Hello leaves, do you know how to make burning noodles? Fresh cut noodles .

It's easy to get hungry when you talk about this topic at noon. Ha ha...

Let's talk about Yibin burning noodles. I love it.

Ingredients: 3 taels of fresh-cut noodles, 2 tablespoons of minced rice sprouts, 2 tablespoons of fried peanuts (can be used as a package of drunkard peanuts).

Seasoning: 1 tablespoon cooked chili pepper, 4 tablespoons sesame oil, 1 shallot, 2 cloves of garlic, 3 tablespoons of soy sauce, 1 teaspoon sugar, 1 teaspoon vinegar, a small amount of Sichuan peppercorns, 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. Perfect...

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 preparation 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.

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.

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.

The oil of the burning noodles is extremely exquisite, and the raw materials are roughly vegetable oil, small sesame oil, fresh plate oil, star anise, mountain lai, sesame, walnut, high-grade pepper, ginger, and green onion. The walnuts have to be peeled and soaked in oil for a while before the fragrance can come out!

Minced meat, the minced meat should be made with tenderloin, so that the minced meat is more tender, the minced meat is fried in the pot over low heat, add a little salt, chicken essence sweet and sour seasoning, and use sweet noodle sauce to color the minced meat before starting the pot, or color it with sugar, so that the minced meat is more beautiful, but it is difficult and not recommended.

Broken peanuts, fried peanuts is a technical job, to fry fragrant and not pasty, this is still a trick, early people in the Jinsha River to take river sand to fry peanuts, but unhygienic, now life is good, salt is cheap, use salt to fry peanuts, clean, hygienic, can also eat, and the peanuts fried dry and fragrant after frying, crush it.

Ingredients, the sprouts are fried and dried, the seasoning soy sauce is added to monosodium glutamate, and the green onion is finely chopped.

Boiled noodles, Yibin people eat noodles is the local water leaf noodles, the alkali is heavier, but you can't eat the alkaline taste, that noodles you just put a day will not stick together, there is no water leaf noodles to buy some alkaline noodles, the noodles are boiled harder, after cooking, scoop up and put them in a bowl Don't add soup, burn noodles to dry.

After picking up the noodles, add red oil and seasonings and mix well, and then add crushed peanuts, sprouts, minced meat, and green onions, isn't it very simple, but the noodles are really delicious, really fragrant, there is meat burning, and no meat is vegetarian.

Yibin Burning Noodles . Using local high-quality water noodles as the main ingredient, Yibin yellow sprouts, small 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. Features are:

Loose and red, fragrant, spicy and numb, delicious and refreshing. It can be used to accompany wine and satisfy the stomach. Because of its heavy oil and no water, it ignites when it ignites, so it is called burning noodles.

。。The secret of burning noodles is not in the noodles, but in the seasoning. The noodles are usually made of the local "hall of water leaves", which are made with flour and water, not ramen, but somen noodles, and there are no other seasonings added to the noodles.

To add water, salt, ash and alkali to the ramen, I really want to learn to introduce you to a book "Lanzhou Beef Ramen Classic", which can be mail-ordered by searching on the Internet.

A large amount of egg whites and a small amount of egg yolks and alkaline noodles.

I went to the bookstore to buy a book and happened to pass by, my husband wanted to eat the noodles very much and asked me to choose one, I saw that Chengdu Dandan noodles were closed and we ate before the talk, so I chose this one. I asked for a miscellaneous sauce with noodles, I didn't want to eat a bite and thought it was okay, it was better than the Chengdu Dandan noodles, and there were quite a lot of knife-cut noodles in the store, and it was estimated that the taste was OK, and I could try it again next time.