"A few days ago, I mailed a lot of Erjing pepper and rapeseed oil from my hometown. These days, it has been volatilizing the authentic way of eating in Sichuan. Almost every household in Sichuan will eat like this. Sometimes I don't want to cook at night, and there is not much rice left at noon. At home, I will cook a large pot of noodles with Chili oil, lard, soy sauce monosodium glutamate and a series of seasonings. Don't underestimate a bowl of noodles. The secret recipe of delicious food is in the seasoning. Sliding a bowl will bottom out and your nose will sweat. "

material

condiments

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Noodles 60 grams

condiments

Chinese prickly ash powder

4 grams

salt

1 g

mature vinegar

3 grams

Light soy sauce

5 ml

capsicol

3 scoops

garlic

1 petal

lard

1 tuo

energy

1 tablet

monosodium glutamate

1 g

verdant

Proper amount

The practice of Sichuan home-cooked noodles

1.

A handful of noodles can also be exchanged for Yangchun noodles.

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2.

Cut garlic and ginger, and onion.

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3.

Take a bowl, add Chili oil (Chili oil is extracted from rapeseed oil and Erjing pepper, which is fried with a lot of spices, so Chili oil is very fragrant), scoop a lump of lard, a proper amount of salt, soy sauce, aged vinegar and pepper powder.

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4.

Add onion, ginger and garlic monosodium glutamate

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5.

Boil water in a pot

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6.

After the water is boiled, put the noodles down and cook them. Use chopsticks to paddle more during the period to avoid sticking to the pot.

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7.

Take some noodle soup and pour it into the bowl.

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8.

When the noodles are cooked to seven or eight minutes, they should be squeezed out quickly. Stir them immediately, or they will stick together.

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Sichuan home-cooked noodles finished product map

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Cooking tips

The noodle soup should be cooked thoroughly, otherwise it will not be chewy. If you don't like pepper, you can leave it Seasoning is prepared according to your own preferences. Too dry. You can add some noodle soup.