Red, spicy, mellow, fragrant and refreshing(hong la wei chun xian xiang shuang kou chuan bei liang fen )

Red, spicy, mellow, fragrant and refreshing

Introduction:

"Northern Sichuan cold noodles, a famous Sichuan snack, was originally a cottage snack, which has a history of more than 90 years. Since its appearance in the late Qing Dynasty, North Sichuan cold powder has enjoyed a reputation in Bashu for its unique Sichuan style of red, spicy, mellow and refreshing flavor. At that time, Xie Tianlu, a former farmer of jiangcunba in Nanchong County, set up a shed at zhongdukou to sell Dandan cold noodles. His cold noodles were exquisitely made, from flour mixing to seasoning and flavoring. After being tasted by passers-by, Xie cold noodles became famous. After that, farmer Chen Hongshun studied the making technology of Xie Liangfen, took his strong points and improved it, and the making technology of Xie Liangfen was further improved. He uses fresh white peas and grinds them with a small mill. He pays great attention to the stirring temperature and the quality of the cold powder. The quality of the cold powder is fine and tender. The strength of the cold powder is soft. It is bright but opaque. It is fine and continuous. The seasoning is more ingenious. In less than a year, Chen Liangfen became famous in northern Sichuan, and "northern Sichuan Liangfen" spread like wildfire. Up to now, some cold noodle shops in Nanchong, Chengdu and Chongqing still use "North Sichuan cold noodle" as their signboard, and their business is booming. When Zhu De and Luo Ruiqing, the proletarian revolutionaries of the older generation, went back to Nanchong to inspect their work, they specially tasted the North Sichuan jelly. (online information)

Production steps:

Materials required:

Mung bean starch: right amount

Black soybeans: right amount

Pixian Douban sauce: right amount

Ginger: right amount

Vegetable oil: right amount

Sugar: right amount

Chicken essence: appropriate amount

Starch: appropriate amount

Douchi sauce: right amount

Scallion: right amount

Garlic: right amount

Compound soy sauce: right amount

Sesame oil: appropriate amount

Salt: right amount

Vinegar: right amount

Chinese prickly ash noodles: right amount

Chili oil: right amount

Cooked sesame seeds: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: mixing

Production time: one day

Taste: medium spicy

Chinese PinYin : Hong La Wei Chun Xian Xiang Shuang Kou Chuan Bei Liang Fen