When the weather is hot, making a bowl of cold noodles can whet your appetite. Here are some ways to make cold noodles.
When making cold noodles, cooking and cooling are the key. The key points are that when cooking noodles, you need more water and a high fire, so that the cooked noodles will not stick; the noodles should be cooked until they are eight to nine times cooked; after the noodles are cooked, they should be taken out immediately and boiled in cold water to cool down, and then taken out and controlled. Drain the water, shake the noodles with chopsticks, add a little cooked soybean oil and mix well to prevent them from sticking into lumps.
1． Refreshing cold noodles: 250 grams of vegetarian oil, 10 grams of Sichuan peppercorns, fry until fragrant, remove the Sichuan peppercorns to get the Sichuan peppercorn oil; cook the noodles until cooked, take them out, let them cool, stir the noodles with chopsticks, and pour the Sichuan peppercorn oil over each bowl of noodles. 2 teaspoons is appropriate, stir constantly until the noodles are cool; add garlic, vinegar, pepper, salt, etc. to the sauce and mix with the noodles.
2． Toon sprouts and carrot cold noodles: Make minced garlic, add cold boiled water, and put it in a bowl; add the sesame paste to the bowl and mix well; cut the toon sprouts into minced pieces and add them to the bowl; cut the carrots and pickles into minced pieces and add them to the bowl Medium; wash the cucumber, peel and cut into thin strips; put the cool noodles into a bowl; add the above prepared ingredients.
3． Shredded chicken cold noodles: 500 grams of noodles, 200 grams of tender chicken, 250 grams of cucumber; 3 grams of refined salt, 15 grams of soy sauce, 10 grams of balsamic vinegar, 2 grams of MSG, 15 grams of sesame oil, 5 grams of coriander, appropriate amount of chicken broth, and a little cooking wine. Put the chicken into a bowl, add a little salt and cooking wine, mix well, and steam for about ten minutes until cooked. Remove the chicken and cut into thin strips, or tear into thin strips. Wash the cucumber and cut it diagonally into thin strips; wash the coriander and cut it into small pieces for later use; put salt, soy sauce, balsamic vinegar, monosodium glutamate, sesame oil, and chicken stock into a small bowl to make a cold sauce; put the cold noodles into separate bowls Inside, add cucumber shreds and chicken shreds, sprinkle with coriander, then pour in the prepared cold sauce, mix well and serve.
4. Vegetarian cold noodles: 500 grams of noodles, 300 grams of spinach or Chinese cabbage, 3 green peppers (sweet), 25 grams of mustard; 10 grams of green onions, 1 head of garlic, 10 grams of soy sauce, 5 grams of balsamic vinegar, 3 grams of refined salt, 2 MSG grams, 15 grams of sesame oil, appropriate amount of stock. Wash the spinach, blanch it, take it out, put it in cold water and cut it into long sections; cut the green pepper into shreds and blanch it, cut the mustard and green onion into mince, chop the garlic into minced garlic and set aside; add soy sauce, balsamic vinegar and refined salt , MSG, sesame oil, stock and other seasonings into a bowl, mix into cold sauce and pour into the cold noodles. Then put spinach, shredded green pepper, minced mustard, minced green onion and minced garlic on the noodles, mix well and serve