Life flies so fast, it has been a month since I settled down as a gourmet. It cannot be said that there have been great achievements, but the gains have indeed been great. It taught me a lot...
In order to express my appreciation, I cooked several dishes for a table to thank the gourmets who cared about me...
Let's have breakfast first--Wuhan cold noodles, which taste very good (○ o ○)
Colorful cold noodles
By DaronCarroll
Recipe Recommendations
- fine wet surface appropriate amount
- cucumber appropriate amount
- mung bean sprouts appropriate amount
- Xiangdu appropriate amount
- kelp silk appropriate amount
- oil appropriate amount
- salt appropriate amount
- sesame paste appropriate amount
- vinegar appropriate amount
- sesame oil appropriate amount
- slightly spicy
- mix
- half an hour
- 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.
2
Blanch bean sprouts and shredded seaweed in water.
3
Put the fragrant tripe into the pan and steam over water.
4
Sit on the pot, light the fire, boil water, and dish noodles. After the water boils, take half of the noodles and place them in boiling water.
5
Quickly divide the noodles, roll the noodles in boiling water (when the water is very small bubbles can be seen in the thick noodles) and pick up.
6
Pour the noodles into a large plate smeared with 1 tablespoon of oil, and quickly shake the noodles open and cool them with the help of the oil in the plate (you can also use an electric fan to cool them). Make sure that the noodles do not get stuck.
7
Good noodles (noodles can be divided into multiple baskets).
8
Put the noodles 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, drop a few drops of sesame oil, and add homemade chopped pepper.