Does anyone know how Wusheng Ma Ge noodles are made? 100

Wusheng Mage noodles pay attention to "less soup, harder, and more meat", and the main ingredients are: rapeseed oil.

Seasonings such as chili noodles, pork, noodles, starch, salt, Sichuan pepper, pepper, soy sauce, chopped green onions, etc. Here's how:

1. Burn oil, use natural rapeseed oil. When rapeseed oil is processed, the pressed rapeseed oil should be boiled in the range of oil temperature 180 210. This is shown in the figure below.

2. Make chili oil.

When making chili noodles, it is required to choose dried chili peppers with bright skin, thick red flesh and moderate spiciness, after removing the stem, removing the seeds, ripening on the kang and cooling, scooping into crushed noodles, and stirring the chili noodles while adding rapeseed oil, so as to achieve the requirements of the chili noodles being evenly oiled, the color is red and bright, and the spicy is fragrant. This is shown in the figure below.

3. Stir-fry the pork and pork dumplings. To make Makko noodles, you must choose the best pork front meat, break it into particles of the same thickness with two coarse sieves, put it in 60 years of rapeseed oil and stir-fry for an hour, and then put in a series of seasonings needed for Makko noodles in turn.

After adding the seasoning, you need to stir-fry for another half an hour, stir-fry until golden brown, the edges and corners of the meat are rounded, and finally thicken according to the meat, water, and starch. This is shown in the figure below.

4. Seasoning, according to a certain proportion, add 13 kinds of seasonings such as salt, pepper, pepper, chili pepper, soy sauce and so on to make special condiments for Wusheng Mage noodles and mix well. This is shown in the figure below.

5. Boiled noodles, noodles are made of flat water surface with a thickness of between millimeters, that is, wheat flour.

As the main raw material, add an appropriate amount of eggs and food-grade sodium carbonate according to the traditional formula.

edible alkali) is processed to produce noodle products with local characteristics of Wusheng. To boil noodles, put water in boiling water and cook for 40 seconds (with 100g of alkaline water.

Scoop up medium-rare, shake off excess water, and put into a bowl. This is shown in the figure below.

6. Pour the dumplings, and finally pour a spoonful of fried pork dumplings, and a bowl of spicy and fragrant Mage noodles can be served. This is shown in the figure below.

Hello will be the main ingredients: noodles Green vegetable seasoning: salt, chili oil, pepper oil, finely chopped Nanchong winter vegetables, chicken essence, chopped green onions, garlic water, white oil Method:

1. Put all the seasonings into the container, 2. Under the boiling wide water, 3. When the noodles are cooked quickly, the vegetables are served, 4. Scoop the noodle soup into the container with the seasonings 5. Pick in the noodles.

Preparation of oil and spicy seeds.

Ingredients: 200 grams of chili noodles, 4 star anise, 20 peppercorns, 4 bay leaves, 2 grass fruits, and 10 grams of ripe white sesame seeds.

Method 1: Put the sea pepper noodles in a ceramic jar and add white sesame seeds. 2. Heat the pot, pour in the clear oil, boil until there is no oil bubble, and turn off the heat. First, scoop a large spoonful of hot oil and pour it on the chili noodles, the first spoonful of oil is to make the surface of the chili noodles a little mushy and fragrant;

2. When the second oil temperature drops slightly by 6 percent, then put the star anise, Sichuan pepper, bay leaves, cloves, grass fruits, and Shannafer together into the pot and soak them, and when the oil temperature drops to 3 percent again, take out the spice residue and don't use it, and then scoop most of the oil into the bowl to make the pepper noodles evenly soaked. It's chili pepper flavor.

3. When the oil temperature is 2, pour all the remaining oil into a bowl, stir evenly with a spoon to make the pepper noodles excellent, and then put two star anise.

4. Wait for the oil temperature to cool down completely, then seal the ceramic lid, wait for the next use, and then open it. At that time, it was fragrant red oil. (I use a large bowl first, and then scoop it into the jar and seal it when the oil is cold).