What is the best sauce for grilled cold noodles?

Grilled cold noodles is a local dish in Heilongjiang Province. It is very simple to make, and the main ingredients are eggs, sausages and seasonings. Like many pasta dishes, the taste of grilled cold noodles is directly related to the sauce. If you have only eaten grilled cold noodles, you definitely don’t know how to make the sauce. So, what is the best sauce for grilled cold noodles? Let’s take a look below.

Grilled cold noodles are a local specialty snack in the Northeast. It originated in Mudanjiang City, Heilongjiang Province (some say it originated in Mishan City, Heilongjiang Province). Grilled cold noodles are low cost and taste great, but eating too much is bad for your stomach and intestines. The cold noodles used in the early days were ordinary cold noodles, and later on they used special cold noodles (which are thinner and softer than the common cold noodles on the market, and do not require drying after processing). They are soft and can be eaten directly. There are three types: charcoal grilled, iron plate grilled and fried, and the taste is different. The most popular ones are iron plate and deep-fried (also known as fried cold noodles).

Grilled cold noodles were not originally called grilled cold noodles, but steel wire noodles. It originated from a fried skewers stall in front of the No. 1 Middle School in Hulin City, Heilongjiang Province in 1999. The stall owner originally planned to buy cold noodles to eat at home in the evening. The quantity was very small, only a few pieces. As a result, he fried them in a pan at the request of the students. The cold surface was relatively thick, and he thought the fried noodles would be hard and crispy, but it was just the opposite. After frying, they were brushed with chili sauce, and they became loose and soft, and the noodles were distinct when eaten. Hence the name steel wire noodles, several sheets of cold noodles were sold out within minutes on the first day. The next day, the stalls at the door followed suit, as the vendors not only sold oil pans, but also iron plates, charcoal grills, etc. So there are steel wire noodles cooked in various ways, such as iron plate, charcoal grilled, and fried. A few years later, fried noodles fell out of favor, and the sales of iron plate cold noodles far exceeded those of fried noodles, so all kinds of vendors continued to innovate. Not only did they process cold noodles separately, but they also appeared cold noodles with chopped green onions and coriander for seasoning, as well as with meat fillings, sausages, and eggs.

practice:

1. Prepare ingredients: Wash coriander and green garlic. The cold noodles are ready. This kind of cold noodles is not the cold noodles boiled in water that we usually eat. It is in slices, thinner and softer than the common cold noodles on the market. It can be eaten directly and is sold in specialty stores.

2. Chop coriander and green garlic.

3. Prepare the barbecue garlic sauce and beat the eggs. The eggs are cracked open one by one, with one egg per piece of cold noodles. So here I'm going to beat an egg first.

4. Heat oil in a frying pan. You can add oil according to your preference. If you like more oil, add more; otherwise, add less. Take a piece of cold noodles, put it on the oil, and fry it on low heat.

5. Beat the egg liquid and pour it on the cold noodles, then spread the egg liquid with a flat spatula.

6. After the egg liquid solidifies, turn it over to the cold side with the egg liquid facing down. Always fry on low heat.

7. Apply a layer of barbecue sauce.

8. Sprinkle with green garlic and coriander. Spread evenly.

9. When the eggs are cooked, roll them up. Remove and cut into pieces for consumption.