It is not a simple matter to make a bowl of delicious Sichuan noodles. There are noodles with minced meat alone: beef, ribs, roasted meat, pork intestines, stewed chicken, three delicacies, seafood, chicken offal, pork liver, pig's trotters, eel, cooked pork, fried eggs, shredded Chinese sauerkraut and so on. Anything that can be fried and burned can be made into noodles with minced meat. The average noodle restaurant sells seven or eight kinds every day.
To make a bowl of Sichuan noodles, it is OK to master these four main points: making Chili red oil, making broth, making bowl bottom material and making noodles with minced meat. These are a piece of cake for the noodle restaurant chef, but they are much more complicated for Xiaobai, and every key point or operation step is not easy.
Next, I will take miscellaneous sauce Mianerliang in Sichuan as an example to illustrate the production process.
Bowl ingredients: 50g of Chili red oil, 3g of salt, 20g of soy sauce, 3g of monosodium glutamate, 3g of chicken essence, 5g of ginger and garlic water10g, 5g of chopped green onion, 3g of pepper powder, 2g of sugar, 5g of sesame oil, 6g of sesame sauce and 20g of broth120g. If you don't add broth, it's called vegetable pepper miscellaneous sauce or dry miscellaneous sauce. The dry miscellaneous sauce doesn't add salt, the soy sauce is18g, and other seasonings remain unchanged.
Production of miscellaneous sauce Sauté ed Seeds: 2 kg of pork belly peeled, fat and thin in half, put the meat peddler into a meat grinder and beat it into coarse grains, burn the salad oil on the pot and stir it with a frying spoon for 30 seconds, then pour out the oil and burn it in cold oil until it reaches 30% (90℃). Stir-fry the minced meat with low fire until it spits out oil, and add 30 g of ginger and 50 g of sprouts.
Cooking noodles: Machine-made water 3 is boiled in a boiling water pot for two minutes, fished into a pre-prepared noodle bowl, and covered with 50g of miscellaneous sauce SAO Zi, then served. A bowl of Sichuan miscellaneous sauce noodles with good color and flavor is ready.
If it's chicken offal, cooked pork, etc., it's the same as miscellaneous sauce's minced meat, and it's also necessary to fry it for later use, cook the noodles and spoon it to cover it.
In addition, beef, ribs, pork intestines, pig's trotters and other noodles are made of minced meat after blanching to remove blood. Heat 3 kg of cooked vegetable oil in a pan and burn it to 30%. Stir-fry 60 g of ginger, garlic and scallion, 2 kg of Pixian watercress, 0/00g of soaked bullet chili festival, 50 g of red pepper and 200 g of coarse spice (star anise, tsaoko, cinnamon, fragrant leaves, fennel and white button).
Take the bottom material 1 kg, 5 kg of soup stock, cook for 8 minutes on medium fire to remove the residue, put in 2 kg of prepared beef, add appropriate amount of salt, monosodium glutamate, chicken essence and pepper, and simmer until the meat is soft and not rotten. After cooking, taste the soup slightly salty. The bowl material is the same as above, but the broth at the bottom of the bowl is reduced by two thirds, the soy sauce is halved, the noodles are cooked and put into the bowl. First, scoop the soup of beef and minced meat100g into the bowl, then add 4 pieces of roasted beef, and sprinkle with coriander to serve. Other pork ribs, fat sausage and other practices are consistent with roast beef.
Stewed chicken noodles, the bowl material is salty and delicious, with chopped green onion, salt, monosodium glutamate, chicken essence, chicken oil or lard, and the broth is replaced by chicken soup in stewed chicken with minced meat, so you can master the saltiness yourself.