Sichuan cold noodles

top-secret

seasoning

and

method of work

seasoning

: 1.

capsicol

(

Hot oil should be directly poured on the Chili noodles.

),2.

Sichuan pepper

(

Stir-fried in oil and mashed

).3.

ginger juice

,4.

garlic juice

.5.

Shanxichen

vinegar

,6.

peanut

(

Fried and then crushed with a knife on the chopping board.

).7.

Coriander powder

,8.

Chopped onion

.9.

bean sprout

. 10.

white sugar

, 1 1.

sesame

(

Fry without oil

cooked

) 12.

salt

. 13.

chicken essence

. 14.

soy

This is still an incomplete version.

,

I know the most about twenty kinds of spices.

,

But that's all.

,

People may make it taste bad.

For the following reasons

: 1.

The most important pepper is not from Sichuan.

,2.

Chili oil is not made correctly.

.

Be sure to spray it directly with hot oil.

Hot pepper noodles

,

Instead of putting Chili noodles in the oil pan

.

The practice is simple and simple.

,

It's complicated and complicated

.

1.

There must be plenty of water for cooking noodles.

,

Noodles should be fished out as soon as they have passed through the core.

,

Can't cook for too long

2.

Prepare a large basin of cold boiled water.

,

After the cooked noodles are fished out, they are immediately cooled in cold boiled water.

,

And keep stirring it up.

3.

Remove the noodles from the cold boiled water, drain the water and put peanut oil in it.

,

Then be sure to pick the noodles to make the oil even.

,

The most important thing is to make the surface cold.

but

,

In this process, we must keep picking faces.

.

It's faster to cool with an electric fan in summer and open a window in winter.

,

But don't flash your waist and legs like my mother did

.

4.

finished

,

Just put the top seasoning in and stir it evenly.

.