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Sichuan Cold Noodles na alkaline noodles, dinamitan ng chili oil, peppercorn oil, tubig-bawang, asukal, at black vinegar para sa matamis-maanghang na lasa.
Ihanda ang sariwang alkaline noodles.
Get fresh alkaline noodles ready.
Kapag kumulo na ang tubig, ilagay ang noodles at panatilihing katamtaman ang apoy.
Once the water boils, add the noodles and keep the heat medium.
Pakuluin at haluin nang marahan gamit ang chopsticks para hindi magdikit ang noodles.
Bring to a boil and stir gently with chopsticks so the noodles don't stick together.
Maghanda ng malamig na tubig (gumamit ng ice cubes o chilled purified water mula sa refrigerator).
Prepare ice water in advance (use edible ice cubes or chilled purified water from the fridge).
Lutuin ang noodles hanggang mga 70% luto—hindi masyadong lambot, mas mabuti kung may kaunti pang matigas na puting core.
Cook the noodles until about 70% done—not too soft, ideally with a slightly firm white core.
Hanguin at ilubog sa malamig na tubig para mabilis lumamig; huwag nang haluin gamit ang chopsticks, baka lumagkit ang noodles at masira ang texture.
Scoop out and plunge into ice water to cool quickly; don't stir with chopsticks now, or the noodles turn gummy and lose their texture.
Palamigin hanggang bumalik sa room temperature ang noodles, mga dalawampung minuto, tapos hanguin at patuluin—muli, huwag haluin gamit ang chopsticks.
Chill until the noodles fully return to room temperature, about twenty minutes, then lift out and drain—again, don't stir with chopsticks.
Kapag natuyo na, marahang hanguin ang noodles sa malaking mangkok at lagyan ng canola oil para hindi magdikit (ito ang paraang Sichuan; kung walang canola oil, pwede ang corn oil o ibang mantika).
Once drained, gently lift the noodles into a large basin and coat with canola oil to prevent sticking (this is the Sichuan method; if you have no canola oil, corn oil or another oil you like works).
Buhatin gamit ang chopsticks, iwag-wag at haluin para pantay ang canola oil—mabilis pero marahan.
Lift with chopsticks, shaking and tossing to coat evenly with the canola oil—work quickly but gently.
Durugin ang bawang, lagyan ng maligamgam na tubig, at ibabad sandali para magawang garlic water.
Crush the garlic cloves, add warm drinking water, and steep briefly to make garlic water.
Idagdag ang lahat ng pampalasa at haluin hanggang pantay.
Add all the seasonings and toss until evenly combined.
Handa na ang masarap na cold noodles.
The tasty cold noodles are ready.
Matamis-maanghang na Sichuan cold noodles.
Sweet-and-spicy Sichuan cold noodles.
