Cold noodles, Han Chinese food. Popular throughout the country. Song Meng Yuanlao "Tokyo Meng Hua Lu" said the Northern Song Dynasty Bianliang already "fine rope cold noodles". Production method: the mung bean flour soaked and stirred into a paste, the water boiled until it will open, add alum and poured into the prepared mung bean paste, cooled to become. It is white, transparent and crystal-like. Mixed with soy sauce, vinegar, mustard and eat, cool and smooth, for the summer flavor food. In southern China refers to cool powder grass and rice made, frozen into a green or black gelatinous concretions, summer days can be used as a thirst-quenching products, such as Cantonese-style cool powder, Jiangxi cool powder, and so on. And the northwest refers to the cold noodles made from rice, peas or various potato starches, such as Rongchang Huang Liangfen, Sichuan Liangfen, Qinghai Liangfen, Shanxi Liangfen, etc.(close)

Ingredients

Main Ingredients

Liangfen

500g

Supplementary Ingredients

Bean paste

Moderate

Scallion

Moderate

Ginger

Moderate

Salt

Moderate

Steps

1. Prepare the above required ingredients

2. Cut the cold noodle into cubes, scallion and green onion, ginger julienne, and set aside

3. Sample the bean paste into a container, add a small amount of water, and stir it

4. When the oil is hot, add chopped scallions, ginger

5. Stir fry the scallion flavor, add the cut cold powder, stir fry over low heat until the cold powder sheng transparent color

6. Add the ready bean paste, continue to stir fry

7. Finally add salt can be;

Tips

Steam frying scallion flavor, add chopped cold powder, stir fry over low heat until the cold powder sheng transparent color

Steaming the cold powder, stir fry over low heat until the cold powder sheng transparent color

Selected for the first time in a year, the cold powder is not a good choice for the first time in the world. /p>