After the summer solstice, the weather gradually begins to be sultry, especially in a few days when it comes to Futian! The sultry weather often makes people lose their appetite. They lose their appetite when they see any food. They always want to eat something cool to reduce the irritability caused by the scorching heat. At this time, cold noodles come in handy.
Northerners are gradually beginning to like Sichuan cold noodles. The spicy, delicious and refreshing feeling can really stimulate people's taste buds. The best "Sichuan Cold Noodles" in Beijing is "Lili Restaurant". The cold noodles in this store are made very authentic! For decades, teachers from Chongqing have been hired to cook.
The restaurant has a long history. In the past, among national leaders, there were more Sichuan origin."Lili Restaurant" and Beijing's "Sichuan Restaurant" were specially organized by some culinary masters from Sichuan to open restaurants in Beijing in order to facilitate these leaders in the early days of liberation. The dishes are better than those cooked by ordinary big restaurants in Chengdu and Chongqing, Sichuan, because there are several master figures in the restaurant. They are all famous figures in Sichuan at that time. Moreover, They were all hand-appointed by national leaders to come to Beijing.
A few days ago, I happened to pass by "Lili Restaurant" and wanted to eat another bowl of authentic Sichuan cold noodles, but as soon as I entered, the scene stunned me. Not only did I have no seats, but I had to wait for a long time to eat it. Too many people! I had no choice but to leave disappointed and go back to the company to eat my work meal!
I have heard from many friends in Beijing that the "Sichuan cold noodles" made at home are never as delicious as the noodles in Sichuan restaurants, and I can't make that delicious and spicy taste no matter how hard I try. Today, I will show you the practice of "Sichuan cold noodles" that I have summarized and understood over the years, so that we can share this authentic "Sichuan cold noodles" together. If you have a master, please don't hesitate to enlighten me. It will also help me to constantly improve and make better "Sichuan Cold Noodles" for my friends. The specific practices are as follows;
Sichuan cold noodles
Recipe Recommendations
- Oil poured chili appropriate amount
- garlic appropriate amount
- Cooked peanuts appropriate amount
- sesame paste 50 grams
- pepper 4 grams
- octagonal 0.3 grams
- cooked sesame 5 grams
- white sugar 20 grams
- salt 5 grams
- chicken powder 2 grams
- soy sauce 20 grams
- balsamic vinegar 30 grams
- sesame oil 20 grams
Steps for Sichuan cold noodles
1
First stir-fry the pepper and star anise until fragrant.
2
Allow the stir-fried pepper and star anise to cool and place in the cooking machine.
3
Use a cooking machine to beat the pepper and star anise into powder.
4
After beating, pour the pepper and star anise powder into the sesame paste.
5
Stir the sesame paste with a spoon.
6
Pour cooked sesame seeds into the sesame paste.
7
Pour in appropriate amount of sesame oil and twist the sesame paste.
8
Then add salt, chicken powder and sugar.
9
Pour in the balsamic vinegar and mix well.
10
Pour in soy sauce and mix well.
11
After these seasonings are mixed well, the secret sauce is completed.
12
Bring water to a boil in the soup pot and add noodles.
13
Boil the noodles 80% done, remove them, and pour a spoonful of onion oil.
14
Continuously pick up the noodles with chopsticks and let them cool.
15
Pour the oily noodles into the plate.
16
Pour on garlic juice first.
17
Sprinkle with shredded mustard.
18
Sprinkle with shredded cooked peanuts.
19
Pour oil and pepper on it.
20
Finally, top with the secret sauce.
21
Then sprinkle with chopped chives.
22
Add shredded cucumber and shredded coriander, mix well while eating.
23
Finally, I will repeat that all the seasonings used for noodle mixing are displayed: "Secret sauce, oil-poured chili, cooked shredded peanuts, shredded coriander, shredded mustard, shredded chives, shredded cucumber, and garlic juice, etc."Sichuan cold noodles Make Tips
Characteristics of cold noodles: oily color, attractive aroma, rich ingredients, spicy and delicious. Warm tips: 1. It is better to use fine egg noodles to make this dough. It is better to roll it yourself. The method is to add an egg and 1 gram of edible alkali to 1 pound of flour, mix with 200 ml of water to form a hard dough, and soak for 20 minutes., then roll the skin and shred it. You can use both boiling and steaming methods. Boil the noodles to 80% cooked, then remove them and mix them with scallion oil, and quickly cool them. The method is to pick them up and forth with chopsticks to dissipate heat, and use an electric fan to blow it better if possible. Cold water is not recommended. 2. Don't put too much star anise in the secret sauce, as long as it can enhance the flavor. If you put too much, the taste is too strong, but it will not be beautiful. When you use 50 grams of sesame paste, you only need to put up a quarter of a grain of fried star anise. Just put one star anise in 500 grams of sesame paste. I fried one and only broke a little bit and used it. You can also put 10 grams of mustard sauce into the secret sauce, or use 3 grams of mustard oil instead. It will taste better, but you can't put too much. 3. Repeat again, the amount of ingredients used to make the "secret sauce" is: the ratio of sesame oil, soy sauce, sugar and vinegar is 2+2+2+3, that is, 50 grams of sesame paste is used to prepare it, and 20 grams of sesame oil, 20 grams of soy sauce, 20 grams of white sugar and 30 grams of balsamic vinegar can be added. Others can be added according to your preferences. This home-made authentic "Sichuan cold noodles" made by Da Chao Shao is ready. It tastes spicy, delicious, and very authentic! For friends 'reference!