A truly exceptional cold dish - cold water noodles

2024-11-10 02:59:25 1396

The weather has finally cleared up, but it's not very hot yet. When I went to the market, I saw that they were selling water gluten, so I bought a few and have always loved eating gluten. The gluten I bought before was fried and eaten. I want to eat it in a different way this time, considering that the weather is getting hotter and hotter, so I added a lot of Sichuan peppercorn oil and cooked peanuts in a cold mix. This way, the water gluten tastes great and can be considered as preparation for the upcoming hot summer< br>

Details of ingredients

Water surface tendon2 pieces
Garlic clovesA
salttsp
Light soy sauce1 teaspoon
Chili oil1 teaspoon
Sichuan pepper oiltsp
vinegartsp
Sesame oiltsp

Technique

difficultySimple
workmanshipmix
tasteSlightly spicy
timeTen minutes

Steps to make A truly exceptional cold dish - cold water noodles

1. Prepare the ingredients.
2. Tear the water surface tendons into strips, stir 1 tablespoon of sesame paste with 1 tablespoon of warm water, and chop the garlic cloves into small pieces.
3. Blanch the water surface tendons in boiling water and place them in cold water.
4. Drain the water from the water surface tendon, add half a teaspoon of salt, 1 teaspoon of soy sauce, 1 teaspoon of chili oil, half a teaspoon of Sichuan pepper oil, half a teaspoon of vinegar, half a teaspoon of sesame oil, and mix well with chopped scallions, garlic cloves, and ripe peanuts to make a seasoning sauce.
5. Pour the seasoning sauce into the water gluten.
6. Mix well.