Sichuan style cold noodles(chuan wei liang mian )

Sichuan style cold noodles

Raw materials for Sichuan cold noodles:

200g fine oil noodles (cooked), 30g pork shreds, 30g egg skin shreds, 30g cucumber shreds, 30g carrot shreds, 30g mustard shreds, 30g silver sprouts, a little coriander, 3 tbsp cold noodle sauce, 1 tbsp peanut powder, 1 tbsp spicy oil.

Processing steps of Sichuan cold noodles:

1. Mix all seasonings evenly to make sauce.

2. Scald shredded pork, cucumber, carrot and silver sprout in boiling water until cooked.

3. Put the thin oil noodles on the plate, then spread the ingredients on the noodles, pour on the sauce, and mix well when eating.

Sichuan style cold noodles

Sichuan cold noodle is a local snack in Chongqing, Sichuan Province, which belongs to Sichuan cuisine. Mix all seasonings evenly to make sauce. Heat shredded pork, cucumber, carrot and silver sprout in boiling water until cooked. Put the fine oil noodles on the plate, then spread the ingredients on the noodles, pour on the sauce, and mix well when eating. It's better to boil some chili oil. It will taste better.

Cold noodles are often sold in the streets, accompanied by shouts and low-key Sichuan cuisine. It's really delicious.

Practice 1

raw material

Fine oil noodles (cooked) 200 g shredded pork, 30 g egg skin, 30 g cucumber, 30 g carrot, 30 g mustard, 30 g silver sprout, 30 g coriander, 3 tbsp cold noodle sauce, 1 tbsp peanut powder, 1 tbsp spicy oil

practice

(1) Mix all seasonings evenly to make sauce.

(2) Heat shredded pork, cucumber, carrot and silver sprout in boiling water until cooked.

(3) Put the fine oil noodles on the plate, then spread the ingredients on the noodles, pour on the sauce of method (1), and mix well when eating.

(4) It's better to boil some chili oil. It will taste better.

Practice 2

raw material

Main ingredients:

Accessories:

practice

1. Wash and dry the chopping board; use a small bowl of mixed oil; prepare an electric fan to aim at the chopping board and fan the cold noodles. If not, use a fan! When boiling water, boil noodles: don't cook too much at a time, only one spoon can remove the noodles; when the noodles are boiling, add cool water until they are boiled again, and don't cook too soft; spread the cooked noodles on the chopping board, pour a teaspoon of blending oil on the noodles, quickly pick them up with chopsticks, blow at the same time, until the noodles are all scattered without adhesion Make all the noodles and fan them

2. Blanch the mung bean sprouts in another water pot and put them on a plate

3. Smash 3 pieces of ginger and 3 cloves of garlic and dice them. Add a little salt and pound them into mashed ginger and garlic

4. Add cold boiled water to make ginger and garlic juice; this is the most important seasoning. With ginger and garlic juice, the taste will be like seven or eight points!

5.3 tbsp soy sauce is mixed with a little salt, monosodium glutamate and 4 tbsp cold boiled water to make soy sauce. The purpose of mixing soy sauce with water is to prevent the problem that too much soy sauce leads to too deep color and insufficient taste of noodles.

6. The above condiments include onion, vinegar, chili oil and sesame oil. The condiments are complete!

7. According to the needs of each person, select noodles to plate, add some bean sprouts, mix various seasonings according to the taste, and mix well;

8. It's also good to mix cold powder with seasoning

9. It's perfect to eat a bowl of cold noodles and drink a bowl of mung bean porridge in hot summer!

Tips

1. Common cold noodles are too cold with cold water. I think it will affect the texture and taste of noodles. I don't like it! 2. Many children's shoes like to use cucumber as a side dish. I think cucumber will exude too much juice after pickling, which will affect the freshness of noodles. I don't like it! The shape of mung bean sprouts is similar to that of noodles, but the taste is quite different. It's silly to know whether it's noodles or bean sprouts until you have a mouthful. There are so many surprises. 3. Ginger garlic juice is very hot! When putting chili oil, please consider it comprehensively, not too spicy

Practice 3

raw material

Main ingredients: 500g cut noodles, 150g cucumber, 75g ham

Excipients: soy sauce 20ml, meijixian 10ml, oyster sauce 10ml, vinegar 20ml, chili oil 20ml, peanut oil 30ml, pepper 5g, sugar 10g, appropriate amount of noodle soup, sesame and garlic 10g

practice

1. Add peanut oil to the frying spoon and fry it with pepper.

2. Pour into the prepared basin.

3. Add water to heat the pot.

4. Put in the cut noodles and cook.

5. Take out the water and put it into the basin with chili oil.

Mix well and cool with an electric fan.

7. Wash and shred cucumber.

8. Shred the ham.

9. Chop garlic.

10. Mix the rest of the seasoning in a bowl.

11. Add garlic and mix well.

12. Pour on the cool noodles.

13. Add shredded cucumber and ham.

14. Mix well.

Tips

It's better not to use dried noodles.

2. The flavor of seasoning can be added according to personal taste.

Practice 4

raw material

Hand rolled noodles, cucumbers, mung bean sprouts, fried peanut kernel, edible oil, salt, soy sauce, vinegar, sugar, pepper oil, mustard oil, cooked chili oil.

practice

1. Put fried peanut kernels into fresh-keeping bags and crush them with rolling pins; blanch mung bean sprouts in boiling water and take them out;

2. Shred the cucumber; add a lot of water to the pot and bring to a boil. Cook the lower part until it is just broken (with white heart in the middle)

3. Put the cooked noodles in cold water, drizzle the water, pour in the edible oil and stir evenly to prevent the noodles from sticking; put the noodles into a bowl, and put in the mung bean sprouts and the shredded cucumber

4. Add salt, soy sauce, vinegar, sugar, zanthoxylum oil and mustard oil in turn; sprinkle with cooked chili oil, sprinkle with peanuts and stir well.

nutritive value

It is rich in nutrition.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Chuan Wei Liang Mian