Red oil noodles

Red oil noodles

Introduction:

"In the cold winter, a bowl of hot and spicy noodles is the most comfortable thing in the morning. We have a kind of noodles in Zoucheng for breakfast, which is called "Zoucheng Sichuan noodles". It's a bluffing name, and it's also hard to understand. A bowl of noodles tightly connects Zoucheng and Sichuan. Zoucheng Sichuan noodle is the most common noodle used to make breakfast in the morning from the city to the countryside. See, in the early morning, when it was still dawn, the pasta stalls on the street began to be busy. The owners lit the fire, sat on the water, cleaned the tables, set up the plates, and made the fog and heat up. You want to go and eat a bowl of noodles if you are not hungry. Speaking of the history of Sichuan noodles in Zoucheng, it is not very broad or profound. It was in the 1980s, when the economy was just invigorated, that it came from Sichuan with those floating people. In fact, there is no such way to eat noodles in Sichuan. Maybe the good guy saw that his neighbors in Sichuan ate noodles. Because there were peppers and peppers in them, he publicized them on his own. Moreover, Zoucheng people in the 1980s didn't like spicy food very much (just as my hometown in Weifang didn't like spicy food so far). When he tasted this kind of spicy noodles, he was very helpful and gradually became unscrupulous It spread. Even now, you can see the "authentic Zoucheng Sichuan noodles" hall or pasta stalls when you go there in Zoucheng. The most powerful thing is that in Rizhao, I also saw a "authentic Zoucheng Sichuan noodles" noodle shop. Hehe, it's really a powerful Sichuan noodle. After talking about it for a long time, what kind of noodles is "authentic Zoucheng Sichuan noodles"? So amazing? Hehe, it's very simple, that is: Sprinkle the bottom of the bowl with Ma Jiao noodles, a spoonful of broth, cooked noodles, gravy coriander, scallion chili oil, a little vinegar = authentic Zoucheng Sichuan noodles. Of course, when you eat noodles, you have to come to a bowl of egg water. "Boss, put more sugar in the egg water"... I've been eating Sichuan noodles of Zoucheng brand for many years, and I'm very tired of it. In fact, it's rare to eat breakfast in the street now. The main reason is that the meat in the stewed noodles is becoming more and more unhealthy, and the hygiene of noodle stalls is getting worse and worse. Once you eat it, you'll have a lingering fear for a long time, so you just make noodles at home. If you make your own noodles, it's going to be more affordable. At least it's hygienic, and it's expected to be enough. "

Production steps:

Materials required:

Pork: moderate

Lentinus edodes: right amount

Star anise: right amount

Flour paste: right amount

Refined salt: right amount

Chili oil: right amount

Vinegar: right amount

Ginger: moderate

Soy sauce: moderate

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: medium spicy