Chongqing dry noodle

Chongqing dry noodle

Introduction:

"Chongqing dry noodle is a special pasta originated in Chongqing. It is rich in varieties. It is generally divided according to whether there is saozi or not. The seasonings of noodles without saozi are also very rich. A bowl of noodles depends on the seasonings. Chongqing dried noodles with saozi include plain dried noodles, mixed sauce dried noodles, beef jerky noodles, fat sausage dried noodles, fried pea dried noodles, pickled vegetable shredded pork noodles, among which plain dried noodles, mixed sauce dried noodles and pea dried noodles are the most common. Chongqing dry noodle is characterized by spicy, strong and thick taste. Regardless of life experience, Chongqing will be conquered by the charm of the face. Summer is especially suitable for eating dry noodles, one appetizer, two will not sweat

Production steps:

Step 1: prepare the right amount of alkali noodles

Step 2: Chop ginger and garlic into mud and wash leeks

Step 3: put proper amount of boiled water in ginger and garlic puree, mix and open, and cut mustard into shreds

Step 4: put shredded mustard, soy sauce, salt, monosodium glutamate, ginger, garlic water, leek powder into the bowl

Step 5: then add the sesame paste. Then add chili oil, stir well, set the bottom taste

Step 6: add lard and pepper powder

Step 7: bring the water in the pot to a boil again, add the noodles and cook them.

Step 8: bring the water in the pot to a boil again, add the noodles and cook them.

Materials required:

Alkali noodles: 100g

Leeks: moderate

Sesame paste: right amount

Soy sauce: right amount

Mustard tuber: right amount

Garlic: right amount

Ginger: right amount

Chili oil: right amount

Chinese prickly ash noodles: right amount

Lard: right amount

Note: 1. Pepper noodles had better be self-made. 2. Dry noodles or small noodles can not be short of lard

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: slightly spicy