Ingredients Recipe

200 grams of noodles, 150 grams of bean blossoms, 5 grams of red camphor starch, 10 grams of scallions, 20 grams of soy sauce, 15 grams of sesame sauce, 3 grams of pepper, 20 grams of red chili pepper, 3 grams of MSG, 5 grams of crispy soy, 5 grams of crispy flowers, 5 grams of cabbage, 5 grams of big-headed cabbage

Preparation Method

1. Then use the water soaked after the red camas academic hook two streams of gravy, to be used.

2. fixed base flavor: the crispy soybean, salt crispy flower kernel (peeled) pressed into crushed grain, dachshund cut into soybean particles, with sesame paste, pepper, soy sauce, red oil chili, green onion, monosodium glutamate, etc., are divided into various bowls, and then scooped on the soybean flower marinade.

3. Boil the noodles: add water to the pot, boil over high heat, shake the noodles into the pot, cook and then fish into the bowl of good taste is complete.

Product Features Spicy flavor, crispy ingredients, tender bean curd, smooth noodles.

Tan Dou Hua Noodles

Tan Dou Hua is a Chengdu-style snack store specializing in Dou Hua Noodles. 50 years ago, Tan Yuxian set up a stall at Anle Temple in Chengdu (where the Red Flag Food Mall is now located) to sell Dou Hua and Dou Hua Noodles. Because of its production of tender bean flowers, bean flower noodles spicy and fragrant, affordable, for the general public to eat, coupled with the location of the downtown Anle Temple, a booming business. As customers surplus stalls, supervisors are inconvenient, so a few years later, that is, moved to Yanshikou store operation so far. Over the decades, Tan Douhua to sour and spicy Douhua and Douhua noodles to maintain their own characteristics, reputation is growing, everlasting.

Bean Blossom Noodles with soybeans, peanuts, crunchy crunchy daikonai, the sharp toughness of the noodles, the tenderness of the bean blossoms, forming a different level of taste; sesame sauce, peppercorns, peppers, crispy soybeans, salt flower kernel, daikonai, and composed of a taste of the union of all kinds of flavors accompanied by the chive leaf noodles, often make people feast.

In 1990, "Douhua Noodles" and "Hot and Sour Douhua" were honored by the Chengdu Municipal People's Government with the title of "Chengdu Famous Snacks".

Method of cooking Douhua Noodles

Ingredients: (10 bowls)

Machine-made noodles (chive leaf type) 1 kg

Douhua 1 kg Sesame sauce 100 g

Red camphor (dried potato flour) 20 g Pepper 3 g

Salt-crusted peanuts 50 g Red chili oil 100 g

Shredded soybeans 50 g

Soy sauce 250g

Salt daikonai 50g Scallion 50g

Salt 3g

Production procedures:

1, the brine. Red potaor yam flour soaked in water to be used. About 1000 grams of water in a pot to boil, under the soy sauce, monosodium glutamate, refined salt, and then water vaporized red camphor into a two-stream gravy. Bean flower scooped into the pot, turn to micro-fire insulation.

2, the bottom flavor. Soy sauce, sesame paste, pepper, red oil chili and monosodium glutamate are divided into 10 bowls. Crispy soybeans, salt-crisp flower kernels (peeled), pressed into crumbs with a roller, big head of cabbage cut into soybean-sized particles, green onions cut into scallions standby.

3, cooking. Boiling water with a high fire under the noodles, cooked and fished in a good taste of the bowl, and then flagon marinade doudoune moncler poured on the surface, sprinkled with a good crispy soybeans, peanut grains, big head of cabbage grains, scallions into the.

Easy problems and solutions: soybean and flower kernel soft or top teeth phenomenon. Sheepish, because the soybean and flower kernel in the deep frying, the fire before the pot. Therefore, when frying, it must be made to become golden brown, rich in aroma, before the pot, cool and crushed. In addition, soybeans and flower nuts should be sprinkled in last. They should not be added to the bowl when the base flavor is set. The soy sauce will make the soybeans and flower nuts soft, resulting in poor flavor. Top teeth, often soybeans are not fully soaked in water, directly into the pot frying, so that the fried soybeans will produce hard top teeth phenomenon. Soak and then fried soybeans, generally more crunchy.

Bean flower is not molded. Soybean flower is the main auxiliary material of soybean flower noodle, if it is rotten into mud and water, it will lose its flavor. Therefore the process of making marinade is very important. The marinade can make the bean curd relatively molded, and the marinade is easy to attach the ingredients to it. In this way, the melting sensation and flavor that the bean curd gives to the eaters can be displayed. Therefore, it is important to pay attention to the preparation of the marinade and prepare it as described above.

Tan Douhua Address: Beimenqiao Qiaotou, Chengdu

Zunyi Douhua Noodles

Zunyi Douhua Noodles is an original creation of Zunyi people. The noodles are covered with a ball of snow-white bean flowers, and the noodles are dipped in soybean milk. Soybean flower, called water tofu in some places, is made from the cellar water of the previous tofu pointing stored for a few days to become sour soup. Pointing tofu with this sour soup makes the tofu free of the bitter flavor of gypsum or brine, more tender than regular tofu, and tighter and more zippy than tofu brain. It is said to have originated in the Qing Dynasty during the Guangxu period, the beginning of the vegetarian noodles, is a good family dedicated to the Xiangshan Temple to burn incense to worship the Buddha's people open, and thus take the profit is meager, how to taste beautiful, a lot of people to offer advice for this recipe, to the Republic of China, it has been developed into an authentic Zunyi Dou Hua Noodle, business is booming. The ingredients of Zunyi Bean Flower Noodle are special. Noodles are top quality noodles with the right amount of soil alkali, kneaded and pulled repeatedly by hand, made of thin and transparent wide noodles, boiled in a pot, not soft and not hard, with soy milk as soup, covered with tender soybean flower, plus a dish of chili pepper water, chili pepper water, have to pay attention to, there are vegetarians, meat two kinds of vegetarian peppers are equipped with five kinds of confidential condiments, meat peppers are equipped with diced lean meat, diced chicken, peanuts, tofu skins, golden hooks, etc., and its taste is delicious, will be picking the soybean flower and the noodles into the chili pepper dish to eat.

Information:

Egg noodles (broad noodles) 100 grams, 25 grams of cooked diced chicken, 15 grams of fried peanuts, 50 grams of soybean flower with syrup, soybean milk in moderation.

Seasoning:

Oil chili, soy sauce, monosodium glutamate, ginger foam, garlic, fish coriander, green onion and other appropriate amount.

Method of preparation:

Boiling. Fine flour with eggs and a small amount of alkaline water and rolled into a wide noodle, put into boiling water, cooked in a noodle bowl, scooped into the hot soybean milk and soybean flower. Add fried diced chicken, oil chili, soy sauce, fried peanuts, monosodium glutamate (MSG), ginger, garlic, green onion, and fish coriander to the dipping dish.

Flavor characteristics:

Soft and smooth, spicy flavor, special flavor, for the Zunyi region's famous snacks.

Technical Notes:

Cooking the noodles should not be too long, and the wet noodles should be rolled out now.

Lamb noodles

1, cooking. Mutton washed and cut into pieces into a pot over high heat to boil, remove the foam and then switch to a small fire stew, fish out of the arrangement with a heavy weight pressure, cooled for 5 hours and then cut into 3 cm wide, 5 cm long book slice.

2, rice noodles with cool water to soak through the acidic flavor, into the boiling water pot of scalding through, with a slotted spoon out into the noodle bowl.

3, the lamb slices spread on the powder, scooped into the salt flavor of the original soup, mutton oil, into the burnt chili powder or chili oil, and then into the monosodium glutamate, pepper, turnip, green onion is ready.