How can Chongqing noodles be smooth and fragrant?

Chongqing noodles, one of them, belong to the category of Chongqing cuisine. It originated from the tradition of Chongqing and belongs to Chongqing snacks. Chongqing Xiao noodles are the simplest kind of pasta in Chongqing. Let me share my method of making Chongqing noodles.

First, Chongqing Xiao noodles, I have eaten many times. Judging from my four-year eating experience in college, Chongqing noodles can make people feel fragrant and smooth. The following is my opinion.

Second, Chongqing's "small noodles" have a long history. A load of noodles include Dandan Noodles, spicy noodles, hot and sour noodles, clear soup noodles and vegetarian noodles.

Third, the material formula: fresh water 125g, red pepper 15g, soy sauce 20g, pepper noodles 1g, pickled mustard tuber 2g, peanuts 2g, garlic 5g, ginger juice 5g, sesame paste 2g, onion 2g, monosodium glutamate 2g, clean vegetables 6g, bones.

Fourth, the production process:

1, red pepper production: put 50 grams of vegetable oil in the pot, boil it to 70% heat, put it in a bowl, and put 20 grams of sea pepper noodles.

2, flavor bowl: red pepper, soy sauce, Chili noodles, mustard tuber, peanuts, garlic water, ginger juice, sesame sauce, shallots, monosodium glutamate in turn into flavor bowls!

3, cooking noodles: boil water in the pot, open the bottom strip; After opening, skim off the foam and add vegetables; After reopening, stir-fry the vegetables and put them on the side of the bowl; When the noodles are ready, pick the noodles from your pocket and serve them.

Five, practical know-how:

1. When making Chili oil, when the oil is a little cold, but there is still hot air from Chongqing noodles, put it into the bowl of sea pepper noodles (when the oil temperature is poured into the sea pepper noodles, it will still rise in the oil, but it is advisable not to scorch the sea pepper).

2, pepper noodles should use pepper, now it is fragrant, not bitter.

3, the fire should be prosperous. After cooking a pot of noodles, you should add boiling water appropriately, so that the boiling water is sufficient, the noodle soup is soaked, and the noodles are not easy to cook.

6. Flavor characteristics: oily red face and yellow leaf green, spicy and fresh, fragrant and smooth, fragrant after eating, never tired of eating, and endless aftertaste.

Seven, the above is how I share the smoothness of Chongqing noodles. Welcome friends to leave comments below. My little wish is that you can pay attention to me!