The origin of the burning noodles, why the burning noodles are called burning noodles

There is a saying about the origin of the name of the burning noodles, so the noodles are dry and oily, and they can be ignited like a fire rope when picked up, hence the name.

Burning noodles are rich in calcium, iron and zinc, and do not contain additives, green and healthy. Yibin Ran Noodles, formerly known as Xufu Ran Noodles, formerly known as Fritter Noodles, began to be operated as early as the Guangxu period of the Qing Dynasty, and is a traditional famous snack in Yibin.

It uses local high-quality noodles as the main ingredient, with Yibin sprouts, small grinding sesame oil, fresh plate carburetized oil, star anise, kaempa, sesame, peanuts, walnuts, golden peppers, high-grade peppercorns, monosodium glutamate and chives, pea tips or spinach leaves and other accessories, the noodles are cooked, scooped up and dried, the alkaline taste is removed, and then the condiments are added according to the traditional process.

Yibin's most distinctive traditional snack, formerly known as Xufu Ran Noodles, formerly known as Fritter Noodles, is called Burning Noodles because of its heavy oil and no water, and it burns when ignited. The snack is made of local high-quality water noodles as the main ingredient, with Yibin yellow sprouts, small grinding sesame oil, fresh plate oil, star anise, kaempfera, sesame, peanuts, walnuts, golden peppers, high-grade peppercorns, monosodium glutamate, chives, pea tips or spinach leaves and other auxiliary materials, the noodles are cooked, scooped up and dried, the alkaline taste is removed, and then the condiments are added according to the traditional process.

The characteristics of Yibin burning noodles: loose and red, fragrant, spicy and numb, delicious and refreshing. It can be accompanied by wine and can be satisfied.

It is worthy of being a must-have in Bashu! Because of its heavy oil and no water, it ignites when it ignites, so it is called burning noodles. Not only loved by locals, but also by Chinese and foreign tourists.

Yibin in the early morning is quiet and peaceful. When the rising sun showed its face in the sky, the whole city was still asleep. However, the men in the streets and alleys of the noodle shops can't afford to be lazy and sleep, they get up early, clean the shop, boil water in a large iron pot, and prepare condiments such as green onions, sprouts, and peanuts to welcome the first customers.

Yibin people have the habit of eating noodles in the morning, and the color of Yibin noodles is also very rich, there are one or twenty varieties of beef, fat sausage, three fresh, pork ribs, mouth mushrooms, miscellaneous sauce, dry tendons, hoof flowers, stewed chicken, spicy chicken, etc. One of the most famous is Burning Noodles. In Yibin, you can taste authentic burning noodles at any noodle restaurant you walk into, and you are guaranteed to be so delicious that your tongue will tie knots.

There is a saying about the origin of the name of the burning noodles, so the noodles are dry and oily, heavy and waterless, and they are ignited when they are ignited, and they can be ignited like a fire rope when they are picked up. Formerly known as Xufu Ran Noodles, it was formed in the Guangxu period of the Qing Dynasty, and was also called fried noodles in the old days. As early as the Guangxu period of the Qing Dynasty, it began to be operated, and it is a traditional famous snack in Yibin.

It uses local high-quality noodles as the main ingredient, with Yibin sprouts, small grinding sesame oil, fresh plate carburetized oil, star anise, kaempa, sesame, peanuts, walnuts, golden peppers, high-grade peppercorns, monosodium glutamate and chives, pea tips or spinach leaves and other accessories, the noodles are cooked, scooped up and dried, the alkaline taste is removed, and then the condiments are added according to the traditional process.

Particularly delicious, especially the dish.

Oops, Daddy, I don't think I will.

Burning noodles. The most important reason why it is called Burning Noodles is because of itoilHeavy waterLess, ignition and ignition

How to make the noodles:

1. Noodles can be bought or made by yourself, using high-gluten flour.

400 grams, add 135-140 grams of water, in order to make the taste smoother and firmer, add 2 grams of salt, the resulting noodles have a very chewy texture.

2. The sprouts you buy are generally salty, so you need to clean them several times. After the peanuts are fried, put them in a plastic bag and crush them with a rolling pin. Cut 2 cloves of garlic and prepare an appropriate amount of minced chives.

3. Sit in a hot oil pan, add the meat filling and fry until it changes color.

4. Add the sprouts, add a little boiling water and cook for 5 minutes.

5. The fried sprouts have a strong aroma.

6. After the noodles are cooked, put them in cold water and add 1 tablespoon of sprouts.

7. Pour the sauce on the noodles, and the sauce will be served with the following example: chili oil.

1 tablespoon, 4 tablespoons of sesame oil, 2 cloves of minced garlic, 1 teaspoon of sugar, 1 teaspoon of vinegar, 3 tablespoons of light soy sauce, plus 1 tablespoon of chopped chives, mix well.

The origin of the burning noodles:

Burning noodles were originally known as Xufu burning noodles, formerly known as fried noodles, as early as Guangxu in the Qing Dynasty.

During the year, there were people on the street who carried the burden to sell. It is named because it has less oil and water, and ignites when ignited. In it has obtained the "Sichuan Famous Snack" and "Chinese Famous Snack".

Behind the titles of "China's Gold Medal Tourist Snacks", several generations of catering people have poured their lifelong enthusiasm and hard work.

1. Burning noodles, formerly known as Xufu burning noodles, formerly known as fried noodles, because of its oil weight and no water, ignition and ignition, so it is called burning noodles. The noodle snacks are made of local high-quality water noodles as the main ingredient, with Yibin broken rice sprouts, small grinding sesame oil, fresh plate carburetized oil, star anise, kaempfera, sesame, peanuts, walnuts, golden peppers, high-grade peppercorns, monosodium glutamate, and auxiliary materials such as chives, pea tips or spinach leaves, the noodles are cooked, scooped up and dried, the alkaline taste is removed, and then the condiments are added according to the traditional process.

2. The characteristics of Yibin burning noodles: loose and red, fragrant, spicy and numb, heavy oil and waterless, delicious and refreshing. It can be accompanied by wine and can be satisfied.

Eating burning noodles is also indispensable for burning noodles, a bowl of special soup. This bowl of soup slows down and removes the dry mouth of the dry noodles, moisturizing the mouth, tongue, intestines, and stomach. This bowl of soup is composed of lard, seaweed and bean sprouts, sprinkled with fine salt and pepper and other seasonings, light and delicious, drink a few sips before eating, clean the esophagus, open the appetite, after eating the noodles, disturb and drink a few more sips, the fresh soup is eaten.

Add a little vinegar, vinegar is more appetizing, more consumed, drink it to relieve the tiredness of exertion, and reminisce about this bowl of noodles with full energy. A bowl of noodles and a bowl of soup can let you appreciate the unique oil weight of southern Sichuan, which is waterless and ignition.

As early as the Guangxu period of the Qing Dynasty, some people began to operate the burning noodles. This snack uses high-quality noodles as the main ingredient, with Yibin sprouts, small grinding sesame oil, fresh plate oil, star anise, kaempfera, sesame, peanuts, walnuts, golden peppers, high-grade peppercorns, monosodium glutamate, chives, pea tips or spinach leaves and other auxiliary materials, the noodles are cooked, scooped up and dried, the alkaline taste is removed, and then the condiments are added according to the traditional process. The burning noodles are **.

Burning noodles is one of the most distinctive traditional snacks of the Han nationality in Yibin area, Sichuan Province, formerly known as Xufu Burning Noodles, formerly known as fried noodles, because of the respect for the vertical vertical of its oil weight and no water, ignition that is ignited, so the name Burning noodles.

Method: Put the noodles into the boiling pot and use a bamboo fence to pick them up, shake them off twice, and put them in a bowl. Pour in the refined rapeseed oil, pick it up with chopsticks to make it not sticky, and then pour it with local soy sauce, oil chili peppers made of a variety of spices, Yibin sprouts, fried and crushed into half pieces.

Mix the minced peanuts and chopped green onions evenly. For example, pouring a spoonful of stir-fried pork on the noodles is meat noodles, and pouring bone broth on them becomes soup noodles.

Burning noodles is one of the most distinctive traditional snacks of the Han nationality in Yibin area, Sichuan Province, formerly known as Xufu Burning Noodles, formerly known as fried noodles, because of its heavy oil and no water, ignition and ignition, so the name Burning Noodles. The snack is made of local high-quality water noodles as the main ingredient, with Yibin yellow sprouts, small grinding sesame oil, fresh plate oil, star anise, kaempfera, sesame, peanuts, walnuts, golden peppers, high-grade peppercorns, monosodium glutamate, chives, pea tips or spinach leaves and other auxiliary materials, the noodles are cooked, scooped up and dried, the alkaline taste is removed, and then the condiments are added according to the traditional process.

The reason why it is called Yibin Burning Noodles is because there is a pinch of bright red chili peppers on the top layer of the noodles when they are not mixed, like a fire burning, and some people say that it is because there are many chili peppers in it, which makes people eat like a fire in their mouths and a fire in their stomachs. It's as simple as picking up a random noodle and lighting it with a fire, and the noodles will burn like a rope.

Burning noodles is a kind of noodles in Yibin, Sichuan, in fact, it is sold everywhere in Sichuan, and it is popular, and then it is also sold outside Sichuan. Legend has it that this noodle is called Burning Noodles because of its large oil and can be burned with a little fire. I don't think that's right.

In the past, oil was not a cheap thing, unless it was a landlord with a lot of surplus grain, how could it be that ordinary restaurants would casually put a lot of noodles, which was a cost drop. Moreover, rapeseed oil is used for Sichuan seasoning oil, which is not easy to burn, and it is not kerosene. Moreover, there are few strange people who are willing to use a lighter to try to light a bowl of noodles, and then there is a fire in the kitchen.

Therefore, I believe that burning noodles is to describe this noodles as extremely spicy, eating them in the mouth, and the tongue is spicy as if they are about to burn, which is called burning noodles. In ancient times, chili pepper was a foreign product, and after entering Sichuan, it was planted and popularized in large quantities, and was loved by Sichuan people, and was used in noodles, of course, it was the first choice, so the first time to mix noodles with such a spicy player, it was praised. There are four elements of burning noodles, one is alkaline water, the second is meat sauce, salty and fragrant, the third is crushed peanuts, crispy, and the fourth is chili oil, which has a strong taste.

Alkaline water surface, less water, fine and hard, suitable for cold noodles and dry mixed noodles, chewy. Boil it for medium-rare, shake the water dry with a grate, put it into a bowl, the bottom of the bowl already has seasonings and chopped green onions, garlic and coriander, hot noodles, use the residual temperature to bake the taste of spices, and then pour a few tablespoons of chili oil, meat sauce, sprinkle with a handful of crushed peanuts, and start the meal! Take a sip!

The meat sauce is fried with minced pork and the unique secret recipe of each family, haha, so there is no way to know anything. Crushed peanuts, the low-grade goods of the foreign restaurant are the purchased dried peanuts, the high-end goods should be freshly made peeled fried peanuts and crushed, as well as a small amount of broken fried dried walnuts and sesame seeds, if you are willing to add some almonds cashew nuts and macadamia nuts, naturally only better. Stir, mix, chew a dry and spicy mouth, and pour in a glass of cold beer, perfect match.

Yibin burning noodles are only available in Yibin, and they can indeed be ignited, hence the name burning noodles.

The noodles are boiled on the local water surface of Yibin, which can ensure the gluten of the noodles when they are broken, and they are dried with a bamboo drain, mixed with special oil, and then crushed peanuts, as well as Yibin's specialty - sprouts and chives. The finished product is golden, because the oil is heavy, the water is dry, and it is a little bit, so it is called burning noodles.

Here's how to burn noodles:

1. Put the fresh noodles in a pot and cook.

2. Remove the dry water and mix well with 1 tablespoon of sesame oil to prevent it from sticking together 3. Chop the sauerkraut.

4. Peanuts (Huang Feihong) are mashed with a stone mortar.

5. Mix the noodles with sesame oil, add chopped sauerkraut, chopped peanuts, light soy sauce, chili oil, vinegar, pepper powder and sugar and mix well.

A love affair with noodles - to make noodles Ingredients: 3 taels of fresh-cut noodles, 2 tablespoons of broken rice sprouts and minced meat, 2 tablespoons of fried peanut kernels (can be used as a bag of drunkard peanuts) Seasoning: 1 tablespoon of cooked oil chili, 4 tablespoons of sesame oil, 1 stalk of chives, 2 cloves of garlic, 3 tablespoons of soy sauce, 1 teaspoon of sugar, 1 teaspoon of vinegar, a small amount of Sichuan pepper noodles, and an appropriate amount of monosodium glutamate.

Method: 1. Put the fried peanut kernels into a plastic bag, crush them with a rolling pin, or mash them with a stone mortar. Finely chop the green onion and mince the garlic.

2. Add a lot of water to the pot and boil, and cook the noodles until they are just broken (there is still a white heart in the middle). 3. Scoop up the noodles with a colander, press the noodles on top with chopsticks, hold the handle of the spoon firmly with the other hand, and vigorously shake off the water of the noodles. 4. Put the noodles on a plate, pour in sesame oil and mix well so that the noodles do not stick to each other.

5. Add all the seasonings and mix well. It can be eaten with a bowl of soup. It is a traditional snack in Yibin, Sichuan, because the oil is heavy and waterless, and it ignites when it ignites, so it is called burning noodles.

About the method of cooked oil chili peppers: 1. Pour the chili noodles (the best kind of chili noodles are thicker) and some white sesame seeds into a heat-resistant container, because the chili noodles will boil when heated, so the container should be large enough; 2. Pour an appropriate amount of oil into the pot (the ratio of oil to chili noodles is about 4:1), and put a few grains of ingredients when the oil is cold; 3. When the oil is burned to 9 hot (smoking), turn off the heat and remove the ingredients; 4. When the oil is slightly cool, pour it into the chili noodles in batches, stir well, and use it after cooling.

The remaining red oil chili peppers can be bottled for use.

Yibin burns noodles and makes the noodles harder. Then add seasoning, red oil, a small amount of salt, soy sauce, monosodium glutamate, chicken essence, personal preference, if you can, you can also add some squirrel, and finally mix the noodles, add chopped green onions, peanuts and sesame seeds to grind together small pieces. It's simple.