Dandan Noodles is a famous traditional noodle snack of Han nationality in Sichuan province. It is said that it originated from porters carrying loads to sell noodles at the dock, hence its name. Roll out noodles with flour, cook them, and spoon them with fried minced meat. The cooked noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. Dandan Noodles is a representative food in Sichuan cuisine, and it is a necessary delicacy for people to taste Sichuan cuisine.

in p>213, Dandan Noodles was selected as the "Top Ten Noodles in China" by the Ministry of Commerce and China Hotel Association for the first time.

Dandan Noodles is a famous snack which is very popular among Sichuan people and has a special flavor. It is named because it is often sold by hawkers. This noodle is red and bright in color, fragrant with winter vegetables and sesame sauce, with outstanding spicy and sour taste, fresh but not greasy, spicy but not dry, and can be called a leader in Sichuan-style pasta. Its noodles are smooth, and the main condiments are red pepper oil, minced meat, Sichuan winter vegetables, sprouts, pepper noodles, red soy sauce, minced garlic, pea tips and chopped green onion, etc., which are oily and spicy and palatable. According to legend, Dandan Noodles created it for a Zigong hawker nicknamed Chen Baobao in 1841. In the early days, it was sold along the street with a shoulder pole, so it was called Dandan Noodles. Many Japanese ramen restaurants are also supplied by Dandan Noodles, Sichuan.

Making method

Method 1

Material flour 5g, red pepper oil 1g, sesame paste 75g, Sichuan Dongcai 1g, chopped green onion 5g, flower

pepper noodles 2.5g, red soy sauce 125g, minced garlic 5g and pea tip 2g

Method 1

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2 put the above condiments (calculated by 5 bowls) into 5 small bowls, add a small amount of broth to each bowl, and pick them in the bowls after the noodles are cooked.

product features: spicy and bright red.

method 2

5g of material flour, and appropriate amounts of Deyang soybean oil, monosodium glutamate, red pepper, egg, oil, pea tip, good soup, vinegar, chopped green onion, bean sprouts, bean powder and pork.

Method

1. Add water to flour and eggs to make dough, and roll it by hand to make fine leek leaf noodles. Bean flour is used as loose powder when rolling noodles.

2. Put soybean oil, vinegar, monosodium glutamate, red pepper, good soup, chopped green onion and bean sprouts into 12 bowls respectively.

3. Chop the pork into mung bean-sized particles. Put the oil in the pan, when the oil is hot, put the meat, drain the water, add salt and soybean oil, and color until the spit oil and crispy meat are golden yellow.

4. Boil the water in the pot, add the noodles to cook, fish them into 12 bowls with seasonings, and fish the pea tips into each bowl, and put a pinch of good minced meat on it.

Method 3

Ingredients: 5g of flour, 5g of Chili oil, 5g of sesame sauce, 1g of kimchi, 2g of pepper noodles, 1g of soy sauce,

Dandan Noodles-Douguo

Dandan Noodles-Douguo

5g of minced garlic, 2g of celery and 5g of beanstalk.

Method

1. Mix flour with 15 mg of water, roll it evenly with the noodle king technology, and cut it into fine noodles by hand or cut it into noodles with the noodle king special machine.

2 put the above seasoning into five small bowls, add an appropriate amount of noodle soup to each bowl, and the noodles will be cooked (because the noodles are particularly strong, it doesn't matter if you cook for a while). Pick the noodles in the bowls and serve.

This is the latest practice in Dandan Noodles, and it sells well all over the country. Noodles are characterized by strong noodles, spicy taste and good color.

method 4

5g of round fine noodles, 5g of Chili oil, 5g of soy sauce and 5g of onion, 35g of sesame paste, 2.5g of monosodium glutamate, 1g of Sichuan cuisine, 2g of oil and 2g of sesame oil.

Method

1. Wash the eastern Sichuan cuisine slightly, cut it and onion into fine powder respectively, and put it into five bowls, and then put other seasonings into each bowl for later use;

2. Boil the water in the pot, cook the noodles in the pot and divide them into bowls to eat.

Method 5

Taste: fragrant

Difficulty: side dish (intermediate)

Time: 3-45 minutes

Classification: popular dish for all ages

Materials

4g of dried noodles, 5g of monosodium glutamate, 3g of salt, 2g of noodles and 4g of meat stuffing. 3 grams of light soy sauce, 3 grams of cooking wine, 3 grams of rice vinegar, 1 grams of broth, 3 grams of pepper noodles, 5 grams of lard and 3 grams of sesame oil

Method

1. Put a pot on a medium fire, saute onion, ginger and garlic with lard, and then add salt, Chili noodles, sprouts and minced meat. Add cooking wine, soy sauce, rice vinegar, order a little stock, and add monosodium glutamate, sesame sauce and pepper noodles to stir well when taking out the pot.

2. Cook the noodles in a pot with boiling water and scoop them into a bowl. Pour a proper amount of broth into the noodles in the bowl, add the fried sauce and sprinkle with coriander.