Memories of (noodles) in The Old Town of Sichuan and Chongqing—cold Noodles (sweet, Sour and Spicy, Delicious and Appetizing)
1.
Put two liters of water in a pot, add a 10 cm green onion, two star anise, equal volume of Shanna, cinnamon, one bay leaf, 1/3 pinky-sized old ginger, smash, and boil over high heat
2.
Add 200 grams of noodles and disperse
3.
Cook for half a minute to a minute
4.
Add ice water for half a minute (ice water is more than twice the volume of noodles)
5.
Drain the water
6.
Add 1/4 spoon of rapeseed oil in a 5 cm diameter spoon and mix well. While turning over, use a fan to blow for about five minutes to half-dry (blow dry this one according to your actual situation and do not make it, see the warm tips)
7.
6 cm long cucumber cut 2 mm thick and thin wire 3 cm long
8.
Water boiling
9.
Add the same amount of mung bean sprouts as the cucumber shreds (broken into about 5 cm long), cook for about a minute, and let cool
10.
Add half of the prepared cold noodles and spread half of the prepared cucumber and bean sprouts
11.
Mineral water bottle caps, two or three caps for soy sauce, two caps for vinegar, two or three caps for spicy oil (about the size of a thumb), two caps for white sugar, and minced ginger and garlic 1:1 each (a total of half the size of a thumb, there is Be patient, just use a ginger-garlic sauce fermented in a ratio of one to one warm water), 1/4 cap of pepper powder, 1/4 cap of chicken essence, half cap of sesame oil, two thumb-sized chopped green onions
12.
Just mix well, and the sweet, sour, spicy summer appetizer is ready.
Tips:
1. Cold noodles I personally like general wide noodles. Cold noodles are tender and satisfying. It is better to choose alkaline noodles if it is convenient (some people call it water noodles, which are generally sold in supermarkets)
2. The noodles used for cold noodles should not be cooked too soft, as the taste will not be so strong. Boil the noodles with cold water to shrink the noodles and tighten them.
3. Wrap the surface with oil, one is to increase the fragrance, and the other is to make the surface stand without sticky or lumpy.
4. Blow dry the water a little bit, and it can be stored for a long time without sticky or lumpy. The cold noodles bought outside will go through this step. If you don’t have to leave it for too long, you don’t need to dry the water.
5. The noodles and side dishes I prepare are for two people. It is one person to put the seasoning demonstration.
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