Noodles in Chili Sauce, Sichuan Style

Noodles in Chili Sauce, Sichuan Style

Introduction:

"Danmian is a very famous snack in Sichuan. It has a history of more than 100 years. It is said that it was created by a Zigong peddler nicknamed Chen Baobao in 1841. It was called Danmian because it was carried on the shoulder and sold along the street in the early days. In the past, the Dandan noodles in Chengdu used to be divided into two squares by a copper pot, one for cooking noodles and the other for stewing hooves. At present, most of the Dandan noodles in Chongqing, Chengdu and Zigong have been operated by shops, but they still maintain their original characteristics, especially in Chengdu. There are different opinions about the origin of Dandan noodles, but Fu, a teacher of Sichuan cuisine, generally believes that it should have originated in eastern Sichuan. The reason is very simple. The three major schools of Sichuan cuisine, shanghebang (rongpai), xiaohebang (yanbangcai) and xiahebang (Yupai), use pepper in different ways, and the usage of chili in Dandan noodles is xiahebang. One of the main raw materials (Chuandong cuisine, that is, the old pickled vegetables called by Chuandong people). Instead of Sichuan winter vegetables). It's a specialty in Dazhou. Zigong Yibin uses sprouts. Therefore, it can be clearly said that Danmian comes from Dazhou in eastern Sichuan. "

Production steps:

Step 1: Chop onion, ginger and garlic. Rape is cut off in boiling water. Let off the sesame paste with soy sauce and cooking wine.

Step 2: turn a little lard into sauteed chives, pepper, pepper, dried pepper and fragrant leaves.

Step 3: pick out the seasoning and saute the onion, ginger and garlic.

Step 4: stir fry pork stuffing, stir fry with wine.

Step 5: the minced meat is burnt yellow. Add the chopped sprouted rice and red oil and stir fry.

Step 6: pour in the sesame paste, add a little soy sauce, sugar and five spice powder and stir fry.

Step 7: cook a little vinegar before turning off the heat, add salt and chicken essence to adjust the saltiness.

Step 8: add rape to the cooked noodles, pour in the marinated meat, and don't forget to add chopped peanuts and cooked sesame.

Step 9: make more bittern at a time, refrigerate it in the refrigerator and take it as you like~

Materials required:

Noodles: right amount

Pork stuffing: right amount

Rape: moderate

Cooked peanuts: right amount

Cooked sesame: right amount

Broken rice sprouts: right amount

Chives: right amount

Soy sauce: moderate

Vinegar: right amount

Sugar: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Five spice powder: appropriate amount

Dry pepper: right amount

Fragrant leaves: appropriate amount

Red oil: right amount

Lard: right amount

Note: authentic Dandan noodles should be fried separately. When eating noodles, pour in soy sauce, red oil and other seasonings. I used a pot method today, which is very suitable for summer. Make more cold storage at a time. It's hot and I don't want to go into the kitchen. I'll cook some noodles. I'll just scald a green vegetable with noodle soup and pour it with brine. As a northern girl, I have never been to Sichuan. But I have eaten Sichuan people do Dandan noodles ~ my family drop noodles, I is according to their own way to do drops ~ maybe not authentic, but friends and family love to eat. One hundred people's tables have one hundred flavors. I'd like to share them with you!

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: medium spicy