In the magic capital, cold noodles are the protagonists of summer, and now that autumn has passed, thinking about the cold noodles of the refreshing tendons, I am afraid that in another month it will be taken off the shelves, and I need to eat and cherish.
Shanghainese love to eat cold noodles, which is a habit developed since childhood. When the old bottom is old, when everyone gathers around to mix spices, the children can't help but be ridiculed by the adults:
More vinegar is "love to eat vinegar", more peanut butter is "sticky", fortunately, the joke is not over, everyone is giggling and riding the wind.
Shanghai Xiaoning, who grew up from snacking cold noodles, has a mouth full of eating.
The noodles should be white and yellow, as wide as leeks, to have tenacity; the ratio of peanut sesame sauce and water should be suitable, too thin and not enough to taste, too thick will paste the mouth, and must add vinegar and red oil to be more appetizing...
Not this taste, not to eat.
Recently, when Xiaobian visited the Zhenru Gaoling Market, he found a cold noodle window that fits the taste of old Shanghai, and when he ate it, he tasted the taste of the old bottom.
It's about this Cunshan Li Ben Gang Noodle Restaurant.
This familiar taste, and the same taste as the small editor when he was a child, it is said that this is also the owner of the noodle restaurant in Cunshan Liben, after painstaking research, the taste is super tasty!
Zhuang Zhenyu Cun Shan Li ben helped the noodle shop owner
Although it is opened in the new cuisine market of the decoration of Haipai, it is still surrounded by more than a dozen old brands, and its popularity is still very hot.
As soon as the old Shanghainese ate this taste, they came here to pack more than a dozen portions and take them away...
The soul of this cold noodle is the sauce, which was prepared for a long time as the owner of the Shanghai indigenous Zhuang and personally developed it for a long time.
Served with cold noodles, sweet and sour, mellow and rich, no matter what toppings are harmonious.
But don't worry, the ingredients and ingredients of this dish are very homely, and it is not difficult to follow the steps.
Next, let boss Zhuang appear to teach everyone how to make Shanghai cold noodles at home.
Preparation of ingredients
/ Ingredients / : 100g cold noodles
/ Seasoning / : Banquet umami sauce, peanut tahini, sesame oil, salt, cotton sugar, red oil, rice vinegar, chicken essence
The following units of measurement:
1 teaspoon = 6 ml
1 spice spoon = 15ml
Production process
01
Step 1: Steam first and cook later
In the vegetable farm to choose cold noodles, to be white and yellow, wide as leeks, and thin form, such cold noodles are more gluten.
Steam before cooking
Noodles are tougher
After buying the cold noodles at home, put them in a pot, steam them in hot water for 2 to 3 minutes, then turn on the heat, cook the cold noodles for 20 to 30 seconds, then fish out and drain.
Tips：
▶ Steamed cold noodles are designed to make cold noodles more resilient.
▶ The noodles are floating up, and there is no white core inside, so they can be fished out and drained.
If you have conditions at home, find a flat plate, add 1 spice spoon cooking oil to the noodles, and then pick the noodles against the electric fan to prevent the noodles from sticking.
When picking the noodles, use a flat plate, and the noodles are not easy to clump
02
Step 2: Mix the sauce
Add 1 spice tahini to 1 spice peanut butter in a 1:1 ratio to a bowl and mix sesame peanut butter.
▶ Peanut tahini can also be purchased online.
Mix 1 spice spoon of peanut tahini and 2 spoons of water and stir well.
Peanut sesame paste to water ratio 1:2
In order to ensure that the sauce is thin and just right
Then add 1 spice spoon sesame oil, 1/3 teaspoon salt (2g), 1/3 teaspoon chicken essence (2g), 1/3 teaspoon cotton sugar (2g) and stir until the overall sauce is not grainy and somewhat viscous.
The chopsticks and bowl are at a 45-degree angle in one direction
It is easier to stir well
03
Step 3: Mix the noodles
When you need to eat, pour 3 spices of party umami sauce on the noodles, 1 spice of rice vinegar, 3.3 spices of soup (50g) of peanut sesame paste, 1 spice of red oil, and then stir the seasonings and noodles evenly.
▶ Stir with chopsticks to gently turn the noodles so that the noodles are evenly coated with the seasoning.
▶ Banquet umami sauce and red oil can be purchased by searching online.
Cold noodles are the favorite of Shanghainese from snacks to big hearts, and today's bowl reminds people of the good memories of the past, master the method, they can easily reproduce at home, and rejoice all over the house.
Did you eat cold noodles today?