How to make Dandan noodles delicious, how to make Sichuan Dandan noodles?

<> material. Main ingredients: 300 grams of ramen, 100 grams of chopped peanuts.

Seasoning: a little soy sauce, a little sesame oil (sesame oil), 1-2 teaspoons sugar, an appropriate amount of balsamic vinegar, an appropriate amount of minced chives, a little red oil, a little garlic, an appropriate amount of sesame paste, (

Method. 1. Bring the water to a boil, put the ramen noodles to cook, put them in a bowl, and cool them with cold boiled water, so that the ramen noodles will not stick together;

2. Mix all the seasonings in a bowl, scoop the cooked noodles into the bowl with the seasoning, stir well, and sprinkle with chopped chives.

Tips. 1. Because there is no strict quantity in the recipe, you can adjust the seasoning according to your taste.

Many people are accustomed to boiling water before putting in the noodles when boiling noodles. In fact, this method is time-consuming and difficult to cook the noodles. Because the surface of the noodles quickly softens after the dry noodles enter the boiling water, forming a protective layer of "diaphragm", which prevents the boiling water from penetrating deep into the inside of the dry noodles, resulting in "hard" noodles.

The correct cooking method is: put the dry noodles into the pot 2-3 minutes before the boiling water of the boiling noodles, so that the dry noodles have another chance to be penetrated by the water, and after the water penetrates the dry noodles, the boiling water will also boil, and the noodles will be cooked soon.

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The steps of the practice of dan dan noodles.

1.Finely chop the chives, adjust the sesame paste, monosodium glutamate, lard, soy sauce and chili oil according to personal taste, and put them in a bowl for later use;

2.Put water in a pot and bring to a boil, put the noodles in the pot, put the vegetables in the pot when cooked, boil the pot, put it in a bowl, sprinkle with minced green onions, and a little sesame oil. Serve immediately.

Tips: A simple, easy-to-make home-cooked staple.

Note: 1. When adjusting the bowl ingredients, do not put too much lard, it will be greasy. (In fact, if it is light, you can use Sichuan pepper and sesame seeds to fry oil in a bowl, it is just as fragrant!) ）

2. It is best to have fried dried peanuts, crush them with the back of a knife and sprinkle them into a bowl, which will also increase the fragrance of the noodles!

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Dandan noodles are a famous Chengdu snack. Noodles are rolled out from flour, cooked, and sautéed minced pork is scooped on. The noodles are thin, the marinade is crispy, salty, fresh and slightly spicy, the aroma is tangy, and it is very delicious. This dish is widely spread in Sichuan and is often used as a banquet dim sum.

Ingredients: 500 grams of round thin noodles, 50 grams of chili oil, soy sauce, green onion, 35 grams of sesame paste, 100 grams of monosodium glutamate, 100 grams of eastern Sichuan cuisine, 20 grams of chemical lard and sesame oil.

Cooking method: Wash the eastern Sichuan cuisine slightly, chop it and the green onion finely, divide it into 5 bowls, and then divide the other seasonings into each bowl for later use; Put water in a pot and bring to a boil, cook the noodles in the pot, and serve them in a bowl.

The most famous of the noodles is Chen Baobao's Dandan Noodles, which was founded in 1841 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.

Dandan noodle ingredients: 250 grams of fresh noodles, 150 grams of semi-fat and half-lean pork, appropriate amount of soy sauce, appropriate amount of oil chili, appropriate amount of minced pepper, appropriate amount of minced Sichuan pepper, appropriate amount of shallots.

Method: 1. Chop the meat into minced meat;

2. Put a little oil in the pot, add the minced meat and stir-fry;

3. Add 1 tablespoon of soy sauce and continue to fry;

4. Fry until the meat is oily, the minced meat becomes smaller and darker, about a few minutes, and the noodles are small and slightly hard after they are fried;

5. Put an appropriate amount of soy sauce, oil chili, peppercorns and pepper in a bowl;

6. Boil half a pot of water in a pot, after boiling, scoop 1-2 tablespoons of boiling water into the seasoning bowl;

7. Put the noodles in the pot, cook until they are seven or eight medium-cooked, and scoop them up;

8. Put it in a seasoning bowl, add crispy rice and chopped green onions, and it's good.

Tips: The delicious Dan Dan noodles are ready like this, and then add some chili oil when you eat them.

Chongqing and Henan seem to have a lot of noodles.

It should be called dandan noodles. Sichuan noodles.