Shanghai Cold Noodles
1.
Every summer in Shanghai, many noodle-making workshops will have a kind of lasagna specially used for making cold noodles. They are directly boiled in boiling water and picked up, rinsed repeatedly with cold water, and finally drained with cold water;
Spread a little scallion oil or sesame oil on your hands, stir and loosen while blowing against the fan until it does not stick to your hands; if you use other noodles, it is best to steam and then cook;
2.
Add a little cooking wine, salt and starch to the chopped pork shreds and mix well; cut the wild rice and green peppers into shreds;
Stir-fry the shredded pork with oil in the pan and serve after it is broken. Stir-fry the rice white and shredded green pepper in the original pot, season with salt, and finally add the shredded pork and stir-fry into three toppings;
3.
Add a little salt to the peanut butter, add cold water in small portions, and keep stirring until smooth;
The peanut butter used for mixing noodles should be lifted and dripped in a streamlined manner. Too thick to make noodles is not easy to mix, too thin water soup will reduce the taste of noodles;
4.
Serve the cold noodles on a plate, drizzle with rice vinegar, light soy sauce, peanut butter and chili oil depending on your taste, add three shreds of toppings, and eat as you go.
Tips:
Usually Qing Leng Noodles is the most basic configuration of "Shanghai Cold Noodles", and the three-wire toppings are the most representative of the refreshing characteristics of "Shanghai Cold Noodles." Others such as eel noodles and spicy pork noodles are more representative ones. Help the taste.
