Shacha noodles win in a "material", which can generally be added to the fish balls, pork liver, base tail shrimp, blood sausage, squid, sausage, tofu puffs, the material is enough and then sprinkled with a bit of oil onion crisps, very fragrant!
Shacha noodles ingredients to prepare:
Main ingredients: lye oil noodles (with flour, lye, water into a well-mixed dough and then pressed into noodles, smooth texture, toughness) 150 grams, deep-fried tofu slices 1 piece (weighing about 50 grams), marinated pork sausage 50 grams, shrimp (shrimp to stay tail) 30 grams, mung bean sprouts, . Shacha brine soup
Ingredients: peanut oil, peanut butter, garlic, scallions, red pepper, shacha powder, sugar, etc.
Production steps:
will be the alkaline oil noodles, mung bean sprouts to remove the head and tail; leeks cleaned, cut the length of the 3-cm section; pot of boiling water, high-fire boiling into the mung bean sprouts blanch for 1 minute on high heat, fish out of the bowl.
Pig sausage red brine processing, into the sacha brine soup pot to be used
pot of sacha sauce and broth boiling over low heat, add salt, chicken powder for seasoning under the deep-fried tofu slices, pig intestines, sacha brine soup poured on the surface of the lye oil can be.
Shacha noodles production tips:
Shacha sauce production:
Peanuts, dried fish, dried shrimp, etc. into the boiling to 50 percent of the heat of the salad oil in a low-fire deep-frying until fragrant, fried and removed, ground into a sauce.
Take an iron pot, add peanut oil, burn to 40% of the heat, add dry red chili powder, garlic, dry onions and fry over low heat until dry and fragrant, leave the oil to slag for use.
Wash the pot, put the fried oil, burned to fifty percent of the heat to add peanut butter and sacha chili, simmer until the sauce bubbles
Xiamen sacha noodle taste, salty and spicy, a little sweet, soup red, taste salty and spicy, nutrition with reasonable.