How to make Sichuan Cold Noodles (with a method of cooling the noodles quickly)

Sichuan cold noodles (with noodles quickly cool method)

Ingredients ?

Lye noodles 2 two mung bean sprouts or bok choy little green onion 1 ginger garlic soy sauce vinegar sesame oil pepper powder vinegar pepper oil sugar oil chili dry soybeans or peanut rice cool white cabbage diced steps 1

dry soybeans soften in advance, drain the water, under the frying pan on a low heat fry crispy, fish out and spare. Cold white water in advance in the refrigerator to make ice water. Cut the ginger and garlic into pieces, and inject a little cold white water to soak for a while.

Step 2

Make cold noodles:: Boil a pot of water, put mung bean sprouts or bok choy to scald. Put down the noodles, turn on high heat, use chopsticks to disperse, cook for a minute, fish out, over ice water. Pour off the ice water, put the noodles into a sieve, pour some cooking oil into your hands, and quickly grab the noodles with your hands, shaking them while grabbing them to cool them down and prevent them from clumping together. The goal is to cool the noodles and prevent them from clumping. Then you can throw the noodles into the refrigerator for a while, and the slightly chilled noodles will be even better than regular cold noodles!

Step 3

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Mix the seasoning: the key flavor of Sichuan cold noodles is sour, spicy and sweet, take a small bowl, pour 2 spoons of soy sauce, 3 spoons of sugar, 4 spoons of vinegar, mix well. Then put pepper powder, vinegar pepper oil, sesame oil, oil chili, chicken essence and ginger and garlic water, mix well, drizzle on the cold noodles, put boiled bean sprouts or green vegetables, sprinkle squash grain, crispy soybean and scallion. Toss well to serve.

Tips

The traditional way to cook cold noodles is to boil the water under the noodles, and then boil when you have to immediately turn off the fire to fish the noodles, and then in the wind of the electric fan, add oil, grab and shake the noodles. But I'm afraid of scalding, and now I don't have a fan with so much wind power at home, so I use ice water to cool down the temperature and keep the noodles tough. This way, the noodles don't have the time to continue to heat up, so I cook them for a minute.