Authentic old Sichuan cold noodles

Overview

Cold noodles, also known as cold noodles (the cold noodles here are just a common name and do not refer to the real Korean cold noodles in the three northeastern provinces), refer to noodles that are eaten cold. Cold noodles are available in many areas of the world and are popular in summer when the appetite is too hot. Boxed cold noodles are also sold in convenience stores. But the cold noodles in convenience stores are never as delicious as the fresh cold noodles made by myself. Today I made an authentic old Sichuan cold noodles. When I was a child, my grandma would make it when the weather was hot, and I also copied it.

Tags

• noodles
• chicken essence
• corn
• cowpea
• dry noodles
• garlic
• msg
• old soy sauce
• raw oil
• spicy oil
• vinegar
• white sugar
• zanthoxylum bungeanum
• carrot
• chopped green onion
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Blanch carrots and corn kernels and set aside

   

2. 2 Blanch the cowpeas and set aside

   

3. 3 Spread the cowpeas on the bottom of the plate and surround the plate with carrots for decoration

   

4. 4 Add all ingredients except white pepper to a bowl and mix well and set aside

   

5. 5 Chop ginger and garlic and set aside

   

6. 6 Pour the ginger and garlic into the pot, add a spoonful of white pepper, then add two small bowls of water, bring to a boil and simmer over low heat for 2 minutes

   

7. 7 Pour the boiled ginger, garlic and crushed pepper water into a small bowl and let cool until set aside

   

8. 8 Use a small paring knife to drill a small hole in the bottle cap

   

9. 9 Put 40g of clear oil in the bottle

   

10. 10 Take out 150g of dry noodles and set aside. 150g plus side dishes is exactly the size of a plate with a diameter of 20cm. The specific amount depends on the size of the family

    

11. 11 Pour dry noodles into boiling water. When the noodles are just soft, use chopsticks to pick up a handful. Turn off the heat as soon as the noodles sag

    

12. 12 Pick up the pot and pour the noodles into a colander, drain the water and pour into another mixing bowl

    

13. 13 While shaking the noodles up and down with the chopsticks, use a drinking water bottle to squeeze oil into the noodles. It is best to have a fan with strong wind to blow the cold noodles. If there is no fan, just shake it faster

    

14. 14 When the noodles are clearly defined, add corn kernels and mix well

    

15. 15 Add the sauce you just prepared and the ginger-garlic-pepper sauce to the cold noodles and stir evenly

    

16. 16 Pick up the cold noodles with chopsticks and put them into the plate you just set aside. Sprinkle with chopped green onion and that’s it