Authentic Chongqing noodle method, how to make Chongqing spicy noodle formula?

The key to Chongqing noodles is seasoning, and the most important thing is the production of seasoning:

1. Peppers must be good and smell good, and good peppers can reflect the spicy taste.

2. Zanthoxylum bungeanum must be hemp, even if put a little, it is very fragrant and hemp.

3. Then chopped peanuts, soy sauce, sesame oil, chopped green onion and monosodium glutamate. You can put some vinegar if you like.

First, seasoning

Chongqing people like to eat spicy food, and small noodles can be described as a combination of Sichuan cuisine. A bowl of delicious noodles must have a bowl of delicious ingredients to attract diners. There are nine essential ingredients: soy sauce, monosodium glutamate, oil pepper and sea pepper, Chili noodles, ginger and garlic water, lard, chopped green onion, pickled mustard tuber and sesame sauce. So, is it possible to make authentic noodles with these nine ingredients? Not exactly. The preparation method of seasoning and the proportion of seasoning are also very important. The following are:

Soy sauce: The order of other ingredients can be disrupted, but soy sauce must be put first. Generally speaking, it is best to choose local soy sauce, such as the soy sauce in Huanghuayuan. It is characterized by bright color and rich flavor. Generally, one and a half spoons (usually small ceramic spoons for household use) can put two or two small noodles (the following ingredients are subject to the following two or two small noodles), and only one spoonful of meat noodles (such as miscellaneous sauce, beef, pork sausage noodles, etc.) can be put. , the same below). Too much is salty. In addition, everyone should master the dosage according to the salinity of soy sauce. If it is red soy sauce, don't put too much. If it is salty, it is difficult to remedy it. Put less first and then add more.

MSG: Chongqing people have a saying in cooking: "There is more fire and more oil, and MSG is a burden." Eating noodles is willing to put monosodium glutamate! Now many people are afraid that eating too much monosodium glutamate is not good for human health, but I haven't found that eating monosodium glutamate has killed me. Put a third tablespoon containing 80% monosodium glutamate, why not put more pure monosodium glutamate? In fact, this is not very important, but the author found in a famous noodle restaurant in Chongqing that they all use the bergamot brand monosodium glutamate produced by the chef (now the name has been changed but I can't remember it clearly), and this seasoning looks thick and can be attached to noodles.

Oil Pepper Sea Pepper: This is an absolutely indispensable seasoning for Chongqing noodles. Some time ago, Sichuan cuisine was popular in the north, and it was bewitched by peppers. Let's talk about recipes first. The dried sea pepper used in different shops in Chongqing is different. There are three most common types: Erjin Bar in Sichuan, Dahongpao in Guizhou and Chaotian Pepper in Hunan. Recently, a kind of Tianying pepper appeared in Henan, which seems to be gradually accepted by the Chongqing market, but it is not easy to comment if it has not been used. The famous noodle restaurants in Chongqing generally use the first three kinds. The second gold bar and Dahongpao emphasize the fragrance of sea pepper, while the morning pepper emphasizes the spicy taste. Many noodle restaurants are a mixture of several kinds of sea peppers. In the past, a person posted the proportion of pepper types used in the forum, such as glasses and Dong Xiao noodles. I don't want to find them, just talk about my choice. At ordinary times, the sea peppers we use at home are ordinary peppers bought in the market, because they are not professional. It belongs to Erjin Bar or Tianying Pepper, and it can still be used. How to simmer (read jiàn) sea pepper is very learned. Some people think that the hotter the oil, the better the sea pepper stew. It's wrong-many times it's because the oil temperature is too high and the sea pepper is burnt and tasteless. A professional introduced it in a food program in Chongqing. When heating vegetable oil, put a piece of ginger. If the surface of ginger turns yellow slowly, the oil temperature is appropriate. Just beat it directly into the sea pepper noodles and stir it evenly. Actually this is the second step. The first step should be how to process sea pepper into sea pepper noodles. First, stir-fry the dried sea pepper with pedicels removed in a pot. When the fire is not too big, you can pour some oil, but the spatula can't stop to avoid individual stir-frying. Just mash it in a bell jar. (If this step is too troublesome, you can also use the microwave oven to heat it and adjust it to the first-class barbecue for 2 minutes. If there is anything at home, the blender can also be broken, which is more convenient and almost tasteless. Note: don't smash it into powder too finely, most of it will break a small part to keep the size of a small nail, and then put it in a container to hold oil. You can also add some unnecessary things to the sea pepper noodles, such as fried sesame seeds, and friends who eat spicy food can also put a walnut without peeling it. Vegetable oil is the best oil, salad oil has no fragrance. The amount of oil is also particular. It is best to slightly submerge the sea pepper noodles. If the sea pepper looks thin and thick, that's fine. When you put the seasoning, it depends on the preference of the people who eat it. I don't think it should be too much, or it will overwhelm other tastes. And the freshly cooked sea pepper is much more spicy. Try to put it, or you won't get it.

Pepper noodles: Recently, Ma Lao's wonton soup is a bit popular. He uses green and white peppers, but I think Chongqing noodles should use red peppers, and Mao Wen peppers are the best. Stir-fry in the iron pot first, then stir-fry slowly in the cold pot. Don't rush out of the pot, but stir-fry the fragrance. Then the pepper should be finely ground into powder, because the seeds in the pepper are not easy to grind, and many of them have not been finely processed, so eating pepper is not hemp, so all of them must be ground into powder. When you put it, you still have to be willing. Supermarkets sell ice cream with almost the same spoon, otherwise it won't smell hemp. This is a good way to get together.

Ginger and garlic water: chop ginger and garlic and take them with boiling water. Ginger tastes spicy, but it may not show this feature in Chongqing noodles, but it must be. To taste it, you must mash the ginger first and then chop it up slowly. Garlic doesn't need to be chopped too finely. Chop it first and then chop it. It doesn't matter if it's bigger or smaller. Sticking to the surface of noodles or vegetables when eating noodles is very comfortable, and friends who don't like garlic don't adapt. It doesn't matter whether these two things are more or less. It's best to eat more garlic and less ginger. Stir with boiling water and let it cool for later use.

Lard: It is made from the best suet. It is necessary, but if it is too much, an oil film will be formed on the surface of the seasoning soup, and other seasonings will not be attached to the noodles, which will make the taste discount. A third spoon is enough. Friends who are afraid of obesity can choose cooked vegetable oil, which must be vegetable oil, and salad oil has no fragrance. The amount of cooked vegetable oil can be a little more, and a spoonful is appropriate.

Chopped onion: It's better to be fire onion. It's delicious enough. You can do it without it. Think about scallions, yellow onions, leeks, garlic sprouts and the like, and authentic Chongqing noodles are unnecessary. It doesn't matter how you cut it, just cut it into small pieces, but the length of onion and chopped green onion is still different. Take it according to your personal preference. If the taste is strong, you can put more scallion, not too much, unless there is no green vegetable, if you want to use it instead.

Mustard mustard tuber: Fuling mustard tuber is famous all over the world, and Chongqing characteristics are indispensable. No one comes, whether it is red oil or original flavor, the key is to cut it into particles, at most one tablespoon, and if it is too much, it will be salty. In fact, you can also put peanuts, sprouts and the like, according to personal preferences. Raw peanuts are crispy, then undressed and crushed in a container, but pay attention to making them into granules, not peanut noodles. The amount of these peanuts is almost the same, so it is recommended to use half a tablespoon at most, and it is best not to mix them, so as not to make them nondescript in the end.

Sesame sauce: it plays two roles in Chongqing noodles: one is to add flavor, which is why I didn't write sesame oil in the seasoning; Second, thicken the seasoning. When you hold the noodles with chopsticks, the seasoning will stick to it, which is full of flavor. Take a tablespoon of sesame paste and mix it with boiling water at the ratio of 1: 5, and put half a tablespoon in the seasoning. If you are interested, you can also use old peas instead of sesame paste. Add salt and water to the old peas and put them in a pressure cooker for 30 minutes. Because it is not a professional pea noodle, two spoonfuls of peas are the upper limit. Sesame paste is directly used as seasoning, such as noodles such as old peas. It is best to put it on the noodles after cooking.

Others: The above nine condiments, other condiments are not important, but they can be put. For example, the vinegar brewed in the south is the best, while the mature vinegar in the north has a strong fragrance, which will suppress the local characteristics. Baoning vinegar has no special grade in Chongqing, but the first grade vinegar is actually not good (I have eaten authentic super-grade Baoning vinegar, so I know more), such as Jiangsu Hengshun vinegar and Guizhou Weichongyuan balsamic vinegar. In addition, don't put vinegar in the meat noodles, it will destroy the flavor of the meat. There are also some miscellaneous condiments, such as chicken essence, sesame oil and pepper noodles. It's a complete waste to put it in noodle seasoning, and it doesn't reflect their value (I don't know if my taste buds are not good enough to taste these flavors), so I might as well not put it in. Some friends may think that sesame oil can be put, but I can only say no, because sesame oil is too expensive to put on it like lard and vegetable oil. It still doesn't smell when put down, let alone sesame sauce.

As the saying goes, "the cavity of Sichuan opera is the soup of Sichuan cuisine". Whether a bowl of noodles is delicious or not depends entirely on the soup. Seasoning is put into the bowl, except for friends who like to eat dry, or two spoonfuls of soup are added with seasoning. Boiled water is generally used at home, and the taste will be worse. It is best to use cheese bone soup or other broth, but don't put any loofah, wax gourd and lotus root soup left over from the previous day. Bean sprout soup is ok. My friends will say that I have to cook a pot of soup at home for a whole bowl of noodles, which is still too extravagant. Let me provide you with a secret recipe. "Le Jia" brand thick soup in Wal-Mart. You can spend more than 8 yuan to sell a large box (4 small boxes) of pig bone soup. When eating noodles, put a small piece (1 small box) in the seasoning, and it is still delicious after being dispersed with boiling water. Maybe Carrefour also has this thing. Interested friends can go to Tao Tao. Usually, you don't need chicken essence or monosodium glutamate to cook soup with this stuff. Very good. But please stay calm after reading the post. This is not vegetable oil. It is not worth trampling on something for a few dollars. How much is self-determined, but friends who like the width of soup should pay attention to a problem. If there is more seasoning in the soup, the taste will be lighter, so more seasoning is needed.

Second, cook noodles.

Don't think that introducing spices is enough. Everything is not completely true. Because cooking noodles is also very important, I will introduce it now.

Let's talk about raw materials first.

The main ingredient is of course noodles. They are sold everywhere in the market. We usually eat water, the kind with alkali, and the wide and thin ones are determined according to our hobbies. But you can't have too much lasagna soup, or it won't taste enough. There is a noodle restaurant outside that sells soda-free noodles, but it is not sold in the market. Friends who like dried noodles can choose their own dried noodles. This cooking method is relatively simple. Here I only talk about the most common cooking methods of thin water. By the way, the water surface of the new century supermarket is not good enough, and the cooked noodles taste bad. It is recommended not to buy noodles there. (individual)

Of course, the auxiliary material is cabbage leaves. There are several kinds I like: rattan vegetables, it doesn't matter whether they are old or not when they are selected, but they should be selected piece by piece, not torn like frying; Pea bumps, the more tender the better, don't believe that the vegetable market outside is not the same, come back and choose the best; Lettuce is sharp and refreshing, but the leaves are too long, so break it and cook it; Spinach, a little dirty, must be washed. I won't go into details about other dishes, such as white buns, yellow seedlings, white gourd and Chinese cabbage. But I don't think I've seen it before, so I don't want to use it below.

The cooking time of green leafy vegetables also varies. It is best to cook peas and press them into the water with chopsticks. Don't cook them for a long time, or they will be as old as grass. After the rattan vegetables are boiled, the water can be boiled again. Lettuce can be boiled for a while; Cabbage series, such as cabbage, are best cooked before fishing.

According to personal habits, friends can serve food first, pick it up and then throw it down or put it down to cook together, just according to personal habits. When it comes to cooking noodles, you must cook them with water. In the past, there was an article in a book called "Chongqing 18 eccentrics" that introduced Chongqing noodles, saying that the noodles that had just been cooked were not delicious, and the noodles that had to be cooked twice were the best. Of course, it is impossible to do this at home. Pay attention to the use of freshly boiled water. But don't save any water. The water in the pot is better to be deeper, so that the fire will not spread when it is the biggest, so that the noodles will be delicious, and the inside and outside will be heated evenly, so that there will be no difference between the inside and outside.

Speaking of which, it is finally time to cook noodles. In fact, a lot of work has been done from the beginning, and the real step is not difficult. Throw the noodles down and break them up with chopsticks. Don't lift heavy objects, just don't sink into the pot. It is better to observe the noodles when they fall down and cook. Generally speaking, there is color difference between the surface and the inside of raw noodles. It is easy to see that the middle is white, and the color of cooked noodles is the same everywhere. This kind of noodles can be picked up after cooking for another half a minute.

-enthusiastic netizens