Eat cold noodles.

The custom of eating cold noodles in the summer solstice began in Wei and Jin Dynasties, flourished in Tang and Song Dynasties, and became popular in Shanghai in the late Qing Dynasty. After the founding of the People's Republic of China, Shanghai cold noodles began to have the method of steaming first and then cooking, which has not changed so far. Filter the cooked noodles with a colander, pour in soy sauce, peanut butter and spicy oil, and choose one partner.

Authentic Shanghai cold noodles are made of flat and small noodles. Raw noodles are steamed in bamboo cages over water. When cooked, the roots are distinct. Semi-cooked noodles should be rolled in boiling water to make them softer. Mix the hot noodles with refined oil to prevent them from sticking, and finally put them under a fan to cool.

There are generally four sauces for cold noodles in Shanghai. Peanut butter should be mellow and have a certain concentration, which is neither too thick to mix nor too thin to taste. Soy sauce is not poured directly from the bottle, but each family has its own secret recipe for cooking. Rice vinegar is an appetizer, and spicy oil enhances fragrance and taste, all of which are essential.

Most of the toppings of cold noodles in Shanghai are also very traditional, such as spicy meat, spicy sauce, fried three silk, double mushrooms, fried fish, shredded eel, big steak, roasted bran and vegetarian chicken. They are all common and popular, and occasionally there are Cantonese toppings such as barbecued pork, roast duck and roast chicken, but they are not the mainstream all the time.

Practice 1:

Ingredients: noodles, peanut butter, soy sauce, vinegar, shallots and toppings. Topping can be any dish you like. In the photo, the pork belly is fried with sweet pepper.

Preparation: Cook the noodles, rinse with cold water, control the water, add a little oil and mix well to prevent sticking.

Production steps:

Step 1: Remove the oil pan, put the shallots after the oil is hot until the shallots are burnt and fragrant, and pour them out for later use. Mix peanut butter with hot water, add appropriate amount of salt monosodium glutamate sugar, and adjust until it is thick.

Step 2: Pour the topping, scallion oil, peanut butter, soy sauce and vinegar on the noodles, and mix well to serve. If you don't like vinegar, you don't have to put vinegar.

Practice 2:

Ingredients: Noodles, preferably steamed noodles, chicken or tenderloin, green pepper, mung bean sprouts (or water bamboo), peanut butter, Zhenjiang balsamic vinegar, sesame oil and spicy soy sauce (optional).

Steps:

1, steamed noodles 10 minutes, and scattered. Boil the water, add a little salt, cook the noodles, take them out and drain them, blow them with an electric fan to cool them down, pick them up and mix in a proper amount of cooked oil.

2, chicken or tenderloin shredded, with a little cooking wine, oil, salt and starch sizing. Saute onion and ginger until fragrant, stir-fry shredded chicken to raw, and remove for later use.

3, bean sprouts go to the tail, or the head and tail are gone (or shredded). Green pepper is shredded. Stir-fry shredded green peppers, then add bean sprouts (or water bamboo) and shredded chicken, stir-fry slightly, and immediately take out the pan after seasoning.

4. Add the peanut butter to the same amount of warm water and stir until smooth and even.

5. Put the bar code on the plate, code it with three threads, scoop a spoonful of peanut butter, pour balsamic vinegar and sesame oil, add a little spicy oil if you like spicy food, and mix well.