Cold noodles with all ingredients
By VicentaLakin
Recipe Recommendations
- alkali water surface 100g
- cucumber small amount
- mung bean sprouts small amount
- shrimp skin small amount
- black sesame small amount
- shallots small amount
- peanuts small amount
- sesame paste small amount
- soy sauce small amount
- salt small amount
- pepper small amount
- MSG small amount
- garlic 2 cloves
- ginger a small piece
- vinegar small amount
- sesame oil 20g
Steps for Cold noodles with all ingredients
1
Preparation ingredients, alkali water noodles (fresh water noodles), sesame paste
2
Add sesame oil to sesame oil (which his grandmother taught me) firstly, you can dilute the sesame paste for easy eating, and secondly, you can make the sesame paste more fragrant.
3
Boil water in a pot and start cooking noodles. This is called one-sided in Wuhan, which means similar to blanching water. After boiling the water, turn to low heat and add the noodles. Use chopsticks to shake the noodles in the water. Leave the noodles in the water for one minute. (If it is hot and dry noodles, it will take longer to cook in water, and cold noodles are relatively thin, so the stay time cannot be long. If it grows, the noodles will be burnt.)
4
Use chopsticks to remove the face, sift the water in a sieve, and prepare to shake the dough.
5
Shake the dough on the chopping board to cool down.(You can also use an electric fan to blow and shake it to cool down.) Add sesame oil and stir to prevent the noodles from sticking. (LG said it was a luxury for me to mix noodles with sesame oil. The time-honored Sanzhen Minsheng Sweets Restaurant should use ordinary frying oil. Of course, I use oil well when making it at home. I can also use olive oil. Try to use cooked oil, because it is eaten cold.)
6
Don't stop using chopsticks to shake the noodles, so that the sesame oil can quickly soak into the surface of the noodles. When the noodles are first shaken, the noodles are in a ball. When the noodles are shaken until they are scattered one by one, they can be placed on a plate for later use.
7
Put the shaken noodles into a plate and start preparing the ingredients.
8
Put the noodles into a plate, spread them with plastic wrap, place them in the refrigerator for a while, and wait until they taste more refreshing.
9
Shred the cucumber,(cut it as thin as possible) and soak the mung bean sprouts in warm water.(The mung bean sprouts are too tender, but if the water is too hot, it will become uncrispy.) Press garlic and ginger into paste.
10
Add cold boiled water to a bowl of minced garlic and minced ginger, add salt, pepper, and monosodium glutamate, and mix well.
11
Remove the cold noodles from the cold box and prepare to mix them.
12
Place shredded cucumber, green bean sprouts, shallots, shrimp skins, and peanuts on the surface, sprinkle with black sesame seeds, pour a few spoonfuls of mixed ginger and garlic water, add a little soy sauce and vinegar, and finally add 2 spoonfuls of sesame paste., the cold noodles are ready. (I have tried my best to restore the authentic method. I counted 8 ingredients for the cold noodles in the time-honored Sanzhen Minsheng Sweets Restaurant. I missed two. One is shredded seaweed, and the other is spicy diced radish used in hot dry noodles.)
13
This is the finished product drawing. Does it look very greedy? Try it too. It's easyCold noodles with all ingredients Make Tips
1. The noodles should not be cooked for too long. If they are cooked for a long time, the noodles will be burnt and the taste will be bad.
2. When shaking the face, be sure to shake it until it is separated one by one, and use an electric fan to blow if necessary.
3. Only by having as many ingredients as possible can the taste be layered can the characteristics of the all-ingredient cold noodles be seen.
4. When mixing noodles with oil, try to use cooked oil as much as possible, because it is eaten cold. (The difference between cold noodles and hot dry noodles is that the hot dry noodles are not yet cooked, and water needs to be poured for a second time after mixing the oil and shaking the noodles, so you can use the oil of ordinary frying vegetables, but the cold noodles are already cooked. It is already cooked, so you need to use cooked oil.)
2. When shaking the face, be sure to shake it until it is separated one by one, and use an electric fan to blow if necessary.
3. Only by having as many ingredients as possible can the taste be layered can the characteristics of the all-ingredient cold noodles be seen.
4. When mixing noodles with oil, try to use cooked oil as much as possible, because it is eaten cold. (The difference between cold noodles and hot dry noodles is that the hot dry noodles are not yet cooked, and water needs to be poured for a second time after mixing the oil and shaking the noodles, so you can use the oil of ordinary frying vegetables, but the cold noodles are already cooked. It is already cooked, so you need to use cooked oil.)