Are you asking about the recipe for making cold noodles? What is the recipe for noodles? If you can’t buy ready-made noodles, you can roll some yourself, but be careful to make the noodles harder and wake up more. The following various cold noodle recipes are for reference.

Sichuan style cold noodles

Round thin noodles, cucumber, soy sauce, vinegar, chili oil, sesame paste, pepper, onion, garlic

1. Shred the cucumber , mince the onion and garlic

2. Boil the noodles until they are too mushy, take them out, put them on the chopping board, drizzle with sesame oil, shake them up with chopsticks, let them cool, and put them on a plate.

3. Pair soy sauce and other seasonings with minced onions and garlic, pour them on the noodles respectively, and sprinkle with cucumber shreds.

Collection of cold noodles

When making cold noodles, cooking and cooling are the key. The key points are: 1. Use more water and high heat when cooking noodles. In this way, the cooked noodles will not stick. 2. The noodles should be cooked until they are eighty-nine years old, and then "cut off". If the noodles are cooked too soft and rotten, the flavor of cold noodles will not be maintained. 3. After the noodles are cooked, immediately take them out and let them cool down, then take them out and drain them. Use chopsticks to shake the noodles, add a little cooked soybean oil and mix well to prevent them from sticking to lumps.

The following introduces several methods of making cold noodles (boil the noodles first and let them cool according to the above method).

Chicken Shredded Cold Noodles

Ingredients: 500 grams of noodles, 200 grams of tender chicken, and 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 stock, and a little cooking wine.

Preparation:

1. Put the chicken in 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 into thin strips. Wash and cut the coriander into small pieces and set aside.

2. Put refined salt, soy sauce, balsamic vinegar, monosodium glutamate, sesame oil, and chicken soup into a small bowl to make a cold sauce.

3. Put the cold noodles into bowls, add cucumber shreds and chicken shreds, sprinkle with coriander, then pour in the prepared cold sauce, mix well and serve.

Vegetarian Cold Noodles

Ingredients: 500g noodles, 300g spinach or Chinese cabbage, 3 green peppers (sweet), 25g mustard. 10 grams of onions, 1 head of garlic, 10 grams of soy sauce, 5 grams of balsamic vinegar, 3 grams of refined salt, 2 grams of MSG, 15 grams of sesame oil, and appropriate amount of stock.

Preparation:

1. Wash the whole spinach, blanch it, take it out and put it in cold water for a while, then cut it into long sections. Shred the green pepper and blanch it, chop the mustard and green onion into mince, mince the garlic and set aside.

2. Put soy sauce, balsamic vinegar, refined salt, monosodium glutamate, sesame oil, stock and other seasonings into a bowl, make a cold sauce and pour it into the cold noodles. Then put the spinach, shredded green pepper, minced mustard, minced green onion and minced garlic on the noodles in sequence, mix well and serve.

Sesame Cold Noodles

Ingredients: 500g noodles, 150g lean pork, 150g cucumber, 150g sesame paste. 30 grams of soybean oil, 3 grams of refined salt, 2 grams of MSG, 2 grams of MSG, 5 grams of green onions, 1 head of garlic, a little soy sauce, coriander, and appropriate amount of wet starch.

Preparation:

1. Cut the lean pork into thin strips, add wet starch and homogenize. Wash the cucumber and cut into thin strips. Chop onions, coriander and garlic into mince and set aside.

2. After the oil is hot, stir-fry the chopped green onion into the pan, then add the minced pork and stir-fry. After the pork shreds change color, add a little soy sauce and stir-fry until cooked, take out and let cool.

3. Spread the shredded cucumber, cooked pork, minced garlic, and minced coriander on the cold noodles layer by layer. Put the sesame paste into a bowl, add refined salt, MSG and an appropriate amount of cold boiled water to make a thick paste, pour it over the noodles, mix well and serve.

Four-flavor cold noodles

Ingredients: 500 grams of noodles, 100 grams of cooked ham, 150 grams of cucumber, 75 grams each of shiitake mushrooms and green beans. Fresh ginger, balsamic vinegar, soy sauce, refined salt, sesame oil, chili oil, sesame paste, bean paste, mustard, stock and other appropriate amounts.

Preparation:

1. Wash the cucumber and cut it into small bites along with the ham and mushrooms. Cut fresh ginger into small pieces, blanch mushrooms and green beans and set aside.

2. Take 4 small bowls.

Make 4 different flavors of cold sauce in bowls: mix minced ginger, balsamic vinegar, soy sauce, and sesame oil to make ginger vinegar sauce; mix sesame paste, refined salt and a little cold boiled water to make sesame sauce; mix bean paste, chili oil, sesame oil, and stock Make a spicy sauce; mix mustard, soy sauce, balsamic vinegar, and sesame oil to make a mustard sauce.

3. Sprinkle cucumber, ham, mushrooms and green beans on the cold noodles respectively, and serve them together with the four prepared cold sauces for children to choose from.

Scallion oil cold noodles

Ingredients: 500 grams of noodles, 100 grams of dried shrimp, 50 grams each of magnolia slices and shiitake mushrooms. 50 grams of green onions, 10 grams of soybean oil, 5 grams of soy sauce, 3 grams of refined salt, 2 grams of MSG, and 5 grams of sesame oil.

Preparation:

1. Wash the dried shrimps, soak them in a little hot water and chop them into small pieces. Wash the magnolia slices and shiitake mushrooms, cut into small cubes, blanch them, drain off the water and let them cool, cut the scallions into fine pieces and set aside.

2. After the oil is hot, add minced scallions to bring out the aroma, then make scallion oil and let it cool.

3. Put scallion oil, soy sauce, refined salt, monosodium glutamate and sesame oil in a bowl and mix into scallion oil juice.

4. Spread the dried shrimp, diced magnolia slices and diced mushrooms on the cold noodles, pour in the scallion oil sauce, mix well and serve.

Hot and sour cold noodles

Ingredients: 500 grams of noodles, 150 grams of cooked lean pork, 100 grams of cucumber, 50 grams of mung beans, and 1 egg. 10 grams of soy sauce, 15 grams of balsamic vinegar, 3 grams of refined salt, 2 grams of MSG, 10 grams of sesame oil, appropriate amount of stock, a little each of cooked soybean oil and chili oil.

Preparation:

1. Cut the cooked lean pork and cucumber into thin strips. Remove the heads and tails of the mung beans, wash, blanch and let cool. Beat the eggs, add a little salt to taste, use a frying spoon to spread into a thin egg skin, cut into thin strips and set aside.

2. Put soy sauce, balsamic vinegar, refined salt, monosodium glutamate, sesame oil and stock together in a bowl and make a cold sauce.

3. Place cucumber shreds, mung bean vegetables, egg shreds, and cooked lean pork shreds on the cold noodles in sequence. Chili oil and cold sauce are available for children to choose from.

Lentil Stewed Noodles

Choose the lentils, wash them, and stir-fry them in the same way as normal lentils (onions, garlic, soy sauce), but with more soup. Put the Yangchun noodles (I used the freshly cut noodles sold at 99, not dried noodles) on the lentils and turn to low heat. When the lentils are cooked and still have a little soup, turn them over, turn the noodles down, and cook for another five minutes (note: don’t burn the pot), then shake the noodles out, mix them with the lentils, cook for another two minutes, and take them out of the pot. .