Chongqing Cold Noodles

Chongqing Cold Noodles

by August Xiaoshui

5.0 (1)







Cold noodles, as long as they are from Chongqing, have tasted them. It was originally a kind of refreshing and refreshing pasta that Chongqing people like to eat in summer. Because of its sour, spicy, pungent and cheap price, it is sold all year round and some people eat it. However, the most people eat it in summer and in winter. There are fewer people eating.
Although cold noodles are a very common street snack in Chongqing, they are highly sought after by the locals. No matter where you go, you can see hawkers carrying burdens, yelling: "Sour and spicy noodles, tofu noodles, cold noodles", especially at the school gate. When school is over, those students We surround the hawkers so much that the hawkers are too busy to be happy.
I remember when I was a child, there were no hawkers hawking along the street. I often went to my mother’s unit. There was a state-owned restaurant next to me. Sometimes I ran to play when I was fine. After noon, there were no customers in the store. I started to make cold noodles. At that time, because I was a child, I was interested in everything. I always liked to stand by and watch. The chef brought out a large dustpan and poured the freshly cooked noodles on the chopping board. There was a handful on the top of the chopping board. The ceiling fan, the wind was blowing, and the master poured vegetable oil while stirring until the noodles were loose and cool, and each noodle was evenly coated with vegetable oil, and then I couldn’t help running to my mother to get the money. When I buy a bowl, the chef usually picks a little more noodles for me, and I eat the cold noodles beautifully. The picture is still in my memory.
Since I always watched my master making cold noodles since I was a kid, I would make it at home when I was in junior high school, and sometimes I would invite a few good classmates to come home to taste my craft. It tastes good!
Now that people living in the north want to eat cold noodles, it is difficult to buy alkaline water. So I bought different varieties of noodles and tried one by one. In the end, there was a kind of noodles close to each other, although the color and taste were not as good as alkaline water Cold noodles, but it’s good to get close. This is the sorrow of southerners living in the north! "


Chongqing Cold Noodles

1. Bring the water to a boil, add the noodles and cook until they are broken.

Chongqing Cold Noodles recipe

2. Remove the noodles and put them in a dustpan to drain.

Chongqing Cold Noodles recipe

3. Put it in a ventilated place, and keep stirring with chopsticks while pouring vegetable oil until the noodles are cool and loose, and each noodle is evenly coated with vegetable oil.

Chongqing Cold Noodles recipe

4. Clean the mung bean sprouts and remove them.

Chongqing Cold Noodles recipe

5. Boil water in another pot, add a little oil in the water, and then put the mung bean sprouts in the pot to blanch water.

Chongqing Cold Noodles recipe

6. Remove it and put it in cold boiled water to let it cool thoroughly, then remove it and place it in a dustpan to drain the water.

Chongqing Cold Noodles recipe

7. Cut the chives, coriander, kohlrabi, ginger garlic, fish and coriander, soak the soybeans in advance, and deep-fry them for later use.

Chongqing Cold Noodles recipe

8. In a large bowl, mix mung bean sprouts, cold noodles, soy sauce, vinegar, ginger garlic water, sugar, red oil chili, pepper noodles, sesame oil, pepper oil, kohlrabi, green onion, coriander, fish coriander, monosodium glutamate, and chicken essence.

Chongqing Cold Noodles recipe

9. Put the mixed cold noodles into a bowl, a plate of sour, spicy, hemp, and sweet cold noodles can be eaten!

Chongqing Cold Noodles recipe


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