Cold Noodles with Cucumber and Shallots
1.
Wash the shallots and cucumbers; cut the shallots into small pieces, and cut the cucumber into shreds (not too thin) for later use.
2.
Broken raw rice: Put the peanuts in the pan in cold oil, stir-fry them slowly, wait for the peanuts to change color and give off a fragrance. Sprinkle a little salt on the pan, wait until the peanuts have completely cooled down, and smash them with a rolling dough.
3.
Make chili oil: add about 10g chili powder in a small bowl, add a small amount of salt; add 20g oil to the hot pot, heat the oil thoroughly and smoke, add the hot oil to the chili noodles, and stir while pouring.
4.
Boil the noodles: Pour 200g of noodles into boiling water, cook for about 3 minutes, remove the cold water, and pour the water into a bowl.
5.
Noodles: Add sliced cucumber and shallots to the noodles; then add appropriate salt, vinegar, light soy sauce, oil consumption, chicken essence and a little white sugar, plus the prepared chili oil and ground peanuts, and finally a little sesame oil. Just mix the noodles well.
Tips:
Cucumbers can’t be cut too thin, they won’t be crispy. You must use cold water for noodles more than a few times.