Summary: Today I saw a friend asking about the difference between spicy noodles and Chongqing noodles. So are spicy noodles Chongqing noodles? Spicy noodles are a type of Chongqing noodles. There are many ways to make Chongqing noodles, such as dry pea mixed noodles, braised fat intestine noodles, spicy noodles, etc. Among the several special ways of making Chongqing noodles, no spicy The favorite food of Chongqing people who are not happy is definitely spicy noodles. In Chongqing, which has a humid and cold winter, spicy noodles have a century-old history. The noodles are smooth and chewy, the soup is fragrant, and the flavor is rich and unique. It is famous far and wide. 1. Are spicy noodles Chongqing noodles?
Spicy noodles are Chongqing noodles. Chongqing spicy noodles generally refer to spicy plain noodles. Bowls of hot and spicy noodles are like the straightforward, enthusiastic and delicious Chongqing people. Chongqing noodles are a local delicious pasta in Chongqing. They are mostly found in roadside stalls and food stalls. Although the ingredients are not high-end, the seasonings are very sophisticated. The noodles are all spicy and chewy. They are served with Blanched vegetables are extremely delicious, and the price of spicy noodles is very low. It is one of the popular delicacies of Chongqing.
2. Several special ways of making Chongqing noodles
Spicy noodles
Chongqing people who do not like spicy food, their favorite must be spicy noodles , in Chongqing where the weather is wet and cold in winter, spicy noodles with a century-old history are famous far and wide for their smooth noodles, fragrant soup, rich taste and unique flavor. Now let me teach you how to make these spicy and hot spicy noodles.
Ingredients: alkaline water, green vegetables, salt, soy sauce, MSG, sugar, chili noodles, onions, ginger, garlic, chopped sesame seeds, meat, pepper noodles, vinegar, dark soy sauce, pickled mustard, chopped peanuts, Bone broth, onions, bay leaves, star anise, fennel, cinnamon, cloves, chili seeds, cooked lard.
Method:
1. To cook spicy noodles, you need to make red oil chili first: put an appropriate amount of sesame oil in the pot, bring to a boil and cool to 70%, add onions, chopped green onions, and sea pepper noodles , chopped sesame, star anise and other spice oils are set aside. Place the crushed peanuts, Sichuan peppercorns, and chili seeds into the chili noodles, heat the oil in a pan, wait until the oil cools down, add it to 30%, and pour it into the chili noodles.
2. Flavor making bowl: Chop the red oil chili pepper, soy sauce, Sichuan peppercorns, MSG, pickled mustard, ginger and garlic and brew it with boiling water. Put it into a bowl and add Just the right amount of soup for the bones.
3. Cooking noodles: Use fresh noodles, which are called alkaline noodles. Chongqing people call it "water surface", which is made by mixing flour, starch, salt, water and alkali. The types of noodles are divided into thin noodles and wide noodles. Thin noodles are generally used. When cooking noodles, use a large pot, add a small amount of cold water while stirring, and bring to a boil.
4. Pour the cooked noodles and blanched vegetables (green vegetables, water spinach, pea tips, and spinach can also be used as side dishes) with red oil and spicy sauce in a flavored bowl, stir evenly and serve.
Braised Fatty Intestine Noodles
Having said the plain noodles of Chongqing Noodles, there is also a classic meat noodle, which is Braised Fatty Intestine Noodles, which is also a type of Chongqing Noodles. Different types of noodles have different priorities in selecting ingredients. Braised pork intestine noodles focus on the fusion of pork intestines and noodles, which is delicious and chewy. Improper processing of the taste of fat sausage will produce inappropriate taste, so the ingredients and processing methods are particularly important.
Ingredients: fresh noodles, ginger, pig intestines, green onions, rice wine, cooking wine, thickening powder, garlic, vinegar, sesame oil, pepper, dark soy sauce, oil, and bean paste.
Method:
1. First wash the pig intestine, cut it into small sections, pour water into the pot, add ginger slices and Sichuan peppercorns and cook for 2 minutes to remove the fishy smell.
2. Heat oil in a pan, add sugar and fry until brown. Then add the small intestine, ginger, chili, garlic, dark soy sauce, salt, and oyster sauce and stir-fry until cooked.
3. After the pig intestines are cooked, add bean paste, chili, etc. and stir-fry together, then remove from the pot.
4. Put the noodles into the boiled water, add ginger slices, and stir until the noodles are cooked.
5. Heat the oil in a pot, put the chili noodles into the oil and pass through it.
6. Put it into a bowl and stir it with the braised pork intestines, and pour in the chili oil. Ready to eat.
Dried pea noodles
Ingredients: meat, peas, scallions, sweet noodle sauce, ginger, garlic, mustard, pepper, cooking wine, sugar, bean sprouts, soy sauce, monosodium glutamate, pepper oil , red oil chili, chopped white sesame seeds.
Method:
1. Pea production process: Wash the dried peas and use water for 12 hours. After soaking, boil them with pork bones and ginger slices to make soft glutinous rice. After taking it out of the pot, Remove the ginger slices and set aside.
2. Make the sauce: chop the pork into meat sauce, heat the oil in a pan, add the meat sauce after the oil is hot, add onion, ginger and garlic when it turns white, then add red oil bean paste and dark soy sauce in sequence , light soy sauce, salt, add bean paste, add green onions, minced mustard, minced ginger and garlic, and dried peppercorns, stir-fry, and stir-fry with remaining oil until fragrant.
3. Selection of noodles: Use fresh noodles and cook them until they are raw. Dried pea noodles are suitable for a harder texture. Add peppercorn oil, onion, ginger, garlic, sugar, MSG, soy sauce, etc. to the bottom of the bowl, put the noodles on top, top with the cooked peas, then mix the meat sauce with the noodles, sprinkle with chopped green onion, and crushed peanuts are complete.