High-quality rice, steamer, sesame oil, soy sauce, balsamic vinegar, Chili oil (with sesame seeds), sugar, pepper noodles, garlic paste, bean sprouts, shredded cucumber, salt, monosodium glutamate and chopped green onion.

Technological process of making hot cold noodles:

1. Choose high-quality rice, soak it in proper amount of water for one day, and then grind it into rice slurry.

2. Brush some rapeseed oil on the steamer, put it into the steamer China, and boil the water.

3. Pour the rice slurry evenly into a steaming pan and steam for 2-3 minutes on high fire to form rice skin.

4. Peel off the rice skin from the steamer and let it cool naturally.

5. Fold the cold rice noodles in half and cut them into strips.

Taste characteristics: In Guangyuan, you can eat hot cold noodles all year round. Go to any snack bar on the street and say, "Boss, a bowl of hot cold noodles, more foundation, more peppers, no monosodium glutamate, no chopped green onion", "OK, sit up first and come right away".

Put the side dish bean sprouts and shredded cucumber into the bottom of the bowl, then add the steaming rice skin cold noodles, add the dense Chili oil, soy sauce, vinegar, pepper noodles, garlic paste and chicken essence, and finally sprinkle with chopped green onion. Stir-fried, spicy, delicious, appetizing, refreshing, rich in flavor and Sichuan flavor. I can't wait to have a bite.

Take a sip, each seasoning touches the taste nerve, and the cold face is smooth, forming a magical touch in the mouth. Spicy people blush and numb their mouths, but the more they eat, the more they want to eat. Put down the chopsticks after eating, and the spicy fragrance still moves in your mouth for a long time.