Learn Chongqing Noodle Technique

Overview

Chongqing noodles are a Han specialty snack originated in Chongqing and belong to Chongqing cuisine. There are many varieties, generally classified according to whether they have sour seeds or not. The noodles without sour seeds are also rich in seasonings. A bowl of noodles depends entirely on the seasoning to enhance the flavor. Adjust the seasoning first and then add the noodles. The spicy ones come first, the noodles are chewy, and the soup noodles are delicious.

Tags

• noodles
• alkaline water
• all-purpose flour
• chili pepper
• egg
• ginger and garlic water
• lard
• msg
• mustard grains
• pepper noodles
• tahini
• chopped green onion
• salt
• soy sauce

Ingredients

Steps

1. 1 Production Tips: Oil chili, the soul of the noodles. Just buy bagged chili noodles in the supermarket and put them in a small jar. Heat the cooked vegetable oil to 70% heat and pour it in to become spicy oil chili and pepper noodles. There are many cities that can eat spicy food, and those that can eat hemp are probably Sichuan and Chongqing. So don’t be careless with pepper. It’s best to use Maowen, which is also available in supermarkets. You can also use Sichuan pepper oil made from new Sichuan peppercorns, which is more fragrant.

   

2. 2 You must add more mixed oil (lard, vegetable oil, sesame oil), this is also the key. Friends who don’t like to eat lard can use a mixture of vegetable oil, salad oil and sesame oil instead of chopped green onions, and add more. The above condiments are a must. Those who have the conditions and those who like to eat can prepare the following: 1. Sauteed peanut crumbs 2. A small amount of minced ginger and garlic, you can also use ginger oil and garlic oil sold in supermarkets instead 3. Vinegar, it is very important for friends who like to eat hot and sour noodles, but don’t put too much.

   

3. 3 Put 1 and a half kilograms of butter into a pot and heat it until it is completely melted and warm. Pour in 10 kilograms of grade 2 rapeseed oil and heat it until it smokes slightly. Add ginger and tight pieces of beef and stir-fry evenly to release the oil. Add spices. Add Pixian bean paste and stir-fry until loose, loose and slightly burnt. Add red pepper and stir-fry again. After heating for 15 minutes, stir evenly. After heating for 20 minutes, put it in a large pot, add water and cook on high heat (turn to low heat after boiling) for 90 minutes. 2. Before use the next day, heat the back-end pot, take out all the ingredients and spice residue, and add MSG.