Almost every place has its own characteristics. Even Beijing, a recognized gourmet desert, can make two bowls of delicious noodles. Zhajiang Noodles and Zhajiang noodles in old Beijing are delicious, which is a rare delicacy in old Beijing. Not to mention Nanjing, Shanghai, Guangzhou, Xi, Wuhan and Chengdu, which are rich in food, the patterns of eating noodles in these places are even more varied. In our impression, Sichuan has always taken rice as its staple food, but the noodles cooked by Sichuanese are also quite delicious and there are many kinds. Friends who have been to Sichuan may know that Sichuan noodles are also a major specialty food.
Sichuan noodles that we can name are Dandan Noodles in Chengdu, burning noodles in Yibin, noodles with fat intestines, and more noodles that are not named separately are also delicious. When we taste delicious food in Chengdu, the flies restaurant in the old street in the alley is often more authentic than the food in the high-end restaurant decorated in the shopping mall. Noodles in Chengdu are mainly mixed noodles. Although there is also soup surface, most people still like to eat mixed noodles.
Whether it is mixed noodles or noodle soup, or any kind of noodles, whether a bowl of noodles is delicious or not often depends on the noodles themselves. Whether you are dried noodles, handmade noodles or Daoxiao Noodles, the taste of noodles depends mainly on the toppings. The so-called topping is the side dish poured on the surface. This topping can be marinated vegetables, stir-fried dishes or cold dishes. Sichuan noodles will naturally have many characteristics of Sichuan cuisine. Among the four major cuisines, Sichuan cuisine is the most grounded. Many Sichuan dishes are affordable and can be cooked by the general public. There is a classic home-cooked dish called Sichuan cuisine.
Sichuan-style pork is a large piece of cooked raw meat, which is fished out, cooled slightly, sliced and fried in a pot. Potato chips, green garlic and green pepper are the three most common Sichuan-style pork. The most popular noodles in many noodle restaurants are Sichuan pork noodles. This noodle restaurant in the picture is an old shop. The environment inside is not as good as those newly opened restaurants now. The noodle restaurant is not spacious and bright enough, but the business is good.
There are many kinds of noodles in their family, but the most popular is mixed noodles, which is the most popular. There are several kinds of noodles in their house, some are wide and some are thick. Generally speaking, there are two kinds, one is machine-pressed noodles, and the other is dry noodles. The boss said that they don't make handmade noodles in their shop, because the taste of handmade noodles is not better than the noodles pressed by the machine, so there is no need to waste time on it.
Their family's most popular spaghetti with Sichuan-style pork with green peppers has two essences, one is fried Sichuan-style pork, and the other is the preparation of sauce. In their noodle restaurant, empty bowls are lined with open bottom materials. There are several kinds of base materials, sesame sauce, a little pepper noodles, monosodium glutamate, lard and Chili oil. Sesame paste is made by buying ready-made sesame paste and adding water. Chili oil is made in our own shop. How to put every seasoning is aboveboard for customers to see. The boss is very open. He said there was nothing to hide. If the customer asks how to prepare noodles, he will tell others. The boss said with a smile that there are no secrets in the catering industry these days. You can tell by tasting what spices you put in. Anyone who says he has a secret recipe is bluffing. Diners around asked him how to mix the noodle sauce, and he would tell others how much seasoning to put. Don't be afraid that people won't come here to eat noodles if they know the secret recipe. After all, most people don't always prepare so many spices at home. Eating in the noodle restaurant is the most cost-effective and convenient.
Stir-fried pork must use fat and thin pork. Boil in a large pot, remove and slice in cold water. Put a little vegetable oil in the wok to moisten the wok, and pour in the sliced cooked meat and stir-fry to get oil. Add Sichuan Pixian bean paste and stir fry. Add some chicken essence, soy sauce and a little salt. This salt can even be removed because there is salt in Pixian bean paste and soy sauce. It is best to stir-fry green peppers and Sichuan-style pork with line peppers, which are also called Erjing peppers in Sichuan. This kind of pepper is very spicy. The oblique knife does not need to remove seeds and put it in the pot to fry with Sichuan pork. The effect of frying Sichuan pork can turn off the fire.
Pick the noodles into a bowl, pour in the fried green peppers and Sichuan-style pork, and then soak the cowpeas less, and you can stir the noodles up and down and eat them evenly. Such a bowl of boiled pork noodles with green peppers 12 yuan, a bowl is three or two noodles. If you feel that the noodles are not enough, you can tell the store in advance how many noodles you want to eat. Generally, one or both sides are 2 yuan. More than 200 bowls of noodles can be sold every morning. You can imagine how delicious this kind of pork noodles with green peppers is. Friends who go to Chengdu can try it.