Introduction.
Another highlight of the dinner I'm sharing today is the way I tossed it, it's so frugal and appetizing to eat. With a few very simple ingredients, it's perfect for tossing any noodles for dinner, and if you don't have an appetite, a plate of it will definitely whet your appetite.
Check out my recipe for this plate of cold noodles below.
Ingredients
Scallion: 1 stick, white vinegar: 3 tbsp, soy sauce: 1 tbsp, chili powder: 1 tbsp, cooking oil: 2 tbsp
Steps
Step 1: Cut the scallion leaves with a toothpick into long, smooth strands, and then fold them into short pieces, add one tablespoon of chili powder.
Step 2: Heat 2 tablespoons of cooking oil in a wok until smoking, then pour over the chili powder and green onion, stir.
Step 3: Then then add a tablespoon of mustard grain paste.
Step 4: Finally, add vinegar and soy sauce and 2 tablespoons of boiling water, stir well, and then put some salt as appropriate, or leave it out if you have a light mouth.
Step 5, buckwheat noodles cooked and cooled. The taste of their own control, like to eat gluten, less cooking for a while, and vice versa, more cooking for a while.
Step 6, the noodles in a bowl, pour into the sauce, mix and eat it, appetizing and refreshing, with some small dishes on the line.
Step 7: Appetizing and delicious!
Step 8: Refreshing
Step 9, A summer must-have!
Tips
Pour hot onion and chili powder oil should be a little hot, off the fire into the bowl, with hot oil to stimulate the aroma of the onion and chili powder, but also not overcooked. Then put the soy sauce, vinegar and other seasonings, according to their own preferences to adjust on the line, like to eat sour on the more vinegar, like to eat salty mouth on the appropriate salt, with boiling water to dilute a little more, so that both increase the amount of liquid, mixing the noodles when it is better mix!