Guide: Chongqing people have an innate love for Chongqing noodles. They don't eat a bowl of noodles every day, as if they have no bottom for doing things all day, and they always feel something is missing! Chongqing people are also very particular about eating noodles. Take the seasoning of Chongqing noodles as an example. Whether it is spicy enough or not and whether the oil is red enough is enough to judge the quality of a bowl of Chongqing noodles! Therefore, seasoning is the soul of Chongqing Noodles! So, how to make a bowl of authentic Chongqing noodles?

First, the characteristics of Chongqing Xiaomian's fat sausage noodles:

People in Chongqing usually cook fat sausage with brine or add watercress broth to cook it, and the taste of the dish is waxy. However, the large intestine in Shandong cuisine has gone through four steps: soaking, boiling, frying and burning, and it is elastic, tough and fragrant, especially the little Amomum villosum powder and cinnamon powder sprinkled at the end of burning, which removes the fishy smell and makes the dish slightly bitter and fragrant, and the taste is very charming. When making fat sausage noodles, Bird learned from the technique of "nine turns to large intestine", and then blended the taste of Sichuan cuisine. Finally, the cinnamon powder with excessive bitterness was replaced by the fragrant and fishy ginger powder, and the effect was excellent, which was very popular with guests.

Second, the preparation of special red soup formula:

1, put 800g of rapeseed oil into the pot and heat it to 50%, add 20g of dried red bell pepper120g, ginger slices, onion segments100g, 30g of dried red pepper granules, add 300g of Pixian bean paste and 250g of sweet sauce and stir-fry red oil with low fire.

2. Add diced radish, pickled sauerkraut, pickled ginger 1 50g, pickled pepper100g, stir-fry with low fire to dry the steam, add 8g of fragrant leaves, 5g of fennel, 3 tsaoko, and anise1piece, and stir-fry until fragrant.

3. Add 5000 grams of bone soup to boil on high fire, simmer on low fire for 20 minutes, filter off the residue, add red wine150g, soy sauce, yellow rice wine100g, sugar 30g, monosodium glutamate, chicken essence 20g, and white pepper15g, and mix well.

3. Batch prefabrication of fat sausage:

1, rubbing salt:

Put 3000 grams of fat sausage into a pot, add 300 grams of salt, mix well, and keep rubbing for 20 minutes. When the film on the intestinal wall falls off, rinse it with clear water.

2, vinegar washing:

The inner wall of the fat sausage is turned out, and the fat is removed. Put it in a basin and add 500 grams of balsamic vinegar to continue rubbing for 10 minute, and turn the sausage back to its original state.

3, retting:

Wash the' fat intestines into clear water, simmer for 0/0 minute on medium fire, take them out and flush them to make the intestines swell and plump.

4. Soak and cook:

Put the soaked fat sausage back into the bucket, soak it in clear water, add 80g of onion, 80g of ginger and 300g of fermented glutinous rice juice, bring it to a boil on high fire, turn to low fire and soak it for 20 minutes until it is 70% cooked, take it out and let it cool, and change the knife into sections for later use.

5. Stir-fry:

Heat the bottom oil in the pan to 40% heat, add 80g of onion, 80g of ginger, 3 of star anise and 200g of tsaoko 1 piece to saute until fragrant, add 200g of white sugar, stir-fry until the surface is foamed, set and colored, then cook in balsamic vinegar150g, and add soy sauce.

Fourth, take the food process:

1, add 5g of baoning vinegar, 3g of fresh soy sauce for noodles, 2g of salt and monosodium glutamate 1 g into the bowl, add 20g of washed pea tips, pour 50g of noodle soup, stir well, and add the cooked noodles100g.

2. Pour 50g of cooked fat sausage and red soup of cooked fat sausage100g into the bowl, and sprinkle chopped celery10g to serve.

Five, the key technology:

1, it is best to use balsamic vinegar to wash fat sausage, but the price is slightly expensive, but the fishy smell removal effect and the smell of vinegar are much better than white vinegar.

2. Soak the fat sausage in water, which can basically remove its fishy smell, remove it too cold, and add mash to cook it, which will not only make the taste elastic, but also minimize the cholesterol content.

3, the fat sausage should be "fried in oil" before it is fragrant, and the vinegar and soy sauce should be cooked immediately after it is foamed, which can absorb the sour flavor and sauce color to the greatest extent.

4. When frying fat sausage, cook a little more vinegar, because it will volatilize a part with heating.

5. The practice of adding some wine when boiling red soup is learned from western chefs. The faint bouquet is charming, and the effect of removing fishy smell and increasing freshness is very good.

6, fat sausage can be done more at a time, soaked in soup for two days, more delicious and better to eat.