Sichuan Danmian

Sichuan Danmian

Introduction:

"Danmian" is a popular and special snack in Sichuan. Because it is often carried by hawkers, it gets its name. This noodle is red and bright in color, with strong fragrance of winter vegetables and sesame paste, outstanding spicy and sour taste, fresh but not greasy, spicy but not dry, so it can be called the leader of Sichuan style pasta. It is characterized by thin noodles, the main seasonings are red pepper oil, sesame paste, Sichuan winter vegetables, Chinese prickly ash noodles, red soy sauce, minced garlic, green vegetables and scallion, etc. the taste is spicy and delicious. It is said that Danmian 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. Many Ramen restaurants in Japan also offer "Dan Dan noodles."

Production steps:

Step 1: prepare tamarine noodles and water spinach

Step 2: prepare chopped green onion, garlic and Sichuan cabbage

Step 3: take a small bowl and put in the right amount of sesame paste

Step 4: mix sesame paste with proper amount of sesame oil, add 2 teaspoons of soy sauce, 1 teaspoon of pepper oil, add minced garlic and Sichuan winter vegetable

Step 5: Boil the water in the pot. After the water boils, put the water spinach into the pot and scald it. Take it out and put it in a bowl

Step 6: in the next into the alkali, the water opened on the fish out control water, shake cool. Add proper amount of cooking oil and mix well to prevent the noodles from sticking together.

Step 7: take a bowl of noodles, drizzle with sesame sauce, add a teaspoon of chili oil, sprinkle with scallion and Zanthoxylum noodles

Materials required:

Dandan noodles: appropriate amount

Water spinach: moderate

Garlic: right amount

Sichuan winter vegetables: moderate

Chives: right amount

Sesame paste: right amount

Sesame oil: appropriate amount

Soy sauce: moderate

Zanthoxylum oil: right amount

Chili oil: right amount

Note: 1, noodles to choose a kind of alkaline water noodles, eat strong road. 2. After the noodles are cooked, use chopsticks to spread them and sprinkle with sesame oil to cool them quickly to prevent adhesion. 3. Be sure to use sesame oil to make sesame paste. Don't use water to make sesame paste.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: spicy