Cold noodles are a kind of snack that Sichuanese often eat in the summer. The magical thing is that the most common ingredients can make people feel like they are lingering. In addition to the preparation of seasonings in Sichuan cold noodles, the most crucial step is the production of cold noodles. It is one of the secrets of cold noodles that will only be cooked until the noodles are mixed with cooked oil and then quickly cooled down. I remember when my father was making cold noodles, my biggest interest was to help me to fan my fan. I couldn’t wait to eat a noodle that had not been completely dried. Now it’s my turn to make a cold noodles. The children will still be eager to eat. The last bite, but the fan fan's work has been handed over to the air conditioning vent. Those days without air conditioning are always worth remembering!
The raw mung bean sprouts are picked up and picked up.
Pour 25g of peanut oil into a large basin for use
After the water in the pot is boiled, the following strips are taken. After the two are opened, they are picked up and placed in 2, and the noodles and peanut oil are quickly mixed and mixed in front of the fan to pick the high noodles and shake the way (the text is pale, please see the figure) It quickly cools down, this step must be fast (with the help of air conditioning outlet) to avoid the noodles paste into a ball, the noodles are completely cooled and become cold noodles
Prepare a slightly larger bowl, put the cold noodles and cooked green bean sprouts in a bowl at a ratio of 3:1. It is recommended to put the bean sprouts first and then put the cold noodles.
Add all the ingredients in turn, mix well (must mix well)
1. The cold noodles should be more chewy to be delicious, so pick up the noodles after they are cooked until they are broken. It is not suitable for long cooking. The two noodles in the text are only for the noodles I use. There is soy sauce, so there is no added salt. If the personal taste is heavy, you can put it into salt seasoning. 3. Garlic water is made from garlic and chopped with a small amount of cold white. With garlic water, the taste of garlic can be more evenly absorbed. Root noodles, also make the noodles better mix well, it is best not to use garlic instead of 4, the main noodles used in the main ingredient is dry noodles, 50g of dried noodles cooked about 150g, if replaced with the use of the market Hand rubbing noodles, you need to put more, the amount of hand rubbing before cooking and after cooking is not much difference