When it comes to Chongqing, people can always think of that bowl of red and attractive noodles. It is not only the favorite of Chongqing people, but also the food that countless foreign diners dream of. Today, let's uncover the secret of making Chongqing noodles, so that you can enjoy this spicy and delicious feast at home.
Material preparation: carefully selected to achieve fragrance.
The choice of ingredients is very important in making Chongqing noodles. First of all, noodles, to choose a strong alkaline and smooth water surface, can better absorb the essence of soup. Pork is the soul. The front leg meat or the back leg meat is fat and thin, and can be cut into small squares to stimulate the meat flavor to the greatest extent. Seasonings such as chives, garlic, ginger, peppers and prickly ash are even more essential, which will add a rich layering to noodles.
Boiling soup: the fragrance is overflowing, creating a delicious base.
The soup base of a bowl of small noodles is the essence, and boiling soup is the most important thing in making. Put pork bones, spareribs and other bones into a pot, add water to boil, and then turn to low heat. During the boiling process, the floating foam is continuously skimmed to ensure that the soup is crystal clear. Add leeks, garlic, ginger and other seasonings, as well as a handful of peppers and a handful of dried peppers to fully integrate the spicy flavor into the soup. Cook until the soup is milky white and fragrant, and the soup base is ready.
Stir-fry: the pot is full of gas and stimulates the soul of meat.
The next step is the important step of making small noodles-frying. Put the diced meat into a wok and stir-fry over high heat. Stir-fry until the diced meat becomes discolored and oily. Add seasonings such as shallots, garlic and ginger and continue to stir-fry. Then add Pixian bean paste, soy sauce, soy sauce and other sauces, stir-fry evenly, and let the diced meat fully absorb the mellow flavor of the sauces. Add spices such as pepper and pepper, and then pour in a little cooking wine to stimulate the spicy and delicious flavor of minced meat.
Cooking noodles: smooth and smooth, making the bowl sound absolutely perfect.
The soup base and minced meat are ready. It's time to cook noodles. Boil the alkaline water with boiling water, and take out the quick supercooled water. The rich flavor of noodles.
Topping: Layer upon layer to create a taste feast.
Put the cooked noodles into a bowl, scoop in the delicious soup base, and then spread the fried minced meat. At this moment, the surface has been formed, but it is not perfect enough. Continue to add coriander such as shallots and coriander, and add side dishes such as sauerkraut and bean sprouts according to personal tastes, and a bowl of Chongqing noodles with all colors and flavors will jump out of the bowl.
Dip: sour and spicy flavor, let the taste buds bloom.
Dipping Chongqing noodles is also a link that cannot be ignored. Mix vinegar, soy sauce, sesame oil, garlic, pepper and other seasonings together to add some excitement to noodles.
Tasting: spicy and delicious, carnival on the tip of the tongue
In this way, a bowl of Chongqing noodles was born, served hot, and couldn't wait to pick up a noodle and send it to the mouth. Q noodles are wrapped in delicious soup, and the spicy and delicious fragrance of minced meat blooms in the mouth. Sauerkraut and crispy bean sprouts are icing on the cake. Every bite is a carnival of taste buds, which makes people want to stop.
Secret: Cook with your heart to make you delicious.
In addition to being skilled, it is more important to make Chongqing noodles with your heart. From cooking soup to cooking, to cooking noodles and topping, every step is devoted to the chef's hard work. Only when you treat it with your heart can you achieve a bowl of extraordinary delicacy.