Sichuan
By VicentaLakin
It's hot, it's cold, it's warm, it's simple and delicious。
Recipe Recommendations
- alkali water surface appropriate amount
- garlic a little
- chili oil appropriate amount
- pepper oil appropriate amount
- white sugar a little
- mature vinegar a little
- chicken essence a little
- soy sauce a little
- salt a little
- rapeseed oil a little
- medium spice
- mix
- half an hour
- simple
Steps for Sichuan
1
Alkali surface, put in a boiler (you can choose fresh alkaloid surface or dry like this, either)。
2
The noodles are boiled in the middle of the fire, and the chopsticks are drawn to the side。
3
It's a little hard on the noodles, and it's about seven or eight。
4
Ice water has been extracted, or the asphalt can be extracted directly。
5
The ice water falls, and a few fresh oils (seed oils) are then dried and twitched with the face, so that the noodles are not touched, so that they are sufficiently cooled or so that the wind of the fan blows。
6
Garlic mud ready。
7
The cooler and the nicer face joins all the sauce。
8
Full and even。
9
Sichuan face is sweet and spicy。
10
The cold noodles are ready。Sichuan Make Tips
When you make your own noodles, you must be careful not to boil them completely, but to make them up to seven or eight minutes, otherwise the back noodles will be too soft. A bit of rawseed oil is necessary on the side of the dried water so as to prevent lasagna from adhesive and to increase the flavor of the lasagna, but peanut oil is not recommended for ordinary food oil。