Sour and spicy cold noodles
500 grams of noodles, 150 grams of cooked lean pork, 100 grams of cucumbers, 50 grams of mung bean vegetables, 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, a suitable amount of broth, a little bit of cooked soybean oil and a little chili oil.
1: Cut the cooked lean pork and cucumber into thin strips. Remove the mung bean vegetables, wash, blanch and let cool. Beat the eggs, add a pinch of salt to taste, spread out a thin egg crust with a sauté spoon and cut into thin strips for later.
2: Put soy sauce, balsamic vinegar, salt, monosodium glutamate, sesame oil and stock together in a bowl and mix it into a cold sauce.
3: Place shredded cucumbers, mung bean vegetables, shredded eggs and cooked lean meat on the cold noodles.
Shiitake cold noodles
50 grams of water hair magnolia slices, 50 grams of water hair shiitake mushrooms, 30 grams of fresh pea sprouts, 20 grams of green onions, 30 grams of vegetable oil, 10 grams of cooking wine, 150 grams of chicken broth, 15 grams of soy sauce, 6 grams of refined salt, chicken essence, sesame oil.
1, the magnolia slices, mushrooms washed, cut into small cubes, fresh pea seedlings with boiling water blanched, drained and cooled, the green onion white cut into minced for later;
2, after the oil is hot, add the minced green onion to burst the aroma, add the magnolia slices, shiitake mushrooms and stir-fry, then cook the cooking wine, soy sauce, point in the chicken soup, add fine salt, chicken essence, after the pot is opened, cover the pot lid, change to low heat to simmer the magnolia slices and winter mushrooms;
3: Put soy sauce, salt, chicken essence and sesame oil together in a bowl, then add the cold noodles, pour magnolia slices and shiitake mushrooms.
Cantonese egg cold noodles
200 g noodles 1 egg 1 chicken breast 100 g mung bean sprouts 20 g cucumber 3 cloves of garlic 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, 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.
Homemade cold noodles
150 grams of noodles, 1 cucumber, 1 carrot and 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.
Chicken shredded cold noodles
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.
Sichuan cold noodles
250g freshly 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.
Cold pasta with vegetable sesame sauce
200 grams of pasta, 1/4 carrot (small), 1 piece of white radish (about 5 cm long), 1/2 cucumber, 1 green onion, 60 grams of white sesame seeds, 1/2 cup bonito stock, 3 tbsp of umami soy sauce, a pinch of sesame oil
1. Peel and cut the carrots and white radish into thin strips; the cucumbers and green onions are also cut into the same length of thin wires, soaked in cold water and drained.
2. Put the sautéed sesame seeds into a ground pot until the oil comes out, then add the bonito stock and umami sauce and mix well.
3. Bring 3 liters of water to a boil in a deep soup pot, add 2 teaspoons of salt and cook in Italy for 8 to 10 minutes.
4. Drain the cooked pasta, mix in a little sesame oil, plate, add shredded vegetables and drizzle with the sauce of Recipe 2.
Mexican cold noodles
1 handful of pasta, 1 egg, 2 tbsp of Mexican paste
1: Cook the noodles, put them in the refrigerator and refrigerate for 2 hours; fry the eggs and set aside.
2: Remove the noodles from the refrigerator, add the appropriate amount of ice water, then add the Mexican sauce and mix well, and put the fried eggs on top.
Tips: To prepare the Mexican sauce
Ingredients: 1/4 shallot, 1/2 tbsp minced garlic, 2 tbsp olive oil, 1 tbsp diced boiled tomatoes and sauce, 2 tbsp white wine, 1 slice of fragrant leaves, a pinch of white pepper
Directions: Dice the onion, stir-fry in a frying pan with minced garlic, pour in the boiled tomatoes and the juice of the boiled tomatoes, and then add the remaining ingredients to the boil.
Cold noodles with beautiful vegetables
100 g green spinach noodles, 10 g bean sprouts, 10 g purple cabbage, 20 g carrots, 1 tbsp vinegar, 1 tbsp white vinegar, 21/2 tbsp sugar, 3 tbsp cold boiled water, 1 tsp soy sauce, 1 tsp sesame oil, 1/2 tsp minced garlic
1. Wash the bean sprouts, wash and shred the purple cabbage and carrots, soak all the processed ingredients in cool water and set aside.
2. Cook the spinach noodles in boiling water, remove them and put them in cold boiling water to rinse, drain and stir in a little oil for later.
3. Mix all the seasonings into a sauce and set aside.
4. Put the noodles on a plate, add drained bean sprouts, purple cabbage shreds, carrot shreds, and finally drizzle with sauce and mix well.
Tips: After the vegetables are washed and treated, soak them in cool water to taste better.
Taiwanese cold noodles
300 g of coarse oil noodles, 1 cucumber, a pinch of white vinegar, 4 tbsp tahini paste, 4 tbsp cold boiled water, 3 tbsp vinegar, 1 tsp sugar, 1 tbsp salad oil, 1/2 tsp minced garlic, 1/4 tsp ginger juice, 1 tbsp peanut flour, 1/2 tsp soy sauce, 1/2 tsp monosodium glutamate
1. Wash the cucumber and cut into strips and set aside.
2. Put the oil noodles into boiling water with a little white vinegar and blanch it, add a little salad oil after fishing out, mix well, spread out, and use an electric fan to blow it cool and set aside.
3. Stir the tahini in cold boiling water, then add the rest of the seasonings and mix well to form a sauce.
4. When eating, put the cold noodles on the plate, put the cucumber shreds, drizzle with the sauce, and mix well.
Tips: Because the oil surface contains a small amount of alkali, a little white vinegar is added when blanched to reduce the alkali taste.