Cold noodles are an indispensable delicacy in summer. It is simple, convenient, fast, and most importantly, you can eat it cool without sweating.

The cold noodles are well made and the color is beautiful, which will greatly increase your appetite in the hot season.

However, cold noodles have branches all over the country, and different regions have different production methods and flavors. For example, cold noodles in the Central Plains are made with garlic juice, vinegar, sesame oil, coriander, etc.

Cold noodles in the Northeast are also called cold noodles. They are made with cold soup mixed with apples, sweet and sour, and soy sauce.

The cold noodles in the south are spicy cold noodles based on Sichuan cold noodles.

However, this kind of Sichuan cold noodles is also the most popular type of cold noodles, and it is relatively easy to accept across the country.

Below I will share the ingredients and preparation methods of Sichuan cold noodles.

Preparation materials: one pound of round noodles thicker than Chongqing noodles, half a bowl of rapeseed oil, half a pound of mung bean sprouts, one cucumber, half a carrot, one head of garlic, one piece of ginger, seasoning preparation: pepper powder, salt, light soy sauce

, mature vinegar, monosodium glutamate, sesame oil, pepper oil, oil chili.

Step 1: Steam noodles? First, we boil the noodles and steam them in a basket. The purpose of steaming is to make the noodles stronger and stronger. The steamed noodles become cooked noodles. Cooked noodles are not easy to swell and stick.

Being greasy can also make the noodles turn yellow and shiny, but they still taste too dry and hard, and they don't feel cooked enough.

So I have to cook it again.

Step 2: Boil the noodles. Put the steamed noodles into boiling water, blanch them lightly, take them out of the pot the first time, put them in a frame, and pour some water.

Step 3: Dissipate heat and mix with oil. Spread the noodles on the chopping board. Use a fan or hair dryer to turn on the cold air and shake the noodles until the surface of the noodles is no longer sticky. Drizzle with half a bowl of rapeseed oil and continue to shake them.

Mix well. At this time, you will find that the color of the noodles becomes more yellow and brighter.

The noodle part is done.

Step 4: Ingredients: Shred the cucumber, grate the carrot, and blanch the soybean sprouts and set aside.

Mash the garlic and ginger together and add purified water, salt and MSG to make a juice.

Step 5: Add the ingredients and cold noodles into bowls, replace the bean sprouts as the base, put cucumber shreds and carrot shreds in the middle of the cold noodles, then add one spoon of soy sauce, one spoon of vinegar, two spoons of ginger and garlic juice,

Sichuan pepper powder, sesame oil, Sichuan pepper oil, and then pour a large spoonful of spicy oil. Be sure to put more spicy oil. Sichuan cold noodles are mainly red oil, and the color and shine depend on this spoonful of spicy oil.

Things to note: When seasoning the ginger and garlic sauce, add salt and MSG so that the salt and MSG can be melted in advance, but you must pay attention to the amount, because the cold noodles do not have soup, so a little salt can be very salty.

And there is light soy sauce at the back to enhance the saltiness.

Two or three garlic cloves, 10 grams of ginger, mixed with 60 grams of water, 8 grams of salt, and 3 grams of MSG.