1 pot of water boil, then add a little salt, a spoonful (15ml) cooking oil, stir, then stir into the noodles casual, stamped boil water boiling, and then into a small fire, adding about 100ml of water around , once again boil the soup with chopsticks cross-section of a slight feeling a bit hard in the middle of the small amount of white core can turn off the heat, fish out the noodles with cold water cooling;
After the noodles Liang Liang Drain water and topped with edible oil mix well, spread out to prevent adhesion. At this point the soy sauce, vinegar, sugar, salt, pepper noodles, sesame oil, minced garlic and other seasonings mixed evenly, pour in the sauce before eating noodles, in cucumber sprinkled silk, shallot, peanut mix well at the end, topped with pepper oil. http://www.polybag.com.hk/product_list.htm Do cold noodles noodle is best to use fresh noodles, this is more dynamic, flexible eat them again Smoothness. Cooked noodles is easy, but not easy to separate the noodles cooked, easy to stick into a lump, taste bad;
Department of cucumber outside the cold noodles with the vegetables can also use bean sprouts, carrots, green peppers, shredded chicken, etc., but should be noted that the pork cooked in advance, bean sprouts, green leafy vegetables, one type is required in advance Jimmy cooked; May be taste habits, I do not like to add sesame cold noodles, I think the flavor is too strong but covers the vinegar, shallot and so clear flavor, but color is not very positive, so we generally do not add cold noodles family sesame paste , my grandmother did noodle stew will be added to the brine, color and taste are very good, this taste experience is not an ordinary spices can be achieved. Of course, this is just a taste of habit, I have eaten by adding sesame paste, mustard oil, cold noodles is greater.
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