Cold Noodles, Sichuan Style prettiest
Published Jul 12, 2021 at 06:12am ET
The cold noodles in my hometown are really delicious. Its hard to get the authentic taste in other places.
Food Material List
- 1 Alkali surface 100g
- 2 Mungbean sprout Appropriate amount
- 3 Shallot Appropriate amount
- 4 ginger Few
- 5 garlic One flap
- 6 Super Gold Standard Raw Drawing Two scoops
- 7 seed powder of Chinese prickly ash A small spoon
- 8 Homemade chilli with red oil One scoop
- 9 Roasted peanut rice Appropriate amount
- 10 Vinegar A small spoon
- 11 White granulated sugar A small spoon
- 1 Alkali noodles 100g, if it is really difficult to buy, it is also possible to use ordinary noodles (but it is better not to choose the very fine kind of silver noodles), but the taste may be slightly inferior, because the surface of alkali water is a little harder and tastes better.
- 2 Hot spicy red oil made by ourselves.
- 3 Cut the scallions into small pieces. Its better to add a little white onion. I picked it in my yard, so I didnt pull it up by roots, only onion leaves.
- 4 Chop ginger and garlic into foam, then soak them in cold boiling water to make ginger and garlic water.
- 5 The noodles are boiled in the pot until there is a white dot in the middle. If its noodles, cook them till theyre seven or eight minutes cooked, and theyll be picked up. It must not be cooked well. Because its too soft to cook well. Plus, the waste heat after retrieving can completely cover up the noodles.
- 6 The noodles in the pan should be dried immediately, put on the board and add a spoon of vegetable oil.
- 7 Use chopsticks to quickly mix noodles with oil to avoid sticking noodles together. Everyone who has eaten cold noodles knows that the noodles have a little hardness and a clear root. This is due entirely to the technology of cooking noodles and the oil that prevents the noodles from turning into pits.
- 8 Mix well the noodles and spread them on the board to cool down. This is the waste heat that can cover up the white spot in the noodles.
- 9 Cool noodles have distinct roots. In the bowl, you can lay a layer of hot mung bean sprouts, kelp silk or raw cucumber silk or carrot silk under the bowl, because I want to do it temporarily, so without preparation, there is no picture to take. Put a little dish under it, it will taste better. Believe me!
- 10 Leave aside the ginger and garlic foam and pour only the ginger and garlic water into the cold noodles. Ginger and garlic water is very important. Only when there is enough ginger and garlic water can it taste that way. (I think the delicious cold noodles I ate in my hometown are that kind of flavor, but it should be adjusted according to my personal taste.)
- 11 Add two spoonfuls of super gold, remember its super gold! Super gold medal! Super gold medal! Because only the taste of super-grade gold label mix out has that kind of delicious taste, Jin Biaosheng draws so little fresh.
- 12 Add half a spoon of vinegar. Actually, Im not jealous, so I just put it in. Ha ha ha.
- 13 Add a small spoonful of sugar, just a little.
- 14 Add a spoonful of pepper powder. I like spicy food very much, so I put a little more on it.
- 15 Add a spoonful of secret red oil spicy seeds. The red oil spicy seeds made by ourselves are spicy and fragrant. They are very delicious. If someone wants the red oil spicy seeds, you can comment on them. Ill do a tutorial next time I do it.
- 16 Add roasted peanuts. In fact, smashing a little will be more fragrant and delicious.
- 17 Sprinkle the onions and mix them well.
- 18 Super home flavor, is a little less mung bean sprouts.
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Healthcare food category
Poultry, Burst, Baking, Italy cuisine 1, Maternal diet