Spicy and appetizing summer food Sichuan cold noodles. Do you know how to make it? We all know that Sichuan-style cold noodles can be regarded as a fire all over the network. Although Chengdu and Chongqing have different practices, the key link must be unified standards. If you want to make authentic and delicious Sichuan cold noodles, you must see what you have overlooked.

Food: Alkaline noodle seasoning: rapeseed oil, sesame oil, white sesame Chili oil, cucumber, mung bean sprouts, chopped green onion, green onion, pepper, boiled peanuts, millet spicy, salt, brown sugar, Jiang Shui, soy sauce, rice vinegar and chicken essence. Production process: 1. First of all, Sichuan cold noodles must be made of alkaline noodles, not ordinary wet noodles. Friends in the north can go to the fresh noodle restaurant opened by the master in Chongqing, where there should be one. This season, shredded cucumber and mung bean sprouts are usually used to make Sichuan cold noodles. I don't know which vegetables you usually like to use. Other ingredients are prepared with fried peanuts, chopped green onion and garlic water. People who like spicy food are more comfortable to go to a little millet pepper. Jiang Shui must have brown sugar, and sesame peppers must be crushed together with fine sesame peppers.

First, let's mix the juice of life. Add soy sauce, salt, rice vinegar, garlic water, brown sugar Jiang Shui, millet pepper, chopped pepper, chicken essence and sesame oil to the bowl and mix them evenly. If possible, we should use a soy sauce. 4. After the water in the pot is boiled, pour in the edible alkali. After the soup is boiled, pour in cold water once. When bubbles appear in the pot again, take them out when they are medium-cooked. Never do it. Take out and pour in raw rapeseed oil and stir. There are two key points here. First, use raw rapeseed oil instead of cooked rapeseed oil. Only raw rapeseed oil will have a unique aroma. In addition, be sure to pour rapeseed oil and mix it immediately after the noodles are fished out to avoid the noodles from sticking. It is wrong to add rapeseed oil after these are completely cooled.

Let's use a folding fan to cool the noodles. When blowing, you must use two long chopsticks to throw up the noodles and blow them, so that the middle of the noodles will be more fire and bulky. 6. After the noodles are completely cooled, the water is boiled and the bean sprouts are cooked for a long time. Don't wait for the water to boil before taking it out. Some people also use bean sprouts to supercool, thinking that bean sprouts are more brittle. This is actually incorrect. The correct actual operation must be unfolded or blown with a folding fan. 7. Finally, put the bean sprouts and cucumbers in, put them in the cold rice noodles, and pour in the seasoning juice.