The most important reason why burning noodles are called burning noodles is that their oil is heavy and water is little, and they burn on fire.

Burning noodles production method:

1, noodles can be bought, you can do it yourself, with 400 grams of glutenous flour, add 135-140 grams of water, in order to taste more smooth and strong, and then add 2 grams of salt, the texture of the noodles out of a very chewy.

2, bought sprouts, generally more salty, so you need to wash a few times. Peanuts are fried and put into a plastic bag, crushed with a rolling pin. Cut 2 cloves of garlic and prepare the right amount of chopped scallions.

3, sit in a hot frying pan, add the meat mixture and stir fry until browned.

4: Add sprouts, add a little boiling water and cook for 5 minutes.

5: Stir fry the sprouts and meat foam through the strong flavor.

6: After the noodles are cooked, pass them through cool water and add 1 tablespoon of sprouts.

7, topped with sauce, sauce ratio is as follows: 1 tablespoon of chili oil, 4 tablespoons of sesame oil, the amount of 2 cloves of minced garlic, 1 tsp of sugar, 1 tsp of vinegar, soy sauce, 3 tablespoons, plus 1 tablespoon of minced scallions, mix well.

The origin of the burnt noodles:

The original name of the burnt noodles was Syufu burnt noodles, formerly known as oil noodles, which were sold on the streets as early as the Guangxu period in the Qing Dynasty. It was named for its heavy oil and little water, which made it ignite on fire. Behind the title of "Sichuan Famous Snacks", "Chinese Famous Snacks", "China Gold Medal Tourist Snacks", etc., it has poured several generations of catering people's lifelong passion and hard work.