1, Chongqing people like to eat spicy, small noodles can be described as a set of spicy Sichuan cuisine, a bowl of delicious small noodles must be a bowl of delicious spices to attract diners, the necessary spices are nine: soy sauce, monosodium glutamate, oil chili peppercorns, pepper, ginger and garlic water, lard, green onions, squash grains, sesame sauce. So, is it with these nine ingredients can make authentic small noodles? Not really, the method of making the ingredients and the ratio of playing the ingredients is also very important.
2, soy sauce: other ingredients can be put in the order of disruption, but soy sauce must be put first. Generally two small noodles (the amount of the following ingredients are the following two small noodles prevail) put one and a half tablespoons (usually small ceramic tablespoons) can be eaten, eat meat noodles (such as mixed sauce, beef, fat intestines noodles, etc., the same below) only put a tablespoon on the line, more will be salty. In addition, we have to grasp the amount of soy sauce according to the salinity of the soy sauce, red soy sauce, do not put too much, salty remedy up is very difficult, the first less put a little less taste and then add can be.
3, monosodium glutamate (MSG): There is a saying that describes Chongqing people cooking: "fire oil, MSG up weight", eat small noodles is to be willing to put MSG! Now many people are afraid to eat too much MSG is not good for the human body, but the fish and the bear's paw can not be both, delicious and healthy, we see the wisdom on it. Put one-third of a tablespoon of MSG, no more, no less. MSG, but also with this condiment looks to be thicker, more attached to the noodles.
4, oil hot pepper sea pepper: this is Chongqing small noodles absolutely essential seasoning, some time ago the north popular Sichuan cuisine, is compelled by the chili pepper. First of all, the method. Chongqing stores choose to dry sea pepper is different, the most common are three: Sichuan two gold bars, Guizhou big red robe and Hunan's morning glory pepper. Recently, Henan has come out of a kind of eagle pepper seems to be gradually accepted by the Chongqing market, but did not use a bad random comment.
5, pepper noodles: recently a bit popular old hemp copious hand, he used green pepper in this, and I think Chongqing small noodles or to use red pepper, Mao Wen's pepper or the best. First of all, it is still necessary to fry in the iron pot, cold pot small fire slowly stir fry, do not rush to start the pot, be sure to stir fry out of the flavor. Then the pepper should be finely ground into powder, because the seeds in the pepper is not easy to grind, many processing is not meticulous, so eat up the pepper is not numb, so it must be all ground into powdered form is good. Put when you still want to spare, supermarkets sell ice cream to send a spoonful of small spoon almost, or not show the hemp flavor, this point of poly garden noodles do good.
6, ginger and garlic water: ginger and garlic chopped with boiling water to get. Ginger flavor spicy, but in Chongqing noodles in not necessarily able to show this feature, but there must be, in order to taste, first of all, the ginger patted, and then slowly chopped fine; garlic do not have to chop too fine, but the first also want to shoot and then chopped, a little bit smaller, it does not matter, eat noodles attached to the surface of the noodles or vegetables is very comfortable, but do not like to eat garlic friends are not adapted to. These two things more or less does not matter, it is best to have more garlic and less ginger, with boiling water, cool and reserve.
7, lard: good plate oil boiled. There is a need, but more will form a film of oil on the surface of the spice soup, the surface of the noodles do not adhere to the other spices will make the flavor compromised. One-third tablespoon is enough. If you are afraid of fat, you can use cooked vegetable oil, but it must be vegetable oil, salad oil has no flavor. The amount of cooked vegetable oil can be a little more, a tablespoon is appropriate.
8, scallions: the best fire onions, enough flavor, no can also be small onions can also be. Onions, yellow onions, leeks, garlic cloves and other similar things can be used when you want to think of the essence of the strange, authentic Chongqing small noodles are not necessary. Cutting method is not important, chirping feet and claws cut small on the line, but the length of the green onion segment and green onion flowers still have a difference. According to personal preference discretionary take, taste big people can put more white onion, the number should not be too much, there is no green vegetables if you want to use it as a substitute except when.
9, squash grain: Fuling squash is famous all over the world, Chongqing region is characterized by natural less it. A root does not come, can be regardless of red oil or original flavor, the key is to cut small into granules, up to a tablespoon, more is salty. In fact, you can also put peanut grains, sprouts grains and so on, according to personal preference. Raw peanuts can be crisped in oil and then de-coated and crumbled in a container, but note that they are crumbled into grains, not peanut flour. These kinds of grain dosage is roughly the same, peanut grain is recommended up to half a tablespoon, and several kinds of the best not to mix, so as not to fall into the unorthodox.
10, sesame sauce: in Chongqing small noodles play two roles: first, to increase the flavor, which is why I did not write sesame oil in the condiments of the reason; second, so that the condiments thickened, with chopsticks to clip the noodles when the condiments will be attached to the top, eat the full flavor. Take a tablespoon of sesame paste, mix it with boiling water in the ratio of 1:5, put half a tablespoon in the garnish is enough. If interested, you can also use old peas instead of sesame paste, just put the old peas with salt and water in a pressure cooker and press for 30 minutes. Since it's not a professional pea pasta, two tablespoons of peas is the upper limit. Sesame sauce is best when beaten directly into the garnish, such as old peas and placed on the surface after the noodles have risen.
11, other: With the above nine condiments, other condiments are no longer important, but can be put. For example, vinegar, with the south of the brewing vinegar is the best, the north of the old vinegar flavor is strong, will suppress the local characteristics, such as Jiangsu Hengshun vinegar, Guizhou flavor Chunyuan balsamic vinegar is the best. In addition, meat noodles should never put vinegar, will destroy the flavor of the meat. There are also some miscellaneous condiments such as chicken essence, sesame oil, pepper and so on in the small noodle condiments is a complete waste, put in to reflect their value, rather than not put. Some friends may think sesame oil can be put, can only say that not quite, because sesame oil is too expensive, not like lard, vegetable oil put up more unrestrained, put less or no flavor, not to mention the sesame sauce is completely enough.