Chongqing people like to eat spicy, small noodles can be described as a set of spicy Sichuan cuisine, a bowl of delicious small noodles must be a bowl of delicious ingredients to attract diners, there are nine essential ingredients: soy sauce, monosodium glutamate (MSG), oil chili peppercorns, peppercorns, ginger and garlic water, lard, green onions, mustard seeds, sesame seed paste. So, is it with these nine ingredients can make authentic small noodles? Not quite, the ingredients of the system and the ratio of playing ingredients is also very important, is introduced as follows:
Soy sauce: put other ingredients in the order can be disrupted, but the soy sauce must be put first. Generally speaking, it is best to use local soy sauce, such as the soy sauce of the Yellow Garden. It is characterized by its bright color and strong flavor. Generally speaking, one and a half tablespoons (small ceramic tablespoons) is enough for two taels of noodles (the following ingredients are all based on the next two taels of noodles), and one tablespoon is enough for noodles with meat (such as noodles with mixed sauces, beef, and fat intestines, etc., hereinafter the same), but more will be salty. In addition, we have to grasp the amount of soy sauce according to the salinity of soy sauce, red soy sauce, do not put too much, salty remedies up very difficult to put a little less than the first taste and then add to get.
MSG: There is a saying that describes Chongqing people cooking: "fire oil more, MSG up weight", eat small noodles is to be willing to put MSG! Now a lot of people are afraid to eat too much MSG is not good for the human body, but I have not found any person by eating MSG eat dead. One third of a tablespoon of 80% monosodium glutamate MSG is not too much, so why not put in a higher purity MSG? In fact, this is not very important, just the author in Chongqing more famous noodle shop found that they are using the sky chef out of the Buddha's hand brand (now changed the name but do not remember) MSG, but also is to use this condiment to look up to the thicker, more attached to the noodles.
Oil hot pepper sea pepper: this is Chongqing small noodles absolutely indispensable seasoning, a period of time ago, the popularity of Sichuan cuisine in the north, is subject to the compulsion of chili peppers. First of all, the method. Chongqing stores to choose the dry sea pepper is different, the most common are three: Sichuan two gold bars, Guizhou big red robe and Hunan's Chaotian pepper. Recently, Henan has come out of a kind of eagle pepper seems to be gradually accepted by the Chongqing market, but did not use a bad random comment. Chongqing's famous noodle shops generally use the first three. Two gold bars and big red robe favor the flavor of the sea pepper, while the Chaotian pepper favor the spicy flavor. Many noodle shops are a few kinds of sea pepper mixed, before a buddy posted on the forum like glasses noodles, Dong Xiaomian and other types of chili pepper used in the ratio, I don't want to go looking for it, just say my choice. Usually our family used sea pepper due to not professional are generally in the market to buy ordinary chili, belonging to the two gold bars or sky eagle pepper, or can be used. How to redress (read jiàn) sea pepper is very learned, some people think that the oil more spicy (hot) redress out of the sea pepper the better, wrong - many times because the oil temperature is too high so that the sea pepper paste, what flavor are not. There are professionals in Chongqing, a food program has been introduced to the vegetable oil heating, put a piece of ginger, if the surface of the ginger slowly become yellow oil temperature is appropriate, directly into the beaten sea pepper noodles and stir evenly on the line. In fact, this is the second step. The first step should be how to process the sea pepper into the sea pepper noodles, first of all, the dried sea pepper into the pot to stir-fry, the fire can not be big, you can also pour some oil, but the spatula can not stop, so as not to individually fry paste, when the color of the red shiny on the line, and then placed in the bell bowl pounded. (If you think this step is too troublesome, you can also use the microwave oven to heat, adjust to a class of barbecue heating for 2 minutes can be, if there are things at home, the blender can also be broken, it is more convenient, but the taste is still to be almost) Note: Be sure not to mash too finely crushed into powder, most of the more crushed and the small part of the still maintain a small fingernail so the size of the line, and then put into the container to redress the oil. Pepper noodles can also add some optional things, such as fried sesame seeds, eat spicy friends can also put a not shelled walnuts. Oil is best used vegetable oil, salad oil has no flavor. The amount of oil also has to pay attention to, 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 the spices, according to the food family's own preferences, I think it is not too 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.
Pepper noodles: recently a bit popular old hemp copious hand, he used green peppercorns in this, and I think Chongqing small noodles or to use red peppercorns, Mao Wen's peppercorns or the best. First of all, it is still to be fried in an iron pot, cold pot, small fire slowly stir fry, do not rush to start the pot, be sure to stir fry out of the flavor. Then the pepper should be finely ground into powder, because the seeds in the pepper is not easy to grind, many processing is not meticulous, so eat up the pepper is not numb, so it must be all ground into powdered form is good. Put when you still want to give up, supermarkets sell ice cream to send a small spoon a spoon almost, or not show the hemp flavor to, this point poly garden noodles do good.
Ginger and garlic water: ginger and garlic chopped with boiling water to get. Ginger flavor spicy, but in Chongqing small noodles in not necessarily able to show this feature, but there must be, in order to taste, first of all, the ginger patted, and then slowly chopped fine; garlic does not have to be chopped too fine, but first also want to shoot and then chopped, a little bit smaller, it does not matter, eat noodles attached to the surface of the noodles or vegetables is very comfortable, but do not like to eat garlic friends are not adapted to it. It doesn't matter if these two things are more or less, it's best to have more garlic and less ginger, rinse with boiling water, cool and reserve.
Lard: good plate oil boiled. There is a need, but more will form a film of oil on the surface of the spice soup, the surface of the noodles do not adhere to other spices will make the flavor compromised. One-third tablespoon is enough. If you are afraid of fat, you can use cooked vegetable oil, but it must be vegetable oil, salad oil has no flavor. Cooked vegetable oil amount can be a little more, a tablespoon is appropriate.
Scallions: preferably fire onions, enough flavor, no can also be small onions can also be. Onions, yellow onions, leeks, garlic cloves and other similar things can be used when you want to think of the essence of the strange, authentic Chongqing small noodles are not necessary. Cutting method is not important, chirping feet and claws cut small on the line, but the length of the green onion segment and green onion flowers still have a difference. According to personal preference discretionary take, taste big people can put more white onion, the number should not be too much, there is no green vegetables if you want to use it as a substitute except when.
Squash grain: Fuling squash is famous all over the world, Chongqing region is characterized by natural less it. A root does not come, can be regardless of red oil or original flavor, the key is to cut small into granules, up to a tablespoon, more is salty. In fact, you can also put peanut grains, sprouts grains and so on, according to personal preference. Raw peanuts can be crisped in oil and then de-coated and crumbled in a container, but note that they are crumbled into grains, not peanut flour. These kinds of grain dosage is roughly the same, peanut grain is recommended up to half a tablespoon, and several kinds of the best not to mix, so as not to fall into the unorthodox.
Sesame sauce: it plays two roles in Chongqing noodles: first, it adds flavor, which is why I didn't write sesame oil in the condiments; second, it thickens the condiments so that when you use chopsticks to hold the noodles, the condiments will stick to them and make them taste great. Take a tablespoon of sesame paste, mix it with boiling water in the ratio of 1:5, put half a tablespoon in the garnish is enough. If interested, you can also use old peas instead of sesame paste, just put the old peas with salt and water in a pressure cooker and press for 30 minutes. Since it's not a professional pea pasta, two tablespoons of peas is the upper limit. Sesame sauce is best when beaten directly into the garnish, or in the case of old peas, placed on the surface after the noodles have risen.
Other: With the nine garnishes above, the others don't matter anymore, but they can be put in. For example, vinegar, with the south of the brewing vinegar is best, the north of the strong flavor of vinegar, will suppress the local characteristics, BaoNing vinegar in Chongqing does not have a special grade, a first-class actually does not work (I have eaten authentic special grade BaoNing vinegar, so I know a little bit more), such as Jiangsu HengShun vinegar, Guizhou flavor ChunYuan balsamic vinegar is the best. In addition, eat meat noodles absolutely do not put vinegar, will destroy the flavor of the meat. There are also some miscellaneous condiments such as chicken essence, sesame oil, pepper, etc. in the noodle condiments is a complete waste, put in to reflect their value (I do not know if my taste buds can not taste these flavors), not as good as put. Some friends may think sesame oil can be put, I can only say that not really, because sesame oil is too expensive, not like lard, vegetable oil Mangqi put, put less or no flavor, not to mention the sesame sauce is completely enough.
As the saying goes, "the accent of Sichuan opera, Sichuan soup", a bowl of noodles is not good to eat all depends on the soup. The spices into the bowl, in addition to like to eat dry slip friends, or the whole two scoops of soup rushed into the spices. At home, figure skimming off the general use of boiling water, but then the flavor is going to be worse, the best is the tube bone soup or other broth, but do not eat the day before what is left of the loofah, winter melon, lotus root soup, etc. to the head of the whole, the bean sprouts soup can also. Friends will say I'm at home the whole bowl of noodles but also simmering pot soup that is still too extravagant ha, to provide you with a secret recipe. Walmart supermarkets have "Carrefour" brand soup treasure to sell, you can spend more than 8 dollars to sell a box (4 small box) of pork bone soup back, eat noodles when you put a small piece (1/5 of a small box) in the condiments, with boiled water to disperse the delicious as usual. Maybe this thing Carrefour also have, interested friends can go to the Tao, usually use this thing to cook soup without putting chicken essence, MSG, very good yo. However, we read the post, please remain calm, this is not vegetable oil, for a few dollars of things that happen to step on the line. How many self-defined, but like soup wide friends have to pay attention to a problem, soup more than the flavor of the spices on the lighter, then the spices need to put more.
Second, cooking noodles
Do not think that after the introduction of spices on the finished, everything is not quite right. Because cooking noodles is also quite important, is now introduced.
First of all, the ingredients.
The main ingredient is of course the noodles. The market is sold everywhere, we generally eat is the water, with alkali kind, wide thin according to their own preferences. But the wide noodle soup can not be too much, otherwise the flavor will not be enough. There are also noodle shops selling non-alkaline noodles, but I don't see any in the market. If you like hanging noodles, you can choose your own hanging noodles, which is easier to cook, so I'll just talk about the most common way to cook thin noodles here. By the way, the water surface of the New Century Supermarket is not made well enough, and the boiled noodles do not taste good, so I suggest not to buy the noodles there. (Personal opinion)
The side dish is of course the green vegetable leaves. I like a few kinds of: vine vine vegetable, choose when the old point does not matter, but to choose into a section of a section, do not fry like to tear; peas upside down, the more tender the better, do not believe that outside the market to choose, is not the same as the old, come back to their own re-selected the best; lettuce tip, is also very cool, but the leaves are too long, give it broken and then cooked; spinach, a little dirty, be sure to wash clean. The other like bag white, yellow rice white, lady white, cabbage and so on not to repeat, but like winter Ancai, Han Choy and so on do not seem to have seen to bring the following do not use.
The length of time to cook the green leafy vegetables is also different. Pea upside down is best to boil 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 boil 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.
According to personal habits, friends can be first under the vegetables, the vegetables fish up and then under the noodles or noodles go down and then throw the vegetables together to cook, according to personal habits on the line. When it comes to cooking noodles, surely you have to use water to cook, before there is a book called what "Chongqing eighteen strange" in an article is to introduce the Chongqing small noodles, said that the taste of the new boil out of the water boiling noodles can not be, have to be under the noodle of the two water boiling out of the noodles to be the most delicious. Of course, it is impossible to do so at home, and it is better to use freshly boiled water. However, do not save that little bit of water, it is best to pot deep water more, so that the fire has been opened to the maximum will not be laid out, so that the noodles out of the delicious, inside and outside of the heat uniformity, will not appear that kind of inside and outside of the softness is not the same situation.
Said so much, finally waited to cook the noodles, in fact, began to do a lot of work, really this step is not difficult. Noodles thrown down, use chopsticks to give it ha scattered, do not get up weight, do not sink to the bottom of the paste pot on the line. The noodles thrown down to the water boiling to always observe the noodles when it is good, in general, the surface of the noodles are not cooked and the internal color difference and it is easy to see that the middle is very white, cooked noodles anywhere in the same color, so that the noodles and then cook for half a minute on the salvage of the noodles.
The noodles are ready and the mouth is watering, so eat them quickly! Note, try to use a large bowl, good and, otherwise the bowl is small and when the noodles get everywhere is not good. By the way, to tell you a word, outside the noodle shop two two noodles is equivalent to our own buy about three two three money, three two noodles almost have more than four two noodles, so everyone in the following time to refer to this standard to their own down, more or less are not good. Not to say, hurry up and eat it.