Ingredients
tomato
Two big ones
egg
2 sticks
cucumber
Appropriate amount
Schizonepeta
1 Two
Salt
1 whole head big
sesame oil
Moderate (according to one’s own taste)
Method of making cold noodles
- Cut the tomatoes into small pieces, beat the eggs, open fire, heat up the wok, add 20ml of peanut oil, heat the oil, pour in the egg mixture, stir fry into small pieces, pour in the tomatoes, stir fry until there is soup coming out, reduce the heat and slowly stew with salt until the tomatoes are soft and tender, with plenty of soup. Turn off the heat and let cool for later use!
- Cut cucumber into thick shreds (I personally feel that thicker ones have a better taste) and set aside for later use
- After soaking garlic in water, peel it with a knife, add salt to the garlic mortar and mash it into garlic paste. Mix well with sesame oil and pour in an appropriate amount of vinegar for later use
- Add boiled noodles to the pot, bring the noodles to a boil, boil for 3 to 5 minutes, then transfer to a prepared cold water basin and let the noodles cool down. Diners who enjoy eating cooler food can prepare ice water in advance. Noodles will have a cool and refreshing taste after being chilled two to three times with ice water.
- After draining the noodles, control the water content and pour tomato and egg stew, cucumber strips, and garlic juice into the noodle bowl. Mix well with the noodles. If you like to eat sesame paste, you can add an appropriate amount of sesame paste to your bowl. This is a healthy, nutritious, delicious, and refreshing cold noodle dish! If you have done too much and haven’t finished eating, don’t throw it away. Add oil, fry chopped scallions, stir fry for dinner, and leave a lingering fragrance on your teeth and cheeks!! Another flavor!!
