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The most famous of the dandan noodles is Chen Baobao's dandan noodles, which was founded by a vendor named Chen Baobao in Zigong City. It was named because it was originally sold along the street with a burden. In the past, the dandan noodles in Chengdu were separated by a copper pot with two grids, one grid for cooking noodles, and one grid for stewed chicken or stewed hooves.

At present, most of the dandan noodles in Chongqing, Chengdu, Zigong and other places have been changed to store operations, but they still maintain their original characteristics, especially the dandan noodles in Chengdu have the strongest characteristics. Ingredients: grams of thin noodles, grams of pea sprouts, grams of sesame paste, milliliters of soy sauce, milliliters of balsamic vinegar, monosodium glutamate, minced garlic, chopped green onions, peppercorns, milliliters of red oil, milliliters of chicken broth, grams of chili seeds. [This paragraph] method Dandan noodles recipe Raw material formula Flour grams, red pepper oil grams, sesame paste grams, Sichuan winter vegetable grams, green onion grams, Sichuan pepper noodles, red soy sauce grams, minced garlic grams, pea tips grams Preparation method Add water mg and noodles with Fuqiang flour, mix evenly, roll into slices, and then cut into thin noodles.

Put the above condiments (calculated by bowl) into a small bowl, add a small amount of stock to each bowl, and wait for the noodles to cook and pick them in the bowl. Product features: spicy taste, bright red color.

Dandan noodles method Ingredients: 500 grams of flour, Deyang soybean oil, monosodium glutamate, red oil chili, eggs, lard, pea tips, good soup, vinegar, green onions, sprouts, soybean flour, pork. Method:

1. Add flour and eggs to water and form a dough, and roll them out by hand to make noodles with fine leek leaves. Soybean flour is used as loose flour when rolling dough. 2. Put soybean oil, vinegar, monosodium glutamate, red oil chili, good soup, chopped green onions, and minced sprouts into a bowl.

3. Chop the pork into mung bean-sized pieces. Put the lard in the pot, wait for the oil to heat, put in the pork, drain the water, add salt and soybean oil, color, and start the pot until the crispy crispy oil is golden brown. 4. Bring the water in the pot to a boil, put in the noodles and cook, put them into 12 bowls with seasonings, and put the pea tips into each bowl, and put a good meat sauce on top.

Dandan noodle recipe 3 Recipe Flour grams, chili oil 5 grams, sesame paste 50 grams, kimchi grams, Sichuan pepper noodles, soy sauce 00 grams, minced garlic, celery 200 grams, bean bean mouth 50 grams. Production method Flour and water 50 mg and noodles, use the Jindou King process and evenly roll the slices, cut into thin noodles by hand or cut into noodles with a special machine for Jinmenwang. Put the above seasonings into a small bowl, add an appropriate amount of Jinmian Wang Tang Lu to each bowl, and the noodles are cooked, (because the noodles are particularly strong, it doesn't matter if you cook for a while), and the noodles are picked in the bowl.

This is one of the latest practices of dandan noodles, which are sold well all over the country, and the noodles are characteristic: the noodles are firm, spicy, and beautiful. [This paragraph] friendly reminder There is also celery in the condiment, and the taste is also very good.

You don't need to put sesame sauce, I think it's a bit flavorful to put too much sesame sauce. Sichuan pepper can be fried into Sichuan pepper oil, and the dandan noodles should be sprinkled with crushed fried peanuts, which is very flavorful and put some sugar in an appropriate amount.

In China, food has always occupied a high position, and "A Bite of China" broadcast on **9 channel has made the saliva of foodies around the world drool by 3,000 feet. Among the dazzling array of delicacies, I like the mouth-watering Sichuan cuisine the most.

Sichuan cuisine is known for its use of spicy food, and with its unique cooking methods and strong local flavors, it can be said to be the best among China's eight major cuisines. Among them, the six famous dishes are: fish-flavored shredded pork, kung pao chicken, husband and wife lung slices, mapo tofu, back pot meat, and Dongpo elbow.

Whereas. My favorite is the fish-flavored shredded pork. Tekukai is not fried by grandma. That day, I was watching my grandmother do it. Grandma took out the lean meat, fungus, carrots, magnolia slices and spices she had bought, and then shredded the vegetables and meat; in the meat.

Put some starch and cooking wine on the silk, fry the shredded carrots in the oil pan, then take out the plate and set aside, and then put the shredded meat into the pot; When the meat was cooked, Grandma put a bag of spices into the pot, and suddenly, the kitchen was filled with fragrance. At last.

Put the chopped fungus and magnolia slices in, turn on high heat, stir-fry until all the liquid is cooked, and then put the shredded carrots; The last step is to stir-fry evenly and serve on a plate.

Well——, it's so fragrant. "I can't wait to pick up the chopsticks, pick up a cluster, and put it in my mouth: the fish flavor is fragrant, but also sweet, the meat is silky and tender, and the ingredients are crispy. It's a famous dish, and I'm slowly enjoying it.

Shredded fish-flavored pork will always shine on Sichuan recipes, and it will always be my constant choice.