2. Cut the cold noodles and gluten to determine the width;
3. Pour shredded cucumber, garlic and Chili oil on the cold noodles, then add vinegar (preferably grain vinegar and Shanxi mature vinegar) and a little soy sauce and chicken essence. Garlic paste can also be made into garlic juice. You can also put vegetables such as celery or soybean sprouts;
4, add gluten and mix well, and you can eat it, which is much better than what you bought outside. It's very strong and authentic. If you don't want to eat spicy food, you can put more red oil and less Chili noodles.
Preparation method of cold noodles chilli oil;
Proportion of essence: (special material for cold noodles) 150g: (three kinds of peppers) 500g: (rapeseed oil) 4000g,
1. Ingredients: four bags of spices (special spices for cold rice noodles)
2. Accessories: eight bags of peppers (special peppers for cold rice noodles, containing 20g of sesame seeds),
3. Accessories: 4000g/8kg rapeseed oil;
4. After the rapeseed oil is boiled, let it cool slightly for about 1 minute, then pour it into the container and put it in turn (first put a little pepper in the oil, preferably after 30 seconds, the pepper will not turn black, then put a lot of pepper, and stir the seasoning evenly (don't make a mistake in the order of putting the materials). That is to say, after the oil is boiled and dried for one minute, try the oil temperature with sesame seeds, which is generally 180 +-5 degrees. For example, if the temperature exceeds this temperature, the pepper will turn black when it comes out, and the spice is very bitter, so it can't be eaten, because the oil is black, but it is too low and the oil temperature is not enough, so the oil will not turn red when it comes out. This step is the most critical technology. Then add sesame and pepper in turn, which is a special ingredient of cold noodles, and finally add a little water, and then let the mixture stand at room temperature, so that it tastes more fragrant the next day. )