Sichuan meat saozi noodles: an appetizer in early autumn(si chuan rou sao zi mian chu qiu de kai wei hao mian )

Sichuan meat saozi noodles: an appetizer in early autumn

Introduction:

"Dor loves noodles so much that he won't hurt himself if he eats them every day. Today, I like this kind of noodles very much. I don't know what it's called. I call it rousaozi noodles. Ha ha. I learned it from a grandmother who was from Chengdu. But I have to say that Chengdu noodles are really delicious. Last time I went to Chengdu to eat noodles every day, I was very happy, ha ha ha. Alas, I have to admit that I'm still a heavy eater. It's not that I can eat more salt, but that I like to calculate the spicy feeling, which is particularly enjoyable. "

Production steps:

Step 1: heat the pan to cool the oil. Heat the peanut oil to 50% heat (the oil is a little larger, and both the bean paste and the meat stuffing need oil to smell), adjust to medium heat, pour in the bean paste and stir fry until fragrant.

Step 2: stir fry the bean paste until fragrant, pour in the meat, stir fry the meat until fragrant.

Step 3: when the meat is completely dispersed into meat granules, add ginger powder and stir fry

Step 4: add minced garlic, stir fry for 5-10 seconds, you can smell the smell of garlic.

Step 5: finally put in the prepared rice sprouts, stir fry for 3 minutes. Turn off the fire. Wait to eat!

Step 6: make the bottom juice. Don't use too much. Just have the amount at the bottom of the bowl. Prepare a noodle bowl, add soy sauce, chicken essence, pepper, chives, stock (or boiling water).

Step 7: cook noodles (mix the water of the noodles into the juice). Take out the cooked noodles and put them into a bowl with bottom juice (choose whether the noodles are watered or not according to the demand).

Step 8: add shredded cucumber, minsaozi bittern, vinegar to taste, eat!

Materials required:

Pork stuffing: right amount

Noodles: right amount

Broken rice sprouts: right amount

Ginger: right amount

Garlic: right amount

Chives: right amount

Pixian Douban sauce: right amount

Salt: right amount

White pepper: right amount

Chicken essence: appropriate amount

Soy sauce: moderate

Soup: right amount

Note: 1. Ginger and garlic powder should be more appropriate, because there is no cooking wine in the frying process. If people like me can't eat ginger, they will chop ginger powder enough, so that meat saozi stew can't taste ginger after frying. 2. Broken rice sprouts are sold in supermarkets, but not in every supermarket. There are five supermarkets around my home, but only one supermarket sells them. 3. When I can cook this dish, I know that I have to mix the bottom juice in the bowl first, but I don't know why. I think it's OK not to mix the bottom juice.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Si Chuan Rou Sao Zi Mian Chu Qiu De Kai Wei Hao Mian