How to make Sichuan style cold noodles in summer(ru xia ru he zhi zuo hao chuan wei er liang mian )

How to make Sichuan style cold noodles in summer

Introduction:

"Most people like Sichuan cold noodles very much. The famous one in Beijing is Lili restaurant. It is said that the plaque of Lili restaurant was inscribed by Mr. Guo Moruo. In the past, many of our army's Sichuan old generals and generals in Beijing often visited us. I've tasted it. It's really delicious! It's a pity that people's secret recipe is not passed on, ha ha! Usually, Li Li restaurant is always full, especially in the summer, when I meet the food, I can't arrange the number. It's very common to wait for more than an hour. It's really hot! Today, I'd like to offer you this delicious Sichuan style cold noodles. This is also a kind of production method that I have summed up for several years. Several of my Sichuan friends said that they were very authentic after eating, ha ha! In fact, if you like to eat cold noodles, you may as well make more seasonings at one time, put them in a few small bottles, seal them well, and then put them into the refrigerator to take them as you like. Noodles can be cooked with dried noodles and cooled. You can also buy machine-made cut noodles. You can steam or boil the noodles when you go home. When it's cooled, you can mix it with ready-made seasonings. It's delicious, ha ha! I make this cold noodles with steamed noodles. I press the thin noodles myself. Then I mix a little oil and steam them for five minutes. After steaming, I pour them into a large basin and shake them until they are cool. If you are lazy, you can steam more noodles and refrigerate them in several fresh-keeping bags after they are thoroughly cooled. When you eat, you can take a bag and add seasoning to mix it. After steamed, the noodles can be refrigerated for three days. Here is how to make this cold noodle

Production steps:

Step 1: make hot pepper with oil; steam the hot pepper noodles for 5 minutes, then mix with proper amount of sesame oil.

Step 2: pour in proper amount of roasted white sesame and mix it slightly.

Step 3: pour a proper amount of rapeseed oil into the pot, heat it over medium heat until the oil is hot, and use bamboo chopsticks to test the bubbles. At this time, the oil temperature is 60-70% hot.

Step 4: ladle the hot oil into the hot pepper noodles with a hand spoon. Stir it while pouring to make it heated evenly. At this time, the hot pepper oil will be very red and beautiful. Generally, hot oil is five times as much as hot pepper noodles.

Step 5: mix well and cool in the air, then pour into a glass bottle for storage.

Step 6: make Zanthoxylum bungeanum oil; pour rapeseed oil into the pan, cool the oil, add Zanthoxylum bungeanum, and fry it slowly over low heat. (Note: use 50% of Zanthoxylum bungeanum and 50% of red skin Zanthoxylum bungeanum respectively).

Step 7: take out the pepper after frying, don't fry it, otherwise it tastes bad.

Step 8: Fry Zanthoxylum bungeanum and cool it. Pour it into a glass bottle and reserve it.

Step 9: make the sauce; put a little oil in the pan and stir fry the fragrant Douchi.

Step 10: stir fry the lobster sauce until fragrant, add boiling water, pour in some fresh soy sauce and cook for 5 minutes.

Step 11: add soy sauce and cook for five minutes, then add appropriate amount of vinegar and turn on the heat.

Step 12: then season with sugar, salt and MSG.

Step 13: remove the Douchi after the flavor is adjusted.

Step 14: cool the self-made mixed fabric, pour it into a glass bottle after cooling.

Step 15: make garlic juice; smash garlic petals and chop them into powder.

Step 16: then put it in a bowl and sprinkle a little salt.

Step 17: add a little cold water and mix well.

Step 18: pepper and sesame paste production; half of the pepper and half of the red pepper mixed, and then drop a few drops of Shaojiu mix well, into the amount of water soaked until soft, the best soaking night is good.

Step 19: put the soaked Zanthoxylum bungeanum into the microwave oven to cook.

Step 20: take out the cooked Chinese prickly ash and let it cool. Then stir it with a cooking machine to make it fine. If you don't have a cooking machine, you can chop it with a knife. (Note: Chinese prickly ash should be seedless, for example, the belt of Chinese prickly ash should be cleaned and reused, so it tastes better.).

Step 21: pour the battered chili sauce into a bowl.

Step 22: put it in the microwave oven again for 5 seconds, which is more hygienic. After the pepper and sesame paste is made, let it cool in the air, then put it into a glass bottle, drop in appropriate amount of onion oil or zanthoxylum oil, and seal it for storage.

Step 23: make sesame paste juice and chopped peanuts; add a few drops of soy sauce to the sesame paste.

Step 24: then sprinkle a little salt and boil the sesame paste with cold water.

Step 25: put the peeled and cooked peanuts into the fresh-keeping bag and crush them with a rolling pin.

Step 26: but don't crush it too much, and use it as a backup (Note: choose Sichuan Tianfu peanuts or Shandong peanuts, which are more expensive, but taste crispy).

Step 27: make cold noodles; first steam the fine noodles to cool, pour in proper amount of sesame paste juice and garlic juice, then put in a little bit of pepper sesame paste, and then put in proper amount of oil and pepper. Add a little zanthoxylum oil and ladle in a teaspoon of the sauce.

Step 28: Sprinkle with peanuts.

Step 29: finally put in half tbsp Sichuan winter vegetables and mix well.

Step 30: mix the cold noodles well and sprinkle with shredded cucumber, pickled vegetables, coriander and a little garlic. At this point, the cold noodles are finished.

Materials required:

Fine flour: 300g

Shredded cucumber: right amount

Mung bean sprouts: moderate

Coriander section: moderate

Garlic powder: right amount

Spicy oil: right amount

Zanthoxylum oil: right amount

Sichuan winter dishes: moderate

Sesame sauce: right amount

Garlic juice: right amount

Pepper and sesame paste: appropriate amount

Peanuts: right amount

Mixed fabric: right amount

Note: Cool noodle features: beautiful color, oily, fragrant and attractive smell, smooth noodle root, cool entrance, salty, spicy, sweet and sour, chewy, human taste, ha ha, better than a living immortal! Warm tips: 1. Before steaming, it's better to mix a little oil in the fresh noodles, which is not easy to stick. If the method is appropriate, it's OK to mix a little oil without oil. But after steaming, it's better to mix a little oil and shake it quickly with chopsticks. It's better to use a fan to blow while shaking. 2. Noodles can be self-made, fresh or dried. Noodles are fine. If using the method of boiling, the fresh noodles can be cooked eight mature, take out the water, mix in a little sesame oil, quickly shake until the skin is slightly dry and cool. If you feel troublesome, you may as well do more at a time. Cool it thoroughly and put it into the fresh-keeping box or bag for refrigerated storage. It can keep fresh for about three days. 3. Although I feel a little more seasoning varieties, I can also make more. It's no problem to store them in the refrigerator for a month. For example, it is better to make and use garlic juice and sesame sauce juice now, because garlic juice is not easy to keep for too long, and sesame sauce juice is boiled with water, so it is not suitable to keep for too long. 4. Cold noodles can use Sichuan's winter vegetables, sprouts or mustard mustard. Bottled or bagged winter vegetables, sprouts and pickles are generally sold in supermarkets, while bottled ones are the best and can be used with the lid open. This summer refreshing appetizer "Sichuan style cold noodles" of big stir fry spoon is introduced and provided to friends for reference!

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Ru Xia Ru He Zhi Zuo Hao Chuan Wei Er Liang Mian