The nine essential condiments for authentic Chongqing noodles are soy sauce, monosodium glutamate, chili pepper sea pepper with oil, pepper noodles, ginger and garlic water, lard, chopped green onion, pickled mustard tuber and sesame sauce. The order of these nine condiments doesn't matter, just remember that soy sauce must be put first. Taking Erliang Chongqing Noodles as an example, the production, usage and dosage of these noodles are introduced in detail as follows. The weighing tool for seasoning dosage is a small ceramic spoon used at home at ordinary times.
First, soy sauce: It is not necessary to choose high-quality soy sauce that is more expensive, as long as it is similar to soybean soy sauce. For example, Huanghuayuan soy sauce produced locally in Chongqing is good, with bright color and rich flavor. The dosage of soy sauce is generally one and a half tablespoons for plain noodles and one tablespoon for meat noodles. The actual dosage can be adjusted according to the salinity of soy sauce and personal taste.
Second, monosodium glutamate: monosodium glutamate is also an essential seasoning for Chongqing noodles. If it is monosodium glutamate with a sodium glutamate content of 80%, it is generally necessary to put one-third spoon.
Third, the oil chili pepper sea pepper: authentic Chongqing noodles can never be without the flavor of oil chili pepper sea pepper, which can be said to be the key seasoning of Chongqing noodles, and its production method is not clear in one or two sentences. You can refer to the article that specifically introduces the production method of oil chili pepper sea pepper. As for the dosage of chili pepper sea pepper, it depends on how spicy you are, but you can't put too much, otherwise it will cover up other flavors.
4. Pepper noodles: It is best to make pepper noodles in Chongqing. You can use green pepper or red pepper. Personally, it is better to use red pepper. First, stir-fry the pepper slowly with a small fire, and then grind it into fine powder. The dosage is about a spoonful of the kind of small spoon that eats ice cream, so that it is appropriate to eat hemp.
5. Ginger and garlic water: The method of making ginger and garlic water is relatively simple. Chop ginger and garlic, pour them together and mix them with appropriate amount of boiling water. After cooling, they can be used. Among them, ginger needs to be chopped finely, while garlic does not need to be chopped too finely. As for the ratio of ginger to garlic, it is not very important, but in general, more garlic should be put. You can also master the amount of ginger and garlic water by yourself.
Six, lard: authentic Chongqing noodles must use lard, usually one-third of the tablespoon. You can't put too much lard. Too much lard will form an oil film on the noodle soup, and the taste will be discounted. Friends who don't like lard can use cooked vegetable oil instead, the dosage is about one tablespoon, but it is best not to use salad oil, because salad oil has no fragrance.
Seven, chopped green onion: Chongqing small chopped green onion is best to choose chopped green onion, because this kind of onion is enough. If there is no fire onion, you can also use small chives instead, and the dosage can be mastered at your own discretion.
Eight, mustard tuber granules: it is best to choose Fuling mustard tuber, or you can use other mustard tuber. The most important thing is to cut it into small granules, and the dosage is about one tablespoon.
9. Sesame sauce: Sesame sauce can make Chongqing noodles taste like sesame oil. Another important function of sesame sauce is thickening, so that seasonings can be attached to noodles, so that they will taste full. Sesame paste should be mixed with boiling water before use, and the general ratio is 1 tablespoon sesame paste with 5 tablespoons of boiling water, and two or two Chongqing noodles with half a tablespoon of sesame paste.
The above nine condiments are all essential seasonings for authentic Chongqing noodles, and other seasonings are not very important, so you can put them or not, and decide according to your own preferences.
1, If you want to put vinegar, please choose the brewed vinegar from the south, such as the vinegar from Jiangsu Hengshun and the fragrant vinegar from Guizhou Weichong Garden, but don't choose the aged vinegar from the north, because the aged vinegar is too strong, which will mask other flavors. In addition, if it is meat noodles, don't put vinegar, otherwise you won't be able to eat the meat flavor.
2, you can also put fried peanuts, it is recommended to have up to half a tablespoon. But note that it is granulated, not peanut noodles. Don't put the messy seasonings such as chicken essence, sesame oil and pepper noodles, which are both wasteful and spoil the taste.
3. The best soup for Chongqing Xiaomian is cheese bone soup or other broth. If there is no such soup, replace it with thick soup treasure. Although it is not authentic, it tastes ok.