Continuous red alerts are coming! It has become the first choice for those who "buy, replace and burn" and is also a must-have for Shanghai people in summer!

Author: Fluent

These days

Shanghai is shrouded in high temperatures

Basically maintain the rhythm of "orange at eight o'clock, red at two o'clock"

As hot weather arrives

Shanghai also welcomed

Peak season for cold noodles and cold wontons

These "cold foods" are part of the summer food culture of Shanghai citizens.

It is also a summer must-see

A bowl of this is refreshing and suitable

Pair it with an old-fashioned green bean smoothie

It is refreshing and cool!

A bowl of cold and chewy noodles, with rich peanut butter, refreshing bean sprouts, and various fancy toppings... It tastes like Shanghai's street style. In the popular TV series "Flowers" a while ago, Lingzi returned from Japan, and Abao treated her to cold noodles, saying that this bowl of noodles was "no worse than Si Ruchun's." It can be seen that in Abao's mind, the standard for delicious Shanghai cold noodles is to match " Si Ruchun ".

The three-strand cold noodles, which are unique to summer, are mouth-watering as soon as they are served. The vinegar, soy sauce, peanut butter, and sesame sauce are vigorously mixed with chopsticks. As you stir, the aroma of the sauce rises and falls with the tip of the chopsticks, tightly wrapping each noodle. Every bite is endlessly memorable, and it is so rich that it cannot be dissolved on the tip of the tongue! A bowl of roasted gluten cold noodles, with sweet and salty roasted gluten added with golden mushrooms, black fungus, day lily, and peanuts, is the taste of summer that many people miss.

Compared to cold noodles, cold wontons are more like a derivative of the former. After the cooked wontons are cooled, seasonings are added to make this seemingly simple but unique cold wonton. The cold wontons covered with rich peanut butter are very refreshing to eat. After being carefully seasoned with vinegar and chili oil, the wontons have a richer and more layered taste. Diners who know how to eat will also order a portion of noodle toppings to eat with the wontons, which seems to instantly forget the hot summer outdoors.

In this issue of Micro Diet Therapy, I will share a traditional way to make Shanghai cold noodles at home. It can also avoid being baked by the heat in the kitchen for a long time on hot days. Come and try it~

Shanghai Cold Noodles

Materials

200g cold noodles, 100g peanut butter, 150g water, 50g pork shreds, 50g green pepper shreds, 25g mung bean sprouts, Hengshun vinegar, soy sauce, sesame oil, salt, cooking oil as needed

Method

▲ Remove the head and tail of the mung bean sprouts and wash them. Remove the seeds from the green pepper and cut them into strips.

▲ Steam the noodles you bought for about 8 minutes

▲ When steaming noodles, you can prepare peanut sauce. Mix peanut butter, water and light soy sauce, and beat slowly with an egg whisk until completely blended.

▲ Put enough water in the pot, put the steamed noodles in after the water boils, and drain after about 30 seconds.

▲ Pour sesame oil on the noodles and mix well to prevent sticking. Let cool naturally or use a fan to cool. ▲ Put a little cooking oil in the wok.

▲ Add shredded pork and green pepper and stir-fry until they change color

▲ Add mung bean sprouts and stir-fry until cooked, add a little salt to taste, and the three-shred topping is ready

▲ Pour a spoonful of peanut sauce on the cold noodles, add balsamic vinegar and mix well

▲ Add the three-shred toppings and you’re done