Food preparation

Rice, glutinous rice, soy sauce, red pepper (thick), vinegar (a little), salt, monosodium glutamate, garlic water (minced garlic, then add boiled water), pepper, cooked oil (refined from clear oil, depending on the taste, if you don't want red pepper, add cooked oil), and finally add leeks, bean sprouts and celery according to the taste.

Cooking method

1. paste rice, add a little rice, add a little glutinous rice for its taste.

2. Then spread a layer of cloth on the drawer cage, pour the rice slurry evenly, steam for 5-8 minutes, take it out to cool, and cut it into thin strips with a knife with a width of 1 cm.

3. Add seasonings such as soy sauce, vinegar, red oil and garlic water, and serve.

Taste characteristics

Guangyuan cold noodles, also known as steamed noodles, 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 producing area outside Guangyuan city. Its appearance is similar to Shaanxi cold rice noodles, except that the raw material is rice instead of flour. Guangyuan cold noodles taste smooth, cool and pleasant.

Exercise 2

Raw material seasoning

Butter noodles 1/2kg cucumber 1/2 carrots and a proper amount of cold noodle sauce1/2 cups.

Cooking method

Cold noodle making materials (20 sheets) (1) Slice shredded cucumber and shredded carrot separately for later use.

(2) The butter noodles should be fresh, so that the taste will not be too hard, as long as they are naturally cooled at room temperature. If you buy dry yellow noodles, put them down and blanch them with boiling water. When cooking, stir constantly until the noodles float, add 1/2 cups of water and then boil. Then, pick it up and put it on a big plate, pour salad oil and stir well. At the same time, blow with a fan and stir with chopsticks.

Practice 3 (Taiwan Province Cold Noodles Chinese and English Version)

Food introduction:

There are many kinds of cold noodles in Taiwan Province and Taiwan Province provinces. This paper introduces the making of cold noodles with the unique style of Taiwan Province Province in both Chinese and English.

Food composition:

300g thick oil surface (300g thick oil surface)

Cucumber 1 (1 China cucumber)

White vinegar depends on needs.

Accessories:

4 tbsp sesame paste (4t sesame paste)

4 tablespoons of cold boiled water (4 tablespoons of cold boiled water)

3 tablespoons vinegar (3 tons vinegar)

Sugar 1 teaspoon (1 ton sugar)

Salad oil 1 tbsp (1 ton edible oil)

1/2 teaspoons of garlic paste (1/2 tons of garlic paste)

Ginger juice 1/4 teaspoon (1/4 tons of ginger juice)

Peanut powder 1 tablespoon (1 ton of peanuts)

Soy sauce 1/2 teaspoons (1/2t soy sauce)

MSG 1/2 teaspoons

Food production:

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 blow them with an electric fan for later use.

3. Stir sesame paste with cold boiled water first, then add other seasonings and mix well to make paste. Taiwan Province cold noodles with sesame sauce

4. When eating, put the cold noodles on the plate, put the shredded cucumber, then pour the sauce and mix well.

Delicious tip:

Because the oil surface contains a small amount of alkali, adding a little white vinegar during blanching can reduce the alkali taste.