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Since its advent in the late Qing Dynasty, Chuanbei Liang powder has been famous for its unique red spicy taste and fresh and refreshing Sichuan flavor style, which has been passed down to this day. The most classic cold dish, Chuanbei cold powder since its inception has swept the major restaurants, and even the streets and alleys have no shortage of its figure, especially when there is no appetite, a bowl of cold powder, wrapped in red pepper oil, sour and spicy taste has long been infiltrated, very refreshing.
Such a classic Northern Sichuan cold powder in the end what seasoning, today, I will give you a detailed list, each is a home-cooked spice, gathered together is the authentic Sichuan flavor.
【Northern Sichuan Cool Powder】
1. Prepare a piece of pea cold powder to rinse with water, first cut into cubes, then cut into wide strips, put on a plate and set well.
2. Prepare a small pot, cut the red dried pepper into chili rings, pat the garlic flattened and cut into minced and chili rings together and set aside.
3. Prepare a small pot, add the chili sauce, old dry mother tempeh, chili red oil, sesame oil, soy sauce, balsamic vinegar, pepper oil and stir well, then pour in the chili rings and minced garlic and continue to mix well and set aside. The delicious taste of Chuanbei cold powder lies in the preparation of red oil ingredients, it is enough to have these spices at home, friends with spicy taste, chili red oil can be put more.
4. Then pour the prepared red oil ingredients on the cold noodles on the plate, and finally sprinkle a little green onion to garnish it, and the taste is delicious.
Ah Fei had something to say:
The cool powder is relatively tender, the cold powder is placed on the plate first, and then the juice is poured, so that the cold powder is not scattered and not broken.
Well, this simple and delicious Sichuan northern cold powder is ready, try to mix well when eating, so that each cold powder is wrapped in chili red oil, and it is delicious enough to eat.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!