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

1. Pepper must be good, and it smells fragrant, so good pepper can reflect the spicy taste.

2. Pepper must be hemp, even if put a little, it is fragrant and hemp.

3. Then there must be peanuts to be chopped, soy sauce, sesame oil and chopped green onion. Noodles are a combination of Sichuan cuisine's spicy flavor. 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 chili pepper sea pepper, pepper 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 really, the preparation method of seasoning and the proportion of seasoning are also very important. Here are the following introductions:

Soy sauce: The order of putting other seasonings 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 tablespoons (usually a small ceramic spoon for household use) can be put into two or two small noodles (the dosage of the following ingredients is subject to the following two or two small noodles), and only one tablespoon can be put into meat noodles (such as miscellaneous sauce, beef, pork sausage noodles, etc., 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. First, put less and then add it.

monosodium glutamate: There is a saying that Chongqing people cook: "There is a lot of fire and oil, and monosodium glutamate starts to weigh." Eating small noodles means putting monosodium glutamate! Nowadays, many people are afraid that eating too much monosodium glutamate is bad for human health, but I haven't found anyone who died of eating monosodium glutamate. Put a third tablespoon of monosodium glutamate with 81% sodium glutamate, so why not put monosodium glutamate with higher purity? In fact, this is not very important, but the author found in the famous noodle restaurants in Chongqing that they all used the bergamot brand monosodium glutamate produced by the chef (now I changed my name but I can't remember it), and this seasoning looks thicker and can be attached to noodles.

Oil chili pepper sea pepper: This is an absolutely indispensable seasoning for Chongqing noodles. Some time ago, Sichuan cuisine was popular in the north, which was bewitched by peppers. Let's talk about the recipe first. The dried sea peppers used in different shops in Chongqing are different. There are three most common types: Sichuan Erjin Bar, Guizhou Dahongpao and Hunan Chaotian Pepper. Recently, a kind of Tianying pepper appeared in Henan, which seems to be gradually accepted by Chongqing market, but it is not good to comment casually 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 man posted on the forum the proportion of the types of peppers used, such as elephant-eye mirror and Dong Xiao noodles. I don't want to look for them, just talking about my choice. Usually, the sea peppers used in our family are ordinary peppers bought in the market because they are not professional. They belong to Erjin Bar or Tianying Pepper, and they can still be used. How to simmer (read jiàn) sea pepper is very learned. Some people think that the hotter the oil is, the better the sea pepper is simmered. It is wrong-many times it is because the oil temperature is too high that the sea pepper is burnt and there is no smell. A professional introduced it in a food program in Chongqing. When heating the vegetable oil, put a piece of ginger. If the surface of the ginger slowly turns yellow, the oil temperature will be appropriate. Just directly beat it into the sea pepper noodles and stir it evenly. Actually, this is the second step. The first step should be how to process the sea pepper into sea pepper noodles. First, stir-fry the dried sea pepper without pedicle in the pot. You can pour some oil when the fire is not too big, but the spatula can't stop to avoid individual stir-frying. Just put it in a bell jar and mash it. (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 break it, which is more convenient, and it will be almost too tasteless.) Note: Don't smash it too finely into powder, most of it will be broken and a small part will be kept the size of a small nail, and then put it into a container for 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. 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, it will do. When you put seasoning, it depends on the degree of preference of the eater. I don't think it should be too much, otherwise it will overwhelm other flavors. Moreover, the freshly brewed sea pepper is much more spicy. Try to put it, otherwise you can't eat it.

Pepper noodles: Recently, Laoma wonton soup is a bit popular. He uses green pepper in it, but I think Chongqing noodles should use red pepper, and Maowen's pepper is still the best. Stir-fry in an iron pan first, stir-fry slowly in a cold pot with a small fire, don't rush to get out of the pot, be sure to 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 are not carefully processed, so it is not hemp to eat the pepper, so it must be all ground into powder. When you put it, you still have to be willing to give it up. The supermarket sells ice cream with a spoon that is almost the same, otherwise it won't show the hemp taste. This is a good way to get together.

ginger and garlic water: it is made by chopping ginger and garlic and mixing them with boiling water. Ginger tastes spicy, but it may not be able to show this feature in Chongqing noodles, but it must be. To taste it, you must first smash the ginger and then chop it slowly. Garlic doesn't need to be chopped too finely, but it should be chopped first and then chopped. It doesn't matter if it is bigger or smaller. It is comfortable to stick to the surface of noodles or vegetables when eating noodles, but friends who don't like garlic don't adapt. It doesn't matter if these two things are more or less. It's better to have more garlic and less ginger. Stir them with boiling water and cool them for later use.

lard: it is made by boiling the best suet. It is necessary, but if it is too much, an oil film will form on the surface of the seasoning soup, and the noodles will not be attached to other seasonings, which will make the taste discount. A third tablespoon 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 green onion: it's better to be fire onion, which is delicious enough. You can do it without it. Scallion, yellow onion, leek, garlic sprout and other analogues can be used when thinking about it, but authentic Chongqing noodles are not necessary. It doesn't matter how you cut it, just cut it into small pieces, but there is still a difference between the length of the onion and the chopped green onion. Take it according to your personal preference. If it tastes strong, you can put more scallion, and the quantity should not be too much, except when there is no green vegetable, if you want to use it as a substitute.

pickled mustard tuber: Fuling pickled mustard tuber is famous all over the world, and it is indispensable to the characteristics of Chongqing. One root doesn't come, whether it's red oil or original flavor, the key is to cut it into granules, at most one tablespoon, and more is salty. In fact, you can also put peanuts, sprouts and so on, according to personal preferences. Raw peanuts are crispy, then undressed and crushed in a container, but be careful to make them into granules, not peanut noodles. The dosage of these kinds of peanuts is about the same, and it is recommended to have at most half a tablespoon of peanuts, and it is best not to mix them so as not to end up in neither fish nor fowl.

Sesame sauce: It plays two roles in Chongqing noodles: first, it adds flavor, which is why I didn't write sesame oil in the seasoning; Second, thicken the seasoning, and when you use chopsticks to clamp the noodles, the seasoning will adhere to it, which is full of flavor. Take one tablespoon of sesame paste, mix it with boiling water at a 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 31 minutes. Because it is not a professional pea noodle, two tablespoons of peas is the upper limit. Sesame paste is directly beaten into the seasoning, such as old peas and other noodles, which are best placed on the surface after taking out the pot.

others: with the above nine condiments, other condiments are not important, but they can be put. For example, vinegar brewed in the south is the best, while mature vinegar in the north has a strong flavor, which will suppress 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 the vinegar from Jiangsu Hengshun and the balsamic vinegar from Guizhou Weichong Garden. In addition, don't put vinegar in the meat noodles, which will destroy the flavor of the meat. There are also some miscellaneous condiments such as chicken essence, sesame oil, pepper noodles, etc. It is a complete waste to put them in the noodle condiments, and they can't reflect their value (I don't know if my taste buds are not good enough to taste these flavors), so it is better not to put them in. Some friends may think sesame oil can be put, but I can only say that it is not, because sesame oil is too expensive to be put up like lard and vegetable oil. If it is put down, it will still have no fragrance, not to mention sesame sauce.

as the saying goes, "the cavity of Sichuan opera is the soup of Sichuan cuisine", and whether a bowl of small noodles tastes good or not depends on the scoop of soup. Seasoning into the bowl, in addition to friends who like to eat dry, or two scoops of soup into the seasoning. At home, boiled water is usually used for skimming, but 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. 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. Wal-Mart stores "Jiale" brand thick soup. You can spend more than 8 yuan to sell a large box (4 small boxes) of pig bone thick soup, and put a small piece (1/5 small box) in the seasoning when eating noodles, which is still delicious after being dispersed with boiling water. Maybe Carrefour also has this thing. Interested friends can go to Taotao. Usually, you don't need to put chicken essence or monosodium glutamate in cooking soup with this thing. It's very good. But please stay calm after reading the post. This is not vegetable oil. It is not worthwhile to trample on something for a few dollars. How much is self-determined, but friends who like the width of soup have to pay attention to one problem. If the soup has more seasonings, the taste will be lighter, so more seasonings need to be put.

2. Cooking noodles

Don't think that you're done after introducing the seasoning. Everything is not entirely true. Because cooking noodles is also very important, let me introduce it now.

let's talk about raw materials first.

the main ingredient is noodles, of course. 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 own hobbies. But you can't have too much lasagna soup, otherwise it won't taste enough. There are noodle shops selling alkali-free noodles outside, but they are not sold in the market. Friends who like dried noodles can choose dried noodles by themselves. This cooking method is simpler. Here I will only talk about the most common cooking method of fine 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 the noodles there. (Personally, I think)

Of course, the auxiliary material is cabbage leaves. I like several kinds: rattan vegetables, it doesn't matter if they are old when choosing, but they should be chosen in pieces, not torn like frying; Pea bumps, the more tender the better, don't believe that the vegetable market outside is not the same old, come back and choose the best again; 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 bags, yellow seedlings, white gourd, Chinese cabbage, etc., but I don't think I've seen them before, so I don't want to use them below.

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

According to personal habits, friends can serve the dishes first, then pick up the dishes and cook them together after eating them below or below. Just follow personal habits. When it comes to cooking noodles, you must use water to cook them. In the past, there was an article in a book called "18 eccentrics of Chongqing" that introduced the small noodles in Chongqing, saying that the newly cooked boiled noodles didn't taste good, and the noodles that had to be cooked twice were the best. Of course, it's impossible to do this at home. Pay attention to the use of newly burned water. However, don't save a little water. It's better to have more deep water in the pot, so that the fire will not spread out until it reaches the maximum, so that the noodles will be delicious and heated evenly inside and outside, and there will be no such situation as different softness inside and outside.

after all this talk, it's finally time to cook noodles. In fact, a lot of work has been done at the beginning, and the real step is not difficult. Throw the noodles down and scatter them with chopsticks. Don't lift the weights, just don't sink into the bottom and paste the pot. When the noodles are dropped and boiled, it is better to observe them at any time. Generally speaking, there is a color difference between the surface and the inside of the uncooked noodles, and it is easy to see that the middle is white, and the color of the cooked noodles is the same everywhere. This kind of noodles can be picked up after cooking for another half minute.

-enthusiastic netizens