Where can I learn authentic Sichuan noodles?

If you want to eat authentic Sichuan noodles, you must go to Chengdu to eat, where the Sichuan noodles are authentic, spicy and fragrant, and the noodles are strong and have an endless aftertaste after eating.

Noodles originated in China and have been made and eaten for more than 4,000 years. It is a kind of simple preparation of flour with grains or beans and water to grind into dough, and then either press or roll or roll or roll into slices and then cut or press, or use rubbing, pulling, kneading and other means to make strips (or narrow or wide, or flat or round) or small slices, and then boiled, fried, stewed, fried into a kind of food. There are many patterns and varieties.

Hope mine is helpful to you.

The authentic one is actually according to the taste of the people in Sichuan, instead of making some changes, you can go to which places in Sichuan to ask the taxi driver to ask which noodle restaurants are the best to eat like some people who are running around, they will be 10 points clear, ** rice is cheaper and tastes good.

Learn Sichuan cuisine, sign up for a professional Sichuan cuisine training class, you can choose to study in a professional culinary college, the school has a professional cooking master to teach Sichuan cuisine skills, are practical teaching, step by step guidance, students learn in practice, easy to master.

Our school has it! We are a copy formal, professional, large-scale training school. Students can visit the site and sign a contract to learn after being satisfied.

Bao Jiao Bao will learn until it is learned. On-site practical operation, support to open a store, so that you can really learn hundreds of techniques, and truly succeed as the boss.

Choosing a good school depends on the following aspects.

1) Whether the school's qualifications are very good.

2) The teaching equipment and teachers are not very good.

3) Whether the teacher is very experienced and whether there are famous teachers.

4) Whether the teaching content is based on practical or theoretical aspects.

5) Where will you be employed in the future?

Authentic Sichuan-style spicy braised beef noodles.

Authentic Sichuan-style spicy braised beef noodles step by step.

1.Let's take a look at the ingredients needed for the noodles---

Coriander, chives, Chaotian pepper (optional, according to personal taste), celery cubes, soy sauce, vinegar (optional, according to personal taste), monosodium glutamate, red oil chili.

2.In particular, if you want to talk about celery grains, you want to buy water celery, which is thin-stem celery, as long as the stem part is cut into small pieces, it is indispensable for Sichuan-style beef noodles.

Celery grains, especially fragrant. Of course, you can also leave it alone, there may be people who are not used to eating raw celery.

3.In particular, if you want to talk about celery grains, you want to buy water celery, which is thin-stem celery, as long as the stem part is cut into small pieces, it is indispensable for Sichuan-style beef noodles.

Celery grains, especially fragrant. Of course, you can also leave it alone, there may be people who are not used to eating raw celery.

4.Sichuan-style spicy braised beef noodles are mainly braised beef, which is more troublesome, which is equivalent to boiling the marinade for noodles in the north. When roasting beef, there are many processes, so I don't take pictures one by one.

A pound of beef, the meat of the brisket part, and the meat with a little tendon is the best. Spices - star anise, bay leaves, nutmeg, cinnamon, grass fruit, fennel, a little each, I also think about it myself, star anise can be more, everything else is a little, especially fennel to put less. Pixian bean paste, dried chili pepper segments, dried peppercorns.

Salt and monosodium glutamate to taste.

Ingredients and steps: one pound of beef, meat of the brisket part, and meat with a little tendon is the best. Spices - star anise, bay leaves, nutmeg, cinnamon, grass fruit, fennel, a little each, I also think about it myself, star anise can be more, everything else is a little, especially fennel to put less.

Pixian bean paste, dried chili pepper segments, dried peppercorns. Salt, MSG appropriate amount of braised beef steps: Pour an appropriate amount of oil, according to the amount of beef to pour Ha, I am almost 2 amounts of more than three taels of oil, after heating, add dried chili pepper segments, peppercorns, pour in Pixian bean paste and stir-fry until red oil.

Then go down to the beef cubes, stir-fry, stir-fry for about three minutes, add water, add spices and ginger. Once the heat is boiling, reduce the heat to a low and simmer. Add salt monosodium glutamate to taste.

Simmer for half an hour and 40 minutes, as long as the beef can be bitten well. Once the beef is stewed, the rest will be fast!!

5.There are two kinds of ingredients for Sichuan noodles, one is the base and the main seasoning. One is poured on top of the noodles, which mainly satisfies the eyeballs. Color, smell, and smell.

Priming ---

A little soy sauce (the soup of braised beef is also salty), monosodium glutamate, red oil chili pepper, Sichuan pepper powder.

The pouring is ---

Braised beef, celery cubes, pepper cubes, chopped green onions, coriander leaves.

Course learning content.

From the theoretical knowledge of beef noodles and the practice of flour selection, dough mixing, kneading, dough pulling, and ramen techniques.

To cooking meat and boiling soup, mixing soup, recipes for seasoning lists, and making techniques such as chili oil.

Advantages of studying in school.

Teachers teach and learn quickly.

Professional teachers teach face-to-face, practice operation teacher demonstrations, and teach from the kitchen heart, so you don't have to worry about whether you can't learn well.

Hands-on lessons. There are a lot of ingredients for practice in class every day, learning to cook is always more learning and more practice, practice makes perfect, only repeated practice can be better mastered.

Brick-and-mortar store simulation exercises.

The school has established standardized, process-oriented and standardized teaching to ensure that students practice in real hands.

Preparation of ingredients.

Beef, star anise, cumin, dried peppercorns, dried chilies, Pixian bean paste, garlic, ginger, sugar, light soy sauce, dark soy sauce, boiling water, oil.

Methodological steps. 1. Wash the beef first, and then cut the meat into larger pieces;

2. Boil a pot of water, after boiling, boil the meat, then wash and drain it for later use;

3. Slice the ginger, pat the garlic rotten, heat the oil in the pot, stir-fry the ginger, garlic, star anise, fennel, peppercorns, chili pepper;

4. Then fry the red oil in Pixian bean paste, and then stir-fry the beef;

5. Add sugar, light soy sauce and a little dark soy sauce and stir-fry for a while to color;

6. Then add boiling water, basically cover all the beef, then cover the pot with a lid and bring to a boil over high heat, then turn to low heat and simmer for about an hour;

7. Taste the taste before cooking, and you can use sugar or salt to taste if necessary.

Ingredients: Meat sauce--- this is the key, whether it is delicious or not is all on this sauce, generally minced pork, with a variety of secret seasonings and then fried sauce to burn out.

Ingredients: pepper powder, minced green onions, salt, monosodium glutamate, coriander, you can also add some cumin powder in moderation.

Ingredients: Noodles, to be smooth and strong, most noodle restaurants use hand-rolled noodles.

Ingredients: Bone broth simmered over low heat, fried red chili oil, and marinated light side dishes.

Method:1Mix the base and place it at the bottom of the bowl and put the noodles in the pan. 2.Place a little bone stock in a bowl and allow the base to dissolve well. 3.When the noodles are cooked, they are served in a bowl and served with meat sauce.

Taste: The fragrant meat sauce is fat but not greasy, the refreshing sesame pepper is refreshing, the bright chili oil is shocking, plus bone broth, coriander, monosodium glutamate, etc., it can be said that it has all five flavors.