Shanghai Cold Noodles
1.
The noodles used to make Shanghai cold noodles must be steamed in advance. Choose the noodles that are of moderate thickness and will not be rotten after being boiled. They are elastic and tasteful. You can buy the steamed cold noodles directly, or you can make them yourself if you know how to make steamed noodles.
2.
Steamed noodles are cooked in boiling water. Salt and vegetable oil in the water can prevent the noodles from sticking.
3.
Take out the cooked noodles, mix well with sesame oil, and shake them up continuously. It is best to turn on the fan to blow, which is easier to cool
4.
Add appropriate amount of cold water to the peanut butter to make a milky mixture, pour in balsamic vinegar, fresh soy sauce, red oil and white sesame seeds, and mix evenly. If you like sesame paste, you can put half of the peanut butter. The taste is also very good. If you like spicy, you can also put Laoganma.
5.
Prepare cooked chicken shreds, egg shreds, cucumber shreds, and add or subtract as you like
6.
Sprinkle the sauce on the noodles and start eating
7.
The toppings of cold noodles can be varied. Many people like freshly fried side dishes as toppings. For example, as shown in the picture, the shredded pork with rice and green pepper is a very common one, as well as eel noodles, spicy pork noodles, and vegetarian mixed noodles. There are also extra ribs. In short, noodles and sauces are the basics. For the others, let’s just let them go.
8.
Cold noodles are refreshing to eat. They are wrapped in a rich sauce of peanut butter, and carefully seasoned with vinegar and spicy oil, making the noodles more rich and layered. Cucumbers, eggs, chicken shreds, etc. add nutrients to the noodles and more enjoyment of the taste
Tips:
The boiled noodles are picked up and drained. While blowing with a fan, mix them with sesame oil and cool them. The cold noodles are distinct.
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