Ingredients: 250 grams of fresh cut noodles, 100 grams of mung bean sprouts, 2 tablespoons of salad oil, 2 tablespoons of sesame oil, 3 tablespoons of red soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, 1 MSG or chicken essence tsp, 1 tsp pepper oil, 2 tbsp red oil, 3 cloves garlic (pressed into puree)
Method:
1. Wash the bean sprouts and blanch them in boiling water Blanch for 10 seconds;
2. Take it out and immerse it in cold water for a while, take it out and drain it, mix it with 1 tablespoon of sesame oil and spread it on the bottom of the plate;
3. Boil water , put the noodles in and cook until cooked (about 2 minutes);
4. Take out and immerse in cold water for a while, take out and drain, mix well with 2 tablespoons of salad oil to make it non-adhesive;
5. Spread the mixed noodles on the bean sprouts;
6. Mix sesame oil, red soy sauce, vinegar, sugar, monosodium glutamate, pepper oil, red oil, and minced garlic into a sauce. ;
7. Pour the juice over the noodles and mix well when eating.
The freshly cut noodles used in traditional Sichuan cold noodles are very alkaline, so they are yellow in color. Red soy sauce is a darker soy sauce. You can also use dark soy sauce. If you don’t pursue a strong color, you can also use ordinary soy sauce. After the traditional Sichuan cold noodles are boiled, take them out of cold water. Just spread them out and mix them with oil. While mixing, use a fan to blow them hard to cool them down. I think it is easier and more nutritious to put them in cold water.
Tips:
Mung bean sprouts are rich in vitamin C, which can clear the accumulation of cholesterol and fat in blood vessel walls and prevent cardiovascular disease. Moreover, mung bean sprouts are rich in riboflavin, which is suitable for people with oral ulcers; mung bean sprouts are also rich in fiber, which can prevent and treat constipation. Mung bean sprouts are cold in nature and are suitable for consumption in summer, but should be eaten less in autumn and winter. The cooking time should not be too long to avoid loss of vitamins.