Lin Tang Cold Noodles

Lin Tang Cold Noodles

　　Cold noodles are a very famous snack, white in color, crystal clear, tender, smooth, and delicious.

　　There are generally two ways to eat cold noodles: one is served cold mixed with seasonings, and the other is pan-fried.

　　First, prepare the starch base (you can use either soybean or potato flour, but potato starch is best), take out a certain amount of starch and pour it into a pot, then pour in six times the amount of cold water into a small pot — that is, the ratio of starch to water is 1:6. Then mix the starch with the cold boiled water until it becomes evenly dissolved, forming a starchy liquid. Add a small amount of alum, place it on low heat, and keep stirring continuously as you heat it. Once the mixture in the pot becomes completely transparent, it is ready to be removed from the heat.

　　After removing it from the heat, pour it into a container and let it cool slowly. Once it has completely cooled, it can be easily turned out of the container.

　　When eating, season it with salt, MSG, sesame oil, Lin Tang vinegar, chili oil, scallion oil, sesame seeds, peanuts, and other condiments. It is tender, smooth, and incredibly delicious.

　　Cold noodles made with potato starch are rich in vitamins B1, B2, B6, and pantothenic acid among the B-complex vitamins, as well as a large amount of high-quality dietary fiber. They also contain trace elements, amino acids, proteins, fats, and high-quality starch, among other nutrients. Regular consumption of potato cold noodles can contribute to better health, slow down the aging process, and even have a certain weight-loss effect.