Cold noodles
By VicentaLakin
The cold face, known as the cold face (the cold face here is just a popular term, not the cold face of the Korean people in the real three north-eastern provinces), refers to the cold noodles, which are found in many parts of the world and which are prevalent in the summer when the appetite for food is bad; also the cold face in the box is now seen in the convenience store. But the cold noodles of the convenience store are still not as good as the fresh ones they make, and today we have made a decent old Sichuan face, which Grandma will do as soon as she gets hot as a child。
Recipe Recommendations
- dry noodles 150g
- carrots 1 piece
- cowpea 10 piles
- corn 1/4 of
- Jiang 1 block
- garlic 2 cloves
- pepper
- green onion appropriate amount
- oil chili 2 tablespoons
- oil generation 40g
- soy sauce 3 tablespoons
- white sugar
- vinegar 3 tablespoons
- salt
- MSG
- chicken essence
- white pepper
- salty and fresh
- burn
- ten minutes
- simple
Steps for Cold noodles
1
Carrots, corn gravy
2
It's a spare
3
Under the soybeans. Carrot's rectangles
4
Add all the ingredients except white pepper to the bowl to mix
5
I don't know
6
Pour a spoonful of white pepper into the pot, two little bowls of water and two minutes of fire after boiling7
I'm going to pour some fresh peppers into the bowl
8
Drill a hole in the bottle with a small peeler
9
load 40 g of oil in the bottle
10
take out 150 g dry paste, 150 g with a plate of 20 cm in diameter, depending on the population. freeze
11
The dry noodles boiled into the pot, and when the noodles came down, they were caught with chopsticks
12
Pick up the pot and pour the noodles into the filter, dry the water and then fall into another mix
13
The chopstick shakes on and off the face with a drink bottle, and it's better to have a fan wind blowing on the cold side
14
When the noodles have their roots on each other, add corn grains
15
Put the sauce and ginger pepper juice in the cold
16
Once the chopsticks are in the back of the plate, just put flowers on it