Sichuan Cold Noodles

Sichuan Cold Noodles

by Samsuŋ❤

4.6 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

When summer arrives, most of the snacks on the streets and alleys are cold noodles, cold shrimps, cold skins and so on. I like to eat cold noodles with cold skin. It is spicy and appetizing. It is very enjoyable in summer. But my family rarely buys cold noodles outside. Even my son and daughter-in-law will go home and let their dad cook them for them. The craftsmanship of my wife and children is good, and the cold noodles made at home are not worse than those outside.

Ingredients

Sichuan Cold Noodles

1. Prepare ingredients: fresh noodles, bean sprouts.

Sichuan Cold Noodles recipe

2. Prepare the seasoning: soak the kelp in advance, prepare ginger, garlic, shallots, millet spicy, and mix the beef with sauce.

Sichuan Cold Noodles recipe

3. Wash bean sprouts, wash and shred kelp.

Sichuan Cold Noodles recipe

4. Finely chop old ginger, garlic, shallots and millet separately.

Sichuan Cold Noodles recipe

5. Pour an appropriate amount of water into the boiling pot and boil, add the bean sprouts and boil them out.

Sichuan Cold Noodles recipe

6. Put the kelp shreds into the scald and remove.

Sichuan Cold Noodles recipe

7. In another pot, boil the noodles.

Sichuan Cold Noodles recipe

8. Remove the cooked noodles and soak them in cold boiled water.

Sichuan Cold Noodles recipe

9. Remove the drained water from the noodles and stir in an appropriate amount of organic flaxseed oil.

Sichuan Cold Noodles recipe

10. Then mix the noodles, kelp shreds, bean sprouts, and all the seasonings and mix well.

Sichuan Cold Noodles recipe

Tips:

1. The seasoning can be adjusted according to your own preferences.

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