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.
.