Sichuan and Chongqing specialty cold noodles

Sichuan and Chongqing special cold noodles, both delicious and beautiful. The noodles are chewy and chewy, paired with crisp bean sprouts, sweet cucumber shreds, and crispy peanuts, with rich taste. The sauce is the soul, with bright red chili oil and spicy pepper powder as the base, soy sauce to enhance the freshness, balsamic vinegar to add acidity, minced garlic and chopped green onions to stimulate the aroma, spicy, fresh, fragrant and sour interweaving, with a rich taste. Sichuan and Chongqing tourism is hot, and cold noodles have become a must-try delicacy, especially in the bustling food square, where bowls of cold noodles are placed on the stalls, and the noodles are piled into a small mountain, with red, green, yellow and white staggered, and the appearance is eye-catching. Tourists sit around and taste it, sweating from the spiciness but still unable to stop, becoming a bright business card for Sichuan and Chongqing's food culture.

Ingredients

alkaline noodles (300–400 g, 2 servings)
Cucumber (1 root (about 150-200g) Wash and cut into strips to add a refreshing taste and crisp texture to the cold noodles)
mung bean sprouts (100 - 150 grams, use after blanching to enrich the taste and bring out the sweetness of bean sprouts.)
Canola oil (250 ml, as a base oil, giving the chili oil a mellow flavor.)
star anise (2–3 grains)
Onions (about 50g, frying gives it a unique sweet aroma.)
ginger (about 10 grams, sliced, add spicy and fragrant.)
bay leaves (3 pieces)
Cinnamon (3 grams)
Chili powder (30 - 50 g)
15g white sesame seeds
Fried peanuts (15 - 20 g)
Light Soy Sauce (15 - 20 ml, provides a savory base flavor.)
vinegar (10 - 15 ml, adds sourness, and balances the taste with soy sauce)
sugar (5 - 8 grams, to enhance flavor and neutralize the sour taste of aged vinegar)
Sesame oil (5 - 8 ml, for flavor)
Sichuan pepper oil (5 - 8 ml, gives a numbing taste.)
salt (1 - 2 grams, adjust the overall saltiness.)
chicken stock (1 - 2 grams, to increase the flavor.)
Sichuan pepper powder (1 tsp)
ginger (5g, chopped)
Garlic (5g, chopped)
spicy oil (15 - 20 ml, provides spicy flavor and color.)

Steps

spicy oil
Cut the onion into slices, ginger into slices, and scallion into sections and set aside.
Wash cinnamon, star anise and bay leaves, drain and set aside.
Pour rapeseed oil into the pot and heat it to 100% hot (the oil does not smoke at all and the bubbles disappear), then wait for the oil temperature to cool to 60% hot (take out a few spoonfuls first and use them for noodles later), pour in the prepared onion slices, ginger slices, scallion segments, star anise, cinnamon, and bay leaves, stir-fry together, and remove the residue after frying until it turns yellow.
1. Prepare chili powder of different thicknesses, the taste will be better. If you don't have it, just one kind will do (professional ones fry the chili shells and then crush them). Prepare some white sesame seeds. 2. When the oil temperature drops to 60% hot, pour the hot oil into the bowl with chili powder and white sesame seeds. Be careful not to make the oil temperature too high, otherwise the chili powder will burn. Stir well after pouring to make chili oil.
prepare ingredients
Wash the bean sprouts, blanch them in boiling water, remove them and soak them in cold boiled water to keep them crisp.
Cut the cucumber into shreds and set aside.
Chop garlic and ginger into puree and put in a bowl, add hot water to make ginger and garlic water for later use.
Chop the green onions into chopped green onions and set aside.
Put more water in the pot, bring it to a boil, then add the alkaline noodles. Bring the water to a boil again and cook for 30 seconds - 1 minute until the noodles are a little bit raw. Take them out immediately, drain the water, and cool them with an electric fan. When the first wave of heat dissipates, add the cooked vegetable oil and stir well to prevent the noodles from sticking together and to add aroma.
Put the noodles in a large bowl, add cucumber shreds, mung bean sprouts, 15-20 ml of light soy sauce, 10-15 ml of aged vinegar, 5-8 g of sugar, 1-2 g of salt, 1-2 g of chicken stock, 5-8 ml of pepper oil, 5-8 ml of sesame oil, 15-20 ml of prepared chili oil, then add minced ginger and garlic water, and pepper powder and mix well.