The secret of making dan dan noodles

A good bowl of dan dan noodles should be savory, slightly sour and slightly spicy. Don't look at this small bowl of noodles, in Meizhou Dongpo year sales of 2 million bowls it! Its production process and technical know-how is very critical, I will explain the 6 core technologies of dan dan noodles.

1 noodles: and noodles with alkali refreshing gluten

dan dan noodles in the kneading to add a little bit of edible alkali, this is because once upon a time vendors picking up a stretcher along the street, in the sun and wind blowing in the past, if the noodle in the alkali, the good noodles keep fermenting, to the afternoon will become sour. Adding lye to the noodles, on the one hand, inhibits fermentation and neutralizes the sour taste, and on the other hand, makes the noodles more resistant to cooking and more refreshing after cooking. However, the amount of lye and water used should be adjusted according to the season, for example, in summer, the amount of water added to the noodles should be less and the amount of lye should be slightly more, while in winter, the opposite is true. Our Meizhou Snacks dan dan noodles are now uniformly processed by the central kitchen and delivered to stores.

2 Shame: fat three lean seven stir-fried over low heat until crispy

Dan Dan noodles in the practice of shame is also very critical, the shame of the noodles is also known as the noodle brine or toppings. The Sichuan people used to categorize it into three kinds: the soup noodle shame, the thin halo noodle shame, and the dry noodle shame. Shame is the soup in the noodle brine with soup, such as our Meizhou snacks with soup dan dan noodles, and braised beef noodles, etc.; thin brine shame is thicker, generally in the production of the process of thickening, such as brine noodles, eel noodles, etc.; Dry shame is fried from, generally dry, our Meizhou snacks there is a dan dan noodle shame belongs to this example.

The practice of bashfulness: 50 kilograms of skinned pork into the meat grinder. Hot pan into the salad oil 1.5 kg burned to four or five hot, into the meat mixture of small fire slowly stir fry until the pan out of oil, add 200 grams of Yongfeng cooking wine, ginger 1 kg stirred evenly to the open pan, add sweet noodle sauce, brown sugar 500 grams, Yibin Brussels sprouts 450 grams of stir fry the flavor, and then add the Golden Label 200 grams of soy sauce burned to the meat crispy crisp yellow, add the Dragon brand of soy sauce 500 grams of stir fry the flavor, and finally add monosodium glutamate 500 grams, 200 grams of chicken powder, and then add the bacon. 500 grams, 200 grams of chicken powder, pepper, white pepper 50 grams of each and mix well, turn off the fire pot.

3 red oil: hot chili noodles + hot sesame + hot spices

1. Take the bullet dry chili and big red robe dry chili (mixed in the ratio of 7:3) 400 grams of cut into knots, add 500 grams of oil to fry until the chili is dry and crispy, pounded and added 20 grams of salt stirred in the bowl bowl. 2. pot into the vegetable oil 1.5 kg to 270 ℃, add a piece of ginger and stir evenly, off the heat and start. 270 ° C, put a piece of ginger, the pot end away from the fire, the oil temperature down to 240 ° C, 200 grams of hot oil poured on the spices (cinnamon, crabapple 3 grams each, patted through the grass fruits 2, star anise 3, 3 pieces of leaves, Luo Han Guo 1) on the scalding aroma; another 200 grams of hot oil poured on the 100 grams of white sesame seeds, sesame seeds scalding out the flavor to sesame seeds become yellow, full; to be the temperature of the oil down to 180 ° C-200 ° C, when the Will lower the oil temperature 'vegetable oil 500 grams evenly poured into the chili noodles, stirring the chili noodles with a spoon so that it is heated evenly (at this time the oil temperature of 110 ℃ or so), to be the remaining vegetable oil in the pot down to 130 ℃ - 140 ℃, pour hot chili pepper noodles, stirring evenly, and finally poured hot spices and white sesame seeds can be stirred well.

4 bone broth: fat five flowers + pig stick bone hanging milky white base soup

We choose to use pig stick bone + meat skin + fat five flowers to hang the soup, in the process of heating over high heat, the proteins contained in these ingredients continue to precipitate, you can make the soup become thick white. Selected pork bone 5 kg from the middle of the crack, bleach blood, into the pot of boiling water blanching 30 minutes to blanch blood; meat skin 1500 grams of hair burned, scraped clean; 1500 grams of fat flowers into the pot blanching. In the stainless steel pot bucket in turn into the pork bone, pork skin bottom, into the fat five flowers, into the onion section, ginger slice 50 grams, sprinkle into the white pepper grain 10 grams, add 10 kg of cold water, heat to boiling, beat the surface of the floating foam, turn to a small fire to cook for about 2 hours, until the soup color is thick and white, bleaching a thin layer of grease for the best.

Key 1. soup base in the use to the oil gas is not enough, you can add boiled chicken oil to increase the flavor and oil gas. 2. this recipe is suitable for small stores, such as the business of the store can double the amount of suspended bone soup.

5 cooking noodles: soup slightly open can not boil

In the cooking noodles pot to be large, water to be wide, to cook while adding cool water, keep the water surface slightly open state, try not to let it boil, otherwise easy to muddy soup, and the cooking time will be extended. You need to order four or five times of cool water to cook the noodles, so that the noodles can be cooked.

6 base: add dry ingredients before adding wet ingredients

Before making dan dan noodles, you have to adjust the base, and when adjusting the bashfulness, you have to add the dry ingredients first, and then add the wet ingredients after stirring, so as to avoid the dry ingredients from becoming a pile, and the flavor is not uniform. The specific method is: 30 grams of dan dan noodles juice add 260 grams of bone broth into dan dan noodles base sauce.

The practice of dan dan noodles juice: 100 grams of salt, monosodium glutamate, 50 grams of vinegar, chicken powder, sesame oil, 20 grams of Meiji-Fresh Flavor Sauce, 300 grams of Brussels sprouts, pepper, 15 grams of red oil, 30 grams of pepper, 200 grams of light soy sauce, a product of fresh soy sauce, mix well.

A good bowl of dan dan noodles, its flavor should be salty, slightly sour, slightly spicy, in the modulation of the base, the following five base play a vital role:

A must put soy sauce: we choose soybean soy sauce as a base, this soy sauce with soybean, wheat, bran brewing, reddish-brown in color, with a unique soy sauce aroma, taste, salty and sweet, can be very good for the noodles complementary flavor.

B must put red oil: the above has introduced the specific refining method of red oil, dan dan noodles base must add red oil, and pay attention to the proportion of dry chili, chili pepper can be strung a little thicker, so that the release of the spice flavor is more fragrant.

C must put aged vinegar: we use the Sichuan Langzhong specialty Bao Ning vinegar. This kind of vinegar has a soft acidic flavor and strong aroma, which plays the role of harmonizing flavor and increasing freshness in dan dan noodles.

D must put sprouts: authentic dan dan noodles base are to use Yibin bags of crushed rice sprouts, sprouts crisp, fragrant, sweet, fresh, we use are the day of Sichuan sent over, squeeze out the water before use, into the net pot fried to dry incense.

E must be put pepper noodles: the choice of Sichuan's big red robe pepper into powder, this pepper noodles strong flavor, to be served in a bowl of noodles in the heat of a punch, hemp flavor and aroma to show to the fullest.

A bowl of dan dan noodles practice 1. do dan dan noodles before the base (dan dan noodles juice 30 grams plus 5 grams of garlic, 4 grams of green onion, cooked chicken oil 2 grams, 30 grams of chili oil, 260 grams of bone broth) into a bowl. 2. pot of water into the boiling water, into the fresh water surface (large portion of 150 grams, small portion of 100 grams) to cook for 1 minutes and 40 seconds, fishing up the noodles to pick up the whole thing, like the comb-like stacked in the bowl of the base, and then into the cooked green water, and then into the water, and then into the water. Add one cooked leaf of bok choy and 30g of heated noodles (20g of noodles for small portion).