Mianyang people's favorite breakfast rice noodles saozi - dried beef and bamboo shoots saozi(mian yang ren zui ai de zao can mi fen sao zi niu rou gan sun sao zi )

Mianyang people's favorite breakfast rice noodles saozi - dried beef and bamboo shoots saozi

Introduction:

"Mianyang City in Sichuan Province is the second largest city in Sichuan. Because of the disaster in 2008, the name of Mianyang has become familiar all over the country. After experiencing the pain, Mianyang has already regained its former vitality and appears to be more energetic and vigorous. In fact, there is little damage in Mianyang City. Beichuan County, which is under the jurisdiction of Mianyang, is the hardest hit. Now a brand new Beichuan county has been formed. I went to see it during the Spring Festival of 11 years. It's a very beautiful small city. Everything is brand new and looks so beautiful. Mianyang rice noodles is Mianyang people's favorite breakfast. My little bear always talks about its delicacy. In fact, I don't eat much, but I have to admit its delicacy. Some time ago, Xiao Xiong's classmates sent us some dried bamboo shoots from Sichuan. When they got them, they still felt very strange. They didn't know what it was. After using blisters, they found that it was a kind of raw material used in rice noodles saozi. One of the saozi in Mianyang rice noodles was made from such smoked dried bamboo shoots. It had a unique flavor, and it was more delicious to make saozi. In fact, in Mianyang's rice noodle shop, it's usually called beef bamboo shoots. But if I call the title beef bamboo shoots saozi, it seems to be a bit repetitive, so I'll change it a little. Because there is no rice noodles like Mianyang in Wuhan, I only imagine making saozi. I think of Xiangyang tofu noodles published last time, so I also emphasize here that it's a cottage style, just to share the happiness of making delicious food with you. Don't talk about whether it's authentic or not. I really can't afford it. Mianyang rice noodles have a history of more than 1800 years. It is said that during the Three Kingdoms period, Liu Zhang, the leader of Shu, met Liu Bei, who had just entered Sichuan, in Dongshan, Fucheng (now Mianyang, Sichuan). Liu Bei had long heard that Sichuan people were good at cooking, so he proposed to taste local food. Liu Zhang said: "when I heard that there was a family in the mountain, her wife was good at cooking. It was handed down from her ancestors that rice was milled and made into silk, supplemented by home-made seasonings such as chicken and fish, cooked in boiling water and ready to eat. The soup was fresh and delicious. It was famous for a hundred Li." So Liu Zhang ordered his men to call the housewife up to the mountain to make this wonderful dish. Before serving, Liu Bei and the public will smell a spicy smell. After a while, I ate up. After dinner, Liu Bei suddenly came to the spirit, and all his generals were in high spirits. Look up and down again, the water is rich, the rice is abundant, and the sound of the pastoral flute. Liu Bei couldn't help but caress his hands and sighed: "what a wonderful day Later, Sichuan folk scrambled to copy. In Mianyang, in the streets, the rice noodle shops on both sides of the street are fragrant. "

Production steps:

Step 1: soak the dried bamboo shoots in clean water for one day, and change the water several times.

Step 2: wash the beef.

Step 3: cut the beef and bamboo shoots into small pieces.

Step 4: prepare ginger, onion and garlic.

Step 5: put oil in the pot, heat it up and stir fry it with medium heat. At the beginning, there will be a lot of bubbles, and the water will disappear. Deep fry the beef with oil. During this period, add rock sugar, Chinese prickly ash, star anise, clover, cinnamon, grass fruit and fennel.

Step 6: steam the beef and add the bean paste.

Step 7: continue to stir fry, pour in the dried bamboo shoots, then release the soy sauce, soy sauce, cooking wine, and finally add the pepper and five spice powder.

Step 8: pour in hot water and simmer for about 30 minutes.

Step 9: cook the noodles, pour in the dried beef and bamboo shoots, then add chili oil, chicken essence, salt and shallot according to your own taste, it tastes better.

Materials required:

Beef: moderate

Smoked dried bamboo shoots: appropriate amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Dried pepper: 2

Zanthoxylum bungeanum: right amount

Bean paste: right amount

Star anise: 2

Fragrant leaves: appropriate amount

Cinnamon: 1 yuan

Caokuo: 1

Fennel: right amount

Note: raw materials: beef, smoked dried bamboo shoots ingredients: ginger, scallion, garlic, 2 dried peppers, Chinese prickly ash, bean paste, 2 star anise, fragrant leaf, 1 piece of cinnamon, 1 piece of Caogou, fennel seasoning: soy sauce, soy sauce, cooking wine, rock sugar, five spice (or thirteen spice) pepper 1, because it is to do saozi, so more oil, fried beef is a bit similar to fried beef It's too late. 2. Chicken essence and salt don't need to be put in when making saozi. It can be added when eating noodles.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Mian Yang Ren Zui Ai De Zao Can Mi Fen Sao Zi Niu Rou Gan Sun Sao Zi