Spicy noodles are home cooked, and spicy Chongqing noodles are made

Materials. Ingredients.

Please click Enter a description.

150 grams of noodles.

Please click Enter a description.

80 grams of pea tips.

Accessories. Old ginger.

6 grams. Garlic.

2 petals. Shallots.

1 capsule. Soy sauce.

2 tablespoons. Vinegar.

1 tablespoon. Oily and spicy.

1 tablespoon. Sesame oil.

1 teaspoon. Sichuan pepper oil.

1 teaspoon. Preparation of spicy noodles.

Prepare the ingredients: noodles, pea tips, ginger, garlic, shallots;

Please click Enter a description.

Ginger and garlic finely chopped; Finely chop the shallots;

Please click Enter a description.

In a ginger and garlic bowl, add soy sauce, vinegar, oil and spicy seeds, sesame oil, pepper oil, and chopped green onions; If you have lard at home, put 1 teaspoon of lard, it will be even more delicious;

Please click Enter a description.

Pour water into a pot and bring to a boil;

Please click Enter a description.

After the water in the pot is boiled, put a little in the noodle bowl;

Please click Enter a description.

Put the noodles in the pot and cook;

Please click Enter a description.

Add the pea tips again and turn off the heat immediately;

Please click Enter a description.

Place the noodles and pea tips in a bowl; [Spicy noodles] is ready.

Please click Enter a description.

Picture of the finished product of spicy noodles.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

Cooking skills. 1. The seasoning can be adjusted according to personal taste;

2. If you have lard at home, put 1 teaspoon of lard, it will be more delicious;

The first thing that's chili oil is chili oil, which is boiled to the point where the soybean oil is 70 percent hot, and then you pour it into the chili pepper, and then you make chili oil, and then you pour it on the noodles.

We first put the noodles in boiling water and cooked them, and then put a little chili pepper and sesame oil, which is very delicious.

If you want to sell spicy noodles at home, this one uses spicy first. Then you can put the noodles in it.

Well, I think the home-cooked method of spicy noodles is mainly that the chili oil must be made particularly fragrant, otherwise it will be difficult. There is a sweet feeling.

The home-cooked method of spicy noodles is relatively simple, as long as you go to check it and then follow along, the basic methods are available.

And for my noodles, I mainly use dried chili peppers to make them, and I make them very delicious.

Spicy noodles are actually similar to Chongqing noodles, and you must put chili peppers and peppercorns.

Chongqing small noodles is a special noodle dish in Chongqing, with a variety of varieties, rich seasonings, strong noodles, fresh and thick soup, and I will share its practice with you below.

Ingredients.

750g fresh noodles, 300g pork belly.

Accessories.

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.

Step 1

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. After the water in the pot boils 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.

Method 1:

Bean paste, shrimp skin, Sichuan pepper, red pepper, oil, green onion, coriander, meat, green pepper, salt, flour, vinegar.

Step 11.Knead flour, salt, oil and an appropriate amount of water into a dough (slightly harder), press it into a dough sheet with four gears of a dough sheet, and cut it into a wide dough sheet with a knife.

2.After the water boils, put in the dough sheets, and when the dough rises and boils for a roll, take out the cool bowl.

3.With the ingredients at home, use green chili peppers, meat dices, chopped coriander, chopped green onions, bean paste, red pepper, Sichuan peppercorns, and shrimp skin. Put a little oil in the pot, fry the red pepper and Sichuan pepper, remove and let cool and grind into minced pieces.

Continue to add diced meat, green peppers, chopped green onions, and bean paste to stir-fry until fragrant, add an appropriate amount of water (if there is a stock, it is best) to bring to a boil.

Method 2:

Red noodle soup base 30g, aSalad oil 300cc, garlic 5 pieces, Sichuan pepper 20g, star anise 10g, Chaotian pepper powder 50g, bA pinch of salad oil, 2 Thai chilies, 100g of preserved cabbage, 1 4 teaspoons of sugar.

Step 11.Handle the red noodle line according to the general noodle soup method for later use.

2.Crush the garlic with the back of a knife; Mix with pepper powder and a little water; Wash and chop the preserved cabbage; Chop the Thai chili peppers and set aside.

3.Pour 300cc of salad oil into the pot, turn on low heat, fry the garlic, Sichuan pepper and star anise until the garlic is golden brown, turn off the heat, then pour in Chaotian pepper powder and stir well, and then filter it to make special spicy oil.

4.In a hot oil pan, first add the Thai chili flakes and stir-fry slightly, then add the preserved vegetables and sugar and continue to fry for about 6 minutes to set aside the spicy preserved vegetables.

5.Take an appropriate amount of red noodle soup in method 1, and then put in the spicy oil of method 3 and the preserved cabbage of method 4 according to personal preference before eating.

Method 3:

2 green garlic, 200 grams of beef slices, 1 slice of bean skin, 1 piece of duck blood, a little enoki mushroom, 1 serving of ramen, 1 2 cups of beef stock, 3 green onions, 5 slices of ginger, 10 pieces of garlic, 1 cup of Sichuan pepper, 1 cup of Sichuan chili sauce, 1 package of marinated buns.

Step 11.Cut the green onion and garlic into pieces and set aside.

2.Stir-fry the shallots, ginger, garlic and Sichuan peppercorns in salad oil until the aroma overflows, then remove the ingredients and leave only the salad oil.

3.Add Sichuan chili sauce, stir-fry slightly over low heat, then add beef stock and marinated buns, and continue to cook for about 1 hour, it becomes a pot of spicy and spicy soup.

4.Put the green garlic segments, beef slices, bean skin, duck blood, and enoki mushrooms into the spicy soup and cook.

5.Boil another pot of water to blanch the ramen, drain and put it in a bowl, add an appropriate amount of spicy soup and the ingredients of Method 4, that is, a bowl of spicy and flavorful spicy noodles.