How to cook spicy noodles, how to make spicy noodles

The first buy pepper powder chili powder After buying back, find a container that can withstand high oil temperature, separate them and put them separately Then heat the oil, just like the temperature when stir-frying, after heating a little cold, and then pour the oil on top of the pepper powder and chili powder, after the road to stir it with chopsticks, the pepper and pepper inside should be stained with oil, stir well, and basically it's OK. But if you want chili oil to be delicious, it's best to stir it after a while, and then stir it after a while, until it's cool So that the chili oil and pepper oil are good, that is, the spicy inside the noodles But buy less pepper powder, if there is more pepper powder, then I don't know how good hemp people There are more chili powder, because Chongqing's chili oil does not use the oil above, and uses the chili powder made inside

Second, boiling noodles, cooking is needless to say, the place is the same Condiments Many noodle restaurants like bone broth as seasoning, but there is no such condition at home Who will boil soup for a few hours at home to eat noodles So if there is soup, use soup and use water to cook noodles if there is no soup, so the method of condiment is a little minced ginger and garlic Soy sauce, vinegar (don't add a few more drops of this or it will be sour to death But there are also people who like to eat sour noodles, so it's okay to add a little more, but this depends on yourself) monosodium glutamate, Salt (this is to see your own taste, if you start to hold it unsteadily, don't put it first, wait until it's done, taste the taste, put it) pepper oil, chili oil, if you like it, you can put some green onions, and then it's the most important point, the oil can make lard or salad oil, but don't put vegetable oil, otherwise there is a vegetable oil to feed is not delicious Chongqing's noodles must have oil to be delicious, otherwise it will be too dry, these can be put in the soup after they are placed, if not, let go of the water, but don't put too much water Then put the cooked noodles into it OK

Food, as the name suggests, is delicious food, the expensive ones are delicacies from the mountains and the sea, and the cheap ones are street food. In fact, there is no distinction between high and low, as long as it is what you like, you can call it food. The following is the method of spicy noodles that I have put together, I hope it will be helpful to you.

Preparation of spicy noodles

Ingredient Recipe: (Make 10 bowls).

1250 grams of fresh water, 150 grams of red oil chili, 200 grams of soy sauce, 10 grams of Sichuan pepper noodles, 20 grams of mustard, 20 grams of crushed peanuts, 50 grams of garlic water, 50 grams of ginger ale, 20 grams of sesame paste, 25 grams of shallots, 20 grams of monosodium glutamate, 60 grams of net vegetables, appropriate amount of bone broth.

Preparation of spicy noodles

1) Make red oil chili pepper: put 500 grams of vegetable oil in the pot, boil and cool until it is hot, put it in a bowl, and put 200 grams of sea pepper noodles. According to the understanding of the operator, there are peppercorns and green onions to increase the fragrance, there are seaweed to enhance the color, and there are white sesame seeds to enhance the fragrance, etc., each with its own characteristics.

2) Flavor bowl: Beat the red oil chili, soy sauce, Sichuan pepper noodles, mustard pieces, crushed peanuts, garlic water, ginger juice, sesame paste, shallots, and monosodium glutamate in turn! Add an appropriate amount of bone broth according to customer requirements.

3) Boiled noodles: Boil water in a pot, and then lower the noodles after boiling; After opening, remove the foam and add the vegetables; After reopening, pick up the vegetables and put them on the edge of the bowl; After the noodles are ready, use the slivers to pick the noodles and taste the bowl, and it is ready.

Tips: When making chili oil, when the oil is slightly cold, but there is still heat, put it in the bowl of sea pepper noodles (when the oil temperature is poured with sea pepper noodles, it is still rising in the oil, but it is advisable not to scorch the sea pepper). Sichuan pepper noodles should be used well, and they are fragrant and not bitter.

The fire is going to be strong. After boiling a pot of noodles, boiling water should be added appropriately, so that the boiling water is sufficient, the noodle soup is drunk, and the noodles are not easy to cook.

Flavor characteristics: oily red face, yellow leaf green, spicy, fresh and smooth, leaving a lingering fragrance in the mouth after eating, and never tired of eating.

Chongqing spicy noodles

Chongqing delicacy spicy noodles, a bowl of simple and simple somen noodles, is the favorite of almost all Chongqing people. Especially in the wet and cold winter of Chongqing, spending a few yuan to eat a bowl of hot and fragrant spicy noodles is simply a great enjoyment of life.

Chongqing food spicy noodles are said to have a history of hundreds of years, some men in Bashu carry noodles with their shoulders, while installing charcoal stoves, rushing through the streets and alleys to sell, so Chengdu area also called it dandan noodles.

Spicy noodles have long been famous for their unique flavor.

Materials:

Water surface, broken rice sprouts, peanuts, bone broth, light soy sauce, vinegar, chicken essence, ginger, garlic, chopped green onion, Sichuan pepper powder, chili oil, sesame oil preparation.

process

1. Mash the ginger and garlic, chop the sprouts and peanuts, put all the seasonings into a bowl according to personal taste, scoop in the bone broth and mix well.

2. Boil water in a pot, shake the noodles into the pot after the water boils, scatter them with chopsticks, put them into a bowl after they are broken, sprinkle with chopped green onions and mix well.

Chongqing noodles are a special noodle dish in Chongqing, with a variety of varieties, rich seasonings, strong noodles, fresh and thick soup, the following is the practice of spicy Chongqing noodles that I have sorted out for you, welcome to refer to it

Ingredients: 750g fresh noodles, 300g pork belly.

Excipients: 2 spoons of Dahongpao peppercorns, 1 spoon of bean paste, 1 spoon of sweet noodle sauce, 1 spoon of lard, 10g of green onions, 10g of ginger, 10g of garlic, 1 spoon of salt, 2 spoons of sugar, 1 2 spoons of monosodium glutamate, 2 spoons of sesame paste, 2 spoons of chili oil, 2 spoons of soy sauce, 2 spoons of rice wine, 1 spoon of sesame oil, 70g of broken rice sprouts, 30g of cooked peanuts, 50g of mustard.

Steps. 1. After the pork belly is washed and peeled, the fat and lean meat are cut into pea-sized cubes.

2. Put the peppercorns in a hot pot, roast them over low heat, let them cool and roll them into pepper noodles.

3. Peel and chop the cooked peanuts.

4. Finely chop the mustard, slice the green onion and ginger, mash the garlic and ginger into the garlic, and put a little cold boiled water into the ginger and garlic paste to become ginger and garlic water.

5. After the pot is heated, add the lard, and fry the fat meat until the fat meat is oily.

6. Add the lean pork cubes, fry until it changes color, and then cook in the rice wine.

7. Add the green onions and remaining ginger, Pixian bean paste, and sweet noodle sauce.

8. Stir-fry over low heat until the water vapor of the meat is basically dry, and add the broken rice sprouts.

9. Stir-fry until fragrant.

10. Add enough water to the pot and boil, put in the cabbage and blanch it until it changes color, then put it into cold water to cool down, squeeze out the water and cut it into sections and mix well with sesame oil.

11. Inside the pot'Once the water is boiling again, add the noodles and cook.

12.In each bowl, add an appropriate amount of boiling stock or noodle soup, then add soy sauce, salt, monosodium glutamate, ginger and garlic water, then add sesame paste, then add chili oil, stir evenly to set the bottom taste.

13. Put the boiled noodles into a bowl.

14. Put in an appropriate amount of peppercorn noodles and pork dumplings, then add cabbage, crushed peanuts, minced mustard, and sprinkle some chopped green onions.

Tips: 1. The meat should be fried until the moisture is basically dry to taste more fragrant.

2. The amount of condiments can be adjusted according to your own preferences.

It's very simple, put more oil (it is best to use lard, which is more fragrant), put more pepper noodles, put more oil and spicy sea pepper (it is best to fry it in vegetable oil instead of mixing hot oil with chili noodles directly, and the chili noodles should also be mashed with a bowl instead of the kind of machine bought in the supermarket) Add some vegetable leaves, in short, the salt must be heavy, and the noodles should be boiled hard so that it is delicious.

Actually, it's okay But don't bother too much when you make it You pay attention to the taste when you boil the soup If it's particularly spicy, you put some sugar or something The key is to cook the vegetables Seasoning process Remember to put chili oil and vinegar in the bowl I also put unscented seasoning powder myself If you feel that the oil is too big or you are afraid of fat when cooking the soup, you can open the pot quickly.

It's actually quite simple.

If the noodles are watery, there should be more vegetables, and the key is that the chili peppers at home should be good.