Home-made "weird Cold Noodles"
by Large frying spoon
Favorite
Difficulty
Easy
Time
20m
Serving
2
Sichuan's "spicy cold noodles" taste spicy and refreshing, which is very enjoyable, but many people in the north are not used to it. The reason is that because of the "spicy pepper sauce" in it, it tastes numb, especially the elderly, most of them feel numb. It's too heavy to accept. But Beijingers can accept fried or fried pepper. Although it has a strong pepper flavor, it will not feel like a numb tongue after eating. This numbness is called "Xiangma" by our friends in Sichuan.
The numb flavor in Sichuan cuisine is roughly divided into two types, one is "fragrant sesame" and the other is "pepper sesame". "Xiangma" is to deep-fry or stir-fry Chinese pepper for cooking or to mix with food, while "Jiaoma" is to soak raw pepper in rice wine or water and steam it with green onion and ginger, then chop it into puree with a knife to make a sauce. This kind of "spicy sauce" tastes quite numb, if too much sesame sauce is put in the dish, the fried dishes generally feel that Beijingers can't swallow it. At present, most Sichuan restaurants in Beijing mainly use fragrant hemp, but the real sesame pepper taste is not as strong as that of Sichuan. Even if Sichuan masters arrive in Beijing, most of them have adjusted their tastes to produce numb dishes. The spiciness has been reduced a lot. This is also called going to the village to do the same! At present, most Sichuan restaurants in Beijing are very suitable for the tastes of Beijingers, so Sichuan restaurants have always been very popular in Beijing!
In fact, it's not that Beijingers can't accept the numb smell of pepper, just lighter it. Today I made a "weird cold noodle" at home, which is very popular with my family. I also made it blindly. I didn't follow the Sichuan recipe. I did it all by myself. Haha, as long as they feel delicious! The specific method is as follows;"
The numb flavor in Sichuan cuisine is roughly divided into two types, one is "fragrant sesame" and the other is "pepper sesame". "Xiangma" is to deep-fry or stir-fry Chinese pepper for cooking or to mix with food, while "Jiaoma" is to soak raw pepper in rice wine or water and steam it with green onion and ginger, then chop it into puree with a knife to make a sauce. This kind of "spicy sauce" tastes quite numb, if too much sesame sauce is put in the dish, the fried dishes generally feel that Beijingers can't swallow it. At present, most Sichuan restaurants in Beijing mainly use fragrant hemp, but the real sesame pepper taste is not as strong as that of Sichuan. Even if Sichuan masters arrive in Beijing, most of them have adjusted their tastes to produce numb dishes. The spiciness has been reduced a lot. This is also called going to the village to do the same! At present, most Sichuan restaurants in Beijing are very suitable for the tastes of Beijingers, so Sichuan restaurants have always been very popular in Beijing!
In fact, it's not that Beijingers can't accept the numb smell of pepper, just lighter it. Today I made a "weird cold noodle" at home, which is very popular with my family. I also made it blindly. I didn't follow the Sichuan recipe. I did it all by myself. Haha, as long as they feel delicious! The specific method is as follows;"
