Chongqing facet is one of the four characteristics of Chongqing; Belong to the category of Chongqing noodles. It is a characteristic traditional snack that originated from the beautiful landscape city-Chongqing municipality, and belongs to Chongqing cuisine. Small noodles belong to soup noodles and dry noodles, which are spicy and spicy. Small noodles in a narrow sense refer to spicy noodles. Below I will share with you the practice of Chongqing noodle recipes.

The Method of Chongqing Noodles Menu: Chongqing Noodles

material

Noodles, rape, coriander, winter vegetables, pickled mustard tuber, oil, salt, pepper noodles, pepper noodles, ginger powder, garlic, peanuts, sesame, soy sauce, vinegar, onion, sesame oil and pepper powder.

method of work

1, pork ribs into water, add onion and ginger and cook slowly;

2. Cook for about 1 hour, then put Chili noodles in the bowl, sprinkle some sesame seeds in the bowl, and then pour in the hot oil;

3, stir evenly, so that the oil chili pepper is ready, and then put the peanuts in the pot and stir fry to give a fragrance;

4. Crush again, add chopped green onion and garlic, add ginger powder and pepper powder, and add winter vegetables and mustard tuber;

5. Add peanuts, pour soy sauce, vinegar and oil spill, and pour sesame oil;

6. Pour the water into the pot to boil, then add the noodles to cook, and add the rape;

7. Pour in the sparerib soup, mix well, remove the cooked noodles and sprinkle some parsley.

The practice of Chongqing noodle recipe: Chongqing's braised beef noodles

material

Beef brisket and beef tendon are about one pound each. I only buy beef brisket like beef tendon, but there is no meat, so I add some beef tendon.

Braised beef seasoning:

1. pickled sea pepper 5- 10, depending on how spicy you want to eat.

2. soak a large piece of ginger and cut it into thick slices. If you don't have a pickle jar, you can use ordinary ginger.

3. 2-4 tablespoons of Pixian bean paste. If it tastes strong, put more, and if it tastes weak, put less.

4. red pepper 1-2 tablespoons

5. 5- 10 dried peppers, depending on how spicy you want to eat.

6. Oil 1 tbsp

7. Cooking wine 1 tablespoon

8. 2 tablespoons of soy sauce 9. Salt (this can be put at the end. The salinity of Pixian bean paste and soy sauce varies from brand to brand. It is possible that you don't need to put salt)

10. A handful of rock sugar. Use brown sugar if there is no rock sugar.

1 1. A small piece of cinnamon, 2-3 pieces the size of a thumb.

12. Kaempferia 5-6 blocks

13. star anise 1-2.

14. Amomum tsaoko 1 piece, broken.

15. 4-5 cloves

16. tangerine peel 1-2, which is not omitted, has little impact.

17. geranium 1 tablet

18. 2 tablespoons of tea (tea can make beef softer)

method of work

1, cut beef into pieces, boil it in a cold water pot until it boils to remove blood, then clean it and drain the water for later use.

2. Put tea, dried tangerine peel, clove, tsaoko, star anise, kaempferia kaempferia, cinnamon, rock sugar, fragrant leaves and put them in a net bag for later use.

3. Put oil in the pot, first stir-fry the pepper, take it out and put it in the net pocket. This is for the sake of non-Sichuanese. Most people can eat pepper, but it is very uncomfortable to bite the pepper. Therefore, everyone should take a ladder, and it is best not to put pepper granules directly into the dish.

4. Add sliced pickled peppers, soak ginger, saute until fragrant, add bean paste and dried peppers and saute until fragrant.

5. Pour in beef, stir-fry for a few minutes, then add cooking wine and appropriate amount of water, and put it into the net bag with seasoning.

6, first stew in a general pot for a while, let the taste of the seasoning slowly come out.

7. Put the stewed meat, including the mesh bag filled with seasoning, in a pressure cooker and press it for about 1 hour. Beef brisket is rotten only when it is pressed 1 hour, or it is absolutely right to chew the belt. Hehe, now you don't have to climb the snow-capped mountains and cross the grassland. Don't make yourself eat belts.

Chongqing noodle seasoning:

Raw extract flavor, old extract color, chopped green onion, Jiang Shui, garlic water, chicken essence, balsamic vinegar, Yibin sprouts, Fuling mustard tuber, sesame oil, pepper oil and Chili oil. Just mix all the ingredients well.

Note: Jiang Shui, garlic water is to separate old ginger and garlic into mud, then soak them in a little boiling water for a while and soak them separately. Then filter, remove the dregs and use only the soaked juice.

8. It is best to use fresh-cut fine noodles for noodles. I use fresh-cut noodles from Korea, which is good.

9. Finally, put the seasoning of noodles at the bottom of the bowl and add noodles. (Of course, when cooking noodles, it is more authentic to add some water spinach before cooking. ), then add two tablespoons of braised beef and beef soup. Sprinkle a little chopped green onion or coriander and mustard tuber. Oh, you can add some crispy peanuts if you like. I didn't put peanuts specially. This picture is from oil pepper. It's good to make oil peppers and finally put a handful of crispy peanuts when the oil cools down. Just like old dopted mother's oil chili pepper. See my old post for the way to oil pepper.

The Method of Chongqing Noodle Recipe: Chongqing Cold Noodles

material

Ingredients: wet noodles.

Accessories: cucumber with a little broken ears (you can add some kelp as you like), chili pepper with oil according to your personal taste (Chongqing people generally eat spicy food), shallots, garlic, soy sauce, salt, chicken essence, sesame oil, aged vinegar and pepper noodles.

method of work

1, shredded cucumber, broken ear root and chopped onion for later use (you can add some kelp according to your preference).

2. Cut garlic into minced garlic, add salt, chicken essence, pepper noodles, soy sauce, aged vinegar, sesame oil, chili pepper oil and chopped green onion and mix well.

3. Boil the water in the pot and add the noodles after the water boils.

4. When the noodles are cooked, they can be taken out. If they are too cold, put the picked cold noodles in an empty bowl, add a tablespoon of raw vegetable oil, and bear the noodles: face the electric fan, stir the noodles with raw vegetable oil against the wind, and the oil is fully stirred until the noodles are golden yellow. The most important step in making cold noodles.

5. Then add 2 spoonfuls of chili pepper, and add more if you like spicy food.

6. Mix and stir all the ingredients evenly, and serve on a plate.