Chongqing facet is one of the four characteristics of Chongqing; It belongs to the category of Chongqing noodles. Is it a beautiful landscape city? A special traditional snack in Chongqing belongs to Chongqing cuisine. Next, I will introduce you to the practice of Chongqing noodles. Let's study together!
Development of Chongqing Noodle Soul Chili Oil
Chili oil is bright red in color, spicy but not dry, mellow in flavor, with a unique and gradual compound spicy feeling and a long aftertaste?
A spoonful of good Chili oil can make a cold salad or pasta instantly popular.
Pepper selection
There are three kinds of dried sea pepper commonly used to make oil pepper sea pepper, namely Sichuan Erjin Bar, Guizhou Dahongpao and Hunan Chaotian Pepper. Among them, the second gold bar and Dahongpao are more fragrant, and the morning pepper is more spicy. Therefore, many people usually mix these peppers together when making oil peppers and sea peppers in order to achieve a more perfect state.
Pepper noodles and oil peppers from Yushu Chongqing noodles in Pakistan are green, natural and healthy, and do not contain any additives. With its traditional handicrafts, exquisite professional deployment, production and baking technology, it is gradually leading the seasoning camp of Chongqing time-honored brands.
condiment
Chongqing noodles need more than ten kinds of condiments: salt, monosodium glutamate, soy sauce, chopped green onion, Jiang Shui, garlic water, oil pepper and sea pepper, pepper noodles, peanut butter, pickled mustard tuber, lard, sesame oil and sprouts. And among these dozens of spices, Oil pepper sea pepper? As the soul of Chongqing noodles, it will directly lead to the success or failure of a bowl of noodles.
Pepper, the auxiliary material of Chongqing noodles.
When cooking oil pepper and sea pepper at home, pay attention to remove the pedicle of dried pepper and cut it into sections with scissors. At the same time, don't pound it too fine and turn it into powder. Most of them are broken, and a few can keep the size of small nails.
Use a small fire kang incense in the iron pot before ramming, one is to release the aroma of pepper, and the other is to volatilize the residual moisture of dried pepper, which is more convenient for ramming. If possible, simmer it first, and be careful not to burn it. After rehabilitation, pepper and pepper seeds will be separated. Pepper seeds are not spicy, but some people feel fragrant, so they can decide whether to keep pepper seeds according to their needs.
Mashed and put into a container and oiled. You can also add some spices or seasonings to the sea pepper noodles, such as fried white sesame seeds and whole walnuts, to increase the flavor. Rapeseed oil should be used as the oil, and it is best to press the third grade. Do not use first-class oil, soybean oil, peanut oil, etc. This is not the taste. 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, that's fine. When you put noodle seasoning, you should add it according to the taste of the people who eat it, not too much, otherwise it will drown out other tastes. And the freshly cooked sea pepper is much more spicy. Try to put it, or you won't get it.
Related content
Of course, the auxiliary material is cabbage leaves. Recommend several kinds of Chinese cabbage leaves:
Water spinach, called rattan in Chongqing, doesn't matter whether it is old or not, but it should be cut into pieces, not torn like fried, and not defoliated;
Pea tip, the more tender the better, don't believe that the vegetable market outside is not the same, come back and choose the best;
Lettuce tip, that is, oily wheat dish, is also very cold, but the leaves are too long and boiled;
Spinach, a little dirty, must be washed.
Others, such as lotus white, Chinese cabbage, wax gourd, Chinese cabbage, etc. I won't describe it in detail, but I don't think I've seen Dong 'an cuisine or Chinese cuisine, so I don't need it below.
The cooking time of green leafy vegetables also varies. It is best to cook the pea tip and press it into the water with chopsticks. Don't cook it for too long, or it will be as old as grass. After the rattan vegetables are boiled, the water can be boiled again. Lettuce can be boiled for a while; Cabbage series, such as cabbage, are best cooked before fishing. According to personal habits, friends can serve food first, pick it up and then throw it down or put it down to cook together, just according to personal habits.
When it comes to cooking noodles, you must cook them with water. In the past, there was an article in a book called "Chongqing 18 eccentrics" that introduced Chongqing noodles, saying that the noodles that had just been cooked were not delicious, and the noodles that had to be cooked twice were the best. Of course, it is impossible to do this at home. Pay attention to the use of freshly boiled water. But don't save any water. The water in the pot is better to be deep, so that it will not jump out when the fire is the biggest, so that the noodles are delicious, and the inside and outside are heated evenly, so that there will be no difference between the inside and outside.
Formula components of Chongqing Xiao noodles
The main ingredient is fresh noodles, which are made by wheat flour mill. Chongqing people call it? Water surface? ,? Water leaves? . Ingredients: high gluten flour, starch, salt, water, water content of 30%, edible alkali. Because fresh water is often sour. In the past, the storage conditions were limited, so edible alkali was added to the water surface to prevent it from turning sour too quickly. The alkaline water surface combined with small noodles seasoning has formed a unique taste.
There are three main types of facial bodies. A surface with a diameter of about 2 mm and a square or round cross section is called? Noodles? ; 4 mm wide and 1 mm thick, shaped like leek leaves, which Chongqing people call it? Leek leaves? ; The width of about 9 mm is classified as? Wide face? . General stores have these three kinds of noodles for customers to choose from, and the default is fine noodles.
Main seasoning
1: soy sauce, soy sauce and soy sauce are not suitable. Soy sauce has light fermentation, light fragrance and color. The color of soup is deeply influenced by the dark pigment in soy sauce. Only soy sauce. Huanghuayuan soy sauce produced locally in Chongqing has the purest color and taste.
2. Add all monosodium glutamate and chicken essence, or choose one of them. The traditional method uses local powdered salt-containing monosodium glutamate.
3: Chongqing oil pepper sea pepper; Oil Chili pepper is the soul of the little noodle soul, and the material selection and production process are exquisite. Please refer to related items.
4: Pepper noodles, pepper oil. Take its hemp taste and the aroma of pepper. Sichuan and Chongqing are the only places where you can eat hemp. So don't be careless with peppers. You'd better use Mao Wen, which is also sold in some supermarkets. You can also use pepper oil made of new peppers, which is more fragrant.
5. Cooked lard, cooked with suet and added to the soup, can make the soup fragrant. Friends who don't like lard can use vegetable oil, salad oil and sesame oil instead.
6: chopped green onion, with shallots. Incense after serving.
7. Lard. The most important thing is that with it, noodles are tender and taste better.
Basic seasoning
7: mustard tuber (a small amount), the first choice is mustard tuber produced in Fuling, Chongqing.
8: Bean sprouts (small amount), Yibin bean sprouts are preferred.
9. Fried peanuts are used to enhance fragrance.
10: ginger and garlic water (small amount), Jiang Mo and garlic should not be used directly, otherwise the smell will be too strong and grab too much flavor. Jiang Mo and garlic should be mixed with broth, and then Jiang Shui and garlic water should be added as seasoning.
1 1: white sesame. Or add oil pepper.
12: Tonggu decoction. Generally, it is boiled with pig bones and washed with seasonings to form noodle soup.
Choose seasoning
13: vinegar. Add according to personal taste. Or add a small amount to refresh and increase the thickness of the taste.
14: sesame oil. Add according to personal taste, not too much, or you will get bored.
Selection time
First, boil some vegetables in boiling water (lettuce is recommended in winter), wait for 2 minutes to put down the noodles, stir them and cook them until they are not cooked (pinch them with your hands for a while without white spots), then you can put them in the bowl. A bowl of steaming spicy noodles is ready.
The skill of making Chongqing noodles is to put soy sauce first. Do not add soy sauce to cooked noodles. Otherwise, soy sauce will be directly absorbed by noodles, masking the fragrance of other condiments.
Monosodium glutamate and chicken essence (if you have seen those famous noodles with seasoning, you will know how important monosodium glutamate is to them, so I suggest putting more)
Oil pepper, the soul of small noodles. Just buy bagged Chili noodles in the supermarket and put them in a small pot. When the cooked vegetable oil is heated to 70%, it becomes a spicy and fragrant single-oil pepper.
Chili noodles, there are many cities that can eat spicy food, and the people who can eat hemp most are probably Chongqing people and Sichuan people. So pepper can't be sloppy, pepper pays dividends, pepper green pepper, red pepper hemp, green pepper fragrance, some supermarkets sell it, and add it in moderation. You can also use pepper oil made of new pepper, which is not heavy but more fragrant. The above two seasonings must be very fresh to achieve the most delicious effect. This is why noodles at home are always not as delicious as those outside, because noodle restaurants have to change these two seasonings every day.
Cooked lard is added according to personal preference. It's better to put more, which is also the key. Friends who don't like lard can use vegetable oil, salad oil and sesame oil instead, but the taste is not so positive.
Chopped green onion, note that it is onion, not onion. The above seasonings are essential.
The following friends who are qualified and like to eat can prepare.
Fried peanuts.
The authentic method is Jiang Shui and garlic water. You can add a small amount of minced ginger and garlic directly at home, but the taste is a bit heavy. You can also use ginger oil and garlic oil sold in supermarkets instead.
Vinegar is very important for friends who like to eat hot and sour noodles, but generally not too much.
The small knowledge of Chongqing noodles is the only pasta generally accepted by Chongqing citizens as southerners.
Chongqing people love Chongqing noodles as much as hot pot, and their intimacy is even worse. Chongqing people's love for noodles is not so much addiction as dependence. Every morning, the noodle stalls on the street are particularly prosperous, although some halls are not well decorated, even roadside stalls.
However, a beautiful woman never cares about her lady image at this time, and eating it is fragrant; There are also gentlemen in suits and ties who put down their briefcases and eat a bowl of noodles three times and five times.
In front of the noodle stand, there are white-collar workers, men of courage, primary school students and all kinds of people, regardless of their life experiences and status, waiting for a bowl of Chongqing noodles.
Chongqing people who go home, if they can't eat hot pot first, but they must first? Next? A bowl of noodles solves the problem.
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