A good bowl of Dandan Noodles should be salty, slightly sour and slightly spicy. Don't look at this small bowl of noodles, it sells 2 million bowls a year in Dongpo, Meizhou! Its manufacturing technology and know-how are crucial. Here I will explain the six core technologies of Dandan Noodles in detail.
1 noodles: add alkali to noodles to refresh gluten.
Dandan Noodles, add a little edible alkali when kneading dough, because in the past, vendors used to carry the burden and sell along the street. If there is no alkali in the noodles, the prepared noodles will ferment all the time and turn sour in the afternoon. The addition of alkaline noodles can not only inhibit fermentation and neutralize sour taste, but also make noodles more resistant to cooking and more refreshing after cooking. But the amount of alkali and water should be adjusted according to different seasons. For example, noodles need less water in summer and a little more alkali in winter. Dandan Noodles, a snack in Meizhou, is now processed in the central kitchen and delivered to stores.
2 scorpion: fat, three thin and seven small fires, stir-fry until crisp.
It is also important for Dandan Noodles to make noodles with minced meat. Minced meat noodles are also called gravy noodles or topping noodles. Sichuanese used to divide it into three kinds: noodle soup, fine noodles, noodles, noodles, noodles, noodles, noodles, noodles, noodles. Noodles in soup are noodles with soup. For example, Dandan Noodles in Meizhou snacks has soup and braised beef noodles. Zhajiang Noodles is relatively thick, and there is generally a thickening process when making it, such as Zhajiang Noodles and eel noodles; Noodles with minced meat are fried and usually dry. Our Meizhou snack also has a piece of minced meat from Dandan Noodles, which is an example.
The method of SAO Zi: Put 50 kilograms of peeled pork belly into a meat grinder and mince it. Put salad oil 1.5 kg into a hot pot, heat it to 40% to 50%, add minced meat and slowly stir until it boils, add 200 g of Yongfeng cooking wine and Jiang Mo 1 kg, stir until it boils, add 500 g of sweet noodle sauce, 500 g of brown sugar and 450 g of Yibin bean sprouts, stir-fry until the meat is crisp, and add 200 g of soy sauce.
3 red oil: Chili noodles+spicy sesame seeds+spicy spices
1. Take 400g of bullet dried Chili and Dahongpao dried Chili (mixed according to the ratio of 7:3), cut into sections, add 500g of clear oil, stir-fry until the Chili is crisp and rotten, add 20g of salt, stir well and put into a bowl. 2. Add 1.5 kg rapeseed oil into the pot, heat to 270℃, add a slice of ginger, remove the bottom of the pot from the fire, lower the oil temperature to 240℃, and pour 200 grams of hot oil into the spices (3 grams of cinnamon and kaempferia kaempferia, 2 pieces of tsaoko, 3 pieces of star anise, 3 pieces of fragrant leaves and Siraitia grosvenorii 1 piece). Then pour 200 grams of hot oil on 100 grams of white sesame seeds and scald the sesame seeds until they turn yellow and full. When the oil temperature drops to 180℃-200℃, 500g of rapeseed oil with reduced oil temperature is poured into pepper noodles, and the pepper noodles are stirred with a spoon to make them heated evenly (the oil temperature is about 1 10℃) until the remaining rapeseed oil in the pot drops to130℃-6544.
4 bone soup: fat Wuhua+pig bone hanging milk white soup
We choose pig bone+pig skin+fat Wuhua hanging soup. During the heating process, the protein contained in these ingredients is continuously precipitated, which can make the soup thick and white. Select 5 kg of pig bones, break them from the middle, wash away the blood, and blanch them in boiling water for 30 minutes until the blood is washed away; 1500g skin will be burned and scraped clean; 1500g of fat five-flowered pork is put into a pot and blanched. Put pork bones and skin in a stainless steel pot in turn, add fat pork belly, 50g scallion and 50g ginger slices, sprinkle with 10g white pepper, add 10kg cold water, heat with strong fire to boil, remove floating foam on the surface, and simmer for about 2 hours until the soup is thick and white with a thin layer of grease.
Key 1. When the oil and gas used in the soup base are insufficient, boiled chicken oil can be added to increase the flavor and oil and gas. 2. This formula is suitable for small shops, for example, shops with good business can double the dosage of bone hanging soup.
5. Cooking noodles: the soup will not boil if it is cooked a little.
When cooking noodles, the pot should be big and the water should be wide. Add cold water while cooking, keep the water slightly boiling, and try not to let it boil, otherwise it will easily muddy the soup and the cooking time will be prolonged. When cooking noodles, you need to order cold water four or five times before the noodles are cooked.
6 base material: add dry material first, then add humidifying material.
Before making Dandan Noodles, the base material should be well mixed, and the dry material should be added first when mixing the sauce, and then humidified after stirring evenly, so as to avoid caking of the dry material and uneven taste. The specific method is: adding 30g of Dandan Noodles juice and 260g of bone soup to obtain Dandan Noodles-based juice.
The method of Dandan Noodles juice: salt 100g, monosodium glutamate and aged vinegar 50g each, chicken powder 20g, sesame oil 20g, fresh juice 20g, sprout 300g, pepper 15g, red oil 20g, pepper noodles 20g, soy sauce 20g, soy sauce 20g, soy sauce 20g.
A good bowl of Dandan Noodles should be salty, slightly sour and slightly spicy. When preparing substrates, the following five substrates play a vital role:
Soy sauce must be put: we choose soybean soy sauce as the base material. This kind of soy sauce is brewed from beans, wheat and bran. It is reddish brown in color, unique in sauce flavor, delicious in taste, moderate in saltiness and sweetness, and can well supplement the flavor of noodles.
B be sure to put red oil: the specific refining method of red oil has been introduced above. Dandan Noodles base must be added with red oil, but also pay attention to the proportion of dried peppers. Pepper noodles can be ground coarser and the spicy taste released is more fragrant.
C be sure to put old vinegar: we use Baoning vinegar, a specialty of Langzhong, Sichuan. This acetic acid is mild in taste and rich in aroma, which plays a role in balancing the taste and enhancing the freshness in Dandan Noodles.
D Be sure to put sprouts: authentic Dandan Noodles should use bagged shredded rice sprouts from Yibin, which are crisp, fragrant, sweet and fresh. We all used it from Sichuan that day. Before using them, squeeze out the water and fry them in a clean pot until they are dry and fragrant.
E must put Chili noodles: Sichuan Dahongpao Chili is selected and ground into powder. This kind of pepper noodles has a strong fragrance. When the noodles are heated in a bowl, the hemp flavor and fragrance can be fully displayed.
The practice of a bowl of Dandan Noodles is 1. Before making Dandan Noodles, mix the ingredients (30g of Dandan Noodles juice, 5g of garlic, 4g of chopped green onion, 2g of cooked chicken oil, 30g of Chili oil and 260g of bone soup) and put them into a bowl. 2. Boil the pot with clear water, add clear water (large portion 150g, small portion 100g) and cook 1 min for 40 seconds. After picking up the noodles, put them neatly in a bowl with a bottom like a comb, then add a cooked cabbage leaf and 30g heated noodles (200g noodles in small portions).
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