Chongqing dry noodle
Introduction:
"Chongqing dry noodle is a special pasta originated in Chongqing. It is rich in varieties. It is generally divided according to whether there is saozi or not. The seasonings of noodles without saozi are also very rich. A bowl of noodles depends on the seasonings. Chongqing dried noodles with saozi include plain dried noodles, mixed sauce dried noodles, beef jerky noodles, fat sausage dried noodles, fried pea dried noodles, pickled vegetable shredded pork noodles, among which plain dried noodles, mixed sauce dried noodles and pea dried noodles are the most common. Chongqing dry noodle is characterized by spicy, strong and thick taste. Regardless of life experience, Chongqing will be conquered by the charm of the face. Summer is especially suitable for eating dry noodles, one appetizer, two will not sweat
Production steps:
Step 1: prepare the right amount of alkali noodles
Step 2: Chop ginger and garlic into mud and wash leeks
Step 3: put proper amount of boiled water in ginger and garlic puree, mix and open, and cut mustard into shreds
Step 4: put shredded mustard, soy sauce, salt, monosodium glutamate, ginger, garlic water, leek powder into the bowl
Step 5: then add the sesame paste. Then add chili oil, stir well, set the bottom taste
Step 6: add lard and pepper powder
Step 7: bring the water in the pot to a boil again, add the noodles and cook them.
Step 8: bring the water in the pot to a boil again, add the noodles and cook them.
Materials required:
Alkali noodles: 100g
Leeks: moderate
Sesame paste: right amount
Soy sauce: right amount
Mustard tuber: right amount
Garlic: right amount
Ginger: right amount
Chili oil: right amount
Chinese prickly ash noodles: right amount
Lard: right amount
Note: 1. Pepper noodles had better be self-made. 2. Dry noodles or small noodles can not be short of lard
Production difficulty: simple
Process: boiling
Production time: 10 minutes
Taste: slightly spicy
Chinese PinYin : Zhong Qing Gan Liu Mian
Chongqing dry noodle
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