Authentic old Chengdu Danmian(zheng zong lao cheng dou dan dan mian )

Authentic old Chengdu Danmian

Introduction:

"In the morning, you can see the red and wet place, and the flowers are heavy on the Jinguan city.". Chengdu, known as "the land of abundance", "south of Sichuan", "Suzhou and Hangzhou in Sichuan", has been an important town in Southwest China since ancient times with rich cultural relics. There are not only splendid ancient Shu culture, exquisite tourist attractions like fairy tales, authentic Sichuan cuisine, Chengdu beauties with "the first rain of the hibiscus last night, and beautiful flowers like jade", but also famous Chengdu snacks at home and abroad. "Eat in Sichuan, taste in Chengdu", Chengdu snacks are rich in variety, long history, with strong local characteristics. Here, for those who like Chengdu snacks, let's talk about the pasta in the snacks - Dandan noodles. Dandan noodles is said to be a peddler named Chen Baobao in Zigong City, Sichuan Province. It was founded in 1841 and has a history of more than 100 years. In the early days, it got its name from peddlers who used to peddle along the streets with their burdens. It was widely spread in Sichuan and was often used as a snack. Among all kinds of noodles, Chengdu has the strongest characteristics, which are smooth noodles, crisp meat, salty, slightly spicy, slightly sour, pungent aroma, no soup and very tasty. If you want to make delicious and authentic Dandan noodles, noodles are the key, and Yibin sprouts must be included in the seasoning. The noodles of Dandan noodles are very special, dry and crisp, which we call "crisp and fragrant". Fried crisp Sao is the most stress on the heat, too much or not enough will directly affect its crisp taste. In the selection of meat materials, we must use lean meat without tendons, cut it into small pieces, not too fine, so that the crispy Sao will be clear and crisp. Dandan noodles are usually served in small bowls, one or two for each bowl. During the last season of pea sprouts, the boss will also put some ornaments on the noodles. If they don't, they will use seasonal green vegetables instead. Some will not put them. They will directly put the noodles into the bowl, pour the crispy fried peanuts, and sprinkle the fragrant peanuts. At the end of the day, the taste will be fragrant. Now let's make noodles together

Production steps:

Step 1: prepare the minced pork for frying.

Step 2: proper amount of round noodles. (60 g)

Step 3: prepare Yibin sprouts and cooked peanuts.

Step 4: prepare the ingredients. Please note that the white sugar in the seasoning can only be a little, which can neutralize the taste. The taste of noodles can't be sweet.

Step 5: remove the red coat of the cooked peanuts and pound them into pieces. (or crush it with a rolling pin)

Step 6: put all the seasonings into the flour bowl one by one, except the peanuts.

Step 7: start frying crispy Sao. In a wok, add corn oil and heat to 50%. Add chopped pork and stir fry until the seeds are scattered.

Step 8: stir fry slowly over low heat until the meat is discolored. Add cooking wine to remove the fishiness.

Step 9: add ginger powder and stir well. (don't be impatient, be patient)

Step 10: continue to fry slowly, while frying, use a shovel to crush the meat.

Step 11: when the water is gradually dried, add a little sweet flour sauce and stir evenly to make the minced meat covered with sauce.

Step 12: continue to fry until the meat is golden and fragrant.

Step 13: add soy sauce to taste and color.

Step 14: add appropriate amount of chicken essence to improve the taste.

Step 15: stir well and turn off the heat.

Step 16: This is the fried crispy Sao. It's very fragrant.

Step 17: start cooking noodles. Add water to the pan and bring to a boil. Put in the noodles and spread them with chopsticks. (the water for cooking noodles should be wide.)

Step 18: in the process of cooking noodles, you need to light water many times. When the noodles are cooked to the heart, you can turn off the fire.

Step 19: add a little noodle soup water to the seasoning bowl, just a little, otherwise it will become noodle soup. (please refer to the bowl. This is the standard noodle bowl.)

Step 20: put the cooked noodles into a bowl, then pour with crispy sauce and sprinkle with crushed peanuts.

Materials required:

Minced pork: 400g

Round noodles: practical 60g

Cooking wine: moderate

Ginger powder: appropriate amount

Sweet sauce: a little

Soy sauce: right amount

Chicken essence: appropriate amount

Corn oil: right amount

Yibin sprouts: moderate

Cooked peanuts: right amount

Sesame oil: right amount

Vinegar: a little

Chili oil: right amount

Pepper powder: right amount

Minced garlic: a little

Scallion: right amount

Sugar: a little

Note: because fried crisp Sao used lean meat, the oil should be a little more when fried. (please refer to process figure 7) there is no pea tip in this season, and I don't want to replace it with other dishes. If you do it at home, you can put some seasonal green vegetables you like. By the way, it took me 35 minutes to make crispy sauce. In addition, the ingredients listed here refer to those used for frying crispy Sao. The condiments listed refer to the condiments of noodles.

Production difficulty: ordinary

Craft: Skills

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Zheng Zong Lao Cheng Dou Dan Dan Mian