step

1. Boil the aniseed water first, which is very simple. After the hot water is boiled, add aniseed pepper and appropriate amount of salt (which tastes a little salty) and cook for about 30 minutes. Add a small amount of monosodium glutamate before turning off the fire!

2. Mash garlic with mashed garlic and put it in a bowl for later use. Boiled sesame seeds, put in a bowl. Chop the green (we call it Xiangyun) with a knife and put it in a bowl. PS: a bowl.

Then pour in vinegar and a little salt. If you don't like eating too sour, add a little cold water!

3. Pour sesame paste into a bowl and stir with small ground sesame oil to make it thin!

4. Put the pepper noodles in a bowl, add pepper noodles, salt and a little sesame (I didn't add it), then heat the oil and pour it into the bowl and stir!

5. Finally, stir evenly.

Eating noodles in winter can keep warm, eating noodles in summer can cool down, eating noodles in spring can relieve fatigue, and eating noodles in autumn can get rid of dampness. Cold noodles are really a rare natural green pollution-free food suitable for all seasons. Compendium of Materia Medica says: Rice can tonify the spleen, and wheat can nourish the heart. According to the choice of raw materials and different production methods, the names vary from place to place.

Gluten is a special food in protein, which is made by kneading and washing flour in water to remove paste. It is divided into three types: water gluten, fried gluten and baked bran. The gluten in making gluten cold noodles is "water gluten". The protein content of water gluten is 29 grams per 100 grams, which is only lower than that of soybean, significantly higher than that of cereals, pigs, beef and mutton, and the fat content is lower than that of pasta such as soybean. In addition, gluten also contains a variety of trace elements such as calcium, iron, phosphorus and potassium, which has high nutritional value. Bean jelly is also made of protein contained in raw materials (such as rice, wheat and beans), and its main components are water, protein and starch, of which protein accounts for 24% of the total weight, in addition to a small amount of dietary fiber, fat and minerals.

Protein in gluten and cold noodles belongs to non-high quality protein, and its amino acid composition does not meet the needs of human body, and its nutritional value is not as good as protein in tofu, fish, eggs and milk. Therefore, it is generally necessary to match vegetables and cucumbers to improve nutritional value. Generally speaking, gluten cold rice noodles are a kind of food suitable for all seasons.

reference data

Cold rice noodles _ Baidu Encyclopedia