In Dandan Noodles, crispy red oil sprouts are indispensable. Do you know how to make them?
The most important condiment in Dandan Noodles, Sichuan Province is "Crispy Sauce", also called Noodles Sauce, which is other special dishes, such as Su Sanxian, Noodles Lu, Noodles in Red Soup, etc. Authentic Sichuan Dandan Noodles crispy Sao should choose pork belly, chopped powder and granulated. Stir-fried minced meat with a small torch is fragrant and crisp, and part of the fat meat is completely transparent. Stir-fried minced meat in the pot is light golden, so it is called crispy. Subsequently, that flavor wine is deodorized, and unnecessary vegetable fat is grate when it is filled out, so that a crisp sauce that meets the requirements can be regarded as carry out. About red oil chili pepper
Red oil chili pepper, also known as Chili oil, is the core of this traditional pastry. There is no Chili oil that meets the requirements, and it is not an authentic Dandan Noodles in Sichuan. The new generation, bullet and Erjing pepper are chopped or cooked into coarse particles according to the ratio of 3: 3: 4, not too fine. Add star anise, cinnamon, Alpinia officinarum, winter shavings and ginger slices into the cooking oil, fry until fragrant, and scoop up all kinds of spices.
At the temperature of 2℃, pour one third of the boiling oil into the dried red pepper powder, and stir quickly while pouring, so as to prevent scorching, and 7% of the hot oil "smells"; When the temperature is reduced to 15-16℃, one third of the boiling oil is poured into the chili pepper, which is the first fried oil, and evenly mixed, so that 5% of the hot oil "smells"; When the temperature drops to 12℃, pour the last third of the remaining oil, and 4% of the rolling oil is "excellent". Leave the fried oil chili pepper for one night, and the actual effect of red sparkle will come the next day. The chili oil with "colored plate", "fragrant" and "tasty" can be regarded as a red oil chili pepper that meets the requirements. About bean sprouts and other condiments
In Dandan Noodles, Sichuan, we should choose the shredded rice sprouts with Sichuan characteristics, chop them up, add oil to the pot, and stir-fry the bean sprouts until fragrant and thorough. Soak peanuts in clear water, pour a little cooking oil into the pot, and stir-fry peanuts until fragrant and crisp. There is a trick. When the peanuts hear the first "beep" sound in the pot, fry them for another 3 seconds. Of course, let them cool down and make sure they are crisp and delicious. The fried peanuts are damaged, and this small spice is indispensable in Sichuan cuisine. Peanut butter and sesame oil are mixed evenly according to the ratio of 1: 1; Mash garlic into fine garlic powder; Bake Zanthoxylum bungeanum granules in a pot with slow fire, and grind them into Zanthoxylum bungeanum noodles with a rolling pin; Chop the onion and prepare other condiments. Sichuan Dandan Noodles production process
1. First, make crispy minced meat: use 15g of fine pork belly and chop it into granules with a knife.
2. Pour 3g of cooking oil into the pot, cool the oil in the hot pot, add finely chopped pork belly, stir-fry with slow fire until the minced pork is completely transparent, and the meat foam in the pot is golden yellow. Add 15g of rice wine, 2g of soy sauce (optional) and a small amount of white pepper, stir-fry the crispy pork belly again, and remove the fishy smell, fresh and fresh. Take out the fried crispy Sao and grate off unnecessary vegetable oil.
3. Cut the broken rice sprouts into powder, pour 2g of cooking oil into the pot, add the chopped bean sprouts, and stir-fry until fragrant and thorough.
4. Making noodles: Sichuan Dandan Noodles tastes hard, and there is a golden ratio in it. The ratio of noodles to water is 1: .4. Make fresh noodles to ensure that they are smooth and elastic. 1 egg white, 2 grams of cold water, 3 grams of salt and 1.5 grams of edible noodle alkali are stirred evenly in the washbasin to form egg white saline-alkali water. Pour 5 grams of wheat flour, mix it with chopsticks into cotton wadding, knead it into a well-proportioned and meticulous dough, cover it with a fresh-keeping bag, wake it up for about 3 minutes, and then spread it into a braised noodle with a size of .2cm. If there is a dough press at home, pour the mixed flour wadding into the dough press to make round fine noodles. Now there are ready-made wet noodles, it is best to buy hard wet noodles when buying, and the steamed fresh noodles are strong. Please choose hand-rolling, system and purchase according to your basic situation!
5. Seasoning: peanut butter and sesame oil are evenly mixed according to the ratio of 1: 1; Chop the shallots; Stir-fry peanuts until they are fragrant and crisp, and naturally cool them, which will damage them with a knife; According to the method of making Chili oil mentioned above in the article, make chili pepper with mellow and loud oil; Stir-fry Zanthoxylum bungeanum granules in a pot with slow fire to make fragrant baked cakes, and grind them into Zanthoxylum bungeanum noodles with a rolling pin; Mash minced garlic; Prepare soy sauce, white sugar, white vinegar, chicken essence or chicken essence powder and other seasonings in advance.
The key point is that under normal circumstances, Dandan Noodles, Sichuan needs to use "red soy sauce", a kind of homemade sweet soy sauce that is often used in Sichuan cuisine. For details, please refer to my food article: Making Zhong Dumplings. Because the production of "red soy sauce" is complicated, it is recommended to use ordinary delicious fresh soy sauce with white sugar seasoning for reference only.
6. Before cooking noodles, mix a bowl of juice: add 15g of peanut butter, 1g of soy sauce, 15g of chili oil, 1g of pepper noodles, 1g of minced garlic, .5g of chicken essence or chicken essence powder (optional), 1g of white sugar and 1g of white vinegar to the noodle bowl and mix evenly.
7. Pour a certain amount of cold water into the pot, and after it becomes popular and boils, add fresh noodles and boil them twice, which is similar to fresh noodles.
8. Pick out about 5g of cooked noodles, and put them into a bowl with proper ingredients. The quantity in Dandan Noodles, Sichuan Province is relatively small. A bowl of 5g of fresh noodles, similar to four mouthfuls of noodles, is eaten up.
9. Add 3 grams of crispy sauce, 2 grams of fried bean sprouts, 15 grams of chopped flowers and 5 grams of chopped green onion, and turn the noodles over, and you can enjoy the delicious food in Dandan Noodles, Sichuan with your mouth open, which is very "solid". Crispy pepper and oil bean sprouts are indispensable, and many years of great chefs have explained in detail what is authentic Dandan Noodles, Sichuan.
1. characteristics of fresh noodles: fresh noodles are silky, elastic, crisp and fragrant, bean sprouts are delicious, mellow and pleasant, and have a long aftertaste. in a word, "hemp", "spicy", "fresh" and "fragrant" are the biggest advantages.