Practice and seasoning of Sichuan cold noodles

Mung bean sprouts grow very fast and tender in this season, which is really good as an auxiliary material of cold noodles!

At the end of mustard tuber, mustard tuber tastes sour and fragrant. Can be used as a seasoning for cold noodles to improve the taste! Other necessary seasonings are some seasonings, which can make the taste of cold noodles more special! You can also use crispy peanuts, which are delicious to chew.

Soy sauce, vinegar (more vinegar), cooked white sesame, red pepper, chopped green onion, sesame oil, ginger juice, garlic water, pepper oil, pepper noodles, sugar. Ginger juice, garlic water.

Tweety likes to eat cold noodles, and when she helps in the restaurant, she also mixes cold noodles herself, so she thinks it is authentic Sichuan style. Simple ingredients can be made, spicy and refreshing, and one plate is not enough for one person to eat!

Preparing ginger and garlic water is to mash ginger and garlic separately, put them in two bowls, and add a small amount of boiling water. When the water cools, only use the soaked juice.

It's a bit troublesome to fan the cold noodles yourself (there is an article in front of the cold noodles). If you eat less, you can buy semi-finished products and mix them yourself. Prepare 250 grams of cold noodles. Then in a large bowl, add 2 tablespoons of ginger juice and garlic water, 1 tablespoon of soy sauce, 2 tablespoons of vinegar, 3 tablespoons of red pepper (one tablespoon can be added for spicy ones), 1 tablespoon of sesame oil, 1 tablespoon of white sesame seeds, half a tablespoon of pepper oil and a little pepper noodles, put them in a large bowl, mix well and try again.

Boil the water, cook the mung bean sprouts and take them out. Don't overcook the mung bean sprouts, just take them out of the pot, then pour them with cold boiled water and drain them for later use.

Put the cold noodles and mung bean sprouts in a big pot, mix the seasoning and pour it on the cold noodles, stir well, add mustard tuber, sprinkle some shallots, and a cold noodle is ready.

You don't have to mix cold noodles. Put the cold noodles on a plate, pour the sauce directly into the middle of the plate and stir it when eating. It tastes as spicy and refreshing as it tastes, not enough for a plate.