Chongqing Xiaomian: Chongqing Xiaomian

Chongqing Xiaomian: Chongqing Xiaomian

Introduction:

"When it comes to the impression of Chongqing, people must first think of hot pot, beautiful women, mountain city and so on. But if I say that there is a kind of food in Chongqing that is more famous than hot pot, Chongqing noodle is in front of hot pot. Xiaomian is the name of noodles in Chongqing and East Sichuan. In a narrow sense, noodles are noodles only seasoned with onion, garlic, vinegar and pepper. In the discourse system of old Chongqing, even noodles with beef sauce, ribs and other luxurious toppings are also called noodles. Unlike other areas, which are particular about noodles somersault and thick soup, Chongqing People's evaluation standard of small noodles is seasoning, and the seasoning of small noodles is its soul. Chongqing People's love for Chongqing noodles is no less than hot pot. In the early morning, noodle stalls on the street are particularly popular. Although the decoration of Tangzi is not good, even there is no Tangzi. At this time, beautiful women never care about their lady image and eat it with fragrance. A gentleman in suit and shoes puts down his briefcase and eats up a bowl of Chongqing noodles. In front of the noodle stand, men, women, young and old - there are white-collar workers, Bangbang, primary school students, and so on. All kinds of people get together, regardless of their life experience and status, for a bowl of Chongqing noodles

Production steps:

Step 1: prepare the ingredients

Step 2: chop the ginger and garlic into powder, put them in a bowl, clean the scallions and cut them into scallions

Step 3: chop the ginger and garlic into powder, put them in a bowl, clean the scallions and cut them into scallions

Step 4: two spoonfuls of Chinese prickly ash noodles

Step 5: two spoonfuls of Chinese prickly ash noodles

Step 6: a spoonful of lard, a spoonful of cooked rapeseed oil, a spoonful of peanuts and sprouts

Step 7: after boiling the water, put in a small handful of noodles, then quickly stir them up with chopsticks, put in the water spinach, cook them until they are broken (pinch a section by hand, no white spots) and then they can be put into the bowl

Step 8: add two spoonfuls of noodle soup to the seasoning bowl. It's best if you have bone soup at home

Step 9: put the water spinach into the bowl first, then the noodles

Materials required:

Water surface: 200g

Water spinach: 100g

Cooked rapeseed oil: 2 teaspoons

Chili oil: 2 teaspoons

Pepper powder: 1 teaspoon

Chicken essence: half a spoon

Scallion: right amount

Soy sauce: 2 teaspoons

Salt: right amount

Minced garlic: 2 teaspoons

MSG: half a teaspoon

Lard: 1 teaspoon

Ginger powder: 2 teaspoons

Sprouts: right amount

Note: 1. Soy sauce, do not need more expensive soy sauce, soy sauce can be. Why put it first? Because there is nothing in the bowl to master the amount of soy sauce, you can put less, in case of light salt, remember not to add soy sauce in the cooked noodles) monosodium glutamate and chicken essence (if you have seen those well-known noodles put seasoning, you know how important monosodium glutamate is to them, it is recommended to put more) 2. Mixed oil (lard, vegetable oil, sesame oil), oil must be put more, this is very important It's also the key. Do not like to eat lard friends can use vegetable oil, salad oil and sesame oil mixed instead, but no lard certainly not so fragrant Oh!

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: spicy