The biggest feature of the plate noodles is the chili peppers, some people like to eat the plate noodles, especially like to eat the chili peppers in the plate noodles. Fragrant and soft with oil, a bite, full of chili pepper flavor, especially delicious. Some customers who love to eat chili pepper to my store to eat plate noodles, are scooped full of two spoons of chili pepper, eat a clean one left. As I am a native of Anhui, since childhood, I like to eat plate noodles, and now I run an authentic plate noodle store, and business for many years, for the practice of plate noodle chili and ingredients are very clear, the following is to explain to you.
Board noodles chili practice: first of all, we have to choose a good chili pepper varieties, not all the chili pepper is suitable for board noodles, chili pepper is divided into several kinds, a new generation, red sun, millet spicy, morning glory, bullet, chili pepper, which are the most common varieties of chili pepper, but so many varieties of chili peppers, if local tastes moderate, the new generation of chili peppers, the chili pepper is a mildly spicy, the majority of people can Eat. If local tastes like to eat spicy, use the Chaotian pepper, to ensure that after eating, spicy straight sweat. My store uses a new generation of chili peppers, the flavor is slightly spicy, very fragrant, a bite can eat a dozen chili peppers, very addictive.
After choosing a good variety of chili peppers, we first put the chili peppers in the water to soak, the purpose is to soak the chili peppers soft, let the chili peppers inside the water, so that the final frying chili peppers, chili peppers will be very soft, and chili peppers inside the oil will be filled with material, eating will be very fragrant. Some board noodles chili tastes very hard, can't chew at all, and there is no oil inside the chili, not good at all, this is the reason why the chili is not soaked, or soaked for a short period of time. Of course, if you think it is slow to soak the chili with water, you can also boil the chili, which is more economical and saves time.
It should be noted that if you use very spicy varieties of chili peppers, we need to add licorice and gardenia, the two spices when boiling. Because very spicy chili varieties, eat up very easy to fire, in this case, we have to put into the fire spices to achieve balance, licorice, gardenia, the two spices have fire efficacy, so that even if the customers eat chili eat straight sweat, but also will not be on fire. If you use a new generation of chili peppers, you do not need to add licorice and gardenia, because the new generation of mildly spicy chili peppers, eat more than one will not be on fire, so there is no need to add.