Yibin burning noodles are named burning noodles, also known as fried dough sticks noodles. Because of its heavy oil and no water, it burns immediately after ignition. Its characteristics are loose and bright red, oily but not greasy, spicy and hot alternately, delicious and refreshing, and long aftertaste. 196 1 year, Chairman Zhu De visited Yibin and tasted the authentic Yibin burning noodles. He was full of praise and spoke highly of it, saying, "I haven't eaten this kind of noodles for decades, and I hope it can be passed down." 1990 10, Yibin burning noodles participated in the "Famous Snacks" selection activity held in Sichuan Province and won the gold medal of "Famous Snacks in Sichuan Province" in one fell swoop; 199765438+February, the first national "Chinese famous snacks" identification activity was held in Hangzhou, and Yibin burning noodles were identified as "Chinese famous snacks".

Materials:

Three or two pieces of fresh noodles, 2 tablespoons of broken rice sprouts, and 2 tablespoons of fried peanuts (which can be packaged into alcohol peanuts).

Seasoning:

One tablespoon of cooked pepper, four tablespoons of sesame oil, one chive, two cloves of garlic, three tablespoons of soy sauce, sugar 1 teaspoon, vinegar 1 teaspoon, a small amount of pepper noodles and a proper amount of monosodium glutamate.

Exercise:

1, put the fried peanuts in a fresh-keeping bag and crush them with a rolling pin or mash them with a stone mortar. Onions are cut into minced scallions, and garlic is cut into minced garlic.

2, add a lot of water to the pot to boil, and cook the bottom strip until it is just broken (there is a white heart in the middle).

3. Pick up the noodles with a colander, press chopsticks on it to fix the noodles, hold the handle of the spoon firmly with the other hand, and dry the noodles hard.

4. Put the noodles into the plate, pour in the sesame oil and mix well to make the noodles not stick together.

5. Add all seasonings and stir well.