Method 1

Prepare the ingredients

Rice, glutinous rice, soy sauce, red oil chili pepper (dense), vinegar (a little), salt, monosodium glutamate, garlic water (chopped garlic, then add boiled water), pepper and cooked oil (refined from clear oil, depending on the taste, if you don't want red oil chili pepper, add cooked oil.

Cooking method

1. Pulverize rice, add a little rice, and add a little glutinous rice for its taste

2. Spread a layer of cloth in the drawer cage, evenly pour the rice slurry into it, steam it for 5-8 minutes, take it out and cool it, and cut it into strips with a knife

3. Add soy sauce, vinegar and red oil. Only produced in Guangyuan city and its neighboring counties and towns, its taste gradually decreases with the distance from the city, and there is no producing area beyond Guangyuan city. Its appearance is similar to that of Shaanxi cold rice noodles, but its raw material is rice instead of flour. Guangyuan cold noodles taste smooth and refreshing, cool and pleasant.

Method 2

Raw material seasoning

Butter noodles 1/2 Jin cucumber 1/2 strips of carrot and 1/2 cup of cold noodle sauce

Cooking method

Materials for cold noodles (2 pieces) (1) Slice cucumber shreds and carrot shreds respectively for later use.

(2) The butter noodles should be fresh, so that the taste will not be too hard, as long as they are naturally cooled at room temperature. If you buy dry yellow noodles, put down the noodles and cook them with boiling water. When cooking, stir them constantly until the noodles float, add 1/2 cup of water and then boil them. Then pick them up and put them on a large plate, pour salad oil on them and stir them evenly. At the same time, blow them with a fan and stir them all the time with chopsticks.

Method 3 (Chinese-English version of Taiwan Province cold noodles)

Food introduction:

Taiwan Province cold noodles, there are so many kinds of noodles in Taiwan Province. Here, the production of cold noodles with Taiwan Province's unique style is introduced in Chinese and English.

Food ingredients:

3g thick oil noodles

1 cucumber

a little white vinegar

Accessories:

4 tablespoons sesame paste.

4t cold cooked water

3t vinegar

1t sugar

1t cooking oil

1/2 teaspoon garlic paste (1/2t mashed garlic)

1/4 teaspoon ginger juice. 4t ginger juice)

1t ground peanut

1/2 teaspoon soy sauce

1/2 teaspoon monosodium glutamate

Food preparation:

1. Wash cucumbers and shred them for later use.

2. blanch the oil noodles in boiling water with a little white vinegar, take them out, 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 other seasonings and mix well to form the sauce. Taiwan Province cold noodles

4. When eating, put the cold noodles into a plate, add shredded cucumber, then pour the sauce on it and mix well.

Delicious tip:

Because the oil noodles contain a small amount of alkali, adding a little white vinegar during blanching can reduce the alkali taste.