Summer is coming, the weather is getting hotter and hotter, people don't know what to eat, and meat doesn't smell good at first sight. Hot weather makes people lose their appetite, so if we want to eat well, we can adjust our diet, cook less hot meals, and cook more cool and delicious meals such as cold noodles, bean jelly, cold fish and cold noodles. These can be used as staple food, and it is particularly comfortable to go home and eat a bowl of such rice in the hot sun.
Cold noodles are the most popular. When the weather is hot, many families will make cold noodles, which taste cold, sour and refreshing, but it is hard to say whether it is good or not. For example, cold noodles made by someone stick together and put a chopstick. For example, some people's cold noodles are too thick to eat, even if they are cooked well, they are not very delicious.
So what can be done to make cold noodles taste better?
Speaking of making cold noodles, many people are used to soaking the cooked noodles in cold water for a while, which can make the noodles cool down quickly and not stick to their hands, but it seems that there is no problem, but it is actually a big problem.
Because after cold water, the cold noodles become wet and the water content is too high. Although the noodles are not sticky, they are not loose, and the taste is difficult to stick to the noodles, which tastes terrible. Moreover, if the raw water is too cold, it is easy to upset the stomach. If the boiling water is too cold, you should prepare a pot of boiling water in advance, which will delay the time. With a large population, I'm afraid a pot of boiling water is not enough.
Therefore, cold water is not good to drink! If you want to eat better cold noodles, remember that noodles can't be cooked well without cold water!
How? I'll teach you a trick. It is not difficult to eat, and it is also very satisfying. Let's share with you the detailed method of making cold noodles. Take a look and try it according to the method.
How to make cold noodles:
Prepare some alkaline noodles, and use them to make cold noodles taste better. Generally, alkaline noodles are dried noodles, which are easy to buy in supermarkets. When I was a child, my mother used to cook cold noodles by adding some edible alkali to the dough and then pressing it out with a dough press. It's convenient to buy anything now, eliminating the step of making noodles yourself.
Add water to the pot and bring it to a boil. Put the noodles into the pot, bring them to a boil over high fire, and then cook them over low heat for a while. Alkaline noodles are very resistant to cooking, and if they are dried noodles, they need to be cooked for a long time.
Cook the noodles until they are nine-cooked, that is, when there is a little hard core in the middle, turn off the heat. Remember not to cook for too long. When cooked, the noodles will lose their tendons and taste bad.
After the noodles are fished out, control the water first, then put them into a basin to mix with oil, and then cool them with a fan. Turn your face over with chopsticks during blowing, so that it cools quickly and the face pressed under it will not taste bad.
Although this practice seems to be a joke, it is a traditional practice. My mother has always done this, and she still does this until now. By contrast, it's really delicious. Friends who haven't tried can try to cook less noodles.
After the noodles are blown cold, the noodles will become well-rooted, not caked at all, and quite hard.
Next, let's make juice. Crush garlic and put it in a garlic masher. Add a little salt and a little boiling water, mash garlic, pour into a bowl, add boiling water and stir, and make cold noodles with garlic water.
Scoop a spoonful of sesame paste, add a little sesame oil and stir until smooth, then add a little cold water and stir. This method dilutes sesame paste for later use.
Put some noodles in the bowl, add shredded cucumber or scalded bean sprouts, salt, chicken essence, soy sauce, aged vinegar, garlic water, and finally scoop sesame sauce. If you like spicy food, you can add some Chili oil.
After mixing well, the cold noodles can be eaten, and each surface is attached with juice, which is delicious. I tried cold water before, but when I ate it, I found that the noodles were not thick or light, and I had to stir them while eating, because the juice sank at the bottom of the bowl and was not wrapped in the noodles at all, so it was not fragrant.
Now everyone understands that there are two things to remember when making cold noodles:
(1) Don't cook noodles better than cold water, just air them. Noodles are not caked, but there is gluten.
(2) When adding juice to noodles, remember to add garlic water instead of minced garlic. Sesame paste should be diluted and cannot be directly added to noodles.