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# 亚米食谱 # The first time I ate the grilled cold noodles, it turned out that I made it at home 😂 As a child born in a small city in Sichuan, I knew that the cold noodles were already in the United States when I was there 😅 The cities I have stayed in before this did not have the business of baking cold noodles. Under the temptation and torture of all parties, finally, the mediocre little genius did it himself. After referring to various comments, I finally selected Zhu Ji Dafu's Baked Cold Noodles. For the first time, I finished the bland-looking Baked Cold Noodles (Picture 3/4) after reading the recipe. The taste is ok, mainly because it is achieved After many years of wishing, it is still very moving. Later, under the guidance of friends from the Northeast, I knew that vinegar and sugar should be added to the sauce to mix thoroughly. Both sides should be brushed with sauce, and the cold noodle soul-cilantro must be added. The taste of the advanced version has risen several steps, vinegar sugar and coriander are really indispensable. And then a Northeastern snack here finally resumed work, so for the first time I ate the authentic roasted cold noodles sold in the store👍 (Picture 5, others' roasted cold noodles are really more beautiful). After eating it, I found that the dough he used at home was thicker and stronger, and the sauce contained soybean paste and cumin. After eating with my brain, I went home and practiced it immediately. I added green onion companion soy sauce to the previous sauce, and put two pieces of dough on top of each other for sauce. After rolling it out of the pot, I brushed a layer of sauce, and sprinkled with barbecue. Powder and cumin (Chuan Yuer also added Sichuan peppercorns). It can be said that it is comparable to the outside, and even has a self-good aura bonus. Finally, I ran out of cold noodles that I had stocked up, and I wanted to buy it again. ps. The cold noodles must be roasted on a medium and small fire, otherwise you will be caught off guard.
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yami_featured_image # 亚米食谱 # 第一次吃到的烤冷面竟然是自己在家做的😂 作为一个四川小城市出生的孩子知道烤冷面的时候已经在美国了😅在此之前所待的城市都还没有烤冷面这一业务。在备受各方诱惑折磨下,终于,本平平无奇吃饭小天才自己动手了。 参考了各种评论最后选定了朱吉大福的烤冷面,第一次在看了菜谱下抓瞎完成的看起来寡淡的烤冷面(图3/4),味道还行,主要是达成了多年的心愿,还是吃的相当之感动。 后来在东北籍朋友的指导下知道要在配的酱里加醋白糖调匀,两面都要刷酱,并且一定要加入冷面灵魂——香菜。进阶版的味道顿时上升好几个台阶,醋糖和香菜真的缺一不可。 再然后我们这儿的一家东北小吃终于复工了,于是我第一次吃到了店里卖的正宗烤冷面👍(图5,别人的烤冷面果然比较貌美)。吃后发现他家用的面皮更厚实劲道,而且酱料里有大酱和孜然。用脑吃饭的我回家立马实践了一下,在之前的酱料中加了葱伴侣黄豆酱,并且两片面皮叠在一起酱,卷好出锅后再刷一层酱,撒上配的烧烤粉和孜然(川渝儿还加了花椒)。可以说跟外面的不相上下,甚至还有自我良好光环加成。 最后,我囤的烤冷面吃完了,我又想买了。 ps.烤冷面一定要全程中小火,不然卷的你措手不及