Sweet water(tian shui mian )

Sweet water surface method:

Raw materials for making sweet water surface:

Flour, salt

Steps of making sweet water surface:

Knead the fine flour with salt and water and let it stand for half an hour. Roll the dough into 0.6cm thick skin and cut it into 0.6cm wide noodles. Then hold both ends of the noodles (5-6 pieces each time) with both hands and stretch them. When the noodles become 0.4cm thick, put them into a boiling water pan and cook them. Shake them out and cool them. Sprinkle a little cooked vegetable oil and mix them well. Add chili oil, duplicate sweet red soy sauce, mashed garlic, sesame oil and soy sauce Mix it into flavored juice. When eating, put the noodles in boiling water, put them into a bowl and pour the flavor juice.

characteristic:

The noodles with sweet water surface are thick, strong and unique in flavor.

Sweet water

Sweet water is a famous local snack in Chengdu, Sichuan Province. It's named for its sweet taste. Noodles are about as thick as chopsticks, so the entrance of noodles is chewy, with the smell of peanuts and pepper. The entrance will feel slightly sweet, and finally it will be spicy, and the smell will stay in the mouth for a long time. And the noodles with crisp peanuts are very good.

Characteristics of dishes

Sweet water is the "man" of Sichuan snacks. Thick noodles, with strong, tough style, a mouth can feel its strength. Young men and girls especially like this kind of character. Only when we deal with it can we have a contest. In addition, red pepper, duplicate soy sauce, sesame paste and garlic paste are seasoning, which is stimulating enough to taste refreshing and pleasant after eating.

A bowl full of red sweet water to eat into the belly, red is the eater's cheek. So girls, in particular, prefer this masculine snack. Young friends often patronize together, calling for a few bowls, while tasting, while commenting, both enjoyable and cheap. It's just a small number, any hero can give generously, let everyone eat hot and noisy, and Lele, shushutai. Twenty years ago, sweet water was the first choice for young men in their first love to be courteous to their girlfriends.

In the past, there were many snack shops selling sweet water, and sweet water especially loved to be associated with cold noodles and cold noodles. One shop often sold these three snacks at the same time. Although they are both spicy, the tender and smooth cold powder is quite different from the strong and elastic water surface.

practice

[basic materials]: flour and salt [recipe method]: knead the top flour with salt and water and let it stand for half an hour. Roll the dough stick into 0.6cm thick skin and cut it into 0.4cm wide noodles. Then grasp both ends of the noodles (5-6 pieces each time) with both hands, stretch them vigorously, put them into boiling water pot and cook them well. Take them out and shake them to cool.

Sprinkle a little cooked vegetable oil and mix well; mix chili oil, duplicate sweet red soy sauce, mashed garlic, sesame oil and soy sauce to make flavor sauce. When eating, put the noodles in boiling water, put them into a bowl and pour the flavor juice.

How to eat: blanch the noodles in boiling water, put them into a bowl and pour the flavor juice.

[Characteristics]: the noodles of sweet water surface are thick and strong.

Other practices

Ingredients

Main materials

Flour 500g

accessories

Appropriate amount of chili oil, soy sauce, star anise, ginger, grass curd, fragrant leaves, rock sugar, sesame paste, mashed garlic, shallot, salt and egg

step

1. Beat an egg into the flour, add a little salt, and mix the flour.

2. Mix into a medium soft and hard dough. At least half an hour.

3. Prepare soy sauce, soy sauce, rock sugar, fragrant leaves, grass curd, star anise and fresh ginger slices.

4. Pour soy sauce and soy sauce into the skillet.

5. Pour in rock sugar, star anise, grass bandits, fragrant leaves and ginger slices. (the ratio of rock sugar and soy sauce to soy sauce is 1:2:4, the soy sauce is boiled according to the amount of noodles, and seasoning is added)

6. Open fire, boil until the rock sugar dissolves, turn off the fire and soak for 20 minutes.

7. Boil the soy sauce, remove the seasoning, and prepare the dry chili oil, mashed garlic and sesame paste.

8. In a small bowl, add 1.5 teaspoon of soy sauce, 2.2 teaspoons of chili oil, 1.5 teaspoon of mashed garlic, 1.5 teaspoon of sesame paste, and some chopped green onion. Mix well.

9. Roll the dough into a pancake about 1cm thick.

10. Cut into long strips of square cylinder shape.

11. Each surface strip is gently rubbed round and long.

12. Rub it all together.

13. Boil water in a wok, pick up a piece of noodles, gently stretch it, about as thick as chopsticks, and put it into a wok.

14. Boil the water and cook it well. Don't cook it too long. Turn off the fire when it's done.

15. In a small bowl, add two spoonfuls of boiled noodles to the seasoning, and mix well.

16. Take out 3 pieces of noodles and mix them in a bowl. The noodles are tough and chewy. The sauce is sweet and hot. It's very delicious.

Tips

1. The sauce in a small bowl is good enough for a bowl of noodle soup. You can eat it once. Just follow the proportion described in the steps.

2. The key is to make soy sauce well. Fragrant leaves and grass curd are very important. They can make soy sauce have meat flavor. At the same time, they must be combined with soy sauce and soy sauce.

nutritive value

Sweet water is different from other pasta in two aspects: noodles and seasonings.

Sweet water noodles are made by hand and rolled into a cake about 1cm thick. Then they are cut into noodles of the same width - or "stick noodles" is more appropriate. Grasp the noodles, stretch them to about half a centimeter in diameter, cook them until they are just cooked, then pick them up and let them cool. Add a little rapeseed oil and mix well to prevent the noodles from sticking. The long kneaded noodle somersault is very good. A noodle is about 30 to 50 cm long. Three or four noodles can fill a bowl. Because the sweet water surface is eaten in a cool state, usually the shop owners make many noodles to be used, and put them in the window covered with spun cloth. From the color and shape of the noodles, it seems that they are not delicious, but with seasoning, they are very greedy.

Seasoning

Guangdong cuisine pays attention to the use of the delicacy of the raw materials, using slow boiling or quick frying to maximize the characteristics of the raw materials, while Sichuan cuisine tends to use seasoning to make the food delicious and palatable. Without the special seasoning of sweet water, sweet water can not last for decades.

Seasoning is very simple: cooked pepper (chili oil), mashed garlic, sesame sauce, soy sauce, pepper noodles, sweet red soy sauce. Just pour such a few condiments on the noodles, and a bowl of red and fragrant sweet water will become. The key ingredient is sweet red soy sauce, which is more than sweet soy sauce. It is made of soy sauce, star anise, cinnamon, licorice, Sannai, fennel, Zanthoxylum, ginger, brown sugar and so on. It is brown red in color, sweet in salt, delicious and mellow in taste. It is widely used to season cold dishes and pasta. It not only has special taste, but also has good taste The color is bright red and attractive. Another famous snack in Chengdu, Zhongshui dumpling, also has a unique flavor because of sweet red soy sauce.

When kneading the noodles with sweet water, a small amount of salt is put in, so although the noodles are thick, they will not be salty outside and light inside, resulting in the imbalance of taste. Thick noodles wrapped in seasoning into the mouth, it is quite chewy, seasoning a collection of hemp, spicy, sweet, fresh; more taste too greasy, less taste will be less light. If you eat a piece of noodles with the thickness of your little finger, half a bowl of noodles will be gone. The seasoning mixed with sesame paste forms a paste at the bottom of the bowl, red and oily. For a greedy cat like me, it's necessary to scrape up the seasoning with noodles and eat it all. Whether it's in summer or in winter, it's satisfying to eat. If you come to Chengdu, you may as well have a taste. Sweet water can be found in zhongshuijiao, longchaoshou, laitangyuan and zhanglaowu cold noodle shops. If you have a chance, of course, you must go to zhanglaoer cold noodle shop in Manjusri courtyard to have a try.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Tian Shui Mian