Yunnan cold noodles
Overview
As a native of Yunnan, I have always been fond of rice noodles. Yunnan people like to eat rice noodles and they will also eat rice noodles. There are many ways to eat rice noodles, such as small pot rice noodles, casserole rice noodles, fried rice noodles, braised pork rice noodles, pork blood rice noodles, cold rice noodles, etc. Each way of eating has its own unique taste. In Yunnan, rice noodles are a kind of culture. Yunnan people’s love for rice noodles is just like Lanzhou Ramen’s position in the hearts of Lanzhou people, and even worse. They wake up in the morning and eat a bowl of hot rice noodles, eat a bowl of cold rice noodles in the afternoon, and eat a bowl of small pot rice noodles as a late night snack. This kind of life culture has deeply penetrated into the bone marrow of every Yunnan person. When I was a child, my mother took me to the street. Every time I went to the street, my first question was always: Mom, where should we go to eat rice noodles today? Now that I am in a foreign land, it has aroused my longing for my mother and my hometown rice noodles. I can't eat the original Yunzhou-style rice noodles, but the taste always echoes in my memory. Today I use thin noodles instead of rice noodles and make authentic Yunzhou-style cold rice noodles to express my longing for my hometown!
Tags
Ingredients
Steps
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The core of making Yunnan cold noodles is boiling water or broth in a pot. Broth or bone broth tastes better. I used bone broth. Add seasonings: salt, chicken essence, monosodium glutamate, and grass fruit powder. Adjust the soup until it is slightly salty. Cao Guo is the favorite condiment of Yunnan people. Open the Cao Guo, separate the skin and seeds, stir-fry over low heat, stir-fry until fragrant and then grind into powder.
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Wet the starch with water and mix well.
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After boiling the pot, turn the heat to low, slowly pour the starch water into the pot, and stir quickly while pouring to prevent the starch from clumping.
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When the soup thickens, take it out of the pot and cool down naturally.
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While cooling down the stew, start preparing the ingredients. First fry the peanuts, brown the peanut skins, and remove from the pan to cool down.
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Shred the carrots, cut the leeks into sections, and blanch them.
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Rinse the leek and carrot shreds twice with water, drain and set aside.
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Peel the peanuts and mash them together with the cooked sesame seeds and set aside.
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Mince the garlic and chop the coriander and set aside.
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Under boiling water, when the noodles are cooked, remove from the pot, rinse twice with water and drain.
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Put the noodles in a large bowl, add leeks, shredded carrots, coriander, minced garlic, peanuts, sesame seeds, add an appropriate amount of light soy sauce, dark soy sauce for color, add white vinegar, chili oil, and sesame oil.
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Mix well. Soy sauce is indispensable when eating Yunnan rice noodles. On the one hand, it can add color, and on the other hand, it can enhance the taste. If you don’t like soy sauce, the taste will be greatly reduced.
