Chongqing noodles, one of the four characteristics of Chongqing, is a kind of pasta originated in Chongqing and one of the favorite breakfasts of Chongqing people. Because in the second season of "China on the Tip of the Tongue", it is well known by foreigners outside Chongqing, and many people look forward to it when they look at the attractive Chongqing noodles under the camera. However, with the rise of Chongqing's reputation, almost every city now has noodle shops in Chongqing, but many people are not very clear about its practice, and so am I.

I believe that many beautiful chefs who love cooking as much as I do, or handsome chefs, must be like me. When they see delicious food, they always want to learn to cook it by themselves, study its practices, learn its skills, and finally enrich their diet and life. So who makes it authentic? No, Weibo, who has been paying attention to chef Lin in Chinese restaurant recently, teaches fans how to make Chongqing noodles in Weibo and tells us how to make authentic Chongqing noodles at home.

Learn to cook Chongqing noodles from chef Lin, a Chinese restaurant. The cooking is super authentic, especially in the cold late autumn, and the weather is dry. Eating a bowl of steaming Chongqing noodles can cure autumn dryness and warm the stomach and people's hearts. Let's share with you the detailed method of chef Lin Shuwei making Chongqing noodles. I will repeat it according to the method he shared 100%. The taste of the pot is very authentic, and the whole family loves it.

Required ingredients

Longxu Noodles 100g, pork belly 100g, 2 green vegetables, 20g onion, ginger and garlic, 3g salt, 20g soy sauce, 6g oyster sauce, 3g aged vinegar, 5g pepper oil, 50g peanuts, 20g pickled mustard tuber and 20g chives.

Specific practice steps

1, prepare the ingredients, wash and dry the pork belly, change the knife and slice, then shred, and finally chop it into minced meat for later use; Wash onion, ginger and garlic, cut into powder, wash peanuts, dry them, put them in a wok for oil, put them in cold oil and fry them until they are Jiao Hong, then take them out of the wok and let them cool for later use.

2. Reheat the fried peanut oil, add the minced meat, stir-fry quickly until the minced meat turns white, stir-fry the slightly flowered oil, add soy sauce, oyster sauce and salt, stir-fry until fragrant, and turn off the heat after seasoning evenly.

3. Add water to the soup pot and bring to a boil. Add100g noodles. Chongqing noodles must eat first-class round dried noodles, so that the taste is authentic. Put the noodles in the pot, cook the noodles with high fire for half to two minutes, and then turn off the heat. Take out the cold water, the noodles will be thicker and taste better. Just water them according to your personal preference.

4. Prepare a noodle bowl, add a teaspoon of minced garlic, a teaspoon of Jiang Mo, a teaspoon of sesame paste, a teaspoon of diced mustard tuber, a teaspoon of chopped peanuts, a teaspoon of soy sauce and a teaspoon of vinegar, add the soup for cooking noodles, stir for seasoning until the seasoning melts, and then put the noodles with water into the bowl.

5. After that, put the washed vegetables into the noodle soup, turn off the fire after the fire boils, take them out and put them in a bowl, add a tablespoon of minced meat, a teaspoon of shallots, sprinkle with a little pepper noodles and chicken essence, and season evenly. You can enjoy it.