How to cook noodles delicious!

The weather is getting hotter and hotter. Don't want to eat? Too lazy to cook?

A bowl of refreshing and simple cold noodles can just meet your requirements. Didn't you see that Yanji cold noodle restaurant and Xinchuan noodle restaurant in Beijing are crowded with people at this time of year?

Pasta is the strength of the north, but there are many kinds of simple cold noodles, supplemented by local production methods, taste habits and ingredients. Such as Sichuan red oil cold noodles, Shaanxi dog meat cold noodles, Shandong sesame sauce cold noodles, Guangdong egg cold noodles, Shanghai thick noodles, Shanxi willow cold noodles, Tianjin brine cold noodles, Beijing assorted cold noodles, Lanzhou broth beef cold noodles.

China invented cold noodles as early as the Tang Dynasty, which is said to have been invented by Wu Zetian. Legend has it that before Wu Zetian entered the palace in the Tang Dynasty, Wu Zetian and her lover burned their tongues while eating Shanxi noodles, so a new method of eating cold noodles was developed. Cold noodles are also called "passing water" now, but they were called "cold scouring" in ancient times.

Du Fu, a great poet, once wrote a poem "Cold Amoy of Sophora japonica Leaves": "Pick the tall and green Sophora japonica leaves and give them to chef China. When the new noodles came on the market, the juice was coated on me ... My teeth were colder than snow, so I advised people to vote for this pearl. " The poet's "cold noodles with Sophora japonica leaves" refers to green noodles made of fresh and tender juice of Sophora japonica leaves. Green itself is a cool color. Washing the cooked noodles with water will naturally give people a "cool" feeling.

Here are some cold noodles with local characteristics to help you eat enough this summer!

Beijing sesame sauce cold noodles with sesame sauce

In summer, in Beijing, few people don't eat cold noodles, because it is easy and cool. For a long time, "left hand cold noodles, right hand chopsticks, a cucumber" has become the representative of Beijing Hutong Siheyuan.

To eat cold noodles with sesame sauce, Beijingers need a mixture of sesame sauce, pepper oil, garlic juice, aged vinegar and shredded cucumber, and they can also prepare sesame salt and shredded radish according to their personal tastes. In addition, there is one thing that is essential-an electric fan. After the noodles are cooked in water, the purpose of blowing with an electric fan is to make the noodles smooth and not sticky.

As soon as the cold noodles with sesame sauce mixed with various seasonings enter, the first thing you feel is cold, followed by sesame sauce, pepper, sesame, garlic and cucumber, which is very appetizing.

Ingredients: machine-made Daoxiao Noodles or self-rolled dough, sesame paste, cucumber (or radish celery), refined salt, cold water, vinegar and garlic.

Practice: Take a bowl, pour sesame paste, add a little salt and cold water (pour a little salt into cold boiled water and dissolve it by itself), gently stir clockwise with chopsticks, and then add a little salt and cold water until it becomes muddy. Boil the noodles in water, then boil them in cold water, put them in a bowl, and blow them with an electric fan while turning over; Wash cucumber and cut it into filaments. If you choose radish, you can wash and peel it before shredding it, and blanch celery with hot water before cutting it into powder. Bring the bowl of cold noodles to the table and sprinkle with shredded cucumber or radish, celery powder, etc. Pour in vinegar and garlic, then pour in the prepared sesame paste with a spoon and stir with chopsticks.

Sichuan shredded chicken cold noodles with sesame sauce

Cold noodles with shredded chicken is a traditional snack in Sichuan, which has a great influence in Sichuan Province. This kind of cold noodles can be made of machine-made noodles, boiled in boiling water, and not too soft when cooked. After taking it out, sprinkle some cooked vegetable oil on the chopping board while it is hot, shake it and let it cool quickly until it doesn't stick to each other and has cooled down, so it can be called cold noodles.

Cold noodles with shredded chicken, that is, sprinkle the flavored juice made of Chili noodles, pepper oil, vinegar, monosodium glutamate, soy sauce, garlic paste and sesame oil on the cold noodles, and then sprinkle with shredded chicken after cooking. Later, people developed cold noodles with mung bean sprouts-put mung bean sprouts in boiling water until half cooked, keep them crisp and tender, put them in a bowl, cover them with cold noodles, and then pour them with a flavor similar to that of cold noodles with shredded chicken; There are also three shredded chicken with cold noodles, which enrich the monotonous shredded chicken into shredded chicken, shredded ham and shredded pork.

Ingredients: cooked shredded chicken, mung bean, spiced peanut, chopped green onion, fine noodles, sesame sauce, soy sauce, vinegar, sugar, ginger, garlic, sesame oil, spicy oil, pepper powder 1/2 teaspoons.

Practice: after the noodles are cooked in boiling water, take them out, put them on a large plate, add 1 tbsp salad oil and sesame oil, mix well and blow them with a fan to cool; Blanch the mung bean sprouts with boiling water, take them out, rinse them, squeeze them dry and put them at the bottom of the plate. Put cold noodles, and then spread shredded chicken on the noodles (cooked chicken breast, cooled and shredded); Dilute sesame paste with water in a bowl, add various seasonings and mix well. Pour it on the noodles, then sprinkle with chopped green onion and spiced peanuts and serve.

Shanxi Yanbei cold-mixed oat noodle

In the northwest, oat noodle is the most common and common home-cooked pasta, which is delicious whether steamed, fried, boiled or cold. In fact, oatmeal is rich in nutrition. It is a kind of herb with slender and pointed leaves, light green flowers, awned spikelets and edible seeds. Naked oats are cold-tolerant and drought-tolerant, and have a long growth period, which is suitable for planting in cold and dry areas. In China, Wulanchabu League in Inner Mongolia, Yanbei area in Shanxi and Zhangjiakou area in Hebei are all places rich in oat noodles.

In foreign countries, oat flour (oat flour) is usually made into bread, biscuits and other foods. In China, oat noodles are made into various patterns, such as oat noodle rolls, oat noodle nests, oat noodle strips, oat noodle fish and so on. You can steam, stir-fry, cook or cold when eating. Among them, hot and sour soup with seasonal vegetables and cold oat noodle strips is more suitable for summer. You can also use hot mutton soup and cooked potatoes to accompany the meal; You can also make it sour, spicy, sweet and salty according to your own taste.

This cold oat noodle, named "the mountains and rivers outside", is inspired by the unique terrain of Shanxi-there is a behavioral barrier in the east and a big river in the west. Chefs use piled oat noodle strips to represent the mountains in Shanxi, jellyfish heads hidden under the oat noodle strips represent the water in Shanxi, and six kinds of dishes, such as shredded cucumber and shredded radish, are mixed with more than ten kinds of small ingredients. The last dish of spicy and refreshing cold oat noodle was presented.

Ingredients: naked oats, shredded cucumber, shredded carrot, shredded water radish, shredded white radish, coriander, shredded purple cabbage, sugar, salt, monosodium glutamate, sesame sauce, Chili oil, garlic juice, water, olive oil, soy sauce, vinegar and tomato sauce.

Practice: Use naked oats noodles in the cold area of Yanbei, Shanxi Province, blanch the noodles with boiling water, stir and roll them into noodles; Cooked cold water; Mix all kinds of ingredients and seasonings according to personal taste.

Jilin Yanji cold noodles

Buckwheat noodles are covered with beef, apples and pickles. Before serving, scoop a spoonful of cold and sweet soup from the vat. A bowl full of soup is cold. This is the impression left by Yanji cold noodles to many people, and it seems that only the cold noodles made in this way are the most authentic. Cold noodles pay attention to clear soup-beef soup must be skimmed off the oil slick; Cold-both soup and noodles should be eaten cold. Only in this way can the summer heat be thrown out of the noodle restaurant.

Ingredients: lean beef, pear or apple, shredded egg, pickles, pine nuts, buckwheat noodles and coriander.

Cooking meat ingredients: onion, ginger, wine, star anise, salt and a little pepper.

Practice: Boil the whole beef for 2 minutes, then take it out and wash it. Boil 4 cups of water with cook the meat ingredients, put down the meat and cook for 40 minutes. Take out that meat pieces, cool and cutting into thin slices; Filter the beef soup and let it cool. If there is oil slick, skim off the oil slick and put it in a noodle bowl. After the water is boiled, put down the fine flour and cook it, take it out and drain it, then pour it with cold water and put it in the clear soup in the noodle bowl. Add shredded kimchi, pear slices, shredded egg skin, beef slices, fried pine nuts and coriander to the noodles.

Guangdong egg cold noodles with sesame sauce

Ingredients: noodles 200g eggs 1 chicken breast 100g mung bean sprouts 20g cucumber 20g garlic 3 petals.

Seasoning: 20g sesame oil 1 tsp soy sauce 1 tsp sesame sauce 2 tsp balsamic vinegar 1 tsp refined salt 1 tsp monosodium glutamate 1 tsp.

Exercise:

1. Cook the noodles, scoop them up, shower them with cold boiled water and drain them;

2. Wash mung bean sprouts, put them in boiling water, then pick them up, soak them in cold boiling water, and let them cool and drain;

3. Break up the eggs, fry them into egg skins in an oil pan, and then cut them into filaments; Wash cucumber and cut into filaments; Cooked chicken breast and shredded; Cleaning garlic and mashing;

4. Add a little salt and cold water to sesame paste, then add soy sauce, balsamic vinegar, garlic paste and sesame oil and mix well;

5. Put mung bean sprouts, shredded chicken skin, shredded cucumber and shredded chicken on the noodles neatly, and then drizzle with sesame sauce.

Japanese cold restaurant udon noodles

Japanese noodles mainly include Oolong noodles (equivalent to our Daoxiao Noodles), soba noodles, Longxu Noodles and Lamian Noodles. In addition, there are representative noodles all over Japan-monkey beans, a local dish in Jiazhou, Yamanashi Prefecture, ultimate noodles in Akita Prefecture, Zanqi noodles in Kagawa Prefecture, and Okinawa noodles in Okinawa.

Noodles generally refer to Daoxiao Noodles and buckwheat noodles. There are many people who eat udon noodles in Kansai, Japan. The soup is light and transparent enough to see the bottom of the bowl, but the salt concentration of soy sauce used in Kansai is very high. In summer, Japanese people like to eat cold noodles. Noodles and juice are separated, and whether you dip them or mix them when eating depends entirely on your personal taste.

Japanese cuisine is generally divided into two categories: Kanto cuisine and Kansai cuisine. Kanto cuisine is mainly Tokyo cuisine, while Kansai cuisine includes Kyoto cuisine and Osaka cuisine. The former tastes heavier, while Kansai cuisine tastes lighter and full of umami flavor. Most Japanese restaurants in Beijing are Kanto, probably to cater to local tastes. "Tanwan" is the proud representative of the taste of Kansai.

The special cold rice udon noodles are made of Japanese handmade noodles with vegetables, chicken, fresh shrimp, mushrooms, egg skins, tomatoes and other accessories. The sauce is very complicated. You should mix chicken soup with Muyu flower soup, add soy sauce, miso and sesame seeds, mix noodles with auxiliary materials, dip in the sauce, and send the whole roll to your mouth, salty and cold.

Tea buckwheat noodles are buckwheat noodles made of tea powder, ginger paste, chopped green onion, chopped green onion paste and laver slices, with sweet and salty juice prepared by fresh soup boiled by bonito, which has tea fragrance and light wine fragrance.

Ingredients: dried buckwheat noodles, shredded seaweed, chopped green onion, cold fish soup, mustard sauce.

Practice: after boiling water in the soup pot, put down the buckwheat noodles, add water for the second time after cooking, remove them and rinse them with cold water immediately (ice cubes can be added to the water), drain them and put them on the bamboo curtain board, sprinkle with a little seaweed silk; Chai Gaoyu soup is diluted with twice as much water, put in a small bowl, and mix cold noodles with a finely cut chopped green onion and mustard sauce.

Homecooked cold rice noodles

Ingredients: noodles150g, a cucumber, a carrot and an egg.

Exercise:

1. Spread the eggs into egg skins and shred them with cucumbers and carrots.

2. Cut onion, ginger and garlic into powder.

3. Cook the noodles until they are 80% cooked, and let them cool for later use.

4. pour hot oil on Chili powder.

5. Put the noodles in a big bowl, then add all the ingredients, pour in the soy sauce and vinegar, and stir well to serve.

Siwei cold noodles with sesame sauce

Raw materials: cooked ham 100g, cucumber 150g, water-soaked mushrooms 75g, green beans 75g, fresh ginger, balsamic vinegar, soy sauce, refined salt, sesame oil, sesame paste, bean paste, mustard, broth, etc.

Exercise:

1. Wash cucumber, dice it, and add ham and mushrooms. Chop fresh ginger, and cook mushrooms and green beans for later use;

2. Take 4 small bowls and mix them into 4 kinds of iced juice with different flavors. Use Jiang Mo, balsamic vinegar, soy sauce and sesame oil to make ginger vinegar juice; Mix sesame paste, refined salt and a little cold water; Make hot sauce with bean paste, Chili oil, sesame oil and broth; Make mustard juice with mustard, soy sauce, balsamic vinegar and sesame oil.

3. Sprinkle cucumber, ham, mushrooms and green beans on the cold noodles respectively, and serve them with the prepared four kinds of cold sauces. People who eat choose to eat according to their own tastes.

Xinjiang cold noodles with sesame sauce

Practice: First, mix the dough with light salt water, soil and alkaline water, then add lime water, pull while adding it, knead until the dough is soft, smooth and tense, and then put it on the chopping board. Peel the gourd, remove the seeds and shred, and cut the spinach and celery into sections for later use. Pull the noodles into thin strips, cook them, take them out, soak them in cold water twice, and pour in a little clear oil and mix well. Boil the water in the frying spoon, cook the gourd, add salt, beat the egg white, add spinach and wet starch to thicken it into marinade. Deep-fry celery in an oil pan, and dilute oil Chili powder, mashed mud and sesame paste with cold water respectively. When eating, put the cold noodles on a plate, pour the marinade, add vinegar, garlic, oil pepper, sesame sauce, and then add celery. Noodles are soft and tender, and the ingredients are spicy, sour and fragrant.