1. Delicious cold noodles with cold noodles
The practice of cold noodles is: first boil the water in the pot, cook the noodles until soft, pick them up with chopsticks, don't stick together, live in cold water once or twice, take them out, put them in a bowl, and mix them with vegetables and seasonings. The following skills are very important. When the water boils, put the noodles into the pot, bring them to a boil and cook them. Once softened, quickly remove the supercooled water. The ingredients of cold noodles can be according to your own hobbies. Friends who like meat can put a few pieces of sauce beef, and friends who like vegetarianism can get some tender cucumber shreds, with delicious cold noodle soup, and some spicy cabbage and fruit. It goes without saying that summer is fresh and delicious.
2. Sichuan shredded chicken cold noodles
Ingredients: udon noodles 250g, chicken legs 2, ginger 3, onion 2, pepper 10, cucumber 1, mung bean sprouts 200g.
Sauce: 6 tablespoons sesame paste (90ml), 8 tablespoons cold water (120ml), soy sauce 1 tablespoon (15ml), steamed fish and black soybean oil 1 tablespoon (15ml), and salt/kloc. Chicken essence 1/2 teaspoon (3g), sesame oil 1 teaspoon (5ml), 8 cloves of garlic, hot sauce 1 spoon (15g), and a little sesame.
Exercise:
1. Pour clear water into the pot, add chicken legs, ginger slices, scallions and pepper, bring to a boil with high fire, skim off the floating foam, and continue cooking for 10 minute. After cooking, cool and peel, and tear the chicken legs into filaments. Wash cucumber and shred. Pour clean water into another pot. After the water boils, add the washed mung bean sprouts and take them out for half a minute.
2, garlic peeled and washed and pressed into garlic paste. Pour sesame paste into a bowl, then pour cold water, and draw a circle in the same direction with chopsticks to stir and dilute. Then add soy sauce, steamed fish and soy sauce, salt, vinegar, sugar, chicken essence and sesame oil and mix well, and then add appropriate amount of garlic paste, hot sauce and sesame seeds according to your own preferences.
3. Pour enough water into the pot. After the fire is boiled, add udon noodles, cook for 3 to 5 minutes on medium fire, remove them, take a cold shower repeatedly, drain them, and pour olive oil to stir to avoid adhesion.
4. Put the noodles in a bowl, add shredded chicken, shredded cucumber and mung bean sprouts, then pour in the sauce and mix well.
Post:
Cold noodles with shredded chicken are characterized by soft, delicious and refreshing noodles. Pay attention to "spicy and delicious". Cold noodles, strong taste and spicy taste make people want to stop.
3. Langzhong hot and cold noodles
[Practice] The practice of cold noodles is the same as in other places: choose fresh fine noodles, put them in a pot and cook them, remove them, spread them out and mix well with sesame oil. Noodles are golden and shiny, loose but not sticky. Saozi, which embodies the characteristics of cold noodles, cuts fresh beef into thumb-sized pieces and adds spices such as watercress, sauce, kaempferia kaempferia, star anise and pepper. Then add water and stir with wet soybean powder to make a paste, then color with special brown sugar and simmer slowly for later use. When eating, first put a little leek, bean sprouts and celery in the bowl as the bottom, then put cold noodles, add seasoning, especially fried Chili noodles, and mix them with hot minced meat.
Its characteristics: hot but not spicy, warm but not cold, spicy and delicious, with a long aftertaste after eating, suitable for all seasons and loved by all ages. Foreign businessmen and American missionaries regard it as tourist food. Everyone cooks hot cold noodles, and specialty restaurants also sell them, but they are all before 12. Every time an old friend visits and a wanderer comes home, most people like to cook minced beef. A bowl of cold noodles with minced meat is full of family affection and warmth. Eat a bowl of hot cold noodles in Langzhong, and pay attention to it in Langzhong!
4. Sichuan cold noodles with sesame sauce
Ingredients: fresh Daoxiao Noodles 250g, mung bean sprouts 100, salad oil 2 tbsp, sesame oil 2 tbsp, red soy sauce 3 tbsp, vinegar 1 tbsp, sugar 1 tbsp, monosodium glutamate or chicken essence 1 tbsp, pepper oil 1 tbsp.
Exercise:
1. Wash bean sprouts and blanch them in boiling water 10 second.
2. Remove and soak in cold water for a while, remove and drain, mix well with 1 tablespoon sesame oil and spread on the bottom of the plate.
3. Boil the water and cook the noodles until they are 90% cooked (about 2 minutes).
Take it out and soak it in cold water for a while. Take out and drain. Stir well with 2 tablespoons salad oil to make it not stick to your hands.
5. Spread the evenly stirred noodles on the bean sprouts.
6. Mix sesame oil, red soy sauce, vinegar, sugar, monosodium glutamate, pepper oil, red oil and garlic into juice.
7. Pour the juice on the noodles and mix well when eating.
5. Vegetables, sesame sauce, Italian cold noodles
Ingredients: 200g spaghetti, carrot (small) 1 4, white radish (about 5cm long)12, cucumber12.
Seasoning: onion 1 root, white sesame 60g, chaiyu broth 1/2 cups, 3 tablespoons umami soy sauce, and a little sesame oil.
Exercise:
1. Peel carrots and white radishes and cut them into filaments; Cucumber and onion are also cut into filaments of the same length, soaked in cold water and drained for later use.
2. Put the fried sesame seeds into a grinding pot and grind until the oil comes out, then add Chai Yu stock and umami sauce and mix well.
3. Add 3 liters of water to the soup pot to boil, add 2 tablespoons of salt, and cook in Italy for 8~ 10 minutes.
4. Drain the cooked pasta, add a little sesame oil, put it on a plate, add shredded vegetables, and pour in the sauce of the second method.
6. Mexican cold noodles
Ingredients: 1 Put spaghetti and an egg.
Seasoning: 2 tablespoons Mexican sauce.
Exercise:
1, cooked noodles, moved into the refrigerator for 2 hours; Fry the eggs until they are done.
2. Take the noodles out of the refrigerator, add appropriate amount of ice water, add Mexican sauce and mix well, and add fried eggs.
Tip: How to make Mexican sauce
Ingredients: 1/4 onions, 1/2 tablespoons minced garlic, 2 tablespoons olive oil, 1 tablespoon boiled diced tomatoes and boiled juice, 2 tablespoons white wine, 1 fragrant leaves and a little white pepper.
Practice: Dice the onion, saute the minced garlic in the oil pan, pour in the cooked diced tomatoes and cooked tomato juice, and then add all the other ingredients to boil.
7. Cold noodles in Taiwan Province Province
Ingredients: 300g crude oil noodles, cucumber 1 root, a little white vinegar.
Accessories: 4 tablespoons sesame paste, 4 tablespoons cold boiled water, 3 tablespoons vinegar, sugar 1 tsp, salad oil 1 tsp, garlic paste 1/2 tsp, ginger juice 1/4 tsp, peanut powder 1 tsp.
Exercise:
1. Wash and shred cucumbers for later use.
2. Blanch the oil noodles in boiling water with a little white vinegar, remove them, add a little salad oil, mix well, spread them out, and blow them with an electric fan for later use.
3. Stir sesame paste with cold boiled water first, then add other seasonings and mix well to make paste.
4. When eating, put the cold noodles on the plate, put the shredded cucumber, then pour the sauce and mix well.
Tips:
Because the oil surface contains a small amount of alkali, adding a little white vinegar when scalding can reduce the alkali taste.
8. Beijing Zhajiang Noodles
Ingredients: noodles. If you come to the competition, you'd better roll the dough yourself. If not, you can only use the machine to cut the plane. Sauce, yellow sauce (it is best to choose a hundred-year-old Liubiju, one pack for standby), sweet noodle sauce (one pack for standby), diced fat meat and diced lean meat. Face code: There are many kinds of face codes for slag river noodles, such as cucumber, cabbage, celery, leek, bean sprouts, radish, dried bean curd, green onion, fresh garlic, green onion, lentils, peas, green beans and beans.
Practice: fry the fat diced meat first, then add the lean diced meat (you can also choose the pork belly diced with both fat and lean meat, for fear of trouble), then fry the oil and serve it out. Stir-fry the mixed sauce in a pot (yellow sauce and sweet noodle sauce can be mixed according to your own taste at the ratio of 2: 1 to 5: 1), stir-fry until fragrant, and then pour in diced meat and cook together. Cook for a long time, add a small amount of water to the pot while cooking (avoid dry pot), and cook until the color is black. Sprinkle some onion powder when cooking to improve the taste. You can cook more at a time. Leftovers are put in glass bottles or fresh-keeping boxes and refrigerated in the refrigerator. If you want, take them out and mix them. Eat them for a week. Shredded cucumbers and radishes, and blanched soybeans and green beans (if it is authentic dregs river noodles, eight seasonal vegetables should be prepared according to the rules, which can make the taste diversified and the picture colorful). After the noodles are cooked, let them pass through cold water. Finally, mix 2 spoonfuls of delicious fried sauce on the noodles, then add various dishes, and wait for munching.
9. Korean cold noodles
Cool and delicious Korean cold noodles
Ingredients: buckwheat noodles, cucumbers, pickles, tomatoes, coriander, sesame seeds, cold noodle seasoning, etc.
Exercise:
1. It is best to put two bottles of mineral water in the refrigerator in advance to achieve the effect of ice cooling, so that the soup can be cool and refreshing.
2. Cook soba noodles in a pot, and then add cold water.
3. Put the bought seasoning package into a container, and pour in ice water to stir. You can add some seasoning according to your personal taste.
4. Put cucumber and other ingredients on buckwheat noodles, and then pour the soup on it. Sprinkle with sesame seeds.
10. Cold Noodles with Sesame Paste
1, Step 1: The most important thing is to freeze a pot of water in the refrigerator first. If you want to cool it, put it on it to cool the hot noodles. You need water that you can drink directly, or you will have a stomachache.
2, preparation materials: the meat is fried, garlic, vinegar, cucumber can not be less, the main steps of the picture.
3, the taste is your own, the supermarket sells sesame paste, and it is best to expose it, so it is more fragrant, and all major supermarkets sell it.
1 1. Xinjiang cold noodle.
Cold noodles, also called yellow noodles, are popular snacks in summer, which is called "Sairike Ashi" in Uygur language.
It uses alkaline water and Peng Hui water to make dough. Both of them are specialties of Xinjiang, among which soil alkali produced by reed in Toksun County and lime produced in Turpan City are the most famous.
A wild plant called "Stinky Artemisia" grows on the Gobi Desert in Xinjiang. In autumn, people collect mugwort, put it into a pre-dug pit and burn it with fire. After cooling, the water juice of mugwort condenses into pieces, which is called Peng Ash.
To make yellow noodles, first mix the noodles with salt water, soil and alkaline water, scoop in gypsum water, and pull while scooping until the noodles are soft, smooth and tense. The oil drain plate is a bit awkward. Peel the gourd, remove the seeds, shred, and cut the spinach and celery into sections. Pull the noodles into thin strips, cook them in a pot, take them out, soak them in cold water twice, and pour a little clear oil. Boil the frying spoon with clear water, cook the shredded melon, add salt, beat the egg white, add spinach, and thicken the humidified starch into marinade. Fry celery in an oil pan. Dilute oil Chili powder, garlic paste and sesame paste with cold boiled water respectively.
When eating, put the cold noodles on a plate, pour the marinade, add vinegar, garlic, oil pepper, sesame sauce, and then add celery. Noodles are soft and tender, and the ingredients are spicy, sour and fragrant.
12. Dian Wei cold noodles with sesame sauce
Materials:
Appropriate amount of noodles (carrot noodles and spinach noodles), shredded lettuce and a little mung bean sprouts.
Exercise:
1. After the noodles are cooked, cool them in ice water, add oil and stir them evenly until the noodles don't stick to your hands.
2, shredded lettuce, a little mung bean sprouts (you can also put some leeks), simmer with hot water for later use.
3. Seasonings include: soy sauce, sugar (brown sugar is sour and tastes vary from person to person), vinegar, oil pepper, pepper oil, coriander, ginger, garlic and salt.
4. Mix well and serve!
It's delicious and refreshing without sugar or vinegar.
13. Authentic Korean cold noodles
Ingredients: pineapple pieces, shredded cucumber, beef sauce, cold noodles (available in supermarket). Pickles and special noodle sauce.
Practice: copy the cold noodles bought from the supermarket in boiling water for one minute, take them out, filter them with cold water, put them into the prepared noodle juice, and then add various seasonings in turn, including pineapple pieces, beef slices with sauce, pickles, cucumber strips and coriander. In addition, in order to increase nutrition, you can also add a small amount of sesame seeds and boiled eggs. In this way, sweet and sour Korean cold noodles are ready. If you are interested, try it yourself.
Pickle: Take a cabbage, peel off a few leaves, sprinkle salt on their surfaces, and then marinate for two hours. Two hours later, the pickled cabbage leaves are chopped, and then a proper amount of salt, chicken essence, monosodium glutamate, shredded onion, ginger foam, garlic paste and Chili powder are added, stirred evenly, and then left for a short time to make pickled cabbage.
The practice of special noodle sauce for Korean cold noodles: prepare onion slices and ginger slices, as well as white vinegar and red vinegar, which can be bought in supermarkets. Then put the onion and ginger slices together with a little pepper and aniseed into the pot, add a little water and bring to a boil. We saw that the juice in the pot turned red, then filtered out the raw materials, added a little red vinegar and white vinegar, and a little salt, monosodium glutamate and sugar, so that the sweet and sour noodle juice was ready. Just put it in the refrigerator to cool it.
One of the three elements-soup, ice water, some sour rice vinegar, a few drops of soy sauce (never too much), salt, sugar, vegetarian food, a little Jiang Mo, minced garlic, coriander and shredded cucumber, these are all essential ingredients!
You can also add pear slices, shredded apples, shredded pineapples and shredded carrots according to your personal preference. Delicious and beautiful! (It is highly recommended that the specialty fruit in Northeast China-Apple pear is also called Li Apple)
This is a clear soup, and the broth is a clear soup in which ice water is replaced with beef bones or beef; The standard of good soup is: sour and sweet, cool and refreshing, not greasy when drinking soup, and add a few pieces of ice.
14. Sesame and jade noodles
This kind of noodles looks beautiful, but in fact it is not difficult to make. You don't have to wring out the water when the spinach is hot, it's too cold. Just use a juicer to juice, add a little salt to the white flour to make dough, and then press it out with a noodle machine. Noodles should be hard.
After the noodles are cooked, they will be washed with cold water several times. Stir sesame sauce with vinegar and sesame oil, add a little soy sauce, add a little sugar, wax oil, salt and monosodium glutamate, and then prepare some shredded cucumber, shredded coriander and shredded egg skin to eat together.
15. Meat noodles are spicy and cold.
Boil pork belly slices in water for 2 or 3 minutes, take them out and let them cool. Slice cucumber, put it together with auricularia auricula, tomato and fried peanuts, add salt, monosodium glutamate, sugar, white vinegar, minced garlic, chopped green onion, sesame oil, Chili oil and pepper noodles, mix them together and put them on cooked and cooled noodles.