1. Kouke cold noodles with sesame sauce
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
Cold noodles with shredded chicken is a traditional snack in Sichuan with a long history and great influence in Sichuan Province. In recent years, it has spread all over the country, especially in the vast areas in the north.
Method of making cold noodles with shredded chicken: noodles made by machine are boiled in boiling water. Don't cook too soft. Take it out and put it on the chopping board, sprinkle some cooked vegetable oil while it is hot, shake it and cool it quickly until it doesn't stick to each other and has cooled down to become cold noodles.
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 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.
Production process:
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
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. Colorful Japanese cold noodles (
The colorful cold noodles are completely successful visually. It turns out that their predecessor was just ordinary Japanese vegetarian noodles, but other materials, such as cuttlefish juice, sweet potato, black rice tea, plums and mustard, were mixed in the production process to make cold noodles with different colors and tastes, each with its own flavor.
When it comes to cold noodles, I will definitely think of Japan and think that she is the ancestor of cold noodles. Japan is a lovely place. Every place has its own colors, customs and characteristics. Take cold noodles as an example, different counties also have different kinds of noodles, such as sweet potato noodles in Kagoshima, perilla noodles in Nara, egg noodles in Ehime Prefecture, etc., each with its own representative. In Hong Kong, many Japanese restaurants only sell buckwheat noodles, which lacks special features. On the contrary, the No.1 restaurant in He Xue is looking for the representative noodles of various counties everywhere, so that the cold noodles are no longer monotonous.
1 1. Cold noodles with sesame sauce
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.
12. Xinjiang cold noodles with sesame sauce
Cold noodles, also known as yellow noodles, are called "Saizhike Axi" and are popular snacks in summer.
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.
13. 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.
14. North Korea cold noodles
Korean cold noodles (sweet and sour)
Basic ingredients: half a cucumber, 50g beef sauce, Korean cold noodles 1 bag, pears 1 piece, and a little ginger and herbs.
Cold soup sauce: white vinegar (if apple vinegar is better), white sugar, soy sauce, lemon juice, Chili oil (added according to personal taste)
Practice steps:
first step
1. Cook the eggs, slice or cut them in half, and cut all the materials for preparation;
Second step
2. Use the prepared boiled water or direct drinking water as the soup base, first add two spoonfuls of sugar, and then add shredded ginger;
Third step
3. Scoop out the lemon juice and add it to the soup base, then put it in the refrigerator for later use;
Fourth step
Be sure to pay attention to the pot of cold water when cooking noodles. Before cooking, it is best to soak the noodles in cold water 10 minute;
Step five
5. After the noodles are cooked thoroughly, pass the Leng Jiang three times and wash off the cooked noodle soup;
Step 6
6. Finally, put the cooked noodles into the ice soup and arrange other ingredients neatly and beautifully on the noodles.
15. 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.
16. 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.