Calories of Cold Noodles_Sichuan Cold Noodles Recipe Video and Seasoning Guide

Sichuan cool noodle dish is a favorite among locals in summer specialty food with simple preparation, general noodle dishes tend to have high calories, but due to its unique cooking method, the cool noodle dish actually has low calories and is very refreshing to eat in summer, being a specialty loved by people from Sichuan and even other regions.snack.

In major cities across Sichuan Province, whether on busy streets or in specialized food restaurants, one can see the presence of cool noodle dishes. The cool noodles are glossy and fragrant, with the texture mainly determined by the sauce, which includes essential oil-soaked chili flakes, rich seasonings, spiciness, freshness, and aroma.

　　ingredients:

main ingredient: thin egg noodles,cucumber，miso pickles;

side ingredients: oil-soaked chili flakes, garlic, toasted peanuts crumbs,coriander etc. in appropriate quantities;

preparation steps:

Firstly, stir-fry Sichuanese peppercorns and star anise over medium heat until fragrant, remove from heat to cool, then blend into sesame paste;Mix well and add toasted sesame seeds, then pour in an appropriate amount of sesame oil, mix thoroughly; Next, add salt, chicken powder, and sugar, pour in vinegar and stir evenly;Finally, add soy sauce in the desired proportion and stir to prepare the sauce. Place noodles in boiling water until almost cooked, then drain and pour over a spoon of sesame oil.

Stir continuously with chopsticks to cool quickly;

Transfer noodles to a container, add garlic juice, pickled vegetable pieces, toasted peanut crumbs, and chili flakes;Pour the sauce over it, sprinkle coriander, add sliced cucumber, and chopped coriander; mix well before eating. Tips:

In making Sichuan cool noodles, the choice of noodles is crucial, with specialized noodles for cool noodle dishes producing a more chewy texture. Pay attention to the proportion of various seasonings during preparation to achieve authentic Sichuan-style cool noodles.Soy sauce, mix well and set aside as the marinade we will use;

5. After boiling water in a pot,noodles are placed inside to cook until 80% done, then removed and poured over with a spoonful of Chop onion;

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7. Using chopsticks, continuously lift the noodles to allow them to cool down quickly;

8. Next, pour the garlic juice over the noodles in a container, add pickled mustard greens, roasted peanuts, and oil-spiced chili sauce;

9. Pour the marinade over the top, sprinkle with fresh coriander, and finally place sliced cucumbers and more coriander on top; mix well before eating.

A tip: