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How to make Sichuan cold noodles?
Sichuan cold noodles or rice noodle cold noodles?

Cold noodles are ordinary water. After cooking, take it out, drain it, and mix it with cooked clear oil to avoid sticking to the pot. Then, when it cools, mix the seasonings.

Seasoning is generally red oil, pepper, garlic water, sesame oil, soy sauce, vinegar and sugar.

If it is cold rice noodles, it is a specialty of Guangyuan City, Sichuan Province.

Also known as steamed cold noodles, it is a specialty of Guangyuan City, Sichuan Province. Only produced in Guangyuan city and its surrounding counties and towns, its taste gradually decreases with the distance from the urban area, and there is no place of origin outside Guangyuan city. Its appearance is similar to that of Shaanxi cold rice noodles, but its raw material is rice instead of flour, which is ground into slurry, with a little rice and a little glutinous rice for seasoning. Then spread a layer of cloth on the drawer cage, pour the rice slurry evenly, steam it for 5-8 minutes, take it out and cool it, cut it into thin strips with a knife, and add seasonings such as soybean oil, vinegar, red oil and garlic water. The taste is smooth and refreshing, cool and pleasant.

Someone once tasted it outside Guangyuan, and it tasted terrible. After several tests, no one dared to make cold noodles outside Guangyuan, and cold noodles became a specialty of Guangyuan.