Spicy and cold noodles(liang ban ma la kou tiao )

Spicy and cold noodles

Introduction:

"To tell you the truth, my father is not a drinker, and he doesn't drink much. But if his mother cooks more dishes, he will have a drink. My mother's pickles are famous in our family, so he cooks some pickles from time to time (in fact, I'm afraid that our mother will help our brother and sister to prepare some for us when we are busy with our work We each take it home. At this time, my father would pour a glass of red wine or open a bottle of beer, and then pull my mother around the table, chatting with us at will, and slowly eliminating it together. Although it's the most common scene, it always makes people feel very warm. I think maybe it's because I live alone. Every time I see it, I feel inexplicably moved. Since I started to write a food blog, I have hardly brought back cooked dishes. I told my mother that if I was allowed to bring home the dishes, I would give them to me directly. Occasionally, my mother will help me buy some dishes I like but can't buy, just like today's raw material -- niusheba. When making it for the first time, I asked my mother what she should pay attention to: first, boil it in boiling water for five minutes, then take it out, clean the white moss on the surface, and then you can cook at will. She followed her mother's usual practice, sliced the stewed meat into slices, and used her father's favorite spicy food. It is estimated that her father would be happy to have a drink when he saw it. "

Production steps:

Materials required:

Ox tongue: 1

Peanuts: right amount

Coriander: moderate

Chili oil: right amount

Soy sauce: moderate

Soy sauce: right amount

Ginger slices: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Licorice: moderate

Garlic: right amount

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Process: mixing

Production time: several hours

Taste: spicy

Chinese PinYin : Liang Ban Ma La Kou Tiao