Authentic Sichuan cold noodles

Authentic Sichuan cold noodles

Introduction:

"After the summer solstice, the weather began to be muggy, especially in the dog days! Sultry weather often makes people lose appetite, see any food have no appetite, always want to eat some cool things, to reduce the heat brought to people's irritable mood, at this time the cold noodles will come in handy. Now people in the north of Sichuan begin to like cold noodles. The spicy, fresh and refreshing feeling can really stimulate people's taste buds. The best "Sichuan cold noodles" in Beijing belongs to "Lili restaurant". The cold noodles in this restaurant are very authentic! For decades, it has been the master of Chongqing. Restaurants have a long history. In the past, there were more Sichuan residents among the state leaders. Both "Lili restaurant" and "Sichuan Hotel" in Beijing were in the early days of liberation. In order to facilitate these leaders, they specially organized some culinary experts from Sichuan to open restaurants in Beijing. The dishes they cooked were better than those of other big restaurants in Chengdu and Chongqing, because there were several people in them Masters are in charge. They were all famous figures in Sichuan at that time, and they were all appointed to Beijing by national leaders. A few days ago, I happened to pass by "Lili restaurant". I wanted to eat a bowl of authentic Sichuan cold noodles again, but as soon as I went in, the scene calmed me down. Not only did I have no seats, but I had to wait a long time to eat. There were too many people! I can't help it. I have to go back to the company to eat my work meal! Many friends in Beijing said that the "Sichuan cold noodles" made at home are not as delicious as the noodles in Sichuan shops, and they can't make the delicious and spicy flavor. Today, I will show you the practice of "Sichuan cold noodles" that I have summed up and understood for several years. Let's share this authentic "Sichuan cold noodles". If there is a master, please do not hesitate to give me advice, but also for me to continue to improve, to make more delicious "Sichuan cold noodles" for my friends. The specific measures are as follows; "

Production steps:

Step 1: stir fry pepper and star anise until fragrant.

Step 2: cool the stir fried Zanthoxylum anise and put it into the cooking machine.

Step 3: stir Zanthoxylum anise into powder with cooking machine.

Step 4: after stirring, pour the pepper and star anise powder into the sesame paste.

Step 5: mix the sesame paste with a spoon.

Step 6: pour the cooked sesame into the sesame paste.

Step 7: pour in a proper amount of sesame oil and open the sesame paste.

Step 8: add salt, chicken powder and sugar.

Step 9: add vinegar and mix well.

Step 10: add soy sauce and mix well.

Step 11: mix the seasonings well, then the secret sauce is finished.

Step 12: bring the soup to a boil and add the noodles.

Step 13: cook the noodles for eight minutes, take out and pour in a spoonful of scallion oil.

Step 14: lift the noodles with chopsticks to cool.

Step 15: pour the fried noodles into the plate.

Step 16: pour garlic juice first.

Step 17: Sprinkle with mustard.

Step 18: Sprinkle with crushed peanuts.

Step 19: pour the oil and pepper.

Step 20: finish with the secret sauce.

Step 21: Sprinkle with chopped chives.

Step 22: add shredded cucumber and coriander, mix well when eating.

Step 23: finally, repeat all the seasonings for noodle dressing: "secret sauce, spicy oil, cooked peanut, coriander, mustard, shallot, shredded cucumber, garlic juice, etc.".

Materials required:

Egg noodles: 300g

Spicy oil: right amount

Garlic: right amount

Cooked peanuts: right amount

Mustard mustard: right amount

Shredded cucumber: right amount

Coriander powder: appropriate amount

Sesame paste: 50g

Chinese prickly ash: 4G

Star anise: 0.3g

Cooked sesame: 5g

Sugar: 20g

Salt: 5g

Chicken powder: 2G

Soy sauce: 20g

Vinegar: 30g

Sesame oil: 20g

Note: cold noodle features; oily color, attractive aroma, rich ingredients, spicy fragrance. Warm tips: 1. It's better to make this noodles with thin egg noodles. For example, it's better to roll them by yourself. The method is as follows: put an egg and 1 gram of edible alkali in 1 jin of flour, use 200 ml of water and make a hard dough for 20 minutes, then roll the skin and cut into shreds. Both cooking and steaming are OK. The noodles can be cooked eight times. Then take out the noodles and mix in the scallion oil to cool them quickly. The method is to use chopsticks to lift them back and forth to cool them. If possible, it's better to use an electric fan. It's not recommended to use cold water. 2. You can't put too much star anise in the secret sauce. It can improve the taste. If you put too much star anise, the taste is too strong, but it's not beautiful. If you use 50 grams of sesame paste, you only need to put a quarter of fried star anise at most. If you put 500 grams of sesame paste, you just need to put one star anise. I fried one star anise and only used it a little. You can also put 10 grams of mustard sauce into the secret sauce, or use 3 grams of mustard oil instead. It will taste better, but you can't put too much. 3. Again, the amount of ingredients for making "secret sauce" is: sesame oil, soy sauce, sugar and vinegar are 2 + 2 + 2 + 3, that is, 50 grams of sesame paste is used to make sesame sauce, 20 grams of sesame oil, 20 grams of soy sauce, 20 grams of sugar and 30 grams of vinegar can be put in, others can be put in according to their own preferences. This kind of home-made "Sichuan cold noodles" with big stir fry spoon is ready. It tastes spicy and delicious, very authentic! For your reference!

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: spicy