Raw material formula

Machine-made noodles 200g tofu150g sweet potato starch 5g chopped green onion10g soy sauce 20g sesame sauce15g pepper powder 3g red pepper 20g monosodium glutamate 3g crispy soybean 5g salt crispy flower kernel 5g kohlrabi 5g.

manufacturing method

1. Pickling: First simmer the tofu in the pot, and then make a second-rate sauce with the soaked sweet potatoes for later use.

2. Determine the bottom flavor: Crush crispy soybeans and salted flower kernels (peeled), cut kohlrabi into particles as big as soybeans, divide them into bowls with sesame sauce, pepper powder, soy sauce, red pepper, chopped green onion and monosodium glutamate, and then scoop on tofu marinade.

3. Cooking noodles: add water to the pot and bring it to a boil. Shake the noodles out of the pot, remove them and put them in a bowl after cooking. It tastes good.

The product has the characteristics of strong spicy taste, crisp ingredients, tender tofu and smooth noodles.

Tan tofu pudding noodle

Tan Douhua is a snack bar with Chengdu flavor, specializing in tofu pudding noodle. 50 years ago, Tan Yuxian set up a stall in anrakuji (now the location of Hongqi grocery store), dealing in bean curd and bean curd noodles. Because its bean curd is tender, its noodles are spicy and delicious, economical and practical, and it is deeply loved by ordinary citizens. Besides, it is located in the center of anrakuji, and its business is booming for a while. Due to the customer's surplus stalls, the supervisor found it inconvenient, so he moved to Yanshikou to open a shop a few years later. For decades, Tan Douhua has maintained its own characteristics with hot and sour bean curd and bean curd noodles, and its reputation is increasing day by day.

Bean flower noodles have the crispness of broken soybeans and peanuts, the crispness of kohlrabi, the smoothness and toughness of noodles, the tenderness of tofu pudding and different levels of taste. Sesame paste, pepper, sea pepper, crisp soybean, salted flower kernel and kohlrabi form a flavor combination, and all kinds of flavors are accompanied by leek leaves, which often make people feast their eyes.

1990 "Tofu Noodle" and "Hot and Sour Tofu Noodle" were awarded the title of "Chengdu Famous Snacks" by Chengdu Municipal People's Government.

Cooking method of bean curd noodles

Ingredients: (10 bowl)

Machine-made noodles (leek leaf type) 1kg

Bean curd 1 kg sesame paste100g

20g of sweet potato powder (dried potato powder) and 3g of pepper powder.

Salt Crispy Peanut 50g Red Pepper Oil 100g

50 grams of crispy soybeans and 250 grams of soy sauce.

50 grams of salted kohlrabi and 50 grams of chopped green onion.

3 grams of refined salt

Production procedure:

1, brine. Osmunda japonica powder is soaked in clear water for later use. Put about1000g of clean water into a pot, boil it, add soy sauce, monosodium glutamate and refined salt, and then blend it with water-made Polygonum cuspidatum powder to obtain second-rate Polygonum cuspidatum. Spoon the tofu pudding into the pot and turn to low heat to keep warm.

2, set the bottom taste. Divide the soy sauce, sesame paste, pepper powder, red pepper and monosodium glutamate into 10 bowl. Crispy soybeans and salted crispy flower kernels (peeled) are crushed with a roller, kohlrabi is cut into soybean-sized particles, and onion is cut into chopped green onion for later use.

Step 3 cook. Cook the noodles with boiling water, put them in a bowl and take them out. It tastes good. Then pour the bean curd with gravy on the noodles, and sprinkle with the prepared crisp soybeans, peanuts, kohlrabi and chopped green onion.

Common problems and solutions: the phenomenon that soybeans and flower kernels are soft or teething. Soft, because when soybeans and flower kernels are fried, they are cooked before they are hot. Therefore, when frying, it must turn golden yellow. When the aroma is strong, it can be taken out of the pot, cooled and crushed. In addition, soybeans and flower kernels should be sprinkled last. You can't put it in the bowl when you set the bottom flavor. Such soy sauce will make soybeans and flower kernels soft, resulting in poor taste. Top teeth, often soybeans are directly fried in the pot without being fully swollen with water, so that the fried soybeans will have a hard top teeth. Soybeans that swell and then fry are generally brittle.

Tofu pudding is not shaped. Tofu pudding is the main auxiliary material of tofu pudding noodle. If it is rotten into mud, it will be tasteless. Therefore, the process of making brine is very important. Marinade can make tofu relatively shaped, and marinade is easy to attach seasoning to it. Only in this way can we show the melting feeling and taste of tofu pudding to consumers. Therefore, we must pay attention to making brine and prepare it according to the above method.

Tan Douhua Address: Qiaotou of Beimen Bridge in Chengdu

Zunyi tofu pudding noodle

Zunyi tofu pudding noodle is the original creation of Zunyi people. Noodles are covered with white tofu and soaked in soybean milk. Tofu pudding, which is called water tofu in some places, is the sour soup after being stored in the cellar water of tofu a few days ago. Use this sour soup to order tofu, so that tofu does not have the bitter taste of gypsum or brine, and it is more tender than ordinary tofu and tighter than tofu brain. It is said that it originated in Guangxu period of Qing Dynasty. At first, it was plain noodles, which was specially opened by a kind-hearted family for people who came to Xiangshan Temple to burn incense and worship Buddha. Therefore, the profit is meager, how to taste delicious food? Many people have contributed to this. By the time of the Republic of China, it had developed into an authentic Zunyi bean noodle, and its business was booming. Bean flower noodle ingredients, special way to eat. Noodles are thin and transparent wide noodles made of fine noodles with appropriate amount of soil alkali and repeatedly rubbed and pulled by hands. When cooked, they are neither soft nor hard. Soymilk as soup, cover with tender tofu, and add a plate of Chili water. There are two kinds of pepper water, exquisite, vegetarian and meat. Vegetarian peppers are served with five secret condiments, and meat peppers are served with diced lean meat, diced chicken, peanuts, bean curd skin and golden hooks.

Raw materials:

Egg noodles (wide noodles) 100g, cooked diced chicken 25g, fried peanuts 15g, bean curd in sugar water 50g, and proper amount of soybean milk.

Material adjustment:

Oil pepper, soy sauce, monosodium glutamate, ginger foam, garlic paste, fish coriander, chopped green onion, etc.

Production method:

Cooking. Add eggs and a small amount of alkaline water to refined flour, roll them evenly to make wide noodles, cook them in boiling water, take them out of the noodle bowl, and scoop in hot soybean milk and tofu pudding. Add fried diced chicken, oil pepper, soy sauce, fried peanuts, monosodium glutamate, ginger foam, garlic paste, chopped green onion and fish coriander to the dipping dish, and you can eat it.

Flavor characteristics:

Soft and smooth, spicy and unique, it is a famous snack in Zunyi area.

Technical points:

Cooking noodles shouldn't take too long. Use freshly rolled wet lasagna.

Lamb meal

1, cooking. Wash the mutton, cut into pieces, put it in a pot and boil it over high fire. Skim off the froth and simmer. Take it out and put it together and press it with heavy objects. After cooling for 5 hours, cut into slices with a width of 3 cm and a length of 5 cm.

2. Soak the rice noodles in cold water to remove the sour taste, put them in a boiling water pot, remove them with a colander and put them in a noodle bowl.

3. Spread the mutton slices on the flour, scoop in salty soup and sheep oil, add pepper powder or pepper oil, and then add monosodium glutamate, pepper powder, radish and chopped green onion.