1. tasty cold noodles with sesame sauce
The method of cold noodles is: first, boil the water in the pot, cook the noodles until soft, pick them up with chopsticks, don't stick together, live in cool water once or twice, take them out, put them in a bowl and mix them with vegetables and seasonings. The following technique is very important. When the water is boiling, put the noodles in the pot, boil the fire and cook. Once it becomes soft, quickly remove the supercooled water. The ingredients of cold noodles can be based on your own hobbies. Friends who like to eat meat can put aside a few pieces of sauce beef, and friends who like vegetarianism can get some shredded tender cucumbers to build, accompanied by delicious cold noodle soup, and some spicy cabbage and fruit. It is not necessary to say that it is fresh and delicious in summer.
2. Sichuan shredded chicken cold noodles
Raw materials: 250g udon noodles, 2 chicken legs, 3 slices of ginger, 2 slices of onion, 0/0 grains of pepper/kloc-0, 200g of cucumber 1 root and mung bean sprouts.
Sauce ingredients: 6 tablespoons sesame paste (90ml), 8 tablespoons cold boiled water (120ml), soy sauce 1 tablespoon (15ml), steamed fish and soy sauce 1 tablespoon (15ml) and salt/kloc-. Kloc-0/ teaspoon (5g), chicken essence 1 2 teaspoon (3g), sesame oil 1 teaspoon (5ml), 8 cloves of garlic, spicy sauce1spoon (15g) and a little sesame seeds.
Practice:
1, pour water into the pot, add chicken legs, ginger slices, scallions and pepper, boil over high fire, skim off the floating foam, and continue cooking for 10 minute. After cooking, cool and peel, and tear the chicken leg into filaments. Wash cucumber and shred. Pour clean water into another pot. When the water boils, add the washed mung bean sprouts and take them out for half a minute.
2, garlic peeled and washed and pressed into garlic paste. Pour sesame paste into a bowl, then pour in cold water, and draw a circle in the same direction with chopsticks to stir and dilute. Then add soy sauce, steamed fish and soy sauce, salt, vinegar, sugar, chicken essence and sesame oil and mix well, and then add appropriate amount of garlic paste, spicy sauce and sesame seeds according to your own preferences.
3, pour enough water into the pot, after the fire boils, add udon noodles, cook for 3 to 5 minutes on medium fire, remove them, repeatedly take a cold shower, drain, pour olive oil and stir to avoid adhesion.
4. Put the noodles in a bowl, add shredded chicken, shredded cucumber and mung bean sprouts, then pour the sauce and mix well.
Post:
Cold noodles with shredded chicken are characterized by soft noodles, delicious and refreshing. What pays attention to is "spicy and delicious". The cool noodles, strong taste and spicy taste make people want to stop.
3. Langzhong Hot Cold Noodles
[Practice] The method of cold noodles is the same as that in other places: choose fresh fine noodles, boil them in a pot, remove them, spread them to cool, and mix well with sesame oil. The noodles are golden and shiny, scattered but not sticky. Saozi, which embodies the characteristics of cold noodles, cuts fresh beef into thumb-sized pieces, adds spices such as watercress, sauce, kaempferia kaempferia, star anise, pepper, etc., and then adds water to stir it into a paste with wet bean powder, then colors it with special brown sugar, and simmers it for use. When eating, first put a little leek, bean sprouts and celery in the bowl as the bottom, then put cold noodles, add seasonings, especially fried dried Chili noodles, and pour hot seeds of SAO for mixing.
Its characteristics: hot but not hot, warm but not cold, spicy and delicious, long aftertaste after eating, suitable for all seasons, loved by young and old. Foreign merchants and American missionaries brought it as tourist food. Hot cold noodles are cooked by everyone and sold in special restaurants, but they are all before 12. Every time an old friend visits and a wanderer returns home, most people like to make beef with minced meat. A bowl of cold noodles with minced meat is filled with the affection and warmth of family members. Eat a bowl of hot cold noodles in Langzhong, and you will pay attention to it in Langzhong!
4. Sichuan cold noodles with sesame sauce
Ingredients: 250g of fresh sliced noodles, mung bean sprouts 100, 2 tablespoons of salad oil, 2 tablespoons of sesame oil, 3 tablespoons of red soy sauce, vinegar 1 tablespoon, sugar 1 tablespoon, monosodium glutamate or chicken essence 1 spoon, and pepper oil/kloc-0.
Practice:
1, wash the bean sprouts and blanch them in boiling water 10 second.
2. Take it out and soak it in cold water for a while. Take it out and drain it. Mix it well with 1 tablespoon sesame oil and spread it on the bottom of the plate.
3. Boil the water and cook the noodles until they are 9% cooked (about 2 minutes).
4. Take it out and soak it in cold water for a while. Take it out and drain it. Mix it well with 2 tablespoons salad oil to make it non-adhesive.
5. Spread the evenly mixed noodles on the bean sprouts.
6. Mix sesame oil, red soy sauce, vinegar, sugar, monosodium glutamate, pepper oil, red oil and garlic paste into juice.
7. Pour the juice on the noodles and mix well when eating.
5. Italian cold noodles with vegetable sesame sauce
Ingredients: spaghetti 200g, carrot (small) 1 4, radish1block (about 5cm long), cucumber12.
Seasoning: onion 1 root, white sesame 60g, chaiyu broth 1/2 cups, 3 tablespoons of umami soy sauce, and a little sesame oil.
Practice:
1. Peel carrot and white radish and cut them into filaments; Cucumber and onion are also cut into filaments of the same length, all of which are soaked in cold water and drained for later use.
2. Put the sauteed sesame seeds into a grinding jar and grind until the oil comes out, then add Chai Yu stock and umami sauce and mix well.
3. Add 3 liters of water to the deep soup pot to boil, add 2 tablespoons of salt, and cook in Italy for 8~ 10 minutes.
4. Drain the cooked spaghetti, add a little sesame oil, put it on a plate, add shredded vegetables, and pour the sauce from the second method.
6. Mexican cold noodles
Ingredients: spaghetti 1 handful, one egg.
Seasoning: 2 tablespoons Mexican sauce.
Practice:
1, cooked noodles, moved into the refrigerator for 2 hours; Fry the eggs until they are cooked.
2. Take the noodles out of the refrigerator, add appropriate amount of ice water, add Mexican sauce and mix well, and put fried eggs on it.
Tips: the practice of Mexican sauce
Ingredients: onion 1/4, minced garlic 1/2 tablespoons, olive oil 2 tablespoons, boiled diced tomatoes and boiled juice each 1 tablespoon, white wine 2 tablespoons, fragrant leaves 1 slice, and a little white pepper.
Practice: Dice onion, saute with minced garlic in oil pan, pour in boiled diced tomatoes and juice of boiled tomatoes, and then add all the remaining materials to boil.
7. Taiwan Province Cold Noodles
Ingredients: 300g of coarse oil noodles, cucumber 1 strip, a little white vinegar.
Accessories: 4 tablespoons sesame paste, 4 tablespoons cold boiled water, 3 tablespoons vinegar, sugar 1 teaspoon, salad oil 1 teaspoon, garlic paste 1/2 teaspoons, ginger juice 1/4 teaspoons, peanut powder 1 teaspoon, etc.
Practice:
1. Wash cucumber and shred for later use.
2. Blanch the oil noodles in boiling water with a little white vinegar, remove them, add a little salad oil, mix well, spread them out, and blow them with an electric fan for later use.
3. Stir the sesame paste with cold boiled water first, then add the other seasonings and mix well to form the sauce.
4. When eating, put the cold noodles into the plate, put the shredded cucumber, then pour the sauce and mix well.
Tips：
Because the oil surface contains a small amount of alkali, adding a little white vinegar when scalding can reduce the alkali taste.
8. Beijing style cold noodles with fried sauce
Material: noodles. If you come to the competition, you'd better be able to roll the dough yourself. If not, you can only cut the noodles by machine. Sauce, yellow sauce (it is best to choose a hundred-year-old Liubiju, one pack for standby), sweet noodle sauce (one pack for standby), diced fat meat and diced lean meat. Face code: There are many kinds of face codes in Zhajiang Noodles, such as cucumber, cabbage, celery, leek, bean sprouts, radish in the heart, dried bean curd, green onion, fresh garlic, green onion, lentils, peas, green beans and beans.
Practice: stir-fry the fat diced meat first, then add the lean diced meat (you can also choose the pork belly diced with both fat and lean meat for fear of trouble), and then stir-fry the oil and serve it out. Stir-fry the mixed sauce in a pan (yellow sauce and sweet noodle sauce can be mixed according to their own tastes at the ratio of 2: 1 to 5: 1), stir-fry until fragrant, and then pour in diced meat and cook together. Cook for a long time, and add a small amount of water to the pot while cooking (to avoid dry pot), and cook until the color is black. Sprinkle some scallion powder when cooking to improve the taste. You can cook a little more at a time. Put the leftovers in glass bottles or fresh-keeping boxes and put them in the refrigerator for refrigeration. Take them out and mix them if you want. It's no problem to eat them for a week. Shred cucumbers and radishes, and blanch soybeans and green beans in the past (if it is authentic Zhajiang Noodles, eight seasonal vegetables should be prepared according to the rules, so as to diversify the taste and make a colorful picture). After the noodles are cooked, let them pass through cold water. Finally, mix 2 tablespoons of delicious fried sauce on the noodles, and then add various dishes, and wait for a big chew.
9. Korean cold noodles
Cool and refreshing, delicious Korean cold noodles
Ingredients: buckwheat noodles, cucumbers, pickles, tomatoes, coriander, sesame seeds, cold noodles seasoning, etc.
Practice:
1. It is best to put two bottles of mineral water in the refrigerator in advance to achieve the effect of ice cooling, so that the soup can be cool and refreshing.
2. Cook the buckwheat noodles in the pot and pass the cold water again.
3. Put the bought seasoning package into a container and pour in ice water to stir. You can add some seasoning according to your personal taste.
4. Put the ingredients such as cucumber on the buckwheat noodles, and then pour the soup on it. Sprinkle with sesame seeds.
10. Cold noodles with sesame sauce
1, Step 1: The most important thing is to freeze a pot of water in the refrigerator first. If you want to cool it down, put it on it to cool the hot noodles. You need water that you can drink directly, otherwise you will have a stomachache.
2, preparation materials: the meat is fried, garlic, vinegar, cucumber can not be less, the main steps of the picture.
3, the taste is mastered by yourself, and the sesame sauce is sold in supermarkets, and it is best to show it, so it is more fragrant, and it is sold in major supermarkets.
1 1. Xinjiang cold noodle
Cold noodles, also known as yellow noodles, are called "Saizhike Ashi" in Uygur language, and are popular summer snacks.
It uses soil alkali water and penghui water to make dough. Both of them are specialties of Xinjiang, among which the soil alkali produced by reeds in Toksun County and the lime produced in Turpan City are the most famous.
A kind of wild plant named "Stinky Artemisia" grows on the Gobi Desert in Xinjiang. In autumn, people collect Artemisia and put it into a pre-dug pit, burn it with fire, and the water juice from Artemisia condenses into blocks after cooling, which is called Peng Ash.
To make yellow noodles, first mix the noodles with salt water, soil and alkali water, scoop in the plaster water, and pull while scooping until the noodles are soft, smooth and tensile. The oil drain board is a little awkward. Peel the gourd, remove the seeds, shred, and cut the spinach and celery into sections. Pull the noodles into thin strips, cook them in the pot, take them out, soak them in cold water twice, and pour a little clear oil to stop them. Boil the frying spoon with clear water, cook the shredded cucurbit, add salt, beat the egg white, add spinach and thicken the humidified starch into a marinade. Deep-fry celery in oil pan. Dilute oil Chili powder, garlic paste and sesame paste with cold boiled water respectively.
When eating, put the cold noodles on a plate, pour the marinade, add vinegar, garlic, oil pepper, sesame sauce, and then add celery. The noodles are soft and gluten-like, and the ingredients are spicy and fragrant in acid.
12. Cold Noodles with Yunnan Flavor
Materials:
Appropriate amount of noodles (carrot noodles and spinach noodles), shredded lettuce and a little mung bean sprouts.
Practice:
1, the noodles are cooked, cooled in ice water, and mixed with oil until the noodles are not sticky.
2, shredded lettuce, a little mung bean sprouts (you can also put some leeks), boiled in hot water for later use.
3. The seasoning includes: soy sauce, sugar (brown sugar is put in acid, the taste varies from person to person), vinegar, oil pepper, pepper oil, coriander, ginger, garlic and salt.
4, all mix well and you can eat!
It's delicious without sugar and vinegar, and it's very refreshing.
13. Authentic Korean cold noodles
Ingredients: pineapple pieces, shredded cucumber, beef sauce, cold noodles (available in the supermarket). Kimchi and special noodle sauce.
Practice: copy the cold noodles bought from the supermarket in boiling water for one minute, take them out, filter them in cold water, put them in the prepared noodle juice, and then add various seasonings in turn, including pineapple pieces, beef slices with sauce, kimchi, cucumber strips and coriander. In addition, in order to increase nutrition, you can also add a small amount of sesame seeds and boiled eggs. In this way, the sweet and sour Korean cold noodles are ready. If you are interested, you might as well try it yourself.
Kimchi: Take a cabbage, peel off a few leaves, sprinkle salt on their surfaces, and then marinate for two hours. Two hours later, the pickled cabbage leaves are chopped, and then appropriate amount of salt, chicken essence, monosodium glutamate, shredded onion, ginger foam, garlic paste and Chili powder are added, stirred evenly, and then left for a short time to make kimchi.
The method of noodle sauce special for Korean cold noodles: prepare onion slices and ginger slices, as well as white vinegar and red vinegar, which can be bought in supermarkets. Then put the onion and ginger slices together with a little pepper and aniseed into the pot, add a little water, and boil it with fire. We see that the juice in the pot turns red, then filter out the raw materials, add a little red vinegar and white vinegar, and a little salt, monosodium glutamate and sugar, so that the sour and sweet noodle juice is ready. Just put it in the refrigerator to cool it down.
One of the three elements-soup, ice water, some sour rice vinegar, a few drops of soy sauce (never more), salt, sugar, vegetarian, a little Jiang Mo, minced garlic, coriander and shredded cucumber, these are the necessary ingredients!
You can also add pear slices, shredded apples, pineapples and shredded carrots according to your personal preference. It's delicious and beautiful! (It is highly recommended that the specialty fruit in Northeast China-Apple pear is also called Li Apple)
This is clear soup, and meat soup is clear soup in which ice water is replaced with beef bones or beef; The standard of good soup is: sour and sweet, cool and refreshing, you can't get tired of drinking soup, and add a few pieces of ice.
14. Sesame jade noodles
This noodle looks beautiful, but it is actually not difficult to make it. You don't have to wring out the water when you scald the spinach and it is too cold. Just use a juicer to make juice, add a little salt to the white flour and make dough, and then press it out with a noodle machine. The noodles should be hard.
When the noodles are cooked, they will be washed several times with cold water. Stir the sesame sauce with vinegar and sesame oil, add a little soy sauce, add a little sugar, wax oil, salt and monosodium glutamate, and then prepare some shredded cucumber, coriander and shredded egg skin and mix them together to eat.
15. Meat Noodles Spicy Cold Noodles
Boil pork belly slices in water for 2 or 3 minutes, take them out and let them cool. Slice cucumbers, put them together with water-borne fungus, tomatoes and fried peanuts, add salt, monosodium glutamate, sugar, white vinegar, minced garlic, chopped green onion, sesame oil, hot Chili oil and Sichuan pepper noodles, and mix them together and put them on cooked and cooled noodles.