Cold noodles with shredded cucumber
By VicentaLakin
Recipe Recommendations
- noodles appropriate amount
- broccoli appropriate amount
- cucumber appropriate amount
- carrots appropriate amount
- tomatoes appropriate amount
- white granulated sugar appropriate amount
- soft white sugar appropriate amount
- rock sugar appropriate amount
- brown sugar appropriate amount
- salt appropriate amount
- white vinegar appropriate amount
- balsamic vinegar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- preserved plum appropriate amount
- sweet and sour
- cook
- three-quarters of an hour
- simple
Steps for Cold noodles with shredded cucumber
1
First, cook the noodles, cool the boiled water in advance, put it into the refrigerator and quickly freeze it. Pour the cooked noodles through ice water, remove and drain them for later use.
2
Blanch broccoli and shredded carrots with water, remove and drain.
3
Wash the cucumber with skin and shredded it for later use.
4
The tomatoes were scalded, sliced, sprinkled with white sugar, and chilled for a while to serve as a dessert: )5
There were no photos taken during the process of making sweet and sour soup, and I was too busy at that time. The process is actually to put all ten condiments into boiling water. The order is not too particular. First, put rock sugar and plums, then add some soy sauce, vinegar, salt, etc., and change the heat to a low level after the fire is boiled. Don't cook for too long. Ten minutes will be enough, add more vinegar and sugar, and moderate salt. The soy sauce is just for color adjustment, just put a little on it. You can only use a small amount to freshen the soy sauce. Otherwise, if the soy sauce tastes strong, the unique refreshing taste of sweet and sour juice will be overshadowed.
6
Put the noodles into a bowl, place a few broccoli, a handful of shredded carrots and shredded cucumber, and then pour the boiled soup into the bowl to make the attractive summer solstice cold noodles.