Chen Cun Noodles with Cold Sauce

Name: Chen Cun Noodles with Cold Sauce
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Chen Cunfen; 2 tablespoons Vinegar; 1 tablespoon Soy sauce; 2 small trees parsley; 4 cloves garlic; Small half Green Red Pepper; 1 tablespoon Tea seed oil

by Lsz Food

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Chencun Noodles is a traditional famous dish in Chencun Town, Shunde District, Foshan City, Guangdong Province, belonging to Cantonese. It is characterized by thinness, smoothness, smoothness and softness. The rice has a strong fragrance, thin thickness and moderate toughness. It is very delicious when used to make cold powder. This method was taught to me by a previous colleague. I fell in love with it the first time I ate it. The method is simple and worth trying.

Ingredients

300g Chen Cunfen
2 tablespoons Vinegar
1 tablespoon Soy Sauce
2 small trees Parsley
4 cloves Garlic
Small half Green Red Pepper
1 tablespoon Tea Seed Oil

Chen Cun Noodles with Cold Sauce

1. Cook the Chencun powder in boiling water.

2. Scald it for a minute and immediately pick it up and let it cool.

3. Prepare the ingredients.

4. Add a little camellia seed oil.

5. Add the aged vinegar.

6. Add soy sauce.

7. Add all ingredients.

8. Just mix evenly. Mountain state is good for tea oil, search for Dexi tea oil on JD.com.

Tips:
Chencun noodles should not be overcooked, just boil the water off the heat and boil them. The amount of ingredients is for reference only, adjust appropriately according to your own taste.