Chongqing Xiaomian, is one of the, categorized under the Chongqing food. It is a traditional that originated in and belongs to Chongqing snacks. Chongqing Xiaomian is one of the easiest Chongqing noodle dishes. Here I share my method of making Chongqing Xiaomian.
One, Chongqing small noodles, I have eaten many times, given my 4 years of college experience in eating eating eating, Chongqing small noodles have can make people eat feel smooth smooth smooth feeling. The following is my insight.
Two, Chongqing's "small noodles", a long history. In a payload of small noodle varieties are dan dan noodles, spicy small noodles, hot and sour small noodles, clear soup small noodles, vegetarian noodles and so on.
Three, practice ingredients recipe: 125 grams of fresh water surface, 15 grams of red oil chili, 20 grams of soy sauce, 1 gram of pepper, 2 grams of squash, 2 grams of crushed peanut rice, 5 grams of garlic water, 5 grams of ginger, 2 grams of sesame paste, 2 grams of green onions, 2 grams of monosodium glutamate, 6 grams of net vegetables, bone broth moderate.
Four, the production process:
1, the system of red oil chili: 50 grams of vegetable oil in the pot, boil cold to 70% hot, set up a pot in a bowl, put 20 grams of sea pepper noodles.
2, the system flavor bowl: red oil chili, soy sauce, pepper, squash, crushed peanuts, garlic water, ginger, sesame sauce, green onions, monosodium glutamate (MSG) in order to hit the flavor bowl!
3, cooking noodles: boil water in the pot, open under the noodles; to open after playing the foam, into the vegetables; to be open again, pick up the vegetables to put people taste bowl side; after the noodles are good, with gimlet pocket to pick the noodles people taste bowl, that is, into.
Five, practice know-how:
1, the production of chili oil, to wait until the oil is a little cold, but there is still Chongqing with the incense small noodles when the heat, put the sea pepper noodles in the bowl (the temperature of the oil to the sea pepper noodles poured into the people, is still in the oil turn up, but does not lead to the burning of the sea pepper as appropriate).
2, pepper noodles to use good pepper, now do only fragrant, not bitter.
3, the fire should be strong. After cooking a pot of noodles, you should add boiling water appropriately, so that the cooking water is generous, the noodle soup is strong, the noodles are not easy to cook.
Sixth, the flavor characteristics: red oil, yellow leaves green, spicy, fresh and smooth, after eating the mouth to leave a lingering aroma, eat and think again not tired.
Seven, the above is my smooth smooth Chongqing noodles is how to make out of the sharing, welcome friends in the comments below, my little wish is that you can pay attention to me!