Chongqing cold noodles
By VicentaLakin
Recipe Recommendations
- alkali water surface appropriate amount
- mung bean sprouts appropriate amount
- Fish and coriander appropriate amount
- chives appropriate amount
- coriander appropriate amount
- kohlrabi appropriate amount
- fried soybeans appropriate amount
- rapeseed oil appropriate amount
- ginger and garlic water appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- pepper oil appropriate amount
- red oil chili appropriate amount
- pepper noodles appropriate amount
- white sugar appropriate amount
- MSG appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- hot and sour
- mix
- half an hour
- ordinary
Steps for Chongqing cold noodles
1
Bring the water to a boil, add the noodles and cook until they are raw.
2
Remove the noodles and place them in a dustpan to drain the water.
3
Put it in a ventilated position, pour vegetable oil and stir it with chopsticks until the noodles are cool and loose, and each noodle is evenly wrapped in vegetable oil.
4
Wash the mung bean sprouts and fish them out.
5
Bring water in another pot, add a little oil to the water, and then put the mung bean sprouts into the pot and blanch the water.
6
Remove and place in cold boiling water to cool thoroughly, then remove and place in a dustpan to drain.
7
Cut the chives, coriander, kohlrabi, ginger, garlic, and fish and coriander, soak the soybeans in advance, and fry them in oil and crispy for later use.
8
Take a large bowl and mix mung bean sprouts, cold noodles, soy sauce, vinegar, ginger and garlic water, white sugar, red oil pepper, pepper noodles, sesame oil, pepper oil, kohlrabi, chopped green onion, coriander, fish and coriander, monosodium glutamate, and chicken essence. Mix well.
9
Put the mixed cold noodles into a bowl. You can eat a plate of sour, spicy, sesame and sweet cold noodles!