Main seasonings

1:Soybean soy sauce, soy sauce and old soy sauce is not suitable, soy sauce fermentation is lighter, aroma, color is weak. Old soy sauce darker pigmentation affects the soup color. The only soybean soy sauce. Chongqing local production of yellow garden soy sauce, color, taste is the most pure.

2: Add MSG and chicken essence, or choose one or the other. The traditional method uses locally produced powdered salted MSG.

3:Chongqing oil chili sea pepper; oil chili is the soul of the soul of the small noodles, the selection of materials and production process is more elaborate. Please refer to the related words.

4:Pepper noodles, pepper oil. Take its hemp flavor and the aroma of pepper. Can eat hemp probably Sichuan and Chongqing it. So peppercorns can not be sloppy, it is best to use the Maowen, supermarkets also sell. You can also use new peppercorns to make pepper oil, more fragrant.

5: cooked lard, plate oil boiled, added to the soup can make the soup aroma. If you don't like lard, you can replace it with a mixture of vegetable oil, salad oil and sesame oil.

6:green onion, use small green onion. It will enhance the aroma after serving on the plate.

7. Lard. Top priority, with it, the noodles are smooth and tender, more flavorful.

Folding essential seasonings

7: squash grain (a small amount), preferred Chongqing Fuling production squash.

8:Brussels sprouts (a small amount), preferred Yibin Brussels sprouts.

9: fried peanuts, the role is to enhance the flavor.

10: ginger and garlic water (a small amount), not directly with ginger, garlic, otherwise the smell is too strong, will be too grabbing flavor. You need to use the stock to wash down the ginger and garlic paste, and then use the ginger and garlic water as seasoning to add.

11:White sesame seeds. Or add in oil chili.

12:Tubular bone broth. Usually boiled from a large pig bone, the seasoning is beaten and rinsed in to form a small noodle soup stock.

Selection of seasonings

13:Vinegar. Add according to personal taste. Or add in trace amounts to refresh and add thickness to the flavor.

14:Fragrant oil. Add according to personal taste, not too much, otherwise it will be greasy.

Pick noodle time

First to the boiling water to cook some leafy vegetables (lettuce leaves recommended in winter), wait 2 minutes to put the noodles down, stirring, cooking to the raw (pinch a cross-section of the hand, there is no white point can be) can be loaded into the bowl, a bowl of steaming hot spicy noodles on the completion of the bowl.

Small Noodle Accessories

Oil Chili

To make oil chili pepper at home, pay attention to the dried chili pepper to buy to remove the tip, cut into segments with scissors, and do not mash too finely crushed into powder, most of the more crushed and a small portion of the small fingernail still remain on the size of so.

The more common local practice, before pounding, but also in the iron pot with a small fire kang incense, one is to release the aroma of chili peppers, one is to evaporate the remaining moisture of the dried chili peppers, more convenient to pounding, the conditions can be kang a little bit, pay attention to do not kang paste. After the kang chili pepper skin and chili seeds will be separated, chili seeds are not spicy, but some people feel the fragrance, according to the needs of their own decision chili seeds to stay.

Mash them up and put them in a container of oil. Sea pepper noodles inside can also add some of their own spices or seasonings, such as fried white sesame seeds, whole walnuts and so on to increase the flavor. The oil should use canola oil, pressed three levels of the best, do not use a first-class oil, soybean oil, peanut oil, etc., not this flavor. The amount of oil is also delicate, it is best to slightly submerge the sea pepper noodles on the line, if it seems to redress the good sea pepper thin, thick on the line. Put a small noodle spices, according to the food family's own preferences to add, do not have to be very much, otherwise it will overwhelm the other flavors, and, only to redress out of the sea pepper spiciness to be much larger, try to put, otherwise eat all eat.

Related content

Auxiliary ingredients is of course, green leaves. Recommended several kinds of green vegetable leaves:

Empty cabbage, Chongqing called vine vine vegetable, choose the old point does not matter, but to choose into a section of a section, do not like frying like to tear, do not go to the leaf;

Pea tip, the more tender the better, do not believe that outside the market to choose, is not the same as the old, and then come back to their own re-selected the best;

Lettuce tip, that is, the oleaginous vegetable, is very refreshing, but the leaves are too long, and it is very good to see. But the leaves are too long, give it a break before cooking;

Spinach, a little dirty, be sure to wash it.

Other like lotus white, cabbage, lady's mantle white, cabbage and so on without going into detail, but like the Dong'an cabbage, Chinese cabbage and so on do not seem to have seen to bring the following do not use.

The length of time that green leafy vegetables are cooked varies. Pea tip is best to cook down with chopsticks pressed into the water that is good, do not cook for a long time, otherwise it will be as old as grass; vine vine vegetable cooking down after the water reopened on the line; lettuce can be cooked for a while more; package white cabbage series such as cabbage is best to cook poi and then fish up. In accordance with personal habits, friends can be the first dish, the dish after fishing up and then below or noodles down after throwing vegetables together to cook, in accordance with personal habits on the line.

Preparation Tips

Put soy sauce first. Do not add soy sauce to the already cooked noodles. Otherwise the soy sauce will be directly absorbed by the noodles and cover the flavor of other condiments.

Monosodium glutamate (MSG) and chicken essence (if you've ever seen those famous small noodles put in seasonings, you'll know how important MSG is to them, and it's recommended to put in more)

Oil chili, the soul of the small noodles. Just use in the supermarket to buy bags of chili noodles in a small jar, cooked vegetable oil heated to 7% heat dripping into it will become a spicy and fragrant simple oil chili.

Pepper noodles, can eat spicy city many, the most can eat hemp probably Chongqing people and Sichuan people it. So peppers can not be sloppy, peppers divided into red peppers and green peppercorns, red peppercorns fragrant, green peppercorns numb, supermarkets also sell, add the appropriate amount. You can also use new peppercorns to make pepper oil, hemp flavor is not heavy but more fragrant. The above 2 kinds of seasoning must be very fresh to achieve the most delicious results. This is also the reason why the noodles at home are always not as good as outside, because the noodle shop is to change these 2 kinds of seasonings every day.

Cooked lard, add according to personal preference. It's best to put in more, and that's the key. If you don't like lard, you can use a mixture of vegetable oil, salad oil and sesame oil instead, but the flavor won't be as positive.

Scallions, note that they are small, not large. The above seasonings are a must.

The following conditions and like to eat friends of can be prepared.

Fried chopped peanuts.

The authentic way is ginger water and garlic water. Home can directly add a small amount of minced ginger and garlic, is a little heavy flavor. You can also use the ginger oil and garlic oil available in supermarkets instead.

Vinegar, for those who like to eat spicy and sour small noodles is important, but usually do not put too much.

Small Noodle Soul

The making of chili oil

Chili oil is reddish in color, spicy but not dry, mellow and thick, with a unique, gradual composite sense of spiciness and a long aftertaste ......

One spoonful of good chili oil can make a coleslaw or a noodle dish instantly loved by all.

Chili pepper selection

There are three kinds of dried sea peppers often used in making oil chili peppers, namely, Sichuan Erjinjiao, Guizhou Dahongpao and Hunan Chaotian pepper, of which Erjinjiao and Dahongpao favor aroma, while Chaotian pepper favors spiciness, so many people generally use a mixture of these peppers when making oil chili peppers, in order to achieve a more perfect realm.

Spices

There are more than ten kinds of spices for Chongqing Xiaomian: salt, monosodium glutamate (MSG), soy sauce, chopped green onion, ginger water, garlic water, oil chili peppercorns, peppercorns, peanut jasmine, mustard greens, lard, sesame oil, and Brussels sprouts. The dozens of condiments in the "oil chili pepper" is called the soul of Chongqing small noodles, will directly lead to the success or failure of a bowl of noodles.