How to make authentic Chongqing noodles, and where can I buy them?

Alkaline water surface (dried noodles are gone, but they are also sold on X Bao, so I usually make them myself when I have time).

Onions (can't be replaced by scallion) can be added before eating or when seasoning.

Crushed peanuts (fried in microwave oven or pot, skipped frying, cooled, hardened and slightly crushed) are suitable.

Stir-fried soybeans in moderation (optional).

Yibin sprouts and Fuling mustard tuber can be mixed or selected.

Chongqing oil pepper right amount

Green pepper noodles and red pepper noodles (the ratio is about 2: 1).

Lard (conditional lard mixed with chicken oil, not rapeseed oil, there is oil in pepper) is appropriate (the pimple in my bowl may be about 3 grams)

Sesame paste (sesame paste is very dry in some places, so add cold boiled water to make it thinner).

Soy sauce (Huanghuayuan soy sauce or humane soy sauce, soy sauce will do, soy sauce will not come) is suitable.

Vinegar (usually Baoning vinegar, but also balsamic vinegar and aged vinegar, which are basically used in N homes downstairs) is put before eating (you can leave it if you don't like it).

Appropriate amount of chicken essence

MSG (Chutian brand MSG) is suitable.

Ginger and garlic water (there is a way behind it, which is also suitable for making cold noodles in Chongqing).

Coriander (coriander) is available in individual stores, and it can be omitted, but beef noodles are usually added.

Green leafy vegetables (lettuce leaves and rattan vegetables are generally used, and Chinese cabbage is rarely used in recent years).

Appropriate amount of broth (bone soup)

A few shredded radish (optional)

Authentic Chongqing spicy noodles?

Seasoning: soy sauce, garlic water, Jiang Mo, green pepper, sesame sauce, lard, oil pepper, bean sprouts, chicken essence monosodium glutamate, peanuts, put in a bowl.

Please click to enter a picture description.

This is about the amount (two sides)

Please click to enter a picture description.

Add a spoonful of broth (another boiled bone soup). I usually put it in the refrigerator after cooking. When I eat it, I take it out and add a little water to boil it. If I don't have it, I can use boiled water or boiled water instead. Or I can go to the supermarket to buy thick soup treasure (the kind of pig bone soup), but the taste behind it is discounted.

Please click to enter a picture description.

Wash the lettuce leaves, which are planted in our own roof garden, and so are the shallots. They are very fragrant.

Please click to enter a picture description.

Boil water in the pot, with more water (that is, the soup is wider)

Cook leafy vegetables and eat them raw.

Please click to enter a picture description.

I didn't go out and buy my own soda water. After the water boiled, I planed with chopsticks. After the water boiled again, I boiled it for a while and added some cold water. This time, when the water rose slightly, I chose the noodles that tasted bad, so I cooked less. If I like soft food, I will cook more. If there are several people, I choose the hard one first and then the soft one.

Put chopped green onion, like to be jealous at this time.

Please click to enter a picture description.

Pick up the seasoning and eat it.

Several restaurants also add some shredded radish to noodles, which tastes delicious after mixing well.

skill

1: Pepper sea pepper and Chongqing small noodles sea pepper oil have their own styles, and there are many on the Internet. You can learn to do it. You must use rapeseed oil instead of other oils. If you feel trouble, I'll teach you a simple one: slice the sea pepper, separate some sea pepper seeds, add some oil to the sea pepper, and slowly fry sesame seeds with low heat. You can also see that the sea pepper is a little burnt. After cooling, break the sea pepper with a cooking machine (you can break it with a wok). Don't break the sea pepper too much. Just crush the seeds. Then put them together and add a small amount of salt, and the rapeseed oil will burn and smoke. When it is cooled to 80% heat, pour some on the sea pepper, then pour some when the oil temperature is 60℃ or 70℃, and finally pour some when the oil is cool, and stir after each oil pouring.

2. MSG must be, which is also the essence of Chongqing noodles. Of course, if you resist, you can also put chicken essence. Try to buy pure grain monosodium glutamate, which contains some essential amino acids, as long as it is used in the right range.

3: Green peppers are best processed by themselves, not too fine, but thicker. Add some oil to the sprouts, stir-fry effective steam, and chop the mustard tuber. Beat the peanuts in the microwave.

4: Ginger and garlic water is the key. Garlic is ground into paste, and I usually add boiling water. The ratio of garlic to water is about 1 to 1.5, which is similar to that in restaurants outside. After adding boiling water, stir for a while. The ratio of ginger to garlic is about 1:6, and the amount of ginger is small.

5: It is best to have soup stock. Look at the restaurant outside. There is a big pot next to it, big bone soup. Scoop a spoonful in the bowl, pick it up and put it in the colander. Knock it on the side of the pot and put it in the bowl. No, you can use boiled water or noodle soup instead, or pork bone soup, which tastes worse.

6. Lettuce leaves are generally used, rattan vegetables (water spinach) are available in summer, and Chinese cabbage is also acceptable.

7: No salt, I have never seen any restaurant with salt, only soy sauce (these noodle restaurants in Chongqing generally use Huanghuayuan soy sauce and humanistic soy sauce, which are local time-honored brands).

8: This is only the ingredient of vegetarian noodles, not other ingredients of pea noodles, pea noodles, miscellaneous sauce noodles, fat sausage noodles and beef noodles. Those ingredients have increased and decreased on this basis.

9. There is no difference between soy sauce and soy sauce in Chongqing, but they are basically soy sauce.