How to make cold noodles

Do you salivate every time you see a food show on TV? But when I wanted to follow along, I found that the show had already ended. Don’t be discouraged. Today I will teach you the specific steps for making full-ingredient cold noodles.

1. Prepare the ingredients, alkaline water noodles (fresh water cut noodles), sesame paste

2. Add sesame oil to sesame paste (his grandmother taught me this). This will dilute the sesame paste and make it easier to eat, and it will also make the sesame paste more fragrant.

3. Boil water in a pot and start cooking the noodles, which is called "single noodles" in Wuhan dialect, which is similar to blanching. After the water boils, turn to low heat and add the noodles. Use chopsticks to shake the noodles in the water and let the noodles stay in the water for one minute. (If it is hot dry noodles, the noodles need to be cooked in water for a longer time, but cold noodles are thinner, so the retention time cannot be too long, otherwise the noodles will be mushy.)

4. Use chopsticks to scoop out the noodles, sift some water through the sieve, and prepare to shake the noodles.

5. Shake the noodles on the chopping board to cool them down. (You can also use an electric fan to blow and shake them to cool them down.) Add sesame oil and mix well to prevent the noodles from sticking. (My husband said that I was extravagant for using sesame oil to mix noodles. The time-honored Sanzhen Minsheng Dessert Restaurant should use ordinary cooking oil. When I make it at home, of course I use good oil. I can also use olive oil. I try to use cooked oil because it is eaten cold.)

6. Keep shaking the noodles with chopsticks to allow the sesame oil to quickly penetrate the surface of the noodles. When you first start shaking, the noodles will be in clumps. When the noodles are shaken apart one by one, you can put them on a plate and set aside.

7. Put the shaken noodles into a plate and start preparing the ingredients.

8. Put the noodles into a plate, cover with plastic wrap, and put in the refrigerator for a while so that they will taste more refreshing.

9. Cut the cucumber into shreds (as thin as possible). Soak the mung bean sprouts in warm water (the mung bean sprouts are too tender and will not be crispy if the water is too hot). Mash the garlic and ginger into paste.

10. Add cold boiled water to the bowl of minced garlic and ginger, add salt, pepper and MSG and mix well.

11. Take the cold noodles out of the refrigerator and prepare to mix them.

12. Place cucumber shreds, mung bean sprouts, green onions, dried shrimps, and peanuts on the noodles, sprinkle with black sesame seeds, pour a few spoonfuls of the prepared ginger and garlic water, add a little light soy sauce and vinegar, and finally pour 2 spoonfuls of sesame paste on it. The cold noodles are ready. (I have tried to restore the authentic method as much as possible. I counted 8 ingredients in the cold noodles at the time-honored Sanzhen Minsheng Dessert Restaurant. I omitted two of them: shredded kelp and the spicy diced radish used in the hot dry noodles.)

13.This is the finished product. Doesn’t it look enviable? You can try it, it's very simple

No matter whether you have ever liked cooking or not, now that you have seen the specific method of making all-ingredient cold noodles, you will definitely gain something. So, put away your worries and take action now.