How to make the sauce for grilled cold noodles

Grilled cold noodles are a specialty of Northeast China. The method of making them is not very difficult, but there are many factors that determine the quality of the noodles, one of the more important ones is the sauce. Many noodles are like this. The overall taste of the noodles mainly depends on the seasoning of the sauce. Therefore, it is important to learn several methods of grilled cold noodle sauce. So, how do you make the sauce for grilled cold noodles? Let’s take a look at the method below.

Method 1: Sesame paste

Prepare ingredients: peanuts, soybeans, milk, egg yolks, brown sugar, sesame seeds

practice:

1. Soak the soybeans in cold water for 5-6 hours, then boil them with boiling water. When the soybeans boil, use cold water to make them sink. When the water boils again, pour them into a sieve and rinse them with cold water. spare.

2. Peel the peanuts, then put the peeled peanuts, soybeans, milk, egg yolks, brown sugar and sesame seeds into a juicer and mix well.

Method 2: Garlic chili sauce

Prepare ingredients: chili pepper, red pepper, tomato, ginger, garlic, salt, sugar, rice vinegar, MSG

practice:

1. First, put fresh chili peppers, red peppers (those who like spicy food can use all chili peppers), tomatoes, ginger, and garlic into a blender and blend them into a paste for later use.

2. Pour an appropriate amount of water into a wok and bring to a boil over medium heat. Then add various pastes and make the sauce (leave half of the minced garlic for last), adding salt and sugar while cooking. Remember to stir constantly with a spoon to prevent it from sticking to the pan. When the mixture turns from thin to thick, you can turn off the heat. Then pour in the remaining minced garlic and bottle it after it cools.

Method 3: Peanut hot sauce

Prepare ingredients: dried chili peppers, cooked peanuts, peppercorns, cooking oil, salt, and a little MSG.

practice:

1. Dry the chili peppers and Sichuan peppercorns, and crush them into small pieces. Then peel the cooked peanuts and crush them. Add salt and MSG to the three crushed ingredients, mix well and set aside.

2. Put the wok on the fire and heat the salad oil to 70%, then pour the mixed ingredients into the wok and stir-fry with chopsticks. A pungent spicy smell will come out, then add half a bowl of water (if you can't control the oil temperature well, add water at the same time as pouring in the chili). Cover the pot, simmer over high heat, force out the water, and cook until it becomes thick. Remove from heat, let cool, put the prepared peanut chili sauce into a glass bottle and take it out whenever you want to eat.