Cold noodles are a snack often eaten in summer. Its magic is that the most common ingredients can also make people linger. Today, I will introduce some common practices of cold noodles to make you start appetizing in hot summer. First of all, cold noodles with shredded chicken materials: cooked shredded chicken, spiced peanuts, chopped green onion, fine noodles, sesame sauce, soy sauce, vinegar, sugar, Jiang Mo, minced garlic, sesame oil, spicy oil and pepper powder 1/2 teaspoons. Working method 1. After the noodles are cooked in boiling water, take them out and put them on a large plate. Add 1 tbsp salad oil and 1 tbsp sesame oil, mix well and let them cool. 2. Blanch the mung bean sprouts with boiling water, take them out, rinse them, squeeze them out and put them at the bottom of the bowl. 3. Put cold noodles on it, and then spread shredded chicken on the noodles (cooked chicken breast, cooled and shredded). 4. In a bowl, first dilute the sesame paste with water, add various seasonings, mix well, pour it on the noodles, and then sprinkle with chopped green onion and spiced peanuts to serve. Second, the ingredients of cold noodles in fried sauce: noodles, sauce, yellow sauce, sweet noodle sauce, diced fat meat, diced lean meat, noodles (cucumber, cabbage, celery, leek, bean sprouts, radish, dried bean curd, shallots, fresh garlic, green onions, lentils, peas, green beans, beans, etc. You can make dough yards). 1. Stir-fry the diced fat meat first, then add the diced lean meat, stir-fry the oil and serve. 2. Pour the prepared sauce into the pot and stir fry. Stir-fry until fragrant, pour in diced meat and cook together. Wait until the color turns black. 3. Sprinkle some chopped green onion when cooking. Shred cucumbers and radishes, and blanch soybeans and green beans. 4. After the noodles are cooked, cool the water. Finally, mix 2 spoonfuls of fragrant fried sauce on the noodles, and then add various dishes to serve. Third, cold noodle materials in Taiwan Province Province: 300g crude oil powder, cucumber 1 root, a little white vinegar, 4 tablespoons sesame paste, 4 tablespoons cold boiled water, 3 tablespoons vinegar, sugar 1 teaspoon, salad oil 1/2 teaspoons, mashed garlic 1/4 teaspoons, ginger. 1. Wash and shred cucumbers for later use. 2. Blanch the oil noodles in boiling water with a little white vinegar, remove them, add a little salad oil, mix well, spread them out and let them cool for later use. 3. Stir the sesame paste with cold boiled water, then add other seasonings and mix well to form a paste. 4. When eating, put the cold noodles on the plate, put the shredded cucumber on it, then pour the sauce and mix well. 4. Vegetable sesame sauce spaghetti material: 200g spaghetti, carrot 1/4, white radish 1 each, cucumber 1/2, onion 1 each, 60g white sesame, and 2 cups chaiyu broth 1/2. 1. Peel carrots and white radishes and cut them into thin slices. 2. Cucumber and onion are also cut into filaments of the same length, all of which are soaked in cold water and drained for later use. 3. Put the fried sesame seeds in the sauce into a grinding bowl and grind until the oil comes out. Then add Chai Fish Soup and umami sauce and mix well. 4. Boil 3 liters of water in a deep soup pot, add 2 teaspoons of salt and cook in Italy for 8~ 10 minutes. 5. Pick up the cooked spaghetti, drain the water, mix in a little sesame oil, put it in a plate, add shredded vegetables, and drizzle with the sauce from the second method. 5. Sichuan cold noodle ingredients: 250g fresh noodles, mung bean sprouts 100 root, 2 tbsps salad oil, 2 tbsps sesame oil, 3 tbsps red soy sauce, vinegar 1 tbsps sugar 1 tbsps monosodium glutamate or chicken essence 1 tbsps pepper oil/kloc-0. 1. Wash bean sprouts and blanch them in boiling water 10 second. 2. Remove and soak in cold water for a while, remove and drain, mix well with 1 tablespoon sesame oil and spread on the bottom of the plate. 3. Boil the water and cook the noodles until they are 90% cooked. 4. Take it out and soak it in cold water for a while, take it out and drain it, and mix well with 2 tablespoons salad oil to make it not stick. 5. Spread the mixed noodles on the bean sprouts. 6. Mix sesame oil, red soy sauce, vinegar, sugar, monosodium glutamate, pepper oil, red oil and garlic into juice. 7. Pour the juice on the noodles and mix well when eating. Six, Sichuan cold noodles ingredients: noodles, peanuts, bean sprouts, cucumbers, coriander, onion and garlic, Chili powder, soy sauce, vinegar, salt, chicken essence, rock sugar, pepper, star anise, fragrant leaves, fennel and cinnamon. 1. Wash and cook bean sprouts, and wash and shred cucumbers; Wash coriander and chop it for later use. 2. Put oil in the pot, heat it to 70%, add peanuts, stir-fry until it just turns yellow, put it in a fresh-keeping bag and crush it with a rolling pin. 3. Prepare a waterless bowl, add Chili powder, pepper and salt, and stir well. 4. Heat the remaining fried peanut oil in the pot and add pepper, star anise, fragrant leaves, fennel and cinnamon to make it fragrant. Remove the slag, burn the oil until it smokes, and pour in 4% Chili powder. The fragrant red pepper oil is ready. 5. There is not much oil left in the pot. Stir fry with minced onion and garlic, pour in soy sauce and vinegar, boil, add rock sugar, add salt and chicken essence to taste, and then take out the pot. 6. Boil the water in the pot, put it at the bottom of the pot after boiling, order cold water for 3 times, cook until the noodles are 8-9 ripe, and then remove the cold water. 7. Take out the noodles with cold water and put them in a bowl, mix with Chili oil, stick them carefully, then put in all kinds of vegetables and cooked sauce and mix well to eat.