Dandan Noodles is one of the famous pasta in China, which is a unique flavor of Sichuan. Dandan Noodles is a kind of pasta sold by a vendor named Chen Baobao in Zigong City, which was founded in 184 1 year. It was originally named after peddling along the street with a burden.

It has always been a combination of meat and vegetables, including noodles and "wonton". The standard noodle shoulder is made of hardwood, and one end of the shoulder is a "console" and a "storage room", where noodles, wonton skin, meat stuffing, vegetables and various seasonings are placed; At the other end is a "kitchen cover" and a small bellows, which can cook noodles on the spot. Red oil, pepper, salty soy sauce, bean sprouts, chopped green onion, monosodium glutamate, vinegar, etc. are used as rice blending, and minced meat is very delicious. Its ingredients include red soy sauce, lard, sesame oil, sesame sauce, garlic paste, chopped green onion, red oil pepper, pepper noodles, vinegar, malt and monosodium glutamate. It is characterized by fine noodles without soup and spicy taste. Famous Sichuan-style pasta, such as plain noodles, plain pepper miscellaneous sauce noodles, clear soup miscellaneous sauce noodles, red soup noodles, hot and sour noodles and clear red soup wonton soup, can all be made on this pair of noodle shoulders. This noodle is ready to eat, the pot is boiling and smooth, the seasoning is complete, and it is economical and convenient.

In the past, Dandan Noodles, who walked the streets in Chengdu, used a copper pot to separate two compartments, one for cooking noodles, and the other for stewing chicken or hooves. At present, most of Dandan Noodles in Chongqing, Chengdu, Zigong and other places have changed to store management, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu.

Dandan Noodles practice 1

Raw material formula

Flour 500g red pepper oil100g sesame sauce 75g Sichuan winter vegetables100g chopped green onion 50g pepper noodles 2.5g red soy sauce125g minced garlic 50g pea tip 200g.

Production method

1. Mix flour with 500 grams of Fuqiang powder and water125mg, roll into pieces and cut into fine noodles.

2. Put the above condiments (calculated by 5 bowls) into 5 small bowls, add a small amount of broth to each bowl, and pick them in the bowls after the noodles are cooked.

The product features spicy taste and bright red color.

Dandan Noodles practice 2

Materials:

500 grams of flour, Deyang soybean oil, monosodium glutamate, red pepper, eggs, lard, pea tip, good soup, vinegar, chopped green onion, bean sprouts, bean powder and pork.

Method:

1. Add water to flour and eggs to make dough, and roll it by hand to make fine leek leaf noodles. Bean flour is used as loose powder when rolling noodles.

2. Put soybean oil, vinegar, monosodium glutamate, red pepper, good soup, chopped green onion, and bean sprouts into 12 bowls respectively.

3. Chop the pork into mung bean-sized particles. Put the melted lard in the pot, and when the oil is hot, add the pork, drain the water, add salt and soybean oil, and color until the spit oil is golden yellow.

4. Boil the water in the pot, add the noodles and cook them, and fish them into 12 bowls with seasoning, and fish the pea tips into each bowl, and put a cooked meat on it.