Yunnan Cold Noodles

Name: Yunnan Cold Noodles
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Fresh thin noodles; Some Chicken Essence; Some garlic; Some peanut; Some Soy sauce; Some Chives; Some Chili oil; Some MSG; Some Tsaoko; Some sesame oil; Some parsley; Some Vinegar; Some sesame; Some carrot; Some salt; Some starch

by Chayunpo

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

As a native of Yunnan, they have always had a soft spot for rice noodles. Yunnan people like to eat rice noodles, and they will also eat rice noodles. There are many ways to eat rice noodles, such as small pot rice noodles, casserole rice noodles, fried rice noodles, braised rice noodles, pork blood rice noodles, cold rice noodles and so on. Each of them has its own unique taste. In Yunnan, rice noodles are a kind of culture. Yunnan people’s love for rice noodles is like Lanzhou ramen in the minds of Lanzhou people, and it is even better. Get up in the morning and eat a bowl of warm tomomi noodles and eat one in the afternoon. A bowl of cold rice noodles, a small bowl of rice noodles for supper, this kind of life culture has deeply penetrated the bone marrow of every Yunnanese. When I was a child, my mother took me to the streets. Whenever I walked on the street, my first sentence always asked my mother: "Mom, where shall we go to eat rice noodles today?" Being in a foreign country now reminds me of my longing for my mother, yes I miss my hometown rice noodles. I can’t eat the original old Yunzhou-style rice noodles, but the taste always echoes in my memory. Today I replaced rice noodles with thin noodles and made an authentic Yunzhou-style cold rice noodles. Entrust me to miss my hometown! "

Yunnan Cold Noodles

1. The core is to make Yunnan cold noodles and stewed noodles. Boil water or broth in a pot. The broth or bone broth tastes better. I use bone broth. The lower seasonings: salt, chicken essence, monosodium glutamate, grass fruit powder, adjust the soup to Slightly salty is fine. Cao Guo is the favorite seasoning of Yunnan people. Open the Cao Guo, separate the skin and seeds, stir-fry on a low fire, and stir-fry until fragrant.

2. Wet the starch with water and mix well.

3. After boiling the pot, slowly pour the starch water into the pot on a low heat, and stir quickly while pouring to prevent the starch from clumping.

4. When the soup becomes thick, it will cool down naturally when it comes out of the pot.

5. In the process of cooling the bittern, the ingredients are prepared. First, fry the peanuts, fry the peanut skins, and cool them out of the pan.

6. Shred the carrots and leeks, and blanch them.

7. Rinse the leeks and carrot shreds with water twice, drain and set aside.

8. Peel the peanuts, mash them with the ripe sesame seeds, and set aside.

9. Mince garlic, chop coriander and set aside.

10. Under the boiling water, when the dough is cooked, take it out of the pot, rinse twice with clean water, and drain.

11. In a large bowl of noodles, add leeks, shredded carrots, coriander, minced garlic, peanuts, and sesame seeds. Add appropriate amount of light soy sauce and dark soy sauce to color, and add white vinegar, chili oil, and sesame oil.

12. Mix well. Soy sauce is essential for eating Yunnan rice noodles. On the one hand, it can be colored, and on the other hand, it can enhance the taste. If you don’t like soy sauce, the taste will be greatly reduced.

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