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Chongqing Small Noodles Practice and Ingredients Pictures
Chongqing Xiaomian is one of the four specialties of Chongqing; it belongs to the category of Chongqing noodles. It is a special traditional snack originating from the beautiful landscape city - Chongqing municipality, belonging to the Yu cuisine.

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!