My hometown is located in a small mountain village in the northeastern part of Sichuan. When I was a child, I was on the scene (common in Cantonese). I often saw the golden cold noodles that piled up on the hills of the snack bar on the chopping board. Of course, my mother would occasionally give it to us at home. I don't know when, from my hometown, I didn't eat rice balls in the New Year's Eve, and changed my family to the street to eat spicy cold noodles. I heard that a small county town will sell 30,000 kg of cold noodles on the first day. What is even more unexpected is that in April 2018, CCTV's country big world actually went to my hometown county to record a program of people eating cold noodles, which made my hometown cool noodles! However, one year home, the cousin deliberately took us to taste the so-called authentic cold noodles in the county. Personally, except for the spicy and excessive alkalinity, it was not as delicious as I expected, and I suspect that the oil is not serious. The things outside are not true, or the ingredients are delicious. When I came to the north, I couldn't eat authentic hometown food. Everything can only be self-reliant. After years of experimentation, my cold noodles are still very popular among family members, colleagues and friends. Here I share my practices for my friends' reference.
Mung bean sprouts choose impurities and old roots, wash clean, drowning water, be careful not to cook, open the pot and pick up, let cool.
Prepare noodles: Remember to buy more round noodles, the thickness is about the same as the green bean sprouts, too thick to mix out. If you can't buy fresh noodles, ordinary noodles will work.
Cooking noodles: The noodles are cooked until they are ripe, so that the taste is good. If there is no alkali noodles, you can put the alkali in the boiling water and then the following bar, about 500 grams of noodles put 2 teaspoons of edible alkali.
The cooked noodles are immediately put into the ice water basin prepared in advance and cast cool. If your stomach does not accept raw water, use the treated pure water or the cool white open refrigerator to make a good spare.
Control the dry water, add a small amount of rapeseed oil to prevent the noodles from sticking and mix well.
Spread out and let cool. This step can be quickly blown off by an electric fan or a fan to dry the surface moisture. Be sure to let cool, so that the cold noodles are dry and not sticky.
Put the cooked cold noodles aside and prepare the pepper noodles. Authentic Hanyuan Dahongpao pepper, choose the impurities, put the wok in a small fire and roast the incense, pay attention to the fragrance and discoloration, otherwise the paste will not be scented, and the food will be crushed and used.
Homemade red oil, need to prepare at least one night in advance, the detailed process sees my other recipe: Sichuan North jelly, spicy cold noodles essential artifact - the production of red oil.
Fried peanuts, made peanuts and peanuts.
The essential aromatherapy ingredients for your own cold noodles – their own pickled kohlrabi (Northern called mustard greens), this old pickle is stored in the jar for a longer and more fragrant. Take it out when you eat it, chop the saute, stir-fry the noodles, and the porridge is a drop! If not, you can buy ready-made Fuling mustard, but the taste is worse.
The chives are chopped, the garlic is chopped into garlic and the cold water is turned into garlic water.
All ingredients and spices.
Loading: Mung bean sprouts bottom.
Noodles are spread on the green bean sprouts.
Put pickles, peanuts, chopped green onion, salt, sugar (because my family never eats all kinds of chicken, MSG, etc., so use white sugar to taste) pepper noodles, garlic, soy sauce, vinegar, sesame oil, pepper oil and so on.
Finally, put some red oil according to your resistance to spicy, put a few peanuts, a spicy spicy, cool and refreshing Sichuan spicy cold noodles is done! Let's eat! ????
Is it even more refreshing with a cup of sour plum soup?
This is the finished product of the 38th Women's Day Food Show that I participated in this year. This is the chicken breast fillet, which is the spicy chicken silk noodles! If you put the fried shrimp and sauté into the fresh shrimp and spicy cold noodles, put the seaweed saute into the spicy dried noodles! The process is a bit complicated, but the anecdote is not the same. If you want things to be perfect, you must not save labor!