The chef teaches you the "Sichuan noodles" practice, the authentic Sichuan flavor snacks, first collect them.
First, we add the right amount of water to the pot. After the fire is boiled, add noodles (for cold noodles) 200g. After the noodles are placed in the pan, the water is boiled for 5 seconds to drain and drain.
Then pour the noodles into the pot and clip them with chopsticks to cool them.
Wait for the noodle temperature to cool down, then add cooked rapeseed oil (5g) and mix evenly.
Excipients: add water to the pot and boil. Add the appropriate amount of mung bean sprouts and cook. Add in cold water and soak for 1 minute.
Mix cold noodles: Add ripe green bean sprouts to the pot and add the chopped cucumber. Add edible salt (1.5g), add MSG (1g), add white sugar (1.5g), add pepper noodles (1g), add soy sauce (3g), add vinegar (3g), add appropriate amount of garlic Water and ginger water (scrape garlic and ginger and smash it with warm water and soak it into ginger and garlic water) Add pepper oil (2g), add sesame oil (appropriate amount), add millet spicy (appropriate amount), add spicy red oil (20 grams)
Stir well and sprinkle with chopped green onion
A very authentic Sichuan cold noodle is finished