# 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.