Sichuan
By VicentaLakin
Inflammation summers are always a bad appetite and do not want to cook around the stove. And suddenly I remember a cold paste that used to be made by my mom in the summer, which was so cool and sour and spicy. And the fire is short, and it is not too hot to be around the fire。
Recipe Recommendations
- fine section appropriate amount
- mung bean sprouts appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- salt appropriate amount
- leek appropriate amount
- vinegar appropriate amount
- chili oil appropriate amount
- pepper oil appropriate amount
- hot and sour
- mix
- half an hour
- simple
Steps for Sichuan
1
Preparation of materials, lasagna, green bean sprouts and cabbage. The actual usage is determined by its own preferences。
2
First, the noodles are cooked for about two to three minutes, and eight are ripe for dry water. Putting a proper amount of olive oil into it and provoking pasta with chopsticks so that it is not adhesive. The noodles will be cooked over the cold water, and the oil with the fan will make them fast cool and less adhesive。
3
Bean sprouts and cut-off beetles. The bean sprouts are hot for about a minute and the cauliflower is hot for 20 seconds. Get the asphalted water back up。
4
The hot bean and bean sprouts are poured into the noodles and put in a proper amount of salt, vinegar, raw smoke, a small spoon of sugar and flavour, and a little bit of pepper oil and pepper oil。
5
Sichuan had no soy sauce, but I liked it, so I added sesame sauce to this one