Colorful cold noodles
Ingredients: salt,cucumber,mung bean sprouts,sesame oil,vinegar,oil,sesame paste,kelp silk,fine wet surface,Xiangdu
Recipe Recommendations
- fine wet surface 500 grams
- mung bean sprouts 20 grams
- cucumber 1 piece
- Xiangdu 25 grams
- kelp silk 20 grams
- oil 2 tablespoons
- salt a little
- vinegar 3 tablespoons
- sesame paste 2 tablespoons
- sesame oil appropriate amount
- salty and fresh
- mix
- ten minutes
- ordinary
Steps for Colorful cold noodles
1
Shred cucumber and fragrant tripe, minced ginger and garlic, add ginger and garlic to cool white and mix into juice, set aside
2
Blanch bean sprouts and shredded seaweed in water and cool water respectively
3
Put the fragrant tripe into the pan and steam it over water
4
Sit on the pot, light the fire, boil water, and dish noodles.
5
Quickly divide the noodles, roll the noodles in boiling water (when the water bubbles are visible) and pick up the noodles
6
Pour the noodles into a large plate smeared with 1 tablespoon of oil, and use the oil in the plate to quickly shake the noodles open and cool them (you can also blow them off with an electric fan). Make sure not to make the noodles get stuck.
7
The noodles that are cooked (noodles can be divided into multiple slices) taste better than the cold noodles that have been washed with cold water. If you cover it with plastic wrap and place it in the refrigerator for a few hours before eating, it will have a unique flavor.
8
Put a few slices of lettuce on the bottom of the plate, take a bowl of noodles and place them on the plate
9
Put shredded cucumber, shredded pork belly, and mung bean sprouts on the noodles
10
Add the ginger and garlic juice, pour a little soy sauce, and add more vinegar
11
Drizzle with sesame paste and drop a few drops of sesame oil
12
Add some homemade chopped peppers and mix well