Qianwei Cold Noodle

Unlike boiled noodles, steamed Qianwei noodles are more Q-shaped and have distinct roots. Friends who like to eat noodles can try.

Unlike boiled noodles, steamed Qianwei noodles are more Q-shaped and have distinct roots. Friends who like to eat noodles can try.

Material

Ajisen Ramen 1 serving
garlic 1 petal
Laoganma Chicken Chili 2 scoops
soy sauce 4 scoops
Vinegar (Shanxi or Baoning vinegar) 3 scoops
Sugar Half spoon
pepper powder Half spoon
pepper consider
Seasonal vegetables According to personal needs

Place the raw noodles in a steamer and steam for 7-10 minutes.

Shred the prepared vegetables in boiling water and shred them.

Mince garlic and add a little cold water to prepare garlic water.

After 7-10 minutes, the noodles become golden yellow, take out and rinse with cold water, and separate the sticky noodles.

Put the noodles in the steamer again and steam for another 7-10 minutes.

When the noodles are fully cooked and have a Q-bomb feel, remove them and put them in a larger container. Add the appropriate amount of sesame oil or sesame oil and mix them with chopsticks or hands until each noodle is covered with oil and separated from other noodles. (Note: Pick up part of the noodles every time you mix it, so that it achieves the effect of uniform stirring and cooling.)

The practice of Qianwei cold noodles Step 6

Place the noodles in a bowl, add soy sauce, vinegar, sugar, pepper, pepper, garlic water, the most important thing is: be sure to put Lao Ganma's chili sauce! ! ! ! (Highly recommend chicken chili, which is the most popular in our Guizhou.)

Add the shredded vegetables and the cooked meat you want to eat (five spice money exhibition in the picture), mix well, and eat! ! !

The practice of Qianwei cold noodles Step 8

Attachment: Egg crust can be added and shredded.

The practice of Qianwei cold noodles Step 9

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