How to make Sichuan style cold noodles

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  1.Cook the noodles until they are 8 minutes cooked, remove them and proceed to the next step quickly.If you are worried that the action will be slow, you can also run it through cold water twice to prevent the noodles from sticking;

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  2.Add oil.In fact, it is better to use rapeseed oil, but now there is generally no raw oil at home.Yes, just use salad oil.While adding oil, use chopsticks to pick up the noodles so that the noodles mix with the oil quickly and don't stick.If the quantity is relatively large, you can use a fan to blow while picking.However, if you put it through cold water first, you don’t have to worry about the noodles being sticky;

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  3. Chop the garlic into mince, add some cold water and salt, and make it Garlic water, cut green onions into small pieces, mince millet peppers, and mince bean sprouts.We generally cut more sprouts and can use them for other purposes.Two or three bowls of cold noodles cannot use so many sprouts as shown in the picture;

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  4. After the mung bean sprouts are cooked, pick some Bottom of the bowl;

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  5.Add the prepared cold noodles, add garlic water, sugar, light soy sauce, salt, vinegar, millet pepper, bean sprouts, oil pepper, minced Sichuan peppercorns, and chopped green onion;

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  6. Just stir it.