Chongqing Xiao noodles recipe

condiments

The main ingredient is fresh noodles, which are made of wheat flour. Chongqing people call it "water surface" and "water leaf". Ingredients: high gluten flour, starch, salt, water, water content of 30%, edible alkali. Because fresh water is often sour. In the past, the storage conditions were limited, so edible alkali was added to the water surface to prevent it from turning sour too quickly. The alkaline water surface combined with small noodles seasoning has formed a unique taste.

There are three main types of facial bodies. A surface with a diameter of about 2 mm and a square or round cross section is called a "fine surface"; It is 4 mm wide and about 1 mm thick, and looks like nine leaves, which Chongqing people call "nine leaves"; Those with a width of about 9 mm are classified as "wide faces". General stores have these three kinds of noodles for customers to choose from, and the default is fine noodles.

Main seasoning

1: soy sauce, soy sauce and soy sauce are not suitable. Soy sauce has light fermentation, light fragrance and color. The color of soup is deeply influenced by the dark pigment in soy sauce. Only soy sauce. Huanghuayuan soy sauce produced locally in Chongqing has the purest color and taste.

2. Add all monosodium glutamate and chicken essence, or choose one of them. The traditional method uses local powdered salt-containing monosodium glutamate.

3: Chongqing oil pepper pepper; Oil Chili pepper is the soul of the little noodle soul, and the material selection and production process are exquisite.

4: Pepper noodles, pepper oil. Take its hemp taste and aroma. Therefore, peppers should not be sloppy, and pepper oil made of fresh peppers can be used, which is more fragrant.

5. Cooked lard, cooked with suet and added to the soup, can make the soup fragrant. Friends who don't like lard can use vegetable oil, salad oil and sesame oil instead.

6: chopped green onion, with shallots. Incense after serving.

Choose seasoning

7: mustard tuber (a small amount), the first choice is mustard tuber produced in Fuling, Chongqing.

8: Bean sprouts (small amount), Yibin bean sprouts are preferred.

9. Fried peanuts are used to enhance fragrance.

10: ginger and garlic water (small amount), Jiang Mo and garlic should not be used directly, otherwise the smell will be too strong and grab too much flavor. Jiang Mo and garlic should be mixed with broth, and then Jiang Shui and garlic water should be added as seasoning.

1 1: white sesame. Or add oil pepper.

12: Tonggu decoction. Generally, it is boiled with pig bones and washed with seasonings to form noodle soup.

13: vinegar. Add according to personal taste. Or add a small amount to refresh and increase the thickness of the taste.

14: sesame oil. Add according to personal taste, not too much, or you will get bored.

Selection time

First, put the leaves in boiling water, put the noodles down after 2 minutes, stir them, and cook them until they are immature (knead them by hand for a while without white spots), then put them in a bowl with good seasoning, and a bowl of steaming spicy noodles will be finished.

Xiaomi accessory

Chili oil

When cooking oil peppers at home, you should pay attention to removing the stems of dried peppers and cutting them into pieces. At the same time, don't smash them into powder. Most of them are broken, and a few keep the size of small nails.

It is a local practice to use a small fire kang incense in an iron pot before tamping. One is to release the aroma of pepper, and the other is to volatilize the residual water of dried pepper, which is more convenient for mashing. If possible, simmer it first, and be careful not to burn it. After rehabilitation, pepper and pepper seeds will be separated. Pepper seeds are not spicy, but some people feel fragrant, so they can decide whether to keep pepper seeds according to their needs.

Mashed and put into a container and oiled. You can also add some spices or seasonings to the sea pepper noodles, such as fried white sesame seeds and whole walnuts, to increase the flavor. Rapeseed oil should be used as the oil, and it is best to press the third grade. Do not use first-class oil, soybean oil, peanut oil, etc. This is not the taste. The amount of oil is also particular. It is best to slightly submerge the sea pepper noodles. If the sea pepper looks thin and thick, that's fine. When you put noodle seasoning, you should add it according to the taste of the people who eat it, not too much, otherwise it will drown out other tastes. And the freshly cooked sea pepper is much more spicy. Try to put it, or you won't get it.