Light soy sauce (boiled sauce) 200 grams Water (simmering juice) 100 grams
Brown sugar (boiled juice) 100 grams Red dates (boiled juice) 10 grams
Cinnamon (boiled with juice) 2 grams Star anise (soup) 5 grams
Zanthoxylum bungeanum (stewed in sauce) 1g Fragrant leaves (cooking juice) 1g
Licorice (boiled juice) 4 grams Caoguo (stewed juice) 2 grams
Cumin (cooking sauce) 2 grams Ginger slices (boiled with juice) 30g
Minced garlic (garlic water) 7 grams Ginger (garlic water) 2 grams
Salt (garlic water) 1g Purified water (garlic water) 20 grams
Bean sprouts (ingredient) A little Cucumber (ingredient) Half root
Spicy oil (ingredient) A small spoonful (you can leave it out if you don’t like spicy food) Sesame pepper oil (ingredient) A little
Balsamic vinegar (ingredient) Two spoons Chopped peanuts, green onions and coriander (ingredients) A little
How to make Sichuan cold noodles Illustration of how to make refreshing and appetizing Sichuan cold noodles in summer 1

Step 1

Make the sauce: Put all the sauce ingredients in a pot and cook until slightly sticky. Remove the residue. You can make more. Leave to cool, then seal and refrigerate for storage. Use as needed. Illustration of how to make refreshing and appetizing Sichuan cold noodles in summer 2

Step 2

Mix the minced garlic and minced gingerIllustration of how to make refreshing and appetizing Sichuan cold noodles in summer 3

Step 3

Pound out the juice Illustration of how to make refreshing and appetizing Sichuan cold noodles in summer 4

Step 4

Add 20 grams of purified water, 1 gram of salt, and stir evenly. Illustration of how to make refreshing and appetizing Sichuan cold noodles in summer 5

Step 5

After the water boils, add the round fine alkaline noodlesPut it in the pot, open the lid and cook for 3 minutes. Illustration of how to make refreshing and appetizing Sichuan cold noodles in summer 6

Step 6

Take it out, cool it quickly and boil it Illustration of how to make refreshing and appetizing Sichuan cold noodles in summer 7

Step 7

Filter the water, blow it with an electric fan to cool it, add a few drops of cooking oil, and disperse it with chopsticks while blowing it. Refreshing and appetizing Sichuan cold noodles in summerIllustration of how to do it 8

Step 8

Put the noodles into a large bowl, add cucumber shreds and bean sprouts blanched in boiling water, and pour in a little pepper oil. Illustration of how to make refreshing and appetizing Sichuan cold noodles in summer 9

Step 9

Add two tablespoons of balsamic vinegar Illustration of how to make refreshing and appetizing Sichuan cold noodles in summer 10

Step 10

Two spoons of sauce Illustration of how to make refreshing and appetizing Sichuan cold noodles in summer 11

Step 11

Add chili pepper, coriander, and chopped peanuts Illustration of how to make refreshing and appetizing Sichuan cold noodles in summer 12

Step 12

Spoon in two tablespoons of garlic water Illustration of how to make refreshing and appetizing Sichuan cold noodles in summer 13

Step 13

Mix well and eat!Illustration of how to make refreshing and appetizing Sichuan cold noodles in summer 14

Step 14

Spicy and appetizing, refreshing and not greasy! Illustration of how to make refreshing and appetizing Sichuan cold noodles in summer 15

Step 15

Fry the crushed peanuts yourself to make them more fragrant Sichuan cold noodles cooking tips

1. Boil the sauce: Put the sauce ingredients into the pot, simmer until slightly sticky, and remove the residue. 2. Soak the bean sprouts in water until they are tender, and cut the cucumber into shreds. 3. Put the alkaline noodles in the pot and cook until 8 minutes cooked, take it out for about 3 minutes. 4. Quickly put it into ice water, or let it cool directly. Drain the water, add a spoonful of cooked rapeseed oil, shake it with chopsticks, and use a fan to cool it. 5. Put it in a bowl, add bean sprouts, cucumber shreds, a spoonful of pepper oil, the cooked sauce, balsamic vinegar, garlic water, a spoonfulSpicy oil, sprinkle with chopped peanuts and chives. 6. Mix well!