condiments

300 grams of high-gluten flour

50 grams of eggs

Methods/steps

1

Put high-gluten flour, eggs, 55 grams of water and 2 grams of salt into a noodle machine and beat them into fine flour for later use. If you don't have a noodle machine, buy the fine water outside.

Cut rice buds and mustard tuber into powder.

Ginger, garlic and onion are minced.

Fry peanuts and prepare oil pepper and pepper powder, which are necessary materials for spicy and fragrant Chongqing noodles. (I make a lot of oil Chili peppers, which is a bit complicated. The specific method can be found in my blog. The simple method is to boil rapeseed oil and a little sesame oil, and then slowly pour it into Chili powder. At the same time, add fried white sesame seeds to Chili powder, which can use peanut oil instead of rapeseed oil, and it is slightly less fragrant. )

Water spinach can be used.

Add a little boiled water to the minced ginger and garlic for a while. It's a little tasteless to add the minced ginger and garlic directly to the small noodles. Just add this ginger and garlic water.

Add a proper amount of broken rice buds, mustard tuber powder, pepper oil, soy sauce, ginger and garlic water, chopped green onion, a little pepper powder, chicken essence, rice vinegar and lard into the bowl, and pour in hot chicken soup. (Add a little lard to taste better, don't add it to people with three highs; Adding noodle soup directly without chicken soup has little effect on the taste, because spicy and delicious is the seasoning, and the taste is already very good)

Add enough water and a little salt to the pot, bring to a boil, and add noodles to cook.

Boil the water spinach until it is cooked thoroughly.

Put the water spinach and peanuts in a bowl.

Noodles can be put in.

end

Matters needing attention

Many materials in the seasoning contain salt, so be sure to pay attention to the degree of salt.