First, materials?

Cold rice noodles? 、? Two scoops of soy sauce? 、? Three spoonfuls of aged vinegar, half a spoonful of soft sugar and one spoonful of Pixian watercress? 、? A spoonful of Chili oil? 、? A carrot and a cucumber? 、? Two scoops of peanuts? 、? Two cloves of garlic

Second, practice?

1. Buy bean jelly, rinse the tap slightly, cut into wide strips, shred carrots and cucumbers, and cut garlic into foam.

2. Add two spoonfuls of soy sauce, three spoonfuls of aged vinegar and half a spoonful of soft sugar in a small bowl (soft sugar is easier to put in than ordinary sugar); Heat the pot, add a little oil, add a spoonful of Pixian watercress, stir-fry until the pot smokes, and pour it into a bowl. The smell of vinegar can only be stimulated by hot oil. )

3. Add two spoonfuls of peanuts and one spoonful of Chili oil to the cold noodles, then add the seasoning juice and mix well. You can eat in the refrigerator for a while.

Cold rice noodles, which originated in Guanzhong area of Shaanxi Province, are the general names of rolled dough, dough, rice skin and stuffed skin. Popular in northern China. It is a rare natural green pollution-free food.

Because of the different raw materials, production methods and regions, there are three kinds of skins: scalded rice (flour), rolled rice, baked rice and stuffed rice. The tastes are spicy, sweet and sour, spicy and so on. Cold rice noodles have a long history, which is said to have originated in the Qin Shihuang period and has a history of more than two thousand years.