I haven't updated the recipe for three weeks. The thing is like this. After the last time I made the secret sauce and fried noodles, I went to see the doctor the next day, and then the back ligament was inflamed. I started the treatment. I have been physiotherapy until the end of yesterday. So, these three weeks can't be seen, so I can only pause for a rest. Yesterday, I was optimistic about the disease. I thought about recovering. I wanted to do something low-intensity. Just want to eat at home, and watch the sky slowly heat up. I will introduce a cold noodle, this noodle is sour. Spicy, very appetizing in summer. It is not very complicated. My noodles are not bad. I have all kinds of noodles and cold noodles recipes on hand. It took me a long time to learn. If you are interested, I will introduce more cold noodles.
First add all the seasonings to the bowl, add water and mix thoroughly. Here I used 2 kinds of vinegar, China has four famous vinegar, Shanxi old vinegar, Zhenjiang vinegar, Fujian Yongchun old vinegar, Sichuan 阆中保宁 vinegar, we chose Shanxi old vinegar and Zhenjiang vinegar today, Shanxi old vinegar It is characterized by long and sour scent, Zhenjiang vinegar is fragrant and slightly sweet, so these two vinegars together can appear a combination of acid and vinegar. More appetizing, of course, if there is really only one kind of vinegar, it is okay to add a whole vinegar.
Cook the noodles, cook a little hard, go to the cold water, put in the bowl, add the scallion, and pour the vinegar. Stir well and you will be fine.
This cold noodles was originally to be served with tomato and egg bran, because the physiotherapy is not so delicious, so I used the dishes from the house instead. I will send the tomato and egg halves separately next week. I have a good taste of this halogen. If you can, you can just add it.
The seasoning of my formula is accurate to gram. Everyone can make the same taste as me if they call it the same material. However, because of the difference between the north and the south, everyone can increase or decrease the seasoning by themselves. The noodles used here are 400 grams cooked, everyone noticed. If there is more, this may not be enough to save the taste, and there is nothing particularly good to pay attention to. I have several recipes for Sichuan cold noodles. I will release them when the days are hot.