Tossed Clear Noodles in Chili Sauce(chuan bei liang fen )

Tossed Clear Noodles in Chili Sauce

Introduction:

"Chuanbei Liangfen (registered trademark), originally a farmhouse snack, 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. In the past, most of the cold noodles were sold by the shoulder, either on the street or at the crossroads. As soon as the shoulder was put away, customers came from all directions. Now generally only sell finished cold powder, eat spicy, eat acid, add their own seasoning mix. If you want to eat it, you have to taste it at a banquet in a big restaurant. Chuanbei liangfen'er can be eaten alone, or put into Guokui or "pancakes" (pancakes with white flour spread as thick as paper)

Production steps:

Step 1: cut the jelly into the shape you like. Cut coriander, chive, garlic and medlar into small pieces

Step 2: make sauce with spicy oil, soy sauce, sugar, vinegar, salt and garlic

Step 3: pour in the cut jelly

Step 4: pour proper amount of red oil, sesame oil, Zanthoxylum powder and pepper powder. Garnish with chopped peanuts, cooked sesame, coriander and chive

Materials required:

Cold powder: right amount

Coriander: moderate

Chives: right amount

Wolfberry: moderate

Cooked sesame: right amount

Cooked peanuts: right amount

Pepper powder: right amount

Pepper powder: right amount

Minced garlic: right amount

Red oil: right amount

Spicy oil: right amount

Sesame oil: appropriate amount

Soy sauce: moderate

Sugar: right amount

Salt: right amount

Vinegar: right amount

Note: the key to this dish is to have enough ingredients. If you don't have red oil at home, you can use hot oil to saute chili powder, and pepper powder and hemp pepper powder can also be replaced by pepper oil.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Chuan Bei Liang Fen