then kneaded into long noodles with a diameter of 8-250px thick, fed into a cold noodle machine, and squeezed into noodles. When eating, put it in a pot of boiling water and boil, keep stirring, about two rolls, the noodles are dark out of the pot, put the bowl after the cold water is cooled, add soup (boiled beef soup and boiling water to cool), beef slices, Northeast sauerkraut, cooked eggs (cut in half), apple slices (can be replaced by pear slices), pour sesame oil, and add white vinegar and chili oil according to personal taste.

Recipe 2: Put the soba noodles and starch in a basin, add alkali and mix well, slowly pour in hot water, mix while pouring, knead into a hard hot dough after mixing, and let it sit for about 30 minutes. Wash the beef, cut it into large pieces, put it in a pot, add an appropriate amount of water, boil over a high fire, skim off the foam, add soy sauce, cooking wine, minced green onion and carrot strips (wrapped in a cloth bag), and then simmer over low heat for 1 hour to 2 hours, until the broth is about 600 grams left, the beef is crispy, take it out and let it cool, cut it into thin slices, and let the broth cool.

Put the chili noodles in a bowl, add the garlic paste and a little cold boiled water, and mix well to form a hot and sour sauce. Roll the buckwheat dough into round strips, roll out the noodles into thin slices, cut them into thin strips, boil them in a pot, turn them over with chopsticks, heat the noodles evenly, point cold water once or twice, cook for about 5 minutes to 8 minutes, until the noodles are ripe, put them into a basin of cool boiled water, and remove the water after soaking. Put the cold noodles into a bowl respectively, put spicy cabbage and sliced beef, pour in the hot and sour sauce, stack 1 to 2 slices of apples and shredded egg skin, pour vinegar and stewed beef cold soup, sprinkle cooked sesame seeds, and drizzle with sesame oil.

Eggs (cut in half), apple slices (can be replaced by pear slices), drizzled with sesame oil, and white vinegar and chili oil can be added according to personal taste.