Chinese cold noodles
Ingredients
- Clear chicken soup (cold noodle juice) 200ml
- Soy sauce (cold noodle juice) 120ml
- Sugar (cold noodle juice) 50g
- Vinegar (cold noodle juice) 100ml
- Sesame oil (cold noodle juice) 1 tablespoon, 15g
- Pork shoulder 400g
- Sugar 3 tablespoons, 45g
- Soy sauce 3 tablespoons, 45g
- Shaoxing wine 2 tablespoons, 30g
- Oyster sauce 1 teaspoon, 5g
- Ginger juice 2.5g
- Five-spice powder 2.5g
- Shiitake/dried mushrooms 4 pcs
- Eggs 2
- Shrimp 3
- Cucumber 1 root
- Thin asparagus 10 stalks
- Scallions 1 root
Steps
1. First make the barbecued pork. Poke the pork shoulder with a fork a few times to make some holes for the flavor.
2. Prepare barbecued pork sauce: add 2 tablespoons sugar, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon oyster sauce, 2.5g ginger juice, a little five-spice powder, mix evenly.
3. Take a ziplock bag, put the pork shoulder in, then pour the sauce, grab it evenly, hold the opening tightly, refrigerate for 3 hours, and marinate.
4. After 3 hours, take out the marinated meat, wipe off the sauce, and let it sit at room temperature for 30 minutes.
5. Preheat the oven, put the marinated meat on the grill, 120 degrees, upper and lower heat, and bake for 60 minutes.
6. After baking, take it out, wrap the meat with tin foil, and let it rest for 30 minutes. Then take it out and cut into thin strips. The above is for making barbecued pork. If you don’t have enough time to prepare, you can use ham instead of barbecued pork.
7. Boil the cold noodle sauce: Add 120ml soy sauce and 50g sugar to 200ml chicken soup and bring to a boil.
8. After turning off the heat, add vinegar and finally sesame oil. This sauce can be stored in small bottles and used later when eating cold noodles.
9. Fresh mushrooms orSqueeze out the soaked mushrooms and cut into shreds. Add 1 tablespoon of sugar, 1 tablespoon of Shaoxing wine, 1 tablespoon of soy sauce, and 100ml of the water used to soak the dried mushrooms, or water.
10. Bring to a boil. Then turn to low heat and simmer until the juice is reduced.
11. Beat the eggs, heat the pot, apply a layer of oil, turn to low heat, pour in a spoonful of egg liquid, shake the pot so that the egg liquid evenly covers the bottom of the pot, pour out the excess Egg liquid. After the egg skin is solidified, turn it over and bake it for a while until it is cooked.
12. Take out and cut into shreds. Follow this method to use up all the egg liquid.
13. Remove the heads of fresh prawns, do not throw them away, keep them for making shrimp soup or shrimp oil. Break the shrimps straight and skewer them with bamboo skewers or chopsticks to keep the shrimps straight.
14. Boil the water, add the skewered shrimps, cook for 1 minute, and take them out. Place in ice water and chill.
15. Then take it out from the bamboo stick and peel it. Cut open from the belly of the shrimp, but do not cut all the way to the bottom, and remove the shrimp paste. Then flatten.
16. Peel the cucumber, slice and shred it.
17. Boil water, add some salt, then add asparagus, cook for 30 seconds, take it out and put it in cold water. Remove the 2cm part from the tail and cut into 3cm pieces.
18. Cook the noodles and rinse them with cold water. Then drain and place in the bottom of a bowl.
19. Place shrimp, mushrooms, cucumber shreds, barbecued pork shreds (or ham shreds), asparagus, and finally egg shreds. Pour over the cold noodle sauce. Done.
