Wu Sheng Ma Ge Noodle is "less soup, hard, more meat", the main ingredients are: rapeseed oil, chili noodles, pork, noodles, starch, salt, pepper, pepper, soy sauce, green onion and other seasonings. Specific practices are as follows:
1, burning oil, choose natural canola oil. Canola oil processing should be pressed canola oil to oil temperature 180 ℃ ~ 210 ℃ range for boiling. As shown in the figure below.
2, the production of chili oil, chili noodle production requirements for the selection of bright skin, color red meat thick, and moderately spicy chili pepper, by removing the tip, seeding, kang ripe, cooled, pounded into crushed noodles, and add canola oil while stirring chili noodle to achieve uniformity of chili pepper noodle by the oil, color red, spicy with the requirements of the aroma. As shown in the picture below.
3. Stir-fry the pork bacon. To make the bashfulness of MaGe noodles, use the good pork front clip meat, use two coarse sieve to break it into particles of the same thickness, put it into 60℃ canola oil and stir-fry it for one hour, then put in a series of seasonings needed for MaGe noodles.
After adding the seasonings, you need to stir fry for another half an hour, stir fry until golden brown and the corners of the meat become rounded, and finally thicken the sauce according to the meat, water, thickening powder 1:2.5:0.5. As shown in the picture below.
4, hit the ingredients, according to a certain proportion of successive addition of salt, pepper, pepper, chili, soy sauce and other 13 kinds of seasonings made of Wusheng MaGuo noodles special condiments mix well. As shown in the picture below.
5, cooking noodles, noodles with a thickness of 0.5 ~ 0.6 mm between the flat surface of the water, that is, wheat flour as the main raw material, according to the traditional recipe to add the right amount of eggs, food-grade sodium carbonate (edible alkali) processed after the production of local characteristics of Wusheng noodle products. To cook the noodles, put the noodles into boiling water, cook for 40 seconds (100g of lye noodles), then remove them from the water, shake off the excess water and put them into a bowl. As shown in the picture below.
6, pouring shame, and finally pour a spoonful of fried meat shame, a bowl of spicy and fresh MaGuo noodles can be on the table. As shown in the picture below.
Extended Information:
We usually wear Zhou Wu Zheng Wang's hemp, not only do face pulling the handle, and talk about humor, not only won the stomach of diners, but also won the girl's heart, suave and elegant, he walks in the Wusheng food rivers and lakes, fame and fame, full of grandchildren.
"Mako noodles" noodles white shame thick, green onions, peanut crumbs yards on the surface, pepper noodles to the degree of numbness aside, the effect of special numbness can not be carried by the general public, the characteristics of this noodle is numbness, reflecting the characteristics of the noodle and highlights the Mako's name, the surface and the people into one.
In the streets of Wusheng, in addition to the famous hemp noodles, there are also famous pig liver noodles, hemp noodles and pig liver noodles are like a pair of brothers, in the hemp noodle shop can eat pig liver noodles. Wusheng pig liver noodles originated from the ancestral recipe of the Duan family in Feilong Town, Wusheng County.
Using a variety of special raw materials, the noodles have bright color and comfortable taste, and have the effect of replenishing qi, blood, eyesight, etc. It is a Bashi specialty snack for young and old alike.