There are thousands of ways to eat noodles in China, and all of them are very unique. The most common way to eat noodles in the north is to eat chili noodles. Chilli noodles originated in the Shandong and Henan regions, and got its name because it requires a chili pot to cook the soup.

This noodle dish is very addictive with its smooth texture and rich flavor! And you can make it with any ingredient, lamb, lentils, tomatoes, etc. ...... All kinds of ingredients go well together.

The practice is very simple, but if you do not master the essentials, you still can not do the classic flavor of this cuisine. Some southerners will also try to make chiken noodles at home, but unfortunately the noodles are very hard and not chewy, this is not mastered the essentials. Today, the head of the room will be the bottom of the box of practice hand in hand to teach you, to ensure that the chili pot noodles made out of crisp and flavorful and delicious!

The key to chili pot noodles

①Preferred in the ingredients, it is very careful. The ingredients are very rich, fresh tomatoes as the soup base, with seasonal spinach, shiitake mushrooms, meat and mushrooms and vegetables. 5 minutes to cook a pot, easy for us to achieve a balanced diet.

2 tomatoes, to be divided into two pots:

The first time, the meat stir-fried to add tomatoes, you can make a thick soup base. The second time, add it near the end of the pan to get the tart pulp of the tomatoes.

3 pepper oil can enrich the flavor of the noodles, a little bit of numbness, smell particularly fragrant, but also will make make make people particularly appetizing.

But frying peppercorns we remember a trick "small fire out of the hemp, large fire out of the fragrance ", today's head of the room with a large fire frying peppercorns fresh, to the flavor of the chili pot noodles icing on the cake, a bowl of simply not enough to eat!

To unlock a new way of eating noodles, let's go!

< Ingredients >

Tomatoes / Shiitake mushrooms / Panko / Spinach

Hanging Noodles / Onions / Garlic / Soy Sauce / Salt / White Pepper / Peppercorns

< Done >

To make the best of the situation, we have to make sure that you have the best of both worlds, and that we have the best of both worlds.

2, stir-fry: pan in the bottom of the oil, 30% hot into the meat, stir-fry color into the mushroom diced stir-fry until the edge of the burnt edge, add onion, ginger and garlic pour chili pot, put half of the tomatoes diced stir-fry juice.

3, seasoning: Add some soy sauce in the pot (seasoning), add the right amount of water and boil, add a little salt and white pepper, high heat and cook.

4, cook the noodles: pot boiled down into the noodles, stirring with chopsticks to prevent sticking, blended into the cool water twice. As the saying goes, "three open dumplings and two open noodles", the noodles are basically ripe with two dots of water.

5: Open the pot and add the blanched spinach, turn off the heat and add the remaining diced tomatoes.

Another pot of oil, oil temperature rise into a handful of peppercorns small hot, scoop a spoonful of peppercorn oil into the noodles, out of the pot into the bowl can be completed

final product

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