Ingredients: fresh Daoxiao Noodles 250g, mung bean sprouts 100g, salad oil 2 tbsp, sesame oil 2 tbsp, red soy sauce 3 tbsp, vinegar 1 tbsp, sugar 1 tbsp, monosodium glutamate or chicken essence 1 tbsp, pepper oil 1 tbsp.

Exercise:

1. Wash bean sprouts and blanch them in boiling water 10 second;

2. Take it out and soak it in cold water for a while, take it out and drain it, mix well with 1 tablespoon sesame oil and spread it on the bottom of the plate;

3. Boil the water and cook the noodles until they are 90% cooked (about 2 minutes);

4. After taking it out, soak it in cold water for a while, take it out and drain it, and mix well with 2 tablespoons of salad oil to make it not stick to your hands;

5. Spread the evenly stirred noodles on the bean sprouts;

6. Mix sesame oil, red soy sauce, vinegar, sugar, monosodium glutamate, pepper oil, red oil and garlic into juice;

7. Pour the juice on the noodles and mix well when eating.

The fresh cut noodles used in traditional Sichuan cold noodles are yellow because of their heavy alkali. Red soy sauce is a dark soy sauce, which can be used with soy sauce. If you don't pursue strong colors, you can also use ordinary soy sauce. Traditional Sichuan cold noodles can't be dipped in cold water after cooking. Apply directly with oil and mix well. While stirring, use a fan to cool it. I think it's easier and stronger to have cold water.

Post:

Mung bean sprouts are rich in vitamin C, which can clean cholesterol and fat accumulated on blood vessel walls and prevent cardiovascular diseases. Moreover, mung bean sprouts are rich in riboflavin and are suitable for people with oral ulcers; Mung bean sprouts are also rich in cellulose, which can prevent constipation. Mung bean sprouts are cold and suitable in summer, and should be eaten less in autumn and winter. Cooking time should not be too long to avoid vitamin loss.