Because I married a Sichuanese, I gradually fell in love with Sichuan food. When friends get together, everyone will say to me, "As our daughter-in-law in Sichuan, of course, we must be able to cook several Sichuan dishes! ! ! "So I often read recipes about Sichuan cuisine. Two days ago at a friend's house, I found that one of the cookbooks had Dandan Noodles's practice, so I quickly copied it down. I tried it today. Very studious and delicious! The ingredients are also easily available.

material

Ingredients: Lamian Noodles 300g, peanut 100g.

Seasoning: a little soy sauce, sesame oil (sesame oil), sugar 1-2 teaspoons, balsamic vinegar, minced chives, red oil, mashed garlic and sesame sauce.

working methods

1. Boil the water, cook it in Lamian Noodles, take it out and put it in a bowl, and cool it with cold water, so that Lamian Noodles will not stick together;

2. Mix all the seasonings in a bowl, take out the cooked noodles and put them in a bowl with seasonings, stir well and sprinkle with chopped chives.

skill

1, because there is no strict ration in the recipe, you can adjust the seasoning according to your own taste.

2. Now I also provide you with a little skill of cooking noodles:

Many people are used to boiling water before adding noodles when cooking noodles. In fact, this method is time-consuming and it is difficult to cook noodles. Because the surface of dried noodles quickly softens and matures in a short time after boiling water, a layer of "diaphragm" protection layer is formed to prevent boiling water from infiltrating into the interior of dried noodles and producing "hard-hearted" noodles.

The correct cooking method is: put the dried noodles into the pot 2-3 minutes before boiling water, so that the dried noodles can be soaked by water again. After water permeates the dried noodles, the boiling water will boil, and the noodles will be cooked soon.