150g medium-gluten flour, one salt, one ash, one egg yolk and the right amount of cold water, the total weight of egg yolk and cold water is 60g.
Repeat the over-pressure machine 1 step, once folded once, until the surface is smooth. This step is almost repeated ten times.
Then increase the number of files, my machine has 12 gear, this time to the fifth gear, in general, personal preferences are for reference only. Cut the long piece slightly to the length of the proper operation. Use sticky rice flour/starch as a hand powder to prevent adhesion.
Pressure surface. The prepared noodles are stored in a bag and stored frozen. When you eat it, the taste of the noodles is basically the same, and it is much better than the dried noodles.
Ginger garlic is ground into two spoons, and a large spoon of water is added to the slag for use. In addition, prepare the onion, copy the red oil and juice: copy the soy sauce 15g, white sugar 8g, vinegar 8g, pepper powder and white pepper powder. Vinegar is best to use Baoning vinegar, if not, use Zhenjiang vinegar.
When you cook in boiling water until it is cooked, you can pick up the water when you have a small hard heart. The noodles in Sichuan cold noodles should not be too cold.
Add the cooked rapeseed oil (the rapeseed oil into the pot and turn it to the heat of 10% to turn off the heat) and mix the mixture with the sesame oil, blow it, use the electric fan or the big fan to casually, and then blow it off until it is completely cooled. until. You can do more at a time. When you want to eat it, you can eat it with the ingredients.
Put a layer of bean sprouts on the bottom of the bowl and cover the cold noodles. Add ginger juice and a large spoonful of filter residue to the ginger garlic water
Topped with red oil
Sprinkle green onion
Mix well and eat.
Sichuan cold noodles, heavy sweet and sour vinegar and garlic, refreshing taste. The recipe for adding sesame sauce is not Sichuan.
1. Sichuan cold noodles are made with a mechanism of alkaline water surface, the color is yellow. To be honest, I have tried using only alkaline water, and the depth of color is not sold on the market. I have always suspected that there is a pigment added in the .... So this time continue to rely on egg yolk to enhance the color. 2. Sichuan's small restaurant summer package is a cold noodles, porridge, pickles and salted eggs. 3. Do not use cold water after the noodles are cooked!