Cool noodles in summer

Cool noodles in summer

Introduction:

"Summer cool noodles are simple, refreshing and delicious. They are the best choice for home cooking! Especially in the hot summer, you don't have to sweat. It's easy for people to do it, and people who eat it are happy. I hope you will like ^ @ ^ "

Production steps:

Step 1: wash bean sprouts, cucumber, carrot, coriander and scallion.

Step 2: cut carrot, cucumber, dried bean curd into shreds, mash garlic into mud.

Step 3: blanch the bean sprouts and dried tofu in boiling water for 10 seconds, then take them out and immerse them in cold water for a while, then take them out and drain.

Step 4: put the raw noodles into boiling water, cook until 9, then take them out, immerse them in cold water for a while, then take them out and drain.

Step 5: put the drained noodles, bean sprouts, shredded tofu, shredded radish, shredded cucumber, sour beans, coriander and scallion into a large basin.

Step 6: add soy sauce, vinegar, salt, chicken essence, chili oil, dried chili powder, garlic powder, mix well.

Materials required:

Raw noodles: 500g

Mung bean sprouts: 100g

Tofu skin: 100g

Carrot: 1 small

Cucumber: half a stick

Sour beans: 3

Dried chili powder: appropriate amount

Garlic: 3 cloves

Scallion: right amount

Coriander: moderate

Sesame oil: 2 tbsp

Soy sauce: 3 tbsp

Vinegar: 1 tbsp

Salt: 1 tsp

Chicken essence: 1 tsp

Chili oil: 1 tsp

Note: 1, do not cook noodles too cooked, otherwise it will paste, not Q ~ 2, Radish & amp; cucumber shredding can be used to wipe vegetables, sold on the market, very convenient ~ 3, bean sprouts choose soybean sprouts will be better to eat, more crisp~

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy