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In summer Shanghai delicacies, a bowl of refreshing cold noodles is inevitable. Shanghai Cold Noodles is famous for its unique local characteristics. Fluffy and smooth noodles paired with silky and fragrant peanut sauce, combined with moderately sour and salty seasonings and simple side dish "toppings", become the most common local summer lunch delicacy. The traditional Shanghai cold noodles need to use flat and small wide noodles. The production process has to go through three processes: steaming noodles, picking and drying, and each step has its own particularity. Let me take a few minutes to show you the most authentic way to make Shanghai cold noodles. First, prepare mung bean sprouts, pork leg, green and red peppers, as well as sliced scallions and shredded ginger to make the topping for the three shredded cold noodles. Then steam the noodles for 8 minutes to make the noodles fluffy. Meanwhile, prepare the three seasonings for cold Shanghai noodles: peanut butter, soy sauce, and vinegar. Scatter the steamed noodles with chopsticks, then boil them in boiling water for 1 minute, take them out and put them in a large container, pour with cooking oil, shake the noodles with an electric fan and let them stand for 30 minutes to dry the noodles. The production of Shanghai Cold Noodles has been completed. Drizzle the sauce of soy sauce, vinegar and peanut butter, add toppings, and a bowl of delicious Shanghai Cold Noodles is ready. Making authentic Shanghai cold noodles requires three steps: steaming, picking, and drying to ensure that the noodles are fresh, fluffy, and non-sticky. Try the taste of this cold noodle dish. The sauce is salty and sour, and the sourness has a touch of sweetness. The aroma of peanut butter and the crispness of bean sprouts are intertwined with the softness of cold noodles. It's really good. have eaten.
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