In the summer, in Beijing, there are few people who do not eat tahini cold noodles because it is both convenient and cool. For a long time, the old and young masters who "held cold noodles in their left hand and chopsticks in their right hand plus a cucumber" became the representative figures of the Beijing Hutong Courtyard.
Beijingers eat tahini cold noodles, the necessary must have mixed sesame sauce, pepper oil, garlic juice, old vinegar, cucumber shreds, according to personal taste can also be prepared with sesame salt and water radish shreds. In addition, there is another thing that is essential - electric fans, noodles are cooked in water, and then blown with electric fans to make the noodles smooth and not sticky.
Mixed with various spices of sesame sauce cold noodles, the first thing to feel is cold, followed by sesame sauce, pepper, sesame, as well as garlic, cucumber, big appetite.
Ingredients: Machine-cut or self-rolled dough, tahini, cucumber (or turnips, celery), salt, cold boiled water, vinegar, garlic.
Directions: Take a bowl, pour in the sesame paste, mix with a little salt cold water (pour the right amount of fine salt into the cold boiling water slightly, dissolve itself), stir gently clockwise with chopsticks, let the water into the sauce, and then put a little salt cold water, stir until it is thin and muddy; the noodles are cooked with water and then cool boiled water, put in the bowl, blow with an electric fan while picking; wash and cut the cucumber into thin strips, such as small radish can be washed and peeled and then cut into strips, celery is blanched in hot water and then chopped into mince; bowl of cold noodles are brought to the table, sprinkled with cucumber shreds or small radish shreds , celery, etc., pour vinegar, garlic, and then spoon on the adjusted sesame sauce, use chopsticks to mix and then eat.
Sichuan chicken shredded cold noodles
Chicken shredded cold noodles are a traditional snack in Sichuan and have a great influence in the whole province of Sichuan. This kind of cold noodles can be selected from the mechanism of noodles, cooked in boiling water, not too soft when boiling, fished out and placed on the board while hot sprinkled with cooking oil a little, shake loose to let it cool down quickly, until they are not sticking to each other and have cooled, in order to be called cold noodles.
Shredded chicken noodles are drizzled with chili noodles, pepper oil, vinegar, monosodium glutamate, soy sauce, garlic paste and sesame oil, and then sprinkled with shredded chicken that has been cooked and torn. Later, people developed mung bean sprouts cold noodles - mung bean sprouts are boiled in boiling water until semi-cooked, kept crisp and tender, put in a bowl, covered with cold noodles, and then poured with a sauce similar to chicken noodles; there are three cold noodles, that is, the monotonous chicken shreds are enriched into chicken shreds, ham shreds and pork shreds.
Ingredients: Cooked shredded chicken, mung beans, spiced peanut rice, green onion, thin noodles, tahini, soy sauce, vinegar, sugar, ginger crumbs, garlic crumbs, sesame oil, chili oil, 1/2 teaspoon of peppercorn powder
Directions: Cook the noodles in boiling water, put them on a large plate, add 1 tablespoon each of salad oil and sesame oil, mix well, blow cold with a fan, blanch mung bean sprouts in boiling water, rinse and squeeze dry, place on the bottom of the dish. Top the cold noodles, then spread the chicken shreds on the noodles (chicken breast is cooked, let it cool and then cut into strips); in a bowl, first dilute the sesame paste with water, add various seasonings to mix well, pour on the noodles and sprinkle the green onion and chopped spiced peanuts and rice crumbs to serve.
Shanxi Yanbei cold noodles
In the northwest, the noodles are the most common and common home-cooked noodles, whether steamed, stir-fried, boiled, or cold mixed. In fact, the noodles are oat flour, very nutritious, is an herbaceous plant, the leaves are slender and pointed, the flowers are pale green, the spikelets have mangoes, and the seeds are edible. It is hardy and drought-tolerant, has a long growing season, and is suitable for cultivation in cold and dry areas. In China, the Wulanchabu League in Inner Mongolia, the Yanbei region in Shanxi, and the Zhangjiakou area in Hebei are all places rich in noodles.
In foreign countries, oat flour (noodles) is usually made into bread, biscuits and other foods. In China, the noodles are made into various patterns such as noodle rolls, noodle nests, noodle noodles, and fish noodles, which can be steamed, fried, boiled, and cold mixed when eaten. Among them, the use of sour and spicy soup and seasonal vegetables to mix noodles is more suitable for summer. You can also accompany the meal with hot lamb broth and cooked potatoes; you can also make your own sour, spicy, sweet and salty according to your own taste.
This plate of cold mix noodles, called "Table Li Shan He", is inspired by The unique terrain of Shanxi - there is a Taixing barrier in the east and a large river in the west. The chef uses the piled noodles to represent the mountains of Shanxi, the sea stings hidden under the noodles to represent the water of Shanxi, and then paired with six kinds of dishes such as cucumber shreds and radish shreds, mixed with no less than ten kinds of small ingredients, and finally presents a plate of spicy and refreshing cold mix noodles.
Ingredients: Yarrow noodles, cucumber shredded, shredded carrot, shredded water radish, shredded white radish, coriander, shredded purple cabbage, sugar, salt, monosodium glutamate, sesame paste, chili oil, garlic juice, water, olive oil, soy sauce, vinegar, tomato sauce.
Method: Choose the wheat noodles from the alpine region of Yanbei, Shanxi, blanch the noodles with boiling water, mix them together and roll them into noodles; cook them in cold water; mix various ingredients and spices according to personal taste.
Jilin Yanji cold noodles
The soba noodles are covered with beef, apples, and kimchi, and a spoonful of cold, sour and sweet soup is scooped from a vat before being served, making a cool bowl full. This is the impression left by Yanji cold noodles to many people, and it seems that only the cold noodles produced by this method are the most authentic. Cold noodles are about soup , beef broth is meant to be skimmed off from the oil slick ; cool — whether it's soup or noodles , is eaten cold. Only in this way can the summer heat be thrown out of the "noodle shop".
Ingredients: whole lean beef, pear or apple, shredded egg skin, kimchi, pine nuts, fine buckwheat noodles, coriander
Cooking ingredients: green onion, ginger, wine, star anise, salt, a little pepper
Directions: Blanch the beef for 2 minutes, remove and wash. Bring 4 cups of water and boil the meat, then put down the meat pieces and cook for 40 minutes. Remove the meat pieces, wait for the cold and cut into thin slices; the beef broth is filtered and then cooled, if there is a slick oil, it needs to be skimmed off and put into the noodle bowl; after the water is boiled, put down the thin noodles and cooked, drained, and then rinsed with cold boiling water and put into the clear soup of the noodle bowl. On the noodles, add shredded kimchi, pear slices, shredded egg skin, beef slices, fried pine nuts and coriander segments.
Cantonese egg cold noodles
Ingredients: 200 g of noodles 1 egg 1 piece of chicken breast 100 g of mung bean sprouts 20 g of cucumber 3 cloves of garlic
Seasoning: 20 g cooking oil 1 tsp sesame oil 1 tbsp soy sauce 2 tbsp sesame paste 1 tbsp balsamic vinegar 1 tsp salt 1 tsp MSG 1 tsp
method:
1, cook the noodles, scoop up and rinse with cold boiling water, drain;
2, mung bean sprouts washed and put in boiling water slightly blanched, fished up, soaked in cool boiling water, rinsed and drained;
3: Beat the eggs, fry them in a frying pan into egg skins and cut them into fine strips; Wash and cut the cucumber into fine strips; Chicken breast is boiled and torn into silk; garlic is washed and pounded into puree;
4: Add a little salt and cold boiled water to the tahini and stir into a paste, then add soy sauce, balsamic vinegar, garlic paste and sesame oil and mix well;
5: Place mung bean sprouts, egg skin shreds, cucumber shreds and chicken shreds neatly on the noodles, and then drizzle with tahini paste.
Japanese cold rice udon noodles
Japanese noodles mainly include udon noodles (equivalent to our cut noodles), soba noodles, dragon's whisker noodles, and ramen noodles. In addition, there are representative noodles in various parts of Japan - "Koshu famous hodou", the local dish "Koshu famous hodou" in Yamanashi Prefecture, the "Inaba noodles" in Akita Prefecture, the "Sanuki noodles" in Kagawa Prefecture, and the Okinawa noodles in Okinawa Prefecture.
Noodles in the general sense refer to sliced noodles and soba noodles. There are many people who eat udon noodles in Kansai, Japan, and the soup is light and transparent enough to see the bottom of the bowl, but the salt concentration of soy sauce (light soy sauce) used in Kansai is very high. In summer, Japanese people like to eat cold noodles, which are separated from the juice and dipped or mixed when eaten, depending on personal taste.
Japanese food is generally divided into two categories: Kanto cuisine and Kansai cuisine. Kanto cuisine is mainly Tokyo cuisine, while Kansai cuisine includes Kyoto and Osaka cuisine. The former has a heavier taste, while Kansai cuisine has a lighter and more umami flavor. Japanese restaurants in Beijing, mostly kanto flavors, are presumably designed to cater to local tastes. "Nadaman" is a proud representative of Kansai taste.
Special refrigeration rice garden udon noodles, the selection of Japanese hand-beaten noodles, made into noodle rolls, with greens, chicken, shrimp, mushrooms, egg skins, tomatoes and other accessories, the juice is very complicated, need to use wood fish flower soup mixed with chicken soup, add light soy sauce, flavor and sesame seeds to mix, noodle rolls with accessories, pickle the juice, the whole roll is sent to the mouth, salty and cool.
Tea soba noodles are made with soba noodles with tea powder, ginger puree, green onion, onion puree, and seaweed slices, mixed with a sweet and salty sauce made with bonito boiled in a fresh soup, with a tea aroma and a faint sake aroma.
Ingredients: Dried soba noodles, shredded seaweed, shallots, cold bonito stock, mustard sauce
Directions: After the water in the soup pot is boiled, put down the soba noodles, add the water to boil twice until cooked, rinse the cold water immediately until it is cooked (you can add ice cubes in the water), drain and put it on the plate of the bamboo curtain, sprinkle a little seaweed silk; the bonito stock is diluted with double the water, fill it in a small bowl, and then put a small pinch of finely sliced green onion and wasabi sauce together with the cold noodles.
Homemade cold noodles
Ingredients: 150 g of noodles, 1 cucumber, 1 carrot, 1 egg.
1: Spread the eggs into egg skins and cut them into strips along with cucumbers and carrots.
2: Finely slice the green onion, finely chop the ginger and garlic.
3: Cook the noodles until eight ripe, over cold water and set aside.
4: Pour blanched oil over the paprika.
5: Fill the noodles in a large bowl, then add all the ingredients, pour soy sauce and vinegar, mix well and eat.
Four-flavored cold noodles
Ingredients: 100 grams of cooked ham, 150 grams of cucumber, 75 grams of shiitake mushrooms, 75 grams of green beans, fresh ginger, balsamic vinegar, soy sauce, salt, sesame oil, chili oil, sesame paste, bean paste, mustard, broth and other appropriate amounts.
1: Wash the cucumber and cut into small cubes with ham and shiitake mushrooms. Fresh ginger cut into minced, shiitake mushrooms, green beans blanched and set aside;
2: Take 4 small bowls and mix 4 different flavors of cold sauce in the bowl. Mix ginger vinegar, balsamic vinegar, soy sauce and sesame oil into ginger vinegar juice; use sesame paste, fine salt and a little cool white to make sesame sauce; use bean paste, chili oil, sesame oil and broth to make spicy sauce; use mustard, soy sauce, balsamic vinegar and sesame oil to make mustard juice.
3. Sprinkle cucumber, ham, shiitake mushrooms and green beans on the cold noodles and serve with the four kinds of cold sauces, and the eater chooses to eat according to personal taste.
Xinjiang cold noodles
Method: First use light salt water, soil alkali water and noodles, then add the ash water, add while pulling, knead until the dough is soft and smooth and has a tensile force, and then put it on the board. Peel the gourd, pluck the seeds, cut into strips, cut the spinach and celery into sections and set aside. Pull the noodles into thin strips, cook them and remove them, cool them twice, pour a little oil and stir. Bring the water in the sauté spoon to a boil, cook the gourd, add salt, beat the frangipani, add spinach, humidify the starch and form a marinade. The celery sections are fried in a frying pan and diluted with cold boiled water for the oil chili powder, whip mud and sesame paste. Serve the cold noodles on a plate, pour the marinade, add vinegar, garlic, chili peppers, sesame paste, and add celery segments. The noodles are soft and gluten- and have a spicy flavor in the mixture.
Cold noodles with shallot oil
Ingredients: 100 grams of shrimp, 75 grams of water magnolia slices, 50 grams of shiitake mushrooms, 50 grams of green onions, 10 grams of vegetable oil, 5 grams of soy sauce, 3 grams of refined salt, 2 grams of chicken essence, 5 grams of sesame oil.
1: Wash the shrimp, soak in a little hot water and chop. Wash the magnolia slices and shiitake mushrooms, cut them into small cubes, blanch them and drain them to cool, then cut the green onion into small pieces and set aside;
2, after the oil is hot, add the minced green onion to burst out the aroma, make the green onion oil to cool;
3. Put the shallot oil, soy sauce, salt, monosodium glutamate and sesame oil together in a bowl and mix it into shallot oil juice;
4: Sprinkle dried shrimp, diced magnolia slices and diced shiitake mushrooms on the cold noodles, pour in the shallot oil juice, mix well and serve.
Wuhan hot dry noodles
Hot dry noodles is one of the traditional snacks in Wuhan, noodles need to go through the process of boiling, cold river and oil, and then drizzled with sesame paste, sesame oil, balsamic vinegar, chili oil and other spices made of sauce, when eating noodles smooth and tendons, sauce fragrant and delicious, let people appetite greatly increased. Invited to the beautiful woman's kitchen to cook this time, in addition to liking to sing, cooking is also her strength, today she added minced meat, dried radish and watercress sauce to the dish to increase the spicy and crisp taste of hot dry noodles.
Cooking Ingredients (for 3 persons)
material:
Ground pork (200g), fine ramen (250g), dried radish (50g), chopped green onion (1 tablespoon), cooked white sesame seeds (1 tablespoon)
Sauce:
Sesame oil (1 tbsp), Tahini sauce (3 tbsp), Chicken broth mix (1/3 tbsp), Soy sauce (1 tbsp), Balsamic vinegar (1 tbsp), Pixian bean paste (1 tbsp), Chili oil (2 tbsp)
seasoning:
Oil (4 tbsp), salt (1 tbsp)
make:
Step 1
1: Heat 2 tbsp oil, add the ground pork and stir-fry a few times, pour in the dried radish and stir-fry well, until the minced meat turns white, pour 1 bowl of water and bring to a boil.
Step 2
2: Add 1 tablespoon sesame oil, 3 tablespoons sesame paste, 1/3 tablespoon chicken powder, 1 tablespoon soy sauce, 1 tablespoon balsamic vinegar, 1 tablespoon Pixian bean paste and 2 tablespoons chili oil and stir-fry to make a sauce.
Step 3
3: Bring half a pot of water to a boil, add 1 tablespoon of salt, stir in ramen and simmer over medium heat until floating, then light the water twice in a row.
Step 4
4: Scoop up the cooked ramen, rinse several times with clean water and drain the water, the noodles can be rinsed off after the cold river.
Step 5
5: Heat 2 tbsp oil, pour in the cooked noodles and stir with chopsticks, so that each noodle is soaked in oil and smooth and non-sticky.
Step 6
6: Place the noodles on a plate, drizzle with sesame sauce, sprinkle with green onion and 1 tablespoon of cooked white sesame seeds and serve.
Kitchen Tips
1, to make the noodles smooth and elastic teeth have a trick: one to add salt in boiling water; two noodles under the pot to boil the need to order water twice; three to cook the noodles over the cold river, wash away the excess starch; four noodles to make it smooth and non-sticky.
2, tahini is thick, not easy to dissolve, but also want to make the sesame flavor of the sauce more intense, you can use sesame oil to adjust the sesame sauce into a paste, and then pour into the noodles and mix well.
3, because the sesame sauce oil content is very high, the water content is low, the amount of water injected into the boiled sauce should be slightly more, otherwise after adding the sesame sauce, the sauce will be very thick, not easy to dissolve, and the taste is dry.
4, the sauce can be prepared according to personal taste, spicy lovers can add a little more bean paste and chili oil, do not like spicy people can not put [/td][/tr][/table]
1.Delicious cold noodles 2.Sichuan chicken shredded cold noodles 3.Langzhong hot cold noodles 4.Sichuan cold noodles 5.Vegetable sesame sauce Italian cold noodles 6.Mexican cold noodles 7.Taiwanese cold noodles 8.Jingpai fried sauce cold noodles 9.Korean cold noodles 10.Colorful Japanese cold noodles 11.Sesame sauce cold noodles 12.Xinjiang cold noodles 13.Dianwei noodles 14.Korean cold noodles 15.Sesame jade cold noodles 16.Spicy cold noodles
1. Mouth can be cold noodles
The method of cold noodles is: first boil the water in the pot, cook the noodles softly, use chopsticks to scatter, do not stick, live in cool water once or twice, fish out, put in a bowl with vegetables, condiments and eat. The following technique is very important, when the water is boiling, the noodles are boiled, boiled over high heat, and once it is soft, quickly fished out the cold water. The ingredients of the cold noodles can be according to their own preferences, friends who like to eat meat can put on a few slices of beef sauce, friends who like to eat vegetarian can get some tender cucumbers cut into strips, with a fragrant and delicious cold noodle soup, and then some spicy cabbage and fruits, summer food is fresh and delicious, appetizers do not need to say.
2. Sichuan chicken shredded cold noodles
Chicken shredded cold noodles are the traditional snacks of Sichuan, with a long history, which has a great influence in the whole province of Sichuan, and has spread throughout the country in recent years, especially in the vast areas of the north.
Preparation method of chicken shredded cold noodles: The noodles of the mechanism are cooked in boiling water. When cooking, do not cook too softly, fish out the release board while hot sprinkled with a little cooking oil, shake and cool down quickly, until the mutual non-stick and have cooled, become a cold noodle.
There are many ways to eat cold noodles:
(1) Mung bean sprouts cold noodles, mung bean sprouts boiled in boiling water, kept crisp and tender, put in a bowl, covered with cold noodles, drizzled with chili noodles, pepper oil, vinegar, monosodium glutamate, soy sauce, garlic paste and sesame oil mixed with flavor juice;
(2) Chicken shredded cold noodles, the basic preparation method is the same as mung bean sprouts cold noodles, the difference is to add boiled chicken shreds on the noodles;
(3) Three strips of cold noodles, add cooked shredded chicken, shredded ham and shredded pork on the noodles.
The characteristics of cold noodles are: multi-flavored blending, refreshing and sharp, and the noodles are ribbed, which is a good summer product.
Simple shredded chicken noodles:
Ingredients: 250 grams of udon noodles, 2 chicken thighs, 3 slices of ginger, 2 green onions, 10 peppercorns, 1 cucumber, 200 grams of mung bean sprouts
Sauce: 6 tablespoons (90ml) of tahini, 8 tablespoons (120ml) of cold boiled water, 1 tablespoon (15ml) of soy sauce, 1 tablespoon (15ml) of steamed fish soy sauce, 1 teaspoon of salt (5g), 1 tablespoon of vinegar (15ml), 1 teaspoon of sugar (5g), 1/2 teaspoon of chicken essence (3g), 1 teaspoon of sesame oil (5ml), 8 cloves of garlic, 1 tablespoon of spicy sauce (15g), a pinch of sesame seeds
1: Pour water into the pot, add chicken thighs, sliced ginger, green onion and peppercorns, bring to a boil over high heat, skim off the foam and continue to cook for 10 minutes. After cooking, let cool and peel, tear the chicken thigh into thin strips. Wash the cucumber and cut it into strips. Pour water into another pot, bring the water to a boil, add the washed mung bean sprouts and blanch for half a minute and then remove.
2: Peel and wash the garlic and press into a garlic puree. Pour the tahini into a bowl, then pour in cold boiling water, stir and dilute with chopsticks in circles in the same direction. Stir in soy sauce, steamed fish sauce, salt, vinegar, sugar, chicken essence, sesame oil, and add the appropriate amount of garlic paste, spicy sauce and sesame seeds according to your preference.
3: Pour enough water into the pot, bring to a boil over high heat, add udon noodles, cook for 3 to 5 minutes on medium heat and then fish out, rinse with cold water repeatedly, drain, pour olive oil and stir to avoid sticking.
4: Put the noodles in a bowl, add the shredded chicken, cucumber shreds, mung bean sprouts, and then drizzle with the sauce and stir well.
Tips:
Chicken shredded cold noodles are characterized by soft noodles, fresh and refreshing. Pay attention to the "spicy and fresh flavor", cool noodles, strong taste, spicy taste, people can't stop.
3. Langzhong hot cold noodles
[Method] The method of cold noodles is the same as other places: choose fresh thin noodles and boil them in a pot, spread them out to cool, and mix well with sesame oil. The dough is golden buttery, loose and not sticky. The characteristics of cold noodles are the cheeks: the fresh beef is cut into thumb-sized pieces, simmered with spices such as watercress, sauce, yamana, star anise, peppercorns, etc., then add water and stir into a paste with wet bean flour, then color it with special brown sugar and set aside on a low heat. When eating, first put a little leek, bean sprouts and celery in the bowl as the bottom, then put the cold noodles, add the seasoning, especially the stir-fried dried chili noodles, drizzle with hot cheeks and mix.
Its characteristics: hot but not hot, warm but not cold, spicy and fragrant, long aftertaste after eating, suitable for all seasons, loved by young and old. Foreign merchants and American missionaries brought it as travel food. Hot and cold noodles are made at home, and there are also special restaurants for sale, but they are all before 12 o'clock. Whenever old friends visit and wanderers return home, most people like to make beef and cold. A bowl of cheeky cold noodles, filled with the affection and warmth of the family. Eat a bowl of hot cold noodles, langzhong will also stay in the heart!
4. Sichuan cold noodles
Ingredients: 250g fresh cut noodles, 100 mung bean sprouts, 2 tbsp salad oil, 2 tbsp sesame oil, 3 tbsp red soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1 tsp monosodium glutamate or chicken essence, 1 tsp peppercorn oil, 2 tbsp red oil, 3 cloves of garlic (pressed to puree)
1: Wash the bean sprouts and blanch them in boiling water for 10 seconds
2: Drain and mix well with 1 tbsp sesame oil and spread on the bottom of the dish
3: Bring water to a boil, bring the noodles to a boil until 9 ripe (about 2 minutes)
4: Remove and immerse in cool water for a while, drain and mix well with 2 tbsp salad oil to make it non-sticky
5: Spread the mixed noodles over the bean sprouts
6: Mix sesame oil, red soy sauce, vinegar, sugar, monosodium glutamate, pepper oil, red oil and garlic paste into a sauce
7: Pour the juice on the noodles and mix well when eating