The method of brightening Sichuan noodles

Seasoning: compound soy sauce 10g, light soy sauce 5g, red oil 10g, monosodium glutamate 1g, sugar 2g, sesame sauce 5g, pepper oil 1g, garlic paste 5g, sesame oil 5g, vinegar 5g and chopped green onion 5g.

Exercise:

1, the noodles are cooked in a pot until they are broken, then drained, topped with cooked oil, mixed well and spread cold.

2. Blanch the mung bean sprouts with boiling water, take them out and put them at the bottom of the pot, put cold noodles, add compound soy sauce, soy sauce, monosodium glutamate, sugar, sesame sauce, pepper oil, sesame oil and vinegar in turn, and finally pour red oil, add garlic paste and sprinkle chopped green onion.

Sichuan cold noodles is a traditional snack in Sichuan, which has a great influence in Sichuan Province. In recent years, it has gone out of Sichuan and headed for the north and south of the river, which has been welcomed and praised by the majority of diners.

The real test of Sichuan cold noodles is not to show off your skills with precious ingredients, but to make a simple and charming taste. It should be a taste that you will never forget after eating for months or even years.

Sichuan cold rice noodles make use of the essence of Sichuan style. As long as you master several Sichuan-style seasonings, Sichuan cold rice noodles will be fascinating and pleasant.

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.