Chongqing Cold Noodles

Name: Chongqing Cold Noodles
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Vermicelli; 2 tablespoons You Chili; Some Pepper oil; 2 tablespoons Lettuce oil; 3 spoons Sugar; Some salt; Some MSG; Some Vinegar; Some Soy sauce; Some Ginger garlic onion; 1 pot Cool white open

by Xiaolishe

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

The taste of the world is Qinghuan——Su Shi's words, I have always loved this sentence.
I think the most common food can express this mood better. Ordinary joy, clean, indifferent. Eating healthy and pure is actually what Xiaolishe hopes to convey.
Huocheng, Shancheng, and Chongqing people spend the summer most, especially when it comes to eating.
In the scorching sun, the fire-breathing cold noodles in the air-conditioned room are accompanied by porridge and ice beer. This is the delightful life of Chongqing people.

Chongqing Cold Noodles

1. Mince ginger and garlic, add boiling water, and set aside. The ginger and garlic water has the effect of sterilizing, enhancing fragrance and breaking the scent of ginger and garlic

2. Cut shallots

3. Cooking noodles: Boil a pot under water, and immediately start the pot if it fails to cook. (It takes 1-2 minutes to cook. If it takes too long, the noodles are easy to lumpy, and the taste of cold noodles is not strong)

4. Over water: Drain the noodles into cold boiled water, immediately after over water

5. Add lettuce oil: place the cold noodles picked up in cold boiled water in an empty bowl, and add a tablespoon of lettuce oil

6. Dan noodles: Facing an electric fan, stir the noodles with lettuce oil into the wind and stir until the oil is fully stirred until the noodles are golden brown. (The most important step in making cold noodles)