Xinjiang Liangpizi Cold Noodles
About Xinjiang Liangpizi Cold Noodles - Xinjiang Cuisine
Xinjiang cuisine in Xinjiang has a long history, and Xinjiang cold noodles are one of its representative dishes. It has a strong taste and makes good use of solitary coke and spices. It is good at roasting, stewing, frying and coal, which fully embodies the cooking wisdom of Xinjiang cuisine.
Ingredients
- Noodles 300g
- 3 tablespoons sesame paste
- Minced garlic appropriate amount
- Coriander appropriate amount
- 2 tablespoons light soy sauce
- vinegar 1 spoon
- Chili oil 1 spoon
Instructions
- 1. Wash and process the cold noodles
- 2. Add water to the pot and bring to a boil. Add Xinjiang cold noodles and blanch them in cold water.
- 3. Drain the Xinjiang cold noodles and put them into a large bowl
- 4. Add minced garlic, coriander and other garnishes and seasonings
- 5. Add soy sauce, salt, sugar and other seasonings and mix well
- 6. Plate and serve
Cultural Notes
Xinjiang cold noodles embody the culinary essence of Xinjiang cuisine. Xinjiang cuisine combines the cooking traditions of Uyghurs, Kazakhs and other ethnic minorities, and makes good use of solitary coke and various spices. Mutton skewers, large plate of chicken, and meat on hand are all classic representatives of Xinjiang cuisine. In Xinjiang, people are very particular about the selection of ingredients and the control of heat. Xinjiang cold noodles are the epitome of this ingenuity.