Chongqing Xiaomian is one kind of Chongqing noodles. Divided into two types of soup noodles and dry slip, spicy flavor type. The narrow sense of small noodles refers to spicy vegetarian noodles, and the broad sense of small noodles also includes noodles with bashfulness, such as beef, fat intestines, pea mixed sauce noodles. Small noodles are full of variations, in the noodle store, you can ask the store to make a personal customized taste, such as asking the store "dry buttery" (mixing noodles), "mention yellow" (bias hard), "add green" (more vegetables), "heavy spicy" (more oil spices) and so on.
Small noodles are a traditional noodle dish commonly accepted by Chongqing residents as southerners, and have become nationally known in recent years for their unique taste.
The main ingredient is fresh wheat flour noodles, which Chongqing people call "water noodles" and "water leaves". Soup for the big bone soup brewing variety, selection of materials, the production of unique spices, the formation of a complex spicy flavor soup. The ingredients are seasonal green vegetables.
Spices are the soul of noodles. A bowl of noodles depends on the seasoning to enhance the flavor. The seasoning is mixed first, and then put into the cooked noodles. The spicy flavor is blended without irritation, the noodles are strong and smooth, and the soup is fragrant and full of flavor.
Small noodles are the only traditional noodle dish generally accepted by Chongqing citizens as southerners, and have become nationally known in recent years for their unique taste.
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Tools Ingredients:
Recipe Calorie: 15 (kcal)
Main Ingredients
Water surface
200g
Cooked canola oil
2 tablespoons
Chili oil
2 tablespoons
Lard
1 tbsp
Soybean Soy Sauce
2 tbsp
Bok choy
100g
Side Ingredients
Pepper Powder
1 tbsp
Chicken Bouillon
Half tbsp
Scallion
Shallow Onion
Modorized Seasoning Powder
Half tbsp
Minced ginger
2 spoons
Sprouts
Measurement
How to do it
01
Prepare all kinds of seasonings; mince ginger and garlic into a bowl, pick and wash the scallions and cut them into scallions; two spoons of pepper; one spoonful of lard, one spoonful of cooked canola oil, one spoonful of peanuts and sprouts
02
Boil the water and add the small handful of noodles. Add a small handful of noodles, then quickly stir with chopsticks, add the cabbage, cook until raw (pinch open a cross-section with your hand, no white spots can be) can be loaded into a bowl
03
In the mixing bowl add two spoons of noodle soup, if you have bone broth at home is the best; pick the green vegetables into the bowl, and then into the noodle can be picked
Special Tips
Mixed oil (lard, rapeseed oil, sesame oil), oil and oil, and then mix with a mixture of lard, vegetable oil and sesame oil. , vegetable oil, sesame oil), the oil must be more, which is also the key. If you don't like lard, you can use vegetable oil, salad oil and sesame oil instead, but it's not as flavorful without lard!