Machine-made noodles (with alkaline noodles if possible) are cooked in boiling water. Don't cook it too soft when cooking. Take it out and put it on the chopping board while it is hot. Sprinkle a little cooked vegetable oil, shake it and cool it quickly until it doesn't stick to each other and cool down, and it becomes cold noodles.

Ingredients for cold noodles

● Cold noodles with mung bean sprouts Boil the mung bean sprouts in boiling water and keep them crisp and tender. Put them in a bowl, cover them with cold noodles, and pour them with the flavor juice made of Chili noodles (powder), pepper oil, vinegar, monosodium glutamate, soy sauce, garlic paste and sesame oil.

● Cold noodles with shredded chicken The basic method of making cold noodles with shredded chicken is the same as that of cold noodles with mung bean sprouts, except that cooked shredded chicken is added to the noodles.

● Add cooked shredded chicken, shredded ham and shredded pork to the three-silk cold noodles.

Cold noodles with sesame sauce

material

250g of wet noodles (machine-cut noodles or self-rolled noodles), eggs 1 piece, 3 slices of ham, 2 green peppers 1 piece, cucumber1piece, bean sprouts150g, and 2 cups of broth1piece.

(a) Ingredients: 2 tbsps of sugar and sesame oil, 2 tbsps of salt 1 2, 3 tbsps of soy sauce and vinegar (aged vinegar), and 1 tbsps of garlic paste12.

method of work

1, break the eggs and fry them into 2 pieces of egg skins. Blanch green pepper and bean sprouts in boiling water for later use.

2. Cucumber, egg skin, ham and green pepper are all cut into filaments.

3, sesame sauce first add broth and mix well, then add material A and mix well, that is, make sauce for later use.

4. Put the noodles on the plate, and decorate them with ham, cucumber, egg skin, green pepper and bean sprouts. Pour the sauce and mix well.

What is cold noodles?

Cold noodles, also known as "crossing the water", was called "cold scouring" in ancient times. Legend has it that Wu Zetian and her lover burned their tongues while eating Shanxi noodles before entering the palace in the Tang Dynasty, so they developed a new way to eat cold noodles.

Du Fu described this kind of cold noodles eaten in summer as "teeth are colder than snow, so advise people to throw this pearl". When crossing the water surface in Beijing, the cooked hot noodles are directly put into cold water, and when there is no running water, they are put into the well water that has just been pumped. Because it is cold noodles, all the ingredients for mixing noodles are raw and cold. First, the dishes are shredded cucumber, shredded water radish, and mung bean sprouts blanched with water, then poured with diluted sesame sauce, and served with green garlic or new garlic cloves just listed. On the summer day, holding a bowl of cool silk across the water, the heat in my heart went to half.

Mixed noodles, which are made of mung bean noodles and yellow bean, are cut into thin strips with a knife, mainly made of mung beans, and mixed with yellow bean to increase toughness. They are usually called "mung bean mixed noodles". People in Beijing think mung beans are cool, so mixed noodles are summer food. The toppings of miscellaneous noodles are mostly mutton soup, and the meat should not be much. Add Chili oil and a handful of coriander powder to make a bowl of fragrant and refreshing miscellaneous noodles.