Noodles in Chili Sauce, Sichuan Style(dan dan mian )

Practice of Danmian

Raw materials for making Dandan noodles:

500 grams of noodles, 250 grams of cabbage (or spinach), 25 grams of sesame oil, 50 grams of big oil, 50 grams of sesame sauce, 100 grams of soy sauce, 25 grams of green onion, 50 grams of sprouts, 75 grams of chili oil.

Steps of making Dandan noodles:

1. Dilute the sesame paste with sesame oil, cut the scallions into small scallions, wash the sprouts (or replace them with winter vegetables), chop them into small pieces with a knife, and divide all the seasonings into 5 bowls.

2. Cook the noodles with boiling water, add the cabbage and scald it a little. Take out the noodles and divide them into 5 parts. Put them into a bowl.

Characteristics of Danmian

The taste is delicious, slightly salty and spicy, and the noodles are smooth and soft.

Noodles in Chili Sauce, Sichuan Style

Danmian is a famous local traditional pasta snack in Chengdu and Zigong, Sichuan Province. It is said that it got its name from the fact that porters sell noodles on the street. Dandan noodles is made of flour rolled into noodles, cooked and scooped with fried meat foam. The noodles are thin, the marinade is crisp and fragrant, salty, fresh and slightly spicy.

Dandan noodles is the representative food of Sichuan snacks, which is the necessary food for people to taste Sichuan snacks. Nowadays, Dandan noodles have been spread all over the country. Although there are some different ways, they are loved by people all over the country because of their delicious food, and have become a kind of home food. In 2013, Dandan noodles was selected as "top ten famous noodles in China" by the Ministry of Commerce and China Hotel Association for the first time.

Characteristics of dishes

Danmian is a popular and special snack in Sichuan. Because it is often carried by hawkers, it gets its name. This noodle is red and bright in color, with strong fragrance of winter vegetables and sesame paste, outstanding spicy and sour taste, fresh but not greasy, spicy but not dry, so it can be called the leader of Sichuan style pasta. Its noodles are fine and smooth, and the main seasonings are red pepper oil, minced meat, Sichuan winter vegetables, sprouts, Zanthoxylum noodles, red soy sauce, minced garlic, pea tip and scallion, etc. It tastes spicy and delicious. Danmian is said to have been created by a Zigong peddler nicknamed Chen Baobao in 1841. It was later introduced into Chengdu. It was called Danmian because in the early days it was peddled along the street with a shoulder pole. Sichuan Dandan noodles are also available in many Ramen shops in Japan.

Origin of dishes

Chen Baobao's Danmian is the most famous of Danmian. It was founded in 1841 by a peddler named Chen Baobao in Zigong. Later, it was introduced into Chengdu and got its name because it was originally peddled along the street with a burden. Dandan noodles in the streets, with a copper pot separated by two grid, a grid of noodles, a grid stew Hoo bladder. At present, most of the Dandan noodles in Chengdu, Zigong and other Sichuan areas have been operated by shops, but they still maintain their original characteristics, especially in Chengdu. At present, Chengdu, Zigong and other places keep the original flavor of plain noodles, with Sichuan specialty Xufu sprouts as the main ingredient.

There are different opinions about the origin of Dandan noodles, but Fu, a teacher of Sichuan cuisine, generally believes that it should have originated in eastern Sichuan. The reason is very simple. The three major factions of Sichuan cuisine, shanghebang (Western Sichuan), xiaohebang (salt) and xiahebang (Eastern Sichuan), use pepper in different ways, and the usage of pepper in Dandan noodles is xiahebang. One of the main raw materials (Chuandong cuisine, that is, the old pickled vegetables called by Chuandong people). Instead of Sichuan winter vegetables). It's a specialty in Dazhou. Zigong Yibin uses sprouts. Therefore, it can be clearly said that Danmian comes from Dazhou in eastern Sichuan.

Nutrition analysis

The main nutritional components of noodles are protein, fat, carbohydrate, etc.; noodles are easy to digest and absorb, and have the effects of improving anemia, enhancing immunity, balancing nutrient absorption, etc.

Snack Reviews

The so-called "shaver's pick is hot at one end". The same is true for Dandan noodles: on one end is a briquette stove, on which sits a pot, of course, containing hot water; on the other end are chopsticks, seasonings and dishwashing buckets. Then you can carry a shoulder pole on your shoulder and walk along the street wobbly and tremblingly. You can also call "Dandan noodles, Dandan noodles" while walking. The name of Dandan noodles comes from this special era and way of selling. However, the name of Dandan noodles lies in its seasoning and unique face shyness.

First of all, miansao is actually called mianlu or Doutou by people from other provinces. Sichuan people are used to divide noodles into three kinds: soup noodles, thin brine noodles and dry noodles. Noodles with soup are those with soup, such as braised beef noodles, beef noodles with clear soup, stewed chicken noodles with mushrooms, etc.; noodles with thin brine are thicker, and generally have the process of thickening, such as stewed noodles, garlic eel noodles, etc.; noodles with dry sauce are fried noodles, which are generally dry, such as mixed sauce noodles and Dandan noodles. The noodles of Dandan noodles are very special. We used to call it "crispy Sao". As soon as we heard the name, we knew it was delicious. In fact, it was not troublesome to make it: chop the pork leg into minced meat, dissolve the sweet flour sauce with a little oil; then put the pot on the fire, heat it with a little oil, stir fry the minced meat, add seasoning wine to dry the water, add salt, pepper and monosodium glutamate to taste, and then add a proper amount of sweet noodles Stir fried with sauce, the minced meat presents attractive brown color (if the color is lighter, you can add a little soy sauce), slightly spit the oil, you can start the pot and put it aside. Don't be seduced by the aroma. I can't help stealing two mouthfuls. I think you will turn the noodles into a dish:) let's talk about the seasoning. There are a lot of seasonings for Dandan noodles: salt, monosodium glutamate, soy sauce, vinegar, chili oil, sesame oil, sugar, rice sprouts, scallion and a little soup. Some people even put some peanut and sesame powder to make it fragrant. It seems very troublesome, but that's what Sichuan chefs do.

Sichuan chefs are good at stimulating your taste buds with taste and attracting your appetite with taste, which can't be forgotten after eating. The subtlety of Sichuan chefs is that they can combine a lot of seasoning ingredients together to make them harmonious and unified. One flavor is better than the other. Stir fried noodles, put seasoning, you can start cooking noodles. After the noodles are cooked, put them into a seasoned bowl and sprinkle with a little flour. If you come to Chengdu, you can go to Taisheng South Road (which is the "mobile phone Street", not far from Chunxi Road, as Chengdu people all know) and find a noodle shop called "Dandan noodles". You can order a bowl and eat it with sweat and saliva, But after you eat, you should remember the characteristics of Dandan noodles, so that when people ask you about it, you will only say "delicious". If you can say the following paragraph like me, you will make people stare and salivate: the noodles are smooth and crisp; they are salty, fresh, slightly sour and spicy, and the flavor of sprouts is rich.

Other related food: Gansu Longxi Dandan noodles (also known as cold noodles).

Characteristics of dishes

Noodles in Chili Sauce, Sichuan Style

It is characterized by thin noodles, crisp meat, seasoning with scallion, sprouts, lard based, slightly soup, delicious and refreshing, spicy not heavy acid.

Production method

Practice 1

Materials: 500g flour, 100g red pepper oil, 75g sesame paste, 100g Sichuan winter vegetable, 50g scallion, 2.5G Zanthoxylum flour, 125g red soy sauce, 50g minced garlic, 200g pea tip

[method]

1 use 500 grams of Fuqiang powder, add 125 mg of water, mix well, roll into pieces, and then cut into thin noodles.

2. Put the above condiments (calculated by 5 bowls) into 5 small bowls, add a small amount of soup into each bowl, and wait for the noodles to be cooked and then put them in the bowl.

Product features: spicy taste, bright red color.

Practice 2

[materials] 500 grams of flour, Deyang soybean oil, monosodium glutamate, chili oil, eggs, oil, pea tip, good soup, vinegar, scallion, sprouts, bean powder and pork.

[method]

1. Flour and eggs are mixed with water to form a dough, and then hand rolled into fine leek leaf noodles. Soybean flour is used as loose powder for rolling.

2. Put soybean oil, vinegar, monosodium glutamate, chili oil, good soup, scallion and sprouts into 12 bowls.

3. Chop the pork into mung bean sized pellets. Put the oil in the pot. When the oil is hot, put the meat and dry the water. Add salt and soybean oil and color until the crisp is golden.

4. Bring the water in the pot to a boil, add the noodles and cook them. Put them into 12 seasoning bowls. Put the pea tip into each bowl and put a pinch of meat on it.

Practice 3

Materials: 500g flour, 50g chili oil, 50g sesame paste, 100g pickle, 2G Zanthoxylum flour, 100g soy sauce, 50g minced garlic, 200g celery and 50g bean.

[method]

1. Add 150 mg of flour and water to mix the noodles. Roll the noodles evenly with the king's technology. Cut the noodles manually or with the king's special machine.

2 put the above condiments into 5 small bowls, add the right amount of King noodle soup in each bowl, and cook the noodles well (because the noodles are very strong, it's OK to cook more), then pick the noodles in the bowl.

This is Dandan noodles

It's the latest method, which is easy to sell in all parts of the country. Noodle features: strong, spicy and good-looking.

Practice 4

[materials] 500 g round noodles, 50 g chili oil, 50 g soy sauce, 50 g green onion, 35 g sesame paste, 2.5 g monosodium glutamate, 100 g East Sichuan cuisine, 20 g oil and 20 g sesame oil.

[Fang]

Chinese PinYin : Dan Dan Mian