What are the common sauces for cold noodles? Everyone has different tastes, so the sauce for cold noodles has many flavors. The sauce for cold noodles can be mixed according to the way you like hot pot dipping sauce, but the sauce mixed at will is not necessarily delicious. The sauces for these cold noodles I recommend will not taste bad.
There are four kinds of common cold noodle juices: sesame sauce cold noodle juice, spicy cold noodle juice, hot and sour cold noodle juice and salty cold noodle juice. There are many kinds of cold noodle sauces, and these four kinds of cold noodle sauces are the most commonly used in street snack bars. Let me introduce all kinds of cold noodle juices one by one.
The method of sesame sauce cold noodle juice is to prepare garlic cloves, shallots, peanuts, sesame sauce, cold water, soy sauce, sugar, balsamic vinegar, seafood soy sauce, soy sauce, Chili oil, monosodium glutamate and salt.
Take two spoonfuls of sesame sauce as the base material, two spoonfuls of cold water, one spoonful of soy sauce, half a spoonful of seafood soy sauce, half a spoonful of balsamic vinegar, half a spoonful of sugar, half a spoonful of salt and a little monosodium glutamate, and then mash garlic cloves and sprinkle them in and mix them evenly. It's up to you whether the sesame paste is thin or thick. Put less water if you want to be thick, and more water if you want to be thin. This is the way to make cold noodles with sesame sauce. Mix the noodles with sesame sauce and sprinkle some chopped green onion.
The method of spicy cold noodle juice is to prepare dried Chili, white sesame, pepper, fennel, rapeseed oil, salt, sugar, soy sauce, garlic cloves and balsamic vinegar.
Prepare more dried peppers, rinse them with clear water, dry them a little, and bake them in a pot. There is no oil in the pot. When the dried peppers are ripe and fragrant, turn off the heat and take out the pot. The fried dried Chili peppers are slightly cooled and chopped into Chili noodles, preferably one thick and one thin.
Pepper is also baked in a pot, taken out and ground into pepper noodles for later use. Mash garlic and chop it into garlic paste for later use.
Chili noodles, pepper noodles, a little fennel, white sesame seeds, salt, sugar and monosodium glutamate are mixed together for later use.
Pour more rapeseed oil into the pot and bring it to a boil. Slowly pour the cooked hot oil on the pepper noodles mixed with seasoning. Stir the pepper noodles every time you pour the hot oil, and then pour the oil, which can be poured two or three times. This is Chili oil. When Chili oil is ready, add soy sauce and balsamic vinegar and mix well. This is how to make spicy and spicy cold fabric juice.
The juice cooling method of hot and sour fabrics is five catties of aged vinegar, two catties of soy sauce, eight catties of cold water, half a catty of spicy fresh sauce, two or two seafood sauces, three or two salts, two spoonfuls of monosodium glutamate, one or two shallots, bean sprouts, fresh kelp, one catty of garlic cloves, three or two millet peppers and one or two spices. These seasonings are mixed together and stewed in a pot, then boiled and reduced to low heat to continue the stew. When the fragrance wafts to the courtyard door, you can turn off the fire and cool down. After cooling, filter out the seasoning residue, and the remaining juice can be eaten cold noodles.
The method of making salty and bittern cold noodle juice is to prepare 300g of light soy sauce, 200g of crystal sugar, 30g of dark soy sauce, a small cup of yellow wine, 5g of licorice, cinnamon, star anise, clove, pepper, fennel, fragrant leaves, tsaoko and licorice. 1 50g of Siraitia grosvenorii, 50g of red Gu Mi, 20g of ginger, 50g of crude oil and a little of shallots.
Add all kinds of liquid seasonings, then put the rock sugar in, boil it, and then simmer all kinds of seasonings in the pot. After the taste is boiled, filter the dregs, and the remaining juice can be mixed with noodles.
Summary of the technology of making cold noodles with fabric juice Cold noodles are cool vegetarian dishes. Don't mix meat and poultry ingredients when making marinade. The proportion of spices need not be strictly followed. Everyone has different tastes. Let the spices be put by feeling. The essence of cooking is moderation. Everyone has a different understanding of the right amount, so everyone's cooking characteristics are different.