Main ingredient:
Noodles 150g
Accessories:
Leafy greens 50g
(You can also use stir-fried sprouts to put on top of the cooked noodles to garnish. Sprouts blanch, start a pot of boiling oil, under the point of diced pork stir-fried, and then under the point of bean paste stir-fried, under the blanched sprouts turn well both)
Seasonings:
Mixed spicy shells Salt MSG Pepper powder Ginger Garlic Replica Soy Sauce Vinegar Pressed vegetables grains Scallions Minced sesame oil
Practice:
1, ready to prepare the necessary materials, take a bowl, add the appropriate amount of minced garlic, minced ginger (like a dry mixture of) taste can not add bone broth, use ginger and garlic water), monosodium glutamate (MSG), pepper, mustard seeds, copy soy sauce, vinegar, sesame oil, and then add boiling bone broth (or boiled water, noodle broth), the seasoning to wash away.
2, the pot filled with water, boiling into the noodles to cook and add cleaned green leafy vegetables, the noodles and vegetables out of the water control poured into the soup bowl, sprinkled with chopped green onions can be.
With training to crack the secret recipe:
One, ginger and garlic water production method:
Raw materials:
Ginger 50 grams of garlic 100 grams
Practice:
Ingredients crumbled into ginger and garlic particles into the bowl, add 300 grams of boiling water, 3 grams of salt and mix well into.
Two, paste spicy shells production method:
Instruments:
Oil 250 grams (canola oil 100 grams, 70 grams of butter, lard 80 grams.). Cinnamon 3 grams, 1 gram of cloves, and 2 grams of sennel.
Practice:
1, iron pan is hot, do not put oil, cut the chili pepper and chili seeds into the pan on a small fire constantly stirring, kang to chili pepper paste but not burnt, spicy degree of strong fragrance fished out to cool. And then use the cooking machine slightly beat, do not beat too fine, a little thicker more fragrant, add a little cumin, peppercorns in the chili noodles.
2, mixed oil into the pot on high heat to cook.
3, add chopped chopped green onion, ginger, garlic, medium heat, fry until browned, then add large chopped green onion, chopped small onion and small celery, fry until golden brown, fish out without.
4, put a little soaked in advance of the spices, into the pot on low heat refining incense, spices dry out after fishing without.
5, until the oil temperature drops to fifty percent hot, fishing out the oil solids, pour into the mixture of three kinds of chili pepper, during which to use a spatula to stir constantly, in order to let the warm oil slowly scalded chili pepper taste and color to. When it comes to the fragrance of pepper, the pot off the heat, natural cooling, add cooked white sesame seeds, cooked peanut crumbs, spicy flavor authentic, spicy and rich cooked oil paste spicy shells, will be completed.
Three, boil copy soy sauce (Sichuan cuisine and Chongqing noodles more commonly used a seasoning):
Raw materials: soy sauce 500 grams, 200 grams of soy sauce 500 grams of clear water, 30 grams of brown sugar, 30 grams of brown sugar, 10 grams of monosodium glutamate (MSG), star anise 2, cinnamon 1 small section, 5 to 8 pieces of leaves, white bean kou 3 to 5, 2 grams of fennel, 2 fruits of the grass, 1 gram of cloves, onion, ginger 30 grams, 30 grams of celery, 30 grams of ginger, 2 grams of cumin, 3 to 4 grams of cumin. 30 grams, 30 grams of celery.
Practice:
1, soak the spices in water and mix well, then strain the water and wait for use
2, pour water into a pot, add the spices, chopped green onion, ginger, celery, water boiling and continue to cook for 3 minutes on low heat. The bitter flavor of the spices and aromatic flavor volatile neutralization.
3, put 30 grams of brown sugar, 30 grams of rock sugar, pour 500 grams of soybean soy sauce, boil and cook over low heat for 10 minutes.
4, pour 200 grams of soy sauce soy sauce, small fire cook until the sauce foam thick off the fire to filter off the residue can be.
Four, adjust the sesame sauce juice:
Take the appropriate amount of sesame paste with cool white water to dilute it can be used.
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