Beijing people eat cold noodles with sesame sauce, must have mixed sesame sauce, pepper oil, garlic sauce, old vinegar, cucumber, according to personal taste can also be prepared with sesame salt and water radish. In addition, there is one thing that is essential - an electric fan. After the noodles are boiled in water, an electric fan is used to blow the noodles so that they are smooth and not sticky.
As soon as the cold noodles with sesame sauce are mixed with various seasonings, the first thing that comes to mind is the coldness, followed by the aroma of sesame sauce, peppercorns, sesame seeds, as well as garlic and cucumber, which whets the appetite.
Materials: mechanism cut noodles or self-rolled dough can be, sesame sauce, cucumber (or small radish, celery), refined salt, cold water, vinegar, garlic.
Practice: take a bowl, pour sesame sauce, add a little salt and cold water (to the right amount of salt into the cold water, slightly stirred, dissolved by itself), use chopsticks to gently clockwise stirring, to be impregnated with water into the sauce, and then put a little salt and cold water, stirred to the thin sludge can be; noodles boiled in water over the cold water, placed in a bowl, the side of the fan blowing while picking up; will be washed and cut into thin cucumber, such as the use of carrots can be washed and peeled and then cut into julienne strips, celery blanched in hot water and then cut into pieces; bowl of cold noodles to the table, sprinkled with shredded cucumber or radish, celery, etc., poured vinegar, garlic, and then poured on the spoon with a good sesame sauce, mixed with chopsticks and can be eaten.
Sichuan Cold Noodles with Shredded Chicken
Cold Noodles with Shredded Chicken is a traditional snack in Sichuan, which has a great influence in the province. This cold noodles can use the mechanism of the noodles, into the boiling water to cook, cooking can not be cooked too soft, fish out and put on the board while hot sprinkle a little cooked vegetable oil, shake loose to let it cool down quickly, to each other do not stick and has been cooled until it can be called cold noodles.
Cool noodles with shredded chicken is topped with a flavorful sauce made of chili pepper, pepper oil, vinegar, monosodium glutamate, soy sauce, garlic and sesame oil, and then sprinkled with boiled and torn shredded chicken. Later, people developed mung bean sprouts cold noodles - mung bean sprouts are cooked in boiling water until half-cooked to keep them crisp and tender, put in a bowl, covered with cold noodles, and then poured with a flavorful sauce similar to that of shredded chicken cold noodles; there are also three-shredded cold noodles, in which monotonous shredded chicken is enriched into shredded chicken, shredded ham, and shredded pork.
Ingredients: cooked shredded chicken, mung beans, five-spice peanut rice, chopped green onion, thin noodles, sesame sauce, soy sauce, vinegar, sugar, ginger crumbles, garlic crumbles, sesame oil, chili oil, 1/2 teaspoon of pepper powder
Methods: Cook noodles in boiling water, then pull out and put them on a large platter, add 1 tablespoon of each of the salad oil and sesame oil, mix well, and use a fan to cool them down; mung bean sprouts are scalded in boiling water, then pulled out to rinse them cold, then squeezed and dried, and put on the bottom of the plate. Place on the bottom of the plate. The top of the cold noodles, and then the shredded chicken on the noodles (chicken breast boiled, cooled and shredded); bowl of sesame sauce diluted with water, then add a variety of seasonings, mix well, and then poured onto the surface sprinkled with chopped green onions and chopped five spice peanut crumbs can be on the table.
Shanxi Yanbei cold oat noodles
In the northwest, oat noodles are the most common, the most common home-cooked pasta, whether steamed, fried, boiled, and cold are very tasty. In fact, oat flour is oat flour, very nutritious, is a herbaceous plant, the leaves are slender and pointed, the flowers are light green, the spikelets have awns, the seeds are edible. Avena sativa is cold and drought-resistant, with a long growing period, suitable for planting in cold and arid areas. In China, the Ulanqab League of Inner Mongolia, the Yanbei region of Shanxi and the Zhangjiakou region of Hebei are all places where oat flour is abundant.
In foreign countries, oat flour (oat noodles) is usually made into bread, cookies and other foods. In China oat noodles are made oat noodle rolls, oat noodle nests, oat noodles, oat noodles, fish and other various patterns, eat steamed, fried, boiled, cold can be. Among them with hot and sour soup with seasonal vegetables cold oat noodles eating method is more suitable for summer. Can also be accompanied by hot mutton soup, cooked potatoes; but also according to their own taste, sour, spicy, sweet, salty modulation.
This plate of cold oat noodles, called "table in the mountains and rivers," was inspired by Shanxi's distinctive terrain - a barrier of too much behavior in the east, and a large river as a belt in the west. The chef uses the oat noodles piled up to represent the mountains of Shanxi, and the jellyfish heads hidden under the oat noodles to represent the water of Shanxi, together with six kinds of vegetables such as shredded cucumber and radish, mixed with no less than ten kinds of small ingredients, and finally presented a plate of spicy and refreshing cold oat noodles.
Materials: oat noodles, shredded cucumber, shredded carrot, shredded water radish, shredded white radish, cilantro, shredded purple cabbage, sugar, salt, monosodium glutamate (MSG), sesame seed paste, chili oil, garlic sauce, water, olive oil, soy sauce, vinegar, tomato sauce.
Practice: choose oat noodles from the alpine region of Shanxi Yanbei, scald the noodles with boiling water, and roll them into noodles; boil them in cool water; mix all kinds of ingredients and seasonings according to personal taste.
Jilin Yanji Cold Noodles
The buckwheat noodles are covered with beef, apples, and kimchi, and a spoonful of cold, sour, and sweet soup is scooped from a vat before being served in a bowl full of coolness. This is the Yanji cold noodles left many people's impression, and seems to be the only way to make the cold noodles is the most authentic. Cold noodles are about clear soup - the beef soup must be skimmed off the floating oil; cool - both soup and noodles should be eaten after chilling. Only in this way can the heat of summer be left outside the "noodle store".
Ingredients: lean beef, pears or apples, shredded egg skins, kimchi, pine nuts, thin buckwheat noodles, cilantro
Cooking ingredients: green onions, ginger, wine, star anise, salt and pepper
How to make this soup: Blanch the beef and boil it for 2 minutes, then remove it from the pan and rinse it well. 4 cups of water with the cooking ingredients is added to the water and brought to a rolling boil, so put the meat down and boil it for 40 minutes. Remove the meat and cut into thin slices when cold. Strain the beef broth and let it cool, then skim off any floating oil and add it to the noodle bowls. When the water comes to a rolling boil, put down the noodles and cook them, then drain, rinse with cold water and add them to the noodle bowls of the broth. Top the noodles with shredded pickles, sliced avocado, shredded egg skins, sliced beef, fried pine nuts and cilantro.
Cantonese Egg Cold Noodles
Ingredients: 200g noodles, 1 egg, 100g chicken breast, 20g mung bean sprouts, 20g cucumber, 20g garlic, 3 cloves
Seasoning: 20g cooking oil, 1 tsp sesame oil, 1 tbsp sesame sauce, 2 tbsp balsamic vinegar, 1 tbsp fine salt, 1 tsp monosodium glutamate, 1 tsp essential oil powder
Methods:
1. Boil the noodles.
2, mung bean sprouts washed and put in boiling water, slightly scalded, soaked in cool water, cooled and drained;
3, the eggs beaten, into the frying pan fried into egg skin, cut into thin julienne; cucumber cleaned and cut into thin julienne; chicken breast boiled and torn into julienne; garlic cleaned and pounded into a puree;
4, sesame seed paste into a small amount of refined salt and cooled into a paste, then add soy sauce, vinegar, soy sauce, soy sauce, vinegar, soy sauce, vinegar, soy sauce, and other ingredients, then add a small amount of refined salt. Add soy sauce, vinegar, garlic and sesame oil and mix well;
5. Put mung bean sprouts, shredded egg skin, cucumber and chicken on the noodles neatly, and then drizzle with sesame sauce.
Japan Cold Inariwa Udon Noodles
Japanese noodles mainly include udon (equivalent to our cut noodles), soba noodles, keema noodles, and ramen. In addition, each part of Japan has a representative noodle - Yamanashi Prefecture's local dish, "Koshu Houdou", Akita Prefecture's "Inaniwa Noodles", Kagawa Prefecture's "Sanuki Noodles", and so on. "Sanuki noodles" in Akita Prefecture, "Okinawan noodles" in Kagawa Prefecture, and so on.
Noodles in the general sense of the word refer to nigiri noodles and soba noodles. In the Kansai region of Japan, more people eat udon noodles, which have a light-colored soup so transparent that you can see the bottom of the bowl, but the soy sauce (light-colored soy sauce) used in the Kansai region has a high concentration of salt. In summer, Japanese people like to eat cold noodles, with the noodles separated from the sauce, and eat them either dipped or tossed, depending entirely on personal taste.
Japanese food is divided into two categories: Kanto and Kansai cuisine. Kanto cuisine is based on Tokyo cuisine, and Kansai cuisine includes Kyoto and Osaka cuisine. The former taste is heavier, Kansai cuisine taste is lighter, full of fresh flavor. The Japanese restaurants in Beijing are mostly Kanto, probably to cater to local tastes. "Nadaman, on the other hand, is a good representative of Kansai flavors.
Special cold rice garden udon noodles, the use of Japanese hand-beaten noodles, made into a noodle roll, with bok choy, chicken, fresh shrimp, mushrooms, egg skin, tomatoes and other accessories, the sauce is very complex, you need to mix chicken broth with wood fish flower broth, add light soy sauce, drizzle and sesame seeds and seasoning, noodle rolls with accessories, jiao juice, the whole roll into the mouth, salty, fresh and cool.
Tea soba is a sweet and salty sauce made from soba noodles with tea powder, mashed ginger, chopped scallions, mashed onions, sliced seaweed, and bonito broth, with the aroma of tea and a light flavor of sake.
Ingredients: dried soba noodles, shredded seaweed, finely chopped green onions, cold bonito stock, wasabi paste
Methods: Boil water in a saucepan, put down the soba noodles, add a second helping of water and cook until done, then rinse with cold water until cool (you can add ice cubes to the water), then drain and put on a bamboo-curtained platter with a little shredded seaweed; add twice as much water as needed for the bonito stock, then add a handful of very finely chopped soba noodles to the water, and then add a few more ingredients. a pinch of finely chopped green onion and wasabi paste to serve with the cold noodles.
Homemade Cold Noodles