To make cold noodles in summer, remember not to overdo cold water, teach you authentic methods, and the strength is smooth and smooth

If you want cold noodles to be delicious, there are only two key points, one is the processing of noodles, it is best not to use cold water after the noodles are cooked; The second is the combination of seasonings, and there are three kinds of seasonings that cannot be missing. The following is to share the practice of cold noodles for everyone, friends who like to eat cold noodles can try to make it.

【Cold noodles】

Ingredients: 120 grams of alkaline water, two cloves of garlic, appropriate amount of chili oil, appropriate amount of sesame paste, light soy sauce, aged vinegar, monosodium glutamate, peanut oil, cucumber.

To make cold noodles, it is best to use alkaline water, this kind of noodles have a firm and smooth taste, and they will not clump after being cooked for a long time.

Steps:

1. Add wide water to the pot, boil the alkaline water surface in the pot after the water boils, because the alkaline water surface is more resistant to boiling, it takes about 5 minutes to boil, but it does not need to be cooked too much, and it can be boiled until there is a little white core in the middle.

2. After the noodles are cooked, remove the water, then spread them flat on the cutting board and shake them, drizzle some cooking oil, and blow them cool with a hair dryer to cool the noodles completely. It is best not to overuse cold water when making cold noodles, so that the surface of cold noodles is drier, and more soup can be absorbed in the process of mixing cold noodles, and it tastes more delicious.

3. Prepare an appropriate amount of cucumber and cut it into thin strips, crush the garlic and chop it into minced garlic, then add pure water and stir evenly to make garlic water, add a spoonful of sesame paste to the bowl, and then add an appropriate amount of water to stir to dissolve the sesame paste for later use.

4. Finally, take an appropriate amount of cold noodles and put them in a bowl, add cucumber shreds, add sesame paste, then add garlic water, light soy sauce, aged vinegar, salt, monosodium glutamate, and mix evenly with chopsticks to eat.

Tips:

1. To make cold noodles, it is best not to use cold water after the noodles are cooked, because too cold water will cause the noodles to absorb a certain amount of water, so that the noodles will not be able to absorb the juice to the greatest extent.

2. The two most important seasonings for making cold noodles are garlic water and sesame paste, so these two must not be missing when making cold noodles.

3. It is best to use alkaline water surface to make cold noodles, this kind of noodles is not only convenient for storage, but also does not make lumps after being cooked for a long time, and the taste is firm and smooth, which is very good.