A bowl of Chengdu snacks with three noodles
Introduction:
"Chengdu, Sichuan is a famous snack. The sweet water surface is also called stick noodles or stick noodles. When the noodles are kneaded, a small amount of salt is put in, so although the noodles are thick, they are not salty outside but light inside, and they are quite chewy. The seasonings are a combination of spicy, sweet and fresh, which makes people have endless aftertaste."
Production steps:
Step 1: 2 cups of medium gluten flour, 150ml of water, 1 teaspoon of salt, and even, if dry, can add a little less water, flour to muscle, knead more, knead good dough wake up half an hour.
Step 2: roll the dough into 0.6-1cm dough and cut it into strips 0.6-1cm thick.
Step 3: Boil the water in the pot. Before the noodles are cut into boiling water, shake them up and down with both hands. Pull the noodles thin and thin, and then cook them in boiling water until they are just cooked.
Step 4: heat the vegetable oil in another pot, mature the oil and let it cool. When the noodles are ready, remove them, drain the water, cool them in the air and mix them in the cooked oil to prevent the noodles from sticking.
Step 5: put the noodles in a bowl, mix the compound soy sauce, chili oil, mashed garlic, sesame paste, Zanthoxylum noodles, sesame oil and sesame seeds evenly, pour them on the noodles, and then you can eat them!!
Materials required:
Medium gluten flour: 2 cups
Water: About 150ml
Salt: 1 teaspoon
Compound soy sauce: right amount
Chili oil: right amount
Mashed garlic: right amount
Sesame paste: right amount
Chinese prickly ash noodles: right amount
Sesame oil: appropriate amount
Sesame seed: right amount
Note: 1. The key to make this pasta flavor is compound soy sauce, so it must be prepared. Compound soy sauce: high quality soy sauce or soy sauce 1cup, 2 tbsp of soy sauce, 3 tbsp of sugar, 3 tbsp of brown sugar, 1 tbsp of prickly ash, 4-6 cloves, cinnamon (2-3 pieces of little finger size), fennel (1 tbsp), caokuo (1-2 pieces, broken with a knife), star anise (also known as anise, 3-4 pieces), fragrant leaves (2-4 pieces), ginger (1 piece), scallion (several sections). Making method: put soy sauce and other raw materials in a small pot, bring to a boil over medium heat, turn to the minimum heat and cook for 40-60 minutes. After air cooling, take out the seasoning and pour it into a clean glass bottle for standby.
Production difficulty: simple
Process: mixing
Production time: three quarters of an hour
Taste: sweet
Chinese PinYin : San Gen Mian Yi Wan De Cheng Dou Xiao Chi Tian Shui Mian
A bowl of Chengdu snacks with three noodles
Agaric, egg and vermicelli soup. Mu Er Cai Ji Dan Fen Si Tang
The original taste of the counter attack, peeled skin to eat heart - baked autumn saury.. Yuan Wei De Ni Xi Bao Le Pi Pi Chi Xin Xin Kao Qiu Dao Yu
Fresh shrimp rolls with bacon. Pei Gen Xian Xia Juan
Diced chicken with green beans. Qing Dou Ji Ding
27's baking diary -- "gold and silver" coconut balls. De Hong Bei Ri Ji Jin Si He Yin Si Ye Si Qiu
Xiangnong spareribs and lotus root soup. Xiang Nong Pai Gu Ou Tang
Fried sausage with cucumber. Qing Gua Chao La Chang