Home-made cold noodles have been on fire for a while, and the weather is getting warmer. Cold food often appears on the dining table. In fact, not only making cold noodles, cold noodles are also a good choice. At lunch, one person has a bowl of Sichuan cold noodles, which is spicy and refreshing. As a pasta lover, it is essential to learn various methods of pasta, and Sichuan cold noodles is one of them. Sichuan cold noodles are mainly made of alkaline water, with various kinds. There is nothing to say about the delicious food, which is better than eating cold noodles. Below I will tell you in detail the recipe and seasoning for making Sichuan cold noodles. It tastes particularly good. I learned the method of Sichuan cold noodles, and I can cook it whenever I want, especially when the weather is hotter, the more I can't live without cold noodles. Don't miss this research.
Sichuan cold noodles home-cooked practices:
Spare ingredients: alkaline water surface 1 kg, a little bean sprouts, 3 tablespoons of Chili oil, 2 tablespoons of pepper oil, half a spoonful of pepper, 2 tablespoons of soy sauce, a little salt, 2 millet peppers, half a spoonful of sugar, 2 tablespoons of aged vinegar and 2 tablespoons of sesame oil;
Production process: step one, put some rapeseed oil in the wok in advance, heat it, and then let it cool for later use. Prepare a proper amount of bean sprouts, add water to the wok, boil the water, put the bean sprouts into the water, and then take them out, and the shredded cucumber will be ready. At the same time, Xiaomi spicy is cleaned after the roots are removed.
Step 2, cut the millet into rings, prepare chopped green onion and minced ginger and garlic, put Jiang Mo and minced garlic into a small bowl, mix ginger and garlic water, prepare an appropriate amount of alkaline water surface, add water to the pot, boil the water, put it in the alkaline water surface and start cooking until it is slightly soft;
Step 3, you can take the noodles out of the pot, then spread them in a slightly larger container, and use a fan and chopsticks to pick them up. When the heat drops, you can pour in the previously cooked rapeseed oil and stir them evenly.
Step 4, put shredded cucumber and bean sprouts on the bottom of the plate, then put the processed noodles into it, prepare a small bowl, add Chili oil, pepper oil, pepper powder, soy sauce, salt, sesame oil, white sugar, and then add some green peppers and millet spicy rings;
Step five, pour ginger and garlic into vinegar, stir well and make juice, pour it on noodles, and finally sprinkle mustard tuber and chopped green onion. After mixing well, you can begin to enjoy.
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Bian Xiao summary: Sichuan cold noodles can be said to be a very classic traditional snack, which is deeply loved by people all over the world. When the noodles are cooked in the pot, they are mixed with shredded cucumber and chopped green onion, which is smooth and soft and tastes particularly good. Unlike Shanxi noodles, Sichuan cold noodles are softer and have their own flavors. I have to say that when the weather is warmer, they are suitable for eating cold noodles. Simple methods require simple ingredients and can easily make delicious food. It's better than cold noodle making and taste, and I have told you the recipe and seasoning of Sichuan cold noodle in detail. I believe you can learn it easily at home.
Cooking skills:
1, cooking noodles is very important. Boil the water until it softens a little and you can take it out. You don't have to wait until it is completely cooked, because after you take it out, there will be a process of self-cooking and expansion by waste heat. If it takes a long time to cook, the q bombs on both sides will be gone;
2. The traditional method is to spread the fished two sides into a relatively large flat-bottomed container, pick them up with chopsticks and use a fan to dissipate heat. Of course, if you feel so troublesome, you can use cold boiled water twice, and the effect is also very good;
3. The collocation of seasonings is very important. Rapeseed oil needs to be cooked and then cooled. Pepper oil and Chili oil are essential. Other seasonings can be adjusted according to personal taste.