Sichuan Cold Noodles | Taste Bud Time

Name: Sichuan Cold Noodles | Taste Bud Time
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 300g Noodles (raw); 90g Green bean sprouts; 90g Bean sprouts; Some Rapeseed oil; 1/2 Cucumber; 30g Sprouts; 1/2 bowl Chili noodles; A few pieces Bay leaf; 3 capsules star anise; 1 Cinnamon; 5g Pepper noodles; 1 piece peanut; 1 piece Chives; a little salt; a little ginger; A few petals garlic; 1 tablespoon Soy sauce

by Taste of Time Official

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

After taking a walk after dinner that day, passing through an alley, I saw a fan in the video of someone selling in the vicinity of the old building. It was as old as rust.
(The conversation between me and the uncle)
Me: Uncle, can this fan turn?
Uncle: It should still work. It's older than you. You can sell it if you give it...
So I turned the electric fan home, wiped it out, and repaired the damaged parts and wires. The electric fan actually turned...
My friend joked that if the broken fan is repaired, it will be worth 5 yuan and 10 yuan...
I said, if you give 15 (block), I will sell...
In fact, deep in my heart, the memories given by the age are always precious and priceless.
Because of the electric fan, so there is this video...

Sichuan Cold Noodles | Taste Bud Time

1. Mince the ginger and garlic, shred the cucumber, and chop the chives into chopped green onions.

Sichuan Cold Noodles | Taste Bud Time recipe

2. Fry the peanuts with rapeseed oil, remove the peanuts to cool, and chop them into rice-sized pieces.

3. Take a container, put the chili noodles, pepper noodles, and bay leaves.

4. Heat the remaining rapeseed oil in step 2 to 60% hot, add star anise and cinnamon to fry.

5. When the oil is heated to 70% hot, turn off the heat, and quickly pour the oil into step 3, stirring while pouring (the cold noodle chili oil is made in this step).

6. Wash the mung bean sprouts and bean sprouts, blanch them in a little boiling water, remove the water and let them cool for later use.

7. Boil the water, cook the noodles after the water boils, and then quickly remove the noodles until they are "just broken".

8. The fan blows the air against the container containing the noodles, pours a few spoons of cooked rapeseed oil into the container, picks up the noodles with chopsticks and mixes lightly to make the noodles non-sticky, and let the noodles cool down quickly.

9. Mung bean sprouts on the bottom of the bowl, sandwich the noodles, add minced ginger and garlic, cucumber shreds, sprouts, salt, soy sauce, and prepared chili oil.

10. Sprinkle with chopped green onion, mix it before eating (you can add other condiments if you like (millet pepper, vinegar, sugar or sesame sauce, etc.)), and the cold noodles are made.

Tips:
Chili oil is not the amount for one meal, it can be used multiple times after it is made, and the amount is reasonable.
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The video playback address of this episode: http://v.youku.com/v_show/id_XMTY2OTc4OTU5Mg==.html
For questions, you can go to Sina Weibo to find me...