How to Make "chuan-flavored Cold Noodles" in Summer

How to Make "chuan-flavored Cold Noodles" in Summer

1. Prepared with oily pepper; steam the chili noodles in a basket for 5 minutes, then mix well with appropriate amount of sesame oil.

2. Pour in the right amount of fried white sesame seeds and stir briefly.

3. Pour an appropriate amount of rapeseed oil into the pot, heat it over medium heat until the oil is hot, and use bamboo chopsticks to test for fine bubbles. At this time, the oil temperature is 60 to 70% hot.

4. Use a hand spoon to scoop the hot oil into the chili noodles in batches, and stir while pouring to make it evenly heated. At this time, the chili oil will be very red and beautiful. Generally, the hot oil is five times that of chili noodles.

5. Stir well and let cool, then pour it into a glass bottle and save for later use.

6. To make pepper oil; pour rapeseed oil into the pot, add the peppercorns in the cold oil and fry them slowly over low heat (Note; use half pepper and half red pepper for 50% of the pepper).

7. Do not remove the peppercorns after frying them fragrant. Do not deep fry the peppercorns, otherwise they will not taste good.

8. Fry the peppercorns, let them cool, and pour them into a glass bottle to save for later use.

9. The secret sauce is made; put a little oil in the pot and stir in the fragrant tempeh.

10. After the tempeh is fragrant, pour in boiling water, pour in an appropriate amount of fresh soy sauce and cook for 5 minutes.

11. Pour in the soy sauce and cook for five minutes, then pour in an appropriate amount of balsamic vinegar and boil on and off.

12. Then season with sugar, salt and MSG.

13. After the taste is adjusted, remove the tempeh.

14. Let the homemade mixed fabrics cool down and pour them into a glass bottle for later use.

15. Make garlic juice; smash the garlic cloves and chop finely.

16. Then put a little salt in a bowl.

17. Add a little cold water and mix well for later use.

18. To make pepper sesame sauce; mix half of sesame pepper and half of red pepper, then add a few drops of Shao wine and mix well, pour in appropriate amount of water and soak until soft, preferably overnight.

19. Put the soaked peppercorns in the microwave oven.

20. Take out the pre-cooked peppercorns and let them cool, then use a food processor to whipped them into a puree. You can also chop them with a knife without a food processor. Better).

21. Pour the whipped chili and sesame paste into a bowl.

22. Put it in the microwave oven again for 5 seconds, which is more hygienic. After the chili sesame sauce is made, let it cool, and then put it in a glass bottle and drip it with appropriate amount of scallion oil or pepper oil, and seal it for later use.

23. Make with sesame sauce and crushed peanuts; add a few drops of dark soy sauce to the sesame sauce.

24. Then sprinkle in a pinch of salt, and use cold water to boil the sesame paste for later use.

25. Put the peeled and cooked peanut kernels into the fresh-keeping bag and crush them with a rolling pin.

26. But don't crush it too much, and press it for later use (note; you should choose small peanuts from Tianfu in Sichuan or small peanuts from Shandong, these two types of peanuts are more expensive, but they taste more crispy).

27. Making cold noodles; pour some sesame sauce and garlic juice into the thin noodles that have been steamed to cool in advance, then add a little pepper and sesame sauce, and then add an appropriate amount of spiced spicy pepper. Add a little pepper oil, and then scoop in a tablespoon of secret sauce.

28. Sprinkle an appropriate amount of crushed peanuts.

29. Finally, add half a tablespoon of minced Sichuan winter vegetables and mix well.

30. After mixing the cold noodles, sprinkle with shredded cucumber, chopped vegetables, coriander, and a little green garlic, etc., ready to eat. The cold noodles are now made.

Tips:

Features of cold noodles; beautiful and oily color, strong fragrance and attractive smell, smooth noodle roots, refreshing cheeks in the mouth, salty and spicy, sweet and sour, fragrant on the chewing mouth, full of taste in the world, hehe, a living god!



Tips;

1. Before steaming, fresh fine noodles are best mixed with a little oil, so that it is not easy to stick. If the method is proper, it is also OK without oil, but after steaming, it must be mixed with a little oil and shake it quickly with chopsticks. It is best to use a fan. Blow and shake.

2. The noodles can be homemade, fresh thin noodles can also be bought, and dried noodles can also be used. Thin noodles are better. If you use the cooking method, cook the fresh noodles for 8 to mature, remove the controlled water, mix in a little sesame oil, and shake them until the skin is slightly dry and cool. If you find it troublesome, you may wish to make more at a time, and put it in a fresh-keeping box or fresh-keeping bag to keep it fresh for about three days.

3. Although there are more varieties of seasonings, you can also make more and store them in the refrigerator for one month. Such as garlic juice and sesame sauce, it is better to make them fresh, because garlic juice is not easy to store for too long, and the sesame sauce is opened with water, and it should not be stored for too long.

4. You can use Sichuan winter vegetables, sprouts or chopped mustard pickles in cold noodles. Bottled or bagged winter vegetables, sprouts, and mustard tubers are generally sold in supermarkets, and the best bottled ones can be used with the lid open.



This summer appetizer of the big stir-fry spoon, "Chuanweier Cold Noodles", has been introduced and provided to friends as a reference!