How to make Sichuan cold noodles

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  1. Boil a pot of water and cook the noodles for a while longer than usual.When the water boils, add 1/2 (minutes) of the noodles.(Second boiling) Spread, add half a bowl of cold water after boiling, then boil again, drain out the water and put it in a clean basin.(I forgot to take pictures when I was busy)

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  2. After the noodles are boiled for the second time, take them out and drain them immediately.In the container, use a fan to quickly cool down (a hand fan is also acceptable) and stir in some cooking oil until the noodles cool down to room temperature and are loose and non-sticky for later use.

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  3. Wash the mung bean sprouts and drain them of water, blanch them in boiling water, take them out and let them cool down.Serve in a bowl.Or use yellow claws to cut into shreds.(Cucumber shreds used in the photo)

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  4. Crack the garlic, add a little salt and pound it into a paste.Add a little cold water to make garlic juice.

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  5.Cut the chives into chopped green onions.

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  6.Use a bowl to pick an appropriate amount of cool noodles, cucumber shreds or mung bean sprouts, depending on the situation To taste, add appropriate amount of light soy sauce, dark soy sauce, vinegar, sugar, chicken essence, garlic juice, pepper oil (powder), chili oil, sesame oil, white sesame seeds, crushed peanuts, and chopped green onion and mix well.

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  7.A bowl of fragrant, spicy, sour and refreshing Sichuan cold noodles is ready.