[What noodles are used for cold noodles_What noodles are for cold noodles]

[What noodles are used for cold noodles_What noodles are for cold noodles]

It ‘s time for the hot and hot summer, there will be many food stalls selling cold noodles on the streets and alleys. For some people who do not want to use hot food, it is best to have a bowl of cold noodles in the hot summer, butMany people don’t like to eat cold noodles on hot streets and want to make this kind of food at home, but they don’t know what kind of noodles should be used for making.

So, what kind of noodles do cold noodles use?

First, what noodles are used for cold noodles?

Different regions use different raw materials for cold noodles. White noodles, buckwheat noodles, and alkali noodles can be made into cold noodles.

Cold noodles, also called cold noodles, are also called “cold noodles”. They were called “cold noodles” in the ancient times. They originated from the Tang Dynasty and refer to cold noodles. The main ingredients are noodles, vegetables, and ingredients are pepper oil, salt, and MSG.The practice of cold noodles varies from place to place, so the methods and ingredients vary.

Second, raw chicken noodles: 200g of tender chicken, 100g of cold noodles, 250g of cucumber, 3g of refined salt, 15g of soy sauce, 10g of vinegar, 2g of chicken essence, 15g of sesame oil, 5g of parsley, chicken soup, cooking wineRight amount.

Method: Put the chicken in a bowl, add refined salt, mix each cooking wine, and steam for about 10 minutes.

Take the chicken and cut it into filaments, or tear it into filaments.

Wash the cucumbers and cut them obliquely.

Wash the parsley and cut into small pieces for later use. Put the salt, soy sauce, vinegar, chicken essence, sesame oil, and chicken broth into a small bowl to prepare a cold dressing.Sprinkle with cilantro, then pour in the prepared cold sauce, mix well and serve.

What noodles for cold noodles?

Hot and sour cold noodles: 500 grams of noodles, 150 grams of cooked lean pork, 100 grams of cucumber, 50 grams of green beans, and 1 egg.

10 grams of soy sauce, 15 grams of balsamic vinegar, 3 grams of refined salt, 2 grams of monosodium glutamate, 10 grams of sesame oil, appropriate amount of broth, cooked soybean oil, and spicy oil.

Method: 1. Cut the cooked lean pork and cucumber into filaments.

Select mung bean heads and tails, wash, cook, and cool.

Break up the eggs, add a small amount of refined salt to taste, spread with a scoop into thin egg skins, cut into filaments and set aside.

, Put soy sauce, balsamic vinegar, salt, MSG, sesame oil and soup stock together in a bowl, and turn into a cold sauce.

Place cucumber shreds, mung bean dishes, egg shreds, and cooked lean shreds in order on a cold surface.