The correct method of cold noodles in Chongqing.

Chongqing cold noodles with sesame sauce

Ingredients: noodle (raw) 500g, cucumber 1 root, mung bean sprout 1 stick, soybean 50g, peanut 50g (fried), broken rice bud 100g, rapeseed oil 30ml, garlic 3 petals, onion 1 root, ginger 65438.

Exercise:

1. Boil fresh noodles in boiling water until they stop growing, then take them out quickly, immerse them in cold water for cooling, and then take them out of water after cooling;

2. Put it in a gauze-covered grate, spread it evenly and let it cool, then brush a layer of cooked vegetable oil with a brush, brush one side, and then brush the other side with chopsticks, so that the noodles are roughly wrapped in oil and do not stick together;

3. Wash the bean sprouts, blanch them with boiling water, take them out, drain the water, wash and shred the cucumbers, cut the onions into chopped green onions, and mince the ginger and garlic respectively;

4. Soak soybeans and peanuts in water, then take them out and drain them. Pour the right amount of oil into the wok and heat it to 70% heat. Pour the soybeans and peanuts into the wok and take them out. After the fried soybeans are cooled, pound them into bean dregs with a pestle.

5. Put the prepared cold noodles into a bowl, then put shredded cucumber, bean sprouts, bean sprouts, bean dregs and peanuts in sequence, and finally add seasoning according to taste and mix well.