The simplicity of cold noodles:
Ingredients: rice, glutinous rice, soy sauce, red pepper, vinegar, salt, monosodium glutamate, garlic water, pepper, cooked oil, leeks, bean sprouts, celery, peanuts, leeks, etc.
：
1. Rice is ground into pulp, and a little rice is added, and a little glutinous rice can be added appropriately for its taste.
2. Then spread a layer of cloth on the drawer cage, pour the rice slurry evenly, steam for 5-8 minutes, take it out to cool, and cut it into thin strips with a knife with a width of 1 cm.
3. Add seasonings such as soy sauce, vinegar, red oil and garlic water, and serve.
Cold noodles with shredded chicken:
Ingredients: tender chicken 200g, cucumber 250g, refined salt 3g, soy sauce 15g, vinegar 10g, chicken essence 2g, sesame oil 15g, coriander 5g, chicken soup and cooking wine.
Exercise:
1. Put the chicken in a bowl, add a little salt and cooking wine, mix well, and steam it in a drawer. Take out the chicken and cut it into filaments, or tear it into filaments. Wash cucumber and cut it into filaments. Wash coriander and cut it into small pieces for use.
2. Put salt, soy sauce, vinegar, chicken essence, sesame oil and chicken soup into a small bowl to make a cold sauce.
3. Put the cold noodles in a bowl, add shredded cucumber and chicken, sprinkle with coriander, then pour in the mixed cold sauce and mix well to serve.
Method of cold noodles with scallion oil:
Ingredients: 100g, water-prepared Olay tablets 75g, mushrooms 50g, shallots 50g, vegetable oil 10g, soy sauce 5g, salt 3g, chicken essence 2g and sesame oil 5g.
Exercise:
1. Wash, soak in a little hot water and chop. Wash magnolia slices and mushrooms, cut into dices, blanch, drain and cool, and cut onions into powder for later use.
2. Add chopped green onion after the oil is hot, and make it into chopped green onion oil to cool.
3. Put the onion oil, soy sauce, salt, monosodium glutamate and sesame oil together in a bowl to make onion oil juice.
4. Sprinkle dried shrimps, magnolia slices and diced mushrooms on the cold noodles, pour in onion oil juice and mix well to serve.
The practice of cold noodles with mushrooms;
Ingredients: 50g of water-soaked magnolia slices, 50g of water-soaked mushrooms, 30g of fresh pea seedlings, 20g of onion, 30g of vegetable oil, cooking wine 10g, chicken soup 150g, soy sauce 15g, 6g of refined salt, appropriate amount of chicken essence and appropriate amount of sesame oil.
Exercise:
1. Slice Flos Magnoliae, wash Lentinus Edodes, cut into dices, blanch fresh pea seedlings with boiling water, drain and cool, and cut onions into powder for later use.
2. When the oil is hot, add chopped green onion and saute until fragrant, add magnolia slices and mushrooms and stir fry, then add cooking wine and soy sauce, add chicken soup, add refined salt and chicken essence, cover the pot, and simmer magnolia slices and mushrooms on low heat.
3. Put soy sauce, salt, chicken essence and sesame oil together in a bowl, then add cold noodles, and pour in magnolia slices and mushrooms.
Tricolor cold noodles:
Ingredients: 250g of oil noodles, egg 1 piece, 3 slices of ham, half a green pepper, L strips of cucumber, bean sprouts 150g, half a cup of broth, 3 tablespoons of sesame sauce, 2 tablespoons of sugar and sesame oil, 3 tablespoons of salt, 3 tablespoons of soy sauce and black vinegar, and 0/teaspoon of mashed garlic.
Exercise:
1. Break the eggs and fry them into 2 pieces. Blanch the green pepper and bean sprouts in water for later use.
2. Cucumber, egg skin, ham and green pepper are all shredded.
3. Add the broth into the sesame sauce and stir well, then add (1) and stir well to get the sauce.
4. Put the noodles on the plate and decorate them with ham, cucumber, egg skin, green pepper, bean sprouts and sauce.
Hot and sour cold noodles:
Ingredients: 500g noodles, cooked lean pork 150g, cucumber 100g, 50g mung bean dishes, eggs 1 each, soy sauce 10g, balsamic vinegar 15g, 3g refined salt, 2g monosodium glutamate and sesame oil/kloc-.
Exercise:
1. Cut the cooked lean pork and cucumber into filaments respectively. Remove the head and tail of mung bean vegetables, wash, blanch and let cool. Beat the eggs, add a little salt to taste, spread them into thin egg skins with a frying spoon, and cut them into filaments for later use.
2. Put the soy sauce, balsamic vinegar, refined salt, monosodium glutamate, sesame oil and broth together in a bowl and mix them into cold sauce.
3. Put shredded cucumber, mung bean, shredded egg and cooked lean meat on the cold noodles in turn.
In hot summer, when you have no appetite, you might as well eat cold noodles.