High gluten flour, pumpkin, eggs, salt

condiments

Sesame paste, apple vinegar (or other vinegar), onion, garlic, salt, soy sauce, chopped flowers (or chopped nuts)

Steps of cold noodles

1. Cut the pumpkin, remove the seeds, clean it, cut it in half, and then cut it in half. The reason why it is cut into small pieces is because it is steamed faster.

2. It takes about 65,438+00 minutes to cook in the steamer. After peeling (not throwing away, the skin is very nutritious, and the pumpkin can be eaten safely without pesticides), press it into mud with a spoon.

3. Add eggs and a little salt to the freshly pressed and cooled flour and pumpkin puree.

4. Soften into a slightly hard dough without additional water. If it is too hard, add some pumpkin puree.

5. Press it open with a rolling pin. Just flatten it a little.

6. Put it into the noodle machine and press the noodles with continuous gears. Smash more tangible things.

7. Switch to the fourth gear to press the dough. At this point, the dough becomes thin and can be rolled three times.

8. Brush flour on the dough.

9. Put it where the noodle machine comes out, and the pumpkin noodles will be ready.

10. Sprinkle some dry flour on the noodles to prevent them from sticking together.

1 1. Boil water and drop a few drops of salad oil in the water.

12. After the noodles are boiled, add half a bowl of cold water and boil again. Take a bath with cold boiled water. Never use tap water. It's unsanitary. Stir the washed noodles with salad oil and put them in the refrigerator for at least 1 hour.

13. Start preparing the flour paste. Put two spoonfuls of sesame paste in the bowl. Add water and stir well.

14. Add a spoonful of minced garlic, that is, chop the garlic. Add apple vinegar. Add soy sauce. Add chopped green onion.

Try it. If it is weak, add some salt and chicken essence. Just stir it evenly.

skill

Look at the main points of making this bowl of cold noodles:

1. When making noodles and noodles with a noodle machine, you must put less water, and you can't knead the noodles into round dough, so it's really impossible to operate on the machine. The ratio of noodles to water is almost 5: 2. If the dough really can't be kneaded, it can be proofed for 10 minutes, which will be slightly slower.

2. It is best to roll the dough with a rolling pin before pressing it, so that it is convenient to press the dough, and it will open into one file when pressing the dough.

Cooking noodles is a very important link when making cold noodles. Noodles should not be overcooked. The method is simple. After the water is boiled, the noodles are cooked, add half a bowl of cold water and then cook the noodles.

4. There are two ways to avoid noodle adhesion. One is to add a few drops of salad oil when cooking noodles, and then stir them with salad oil after taking a shower with cold boiled water, so that the noodles will not stick after refrigeration, or they will get acne when they leave the refrigerator.

5. Don't put noodles in immediately after cold noodle pouring. Pouring juice should also be put in the refrigerator, taken out of the refrigerator and poured on the noodles. Otherwise, the juice poured out will be absorbed by the noodles, and the noodles will dry up and taste uncomfortable if they are kept in the refrigerator for a long time.

6. Cold noodles have various sauces. Today we recommend sesame sauce with other seasonings. Sesame paste, because of its special fragrance, can replenish energy in summer and increase our appetite.

7. Remember, the finishing touch of my bowl of noodles is the last peanut or nut sprinkled, and the taste is definitely the icing on the cake of this bowl of cold noodles!