Shanghai cold noodles 200g

Peanut butter100g

Water150g

Hengshun balsamic vinegar 10g

Soy sauce 10g

50 grams of shredded pork

50g shredded green pepper

25 grams of mung bean sprouts

2 tablespoons sesame oil

A little salt

A little cooking oil

Shanghai cold noodles (three silk heads)?

Wash mung bean sprouts from beginning to end, remove seeds and shred green peppers.

Authentic Shanghai cold noodles should be made of sliced eggs, which can be bought in general vegetable markets.

If possible, it is suggested to cook noodles by steaming first and then boiling, which can get a looser and tougher taste, and steam for about 8 minutes.

When steaming noodles, you can mix peanut butter. After mixing peanut butter, water and soy sauce, slowly stir with egg sauce until completely mixed.

Put enough water in the boiling pot, put it into the steamed egg section after boiling, and take it out for about 30 seconds to drain.

Sprinkle sesame oil on the noodles and stir evenly to prevent adhesion. Cool naturally or blow with an electric fan.

Put a little cooking oil in the wok, add shredded pork and shredded green pepper and stir-fry until it changes color.

Add mung bean sprouts and stir-fry until it is broken. Add a little salt to taste, and the light three-silk topping is ready.

Pour a spoonful of peanut butter on the cold noodles.

Daohengshun balsamic vinegar

After stirring evenly, put on the three-wire topping.