The practice of spicy cold noodles is very important. Hot sauce will give people a delicious feeling, which can greatly stimulate the taste and make many people memorable. However, when they go home to cook their own food, they can't make such a taste, which makes many people wonder, is it wrong or is it nursed back to health? Let's discuss the practice of spicy cold noodles first, and what seasonings are there.

1. What are the practices and seasonings for spicy cold noodles?

1. Cook the alkaline noodles until they are medium-cooked, and quickly remove and drain.

2. Cook in oil and let it cool. Pour the cooking oil on the cooked fresh noodles, quickly stir the fresh noodles with chopsticks before cooling the fan, evenly coat them with cooking oil, and let them cool.

3. The bean sprouts are cooked and the cucumber is shredded at the bottom.

4. Smooth the fresh noodles and pour in the sauce. The sauce contains soy sauce, rice vinegar, sugar, pepper oil, ginger and garlic water and sesame oil.

5. drizzle with homemade Chili oil. Crispy peanuts (chopped flowers in Huang Feihong shopping malls), cooked sesame seeds and green onions. Have a bowl of cold rice noodles in summer. Have a good appetite!

Second, first prepare an original cold rice noodle in advance. Vegetarian cold noodles are not recommended to be cooked by yourself. They are usually sold at farmers' markets. You can buy them back right away. The key is to mix the seasoning of cold noodles well. At first, I prepared condiments in advance. First, I stirred two halves of garlic into minced garlic. Tip 1: Garlic must be stirred into minced garlic. If chopped or cut, the garlic flavor will not penetrate into the seasoning well. Add some pepper noodles. Pour in a tablespoon of soy sauce. The second trick is to use soy sauce, not soy sauce or general soy sauce. Only the salinity of soy sauce is just right. And you only need to use soy sauce without salt. Add a tablespoon of lemon vinegar. The third skill depends on this lemon vinegar. Lemon vinegar is much more delicious than ordinary vinegar, with the fragrance of green lemon, and the acid price is just right, which is very delicious. The practice of Qing lemon vinegar is also very simple. Now I'd like to share with you the secret recipe from my ancestors, which is to cut the green lemon into small particles, bury the green lemon with white sugar, and then pour the white rice vinegar. Just leave it for two months and heat lemon vinegar. Add a little sesame oil. Add another tablespoon of oil and Chili powder.