Question 2: How to fry spicy shells? It is best to put it in a pot with cold oil, so it is not easy to paste. Temperature is very important, so we must master it.
Question 3: How to make ingredients for Hu spicy shells:
Eat the right amount of food with scallion.
Kelp is a little food.
Eggs are a good food.
Proper amount of oil
600 ml of water
Two scoops of raw flour.
Thousands of thin sheets
A little sesame oil
Tilt it a little.
A little delicious fresh soy sauce
Proper amount of salt
Recipe practice:
1. Shred the meat, kelp and thousand slices respectively, and dice the onion for later use.
2. Add some water to the raw flour and melt it.
3. Heat the oil in the pan, stir-fry the shredded pork for about one minute on low heat, stir-fry it a few times, and then stir-fry it in the sea for about 2 minutes (kelp fragrance).
watering
5. After boiling, add thousands of pieces of silk and salt and mix well.
6. After boiling again, add the prepared raw flour water and stir it into a sticky state.
7. Add the egg mixture and stir until it boils.
8. Pour into the pot, sprinkle with chopped green onion and drizzle with sesame oil.
9. Mix well and serve.
Question 4: How to make spicy shells?
Question 5: How to be a girl with a spicy shell, have one or two small noodles and less soup ","Boss, have two beef noodles and more chopped green onion "and so on, and deliver them in the streets of Chongqing in the early morning. Whether it's an office worker in a suit and tie, a beautiful woman in fashion, or a great street worker, students who are eager to go to school sit in front of a small noodle stall for that bowl of delicious noodles. In fact, Chongqing people who live on rice start their day with a bowl of noodles. China on the Tip of the Tongue opened people's understanding and popularization of Chongqing noodles.
It has great potential for super hot pot.
Small noodles are actually plain noodles, which can also be said to be randomly matched noodles. Although small, there are quite a lot of ingredients, nine of which are essential. The key is that spoonful of oil pepper, as well as soy sauce, monosodium glutamate, pepper powder, ginger and garlic water, lard, chopped green onion, mustard tuber and sesame sauce. Others such as peanuts, sesame seeds, pepper oil and vinegar can be added at will. You can put other oils instead of lard, sesame paste can be replaced with peanut butter, and it is not bad to put some chopped pickles without mustard seeds. You can mix them at will.
Chongqing people are so spicy and know how to eat spicy food. Spicy but not fragrant is by no means what Chongqing people like to eat. The spicy shell that has disappeared in Chongqing spicy Jianghu for a long time is a must. Chili peppers are mixed according to their spicy degree, and they are slowly cooked with firewood, and they are fried to paste but not paste, which is full of spicy taste. Use a stone mortar to make Chili slices, pour a spoonful of hot oil, and only smell spicy fragrance, which is still full of spicy fragrance after a long time. I always keep it at home. What I put in the noodles is also a spicy shell. In fact, you don't need to make oil pepper, it tastes better directly.
Paste peppers with hot shells, not pepper blocks. Put it directly, or make it into Chili. (Oil Chili pepper practice: heat the oil, let it stand for 2-3 minutes, and then pour it into the pepper block. )
Pepper powder, using Chongqing local red pepper, stir-fry in a cold pot with a small fire and powder it. Half a spoonful of small seasoning, you can put more sesame seeds. There is homemade tender pepper oil at home, and I usually come to half a spoonful of pepper oil.
Soy sauce, made in Chongqing, is slightly thicker than ordinary soy sauce. If not, go ahead and smoke. The old smoke must have passed. Calculated on two sides, soy sauce is about 1.5 tablespoons (small tablespoons). Remember, soy sauce should come first.
Ginger and garlic water, chopped ginger and garlic, and poured in a proper amount of hot soup. There is no noodle soup for hot soup, but boiled water is ok.
Chopped chopped green onion, chives are the best, but not chives, fire onions and green onions.
Dice mustard tuber, use Wujiang mustard tuber, chop it into small particles, one tablespoon.
Sesame paste, the secret of enhancing the flavor of small noodles, can't be put more, just one spoonful after stirring is enough. As a peanut nut, you usually put homemade peanut butter.
Boil lard and suet, half a spoon is enough. No lard, other oil must be cooked oil, one tablespoon.
Put all the prepared seasonings into a bowl, pour in two spoonfuls of broth, and make do with noodle soup without broth. You don't need to add soup if you like dry (dry mixing).
Noodles are made of local water (fresh noodles), and noodles can be dried without water.
You can also add some green vegetables to the noodles. Rattan (water spinach) and pea tip are a perfect match for small noodles. If there are no rattan vegetables, put some Chinese cabbage and oil wheat vegetables. Vegetables can be cooked when the noodles are ready, and then taken out together when the noodles are cooked.
After writing the recipe, my mouth watered all over the floor and I quickly cooked the noodles.
Question 6: How to fry pepper shells? Stir-fry the sun-dried or air-dried red pepper in a hot pot without cooking oil. When the red pepper is fried to black, it gives off the choking smell of pepper, and then it is ground into smaller pieces or powder pepper, which is called Hu spicy shell. The hula can be preserved for a long time.
Question 7: The practice of Chongqing Wansheng Hula Shell Oil Prepare a big bowl, and put the seasoning in the bowl.
Pour the oil into the pot, stir with a frying spoon, heat until the oil no longer smokes, and turn off the heat.
Pour the hot oil into a large bowl filled with spices.
When the oil is hot for seven minutes, take out the seasoning. Add white sesame seeds and stir with a spoon. (be sure to grasp the temperature. If you have no experience, don't take out spices and put white sesame seeds directly. )
Then take another spoon in your left hand and dig the Chili noodles into the oil bowl one by one, and keep stirring with your right hand. (If you are not sure about the heat, you can mix white sesame seeds and Chili noodles and put them at the same time to avoid the oil temperature being too low. )
When you stir the Chili noodles in the oil bowl, the oil begins to bubble. Be sure to keep stirring. Otherwise, some peppers will burn. At this time, the smell of pepper came out.
When the bubbles slowly disappear, you can stop stirring.
Chilli oil can be bottled after cooling.
Question 8: How to make spicy shell noodles? The most important thing is to make the spicy shell well. Thank you. There are nine kinds of auxiliary materials for spicy shells. The key is that spoonful of oil pepper, as well as soy sauce, monosodium glutamate, pepper powder, ginger and garlic water, lard, chopped green onion, mustard tuber and sesame sauce. Others such as peanuts, sesame seeds, pepper oil and vinegar can be added at will. You can put other oils instead of lard, sesame paste can be replaced with peanut butter, and it is not bad to put some chopped pickles without mustard seeds. You can mix them at will.
raw material
Pepper 1 tablespoon of oil made from spicy shells, half a tablespoon of pepper powder seasoning, one tablespoon of monosodium glutamate seasoning, 1.5 tablespoons of soy sauce, 1 tablespoon of ginger and garlic water, 1 tablespoon of chopped green onion, 1 tablespoon of pickled mustard tuber, 1 tablespoon.
working methods
1, prepare noodle seasoning.
2. put the seasoning in the bowl, first put the soy sauce. Then pour two spoonfuls of hot soup.
3. After the noodles are cooked, put them in a bowl and add vegetables according to your personal preference.
skill
Seasoning is based on two sides. Spoons are small spoons for personal use. The description in the introduction is very detailed. Please pay attention.
Question 9: How is the capsicum oil of Chongqing noodles made? Heat the oil and cook it with chopped pepper slices.
Question 10: How to stir-fry spicy shells? I like eating them.
There is a Hulake noodle restaurant on the right of the gate of Chongqing University Area A.
Business is good.
It is recommended to sell more kinds of noodles and wonton when selling.
Fried noodles, fried rice and rice are all sold.
As long as there are many kinds, good taste, sufficient weight and good hygiene, business will be good.