Cooking Steps

Yunnan cold noodles

Yunnan cold noodles

As a native of Yunnan, Yunnan people have always had a special preference for rice noodles. Yunnan people like to eat rice noodles and can also eat rice noodles. There are many ways to eat rice noodles, such as small pot rice noodles, casserole rice noodles, fried rice noodles, stewed meat rice noodles, pig blood rice noodles, cold rice noodles and so on. Each method has its own unique flavor. In Yunnan, rice noodles are a kind of culture. Yunnan People's love for rice noodles is just like the status of Lanzhou Ramen in the minds of Lanzhou people, and it goes beyond that. They get up in the morning and eat a bowl of hot rice noodles in soup, in the afternoon and at night, they eat a bowl of small pot of rice noodles. Such a life culture has already deeply penetrated into the bone marrow of every Yunnan people. When I was a child, my mother took me to the street. Every time I went to the street, my first sentence always asked my mother: "Mom, where are we going to eat rice noodles today?" Now, being in a foreign land has aroused my longing for my mother and my hometown rice noodles. I can't eat the original Yunzhou flavor rice noodles, but that flavor has always reverberated in my memory. Today, I replaced rice noodles with fine noodles and made a genuine Yunzhou flavor cold rice noodles to express my longing for my hometown!
Main Ingredients
Auxiliary Ingredients
-- Cooking Steps --
Yunnan cold noodles
Step 1 . Making Yunnan cold noodles with brine is the core. Burn water or broth in the pot. The broth or bone soup tastes better. I use bone soup with condiments: salt, chicken essence, monosodium glutamate, grass and fruit powder. Just adjust the soup to a little salty. Caohuo is the favorite seasoning of Yunnan people. Open the caohuo, separate the skin from the seed, stir fry it over a low heat, stir fry it until fragrant, and then beat it into powder.
Yunnan cold noodles
Step 2 . Wet the starch with water and mix well.
Yunnan cold noodles
Step 3 . After boiling, turn down the heat, slowly pour the starch water into the pot, and quickly stir while pouring to prevent starch agglomeration.
Yunnan cold noodles
Step 4 . When the soup is viscous, it will be cooled naturally after coming out of the pot.
Yunnan cold noodles
Step 5 . In the process of cooling the brine, start to prepare the ingredients, fry the peanuts first, fry the peanut skin, and then take it out of the pot to cool down.
Yunnan cold noodles
Step 6 . Shred carrots, cut leeks into sections, and blanch.
Yunnan cold noodles
Step 7 . Rinse the shredded leeks and carrots with water twice, drain and set aside.
Yunnan cold noodles
Step 8 . Peel the peanuts and mash them with the cooked sesame seeds. Set aside.
Yunnan cold noodles
Step 9 . Minced garlic and coriander.
Yunnan cold noodles
Step 10 . Under boiling water, when the face is cooked, take out the pot, rinse with water twice, and drain.
Yunnan cold noodles
Step 11 . Put leeks, shredded carrots, coriander, minced garlic, peanuts and sesame seeds into a large bowl of noodles, transfer an appropriate amount of raw and old soy sauce, color it, and transfer white vinegar, chili oil and sesame oil.
Yunnan cold noodles
Step 12 . Mix well. To eat Yunnan rice noodles, soy sauce is essential. On the one hand, it can color, on the other hand, it can enhance the taste. If you don't like soy sauce, the taste will be greatly reduced.
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