Cold rice noodles are a local delicacy in Shaanxi, so they are called Shaanxi cold rice noodles. Shaanxi cold rice noodles are divided into two categories: rice noodles and wheat rolled noodles. Rice noodles are the most popular, so they are also called cold rice noodles. Generally speaking, cold rice noodles refer to rice noodles, especially Hanzhong cold rice noodles, Xi 'an cold rice noodles, Huxian bean noodles cold rice noodles and Qin Zhen cold rice noodles. Shaanxi cold rice noodles can be divided into rolling skin, cold rice noodles, black bean skin, konjac skin and vinegar sweet potato skin due to different raw materials. Because of different practices, it is divided into steamed noodles, cold noodles, branded noodles and so on. There are many ways to eat cold noodles, such as mixing cold dishes, heating them, and frying them like cold noodles, but the key is to eat them with cold dishes.

Take a proper amount of flour and add water to synthesize a smooth batter, wake up for 3 minutes, put clear water in the basin, rub the batter with the palm of your hand, wash out milky white batter, pour out the batter for reserve, and then add clear water to the basin and wash it several times. Until you can't wash out the milky white batter, the remaining batter is gluten. Pour all the washed batter into a basin, deposit it for six hours, slowly pour out the clear water on it, and mix the remaining batter evenly. Pour the slurry into a thick-bottomed plate and steam it in a boiling pot for five or six minutes (to prevent sticking, you can coat the plate with oil, but I didn't coat it, so it's easier to expose it. The dish is very smooth. ) Cool the cold noodles and cut them into strips. Steamed hob block with gluten, shredded cucumber and fried lamb liver with fragrant lai. Peanut butter, soy sauce, vinegar, white sugar, garlic juice and oil chili pepper are mixed to form a seasoning. Just mix all the raw materials together.

stir-fry cold rice noodles: cut the cold rice noodles into a dough with a total width suitable for you, and cut the gluten into half pieces. Clean the bean sprouts, drain the water and reserve, fry the lamb liver with garlic and cut the green onions into strips. Heat the oil in a pan. Put half of the garlic and onion into the oil, stir-fry the pan for aroma, and then stir-fry the bean sprouts for a while. Add edible salt, soy sauce, soy sauce, spiced powder or 13 spices, stir-fry until the bean sprouts are cut off. At this moment, if there is not much water in the bottom pot, add a spoonful of water, which is the color of the soup.

Pour in the sliced cold noodles and gluten, and quickly stir evenly to make all the vegetable juice melt into the cold noodles, and add multiple monosodium glutamate to improve the taste. It can be done in the process that the cold noodles are still clear. At this moment, put in the remaining raw garlic and onion to improve the taste. If you like cumin flavor, you can add a spoonful of spiced powder and oil chili pepper at this time to enrich the taste levels, and you can start the pot.