Recipe: Absolutely delicious Sichuan noodles!

Home Cooking Recipe: Absolutely delicious Sichuan noodles!

Notes:

I went to Sichuan to play with the male ticket this year, and I ate Zhang Lao Erdongzi's mouth cold powder. I loved it very much, but the male ticket felt that there was too much MSG, so I didn't like it very much, so this time I made a regular version of the book to reduce most of the MSG. The amount, only a little chicken essence, made the taste and memory very similar! Almost the same! I have done a lot of cold noodles. I used to use soy sauce. I was idle this time. I patiently took a bowl of copying soy sauce. The taste is different at once! Moreover, this time, the chili oil was improved, and it was almost the same as the cold noodles that I had eaten in Chengdu. So I want to make the most authentic and delicious cold noodles, so don't be lazy! The power from the food, you have to eat it, you want to make it, so you can eat it at home and eat it.

Ingredients:

Steps:

  1. Home Cooking Recipe: This is the copying soy sauce that was made when I was cooking chicken. I forgot to take a picture this time. I used the picture in the roast chicken recipe. The brown sugar is best broken and then put it. I was thrown directly in the hurry.

    This is the copying soy sauce that was made when I was cooking chicken. I forgot to take a picture this time. I used the picture in the roast chicken recipe. The brown sugar is best broken and then put it. I was thrown directly in the hurry.

  2. Home Cooking Recipe: Attention! Soy sauce uses ordinary soy sauce, I just took it in the supermarket, it is rarely used, I bought a small bottle to make a copy of soy sauce, as long as more than 2 pieces. Don't use the old smoked

    Attention! Soy sauce uses ordinary soy sauce, I just took it in the supermarket, it is rarely used, I bought a small bottle to make a copy of soy sauce, as long as more than 2 pieces. Don't use the old smoked

  3. Home Cooking Recipe: Red oil pepper: 1. Dry chili to head, cut into small pieces 2. Dry pepper section into the pot, pour a little rapeseed oil (a little on the line, probably to the extent that after stirring, there is no residual oil at the bottom of the pot, but each pepper All are bright and oily), stir-fried with small fire, be sure to keep frying, the temperature can not be high, so as not to paste the pot. Stir-fry until the scent, the pepper section becomes crunchy. 3. Let it cool and put it into a cooking machine to grind it into a coarse powder. This place should explain that most of the recipes made of red oil and spicy seeds are said to be ground into a chili noodles, so it is not easy to paste, but I am particularly impressed. When eating cold noodles in Chengdu, the peppers are in the mouth, and the pepper particles inside are It is a coarse powder, not a chili noodles, so here we also use chili powder to make the hot pepper section into the cooking machine, playing ten seconds at a time, playing three times is almost the same, the powder should be thicker than too fine! 4. Add chili powder to the bowl, cooked white sesame seeds, a teaspoon of allspice, and a teaspoon of chicken essence. Pour the rapeseed oil into the pot, add the onion and ginger slices and slowly fry the scent. Remove and continue to heat the oil until it is slightly smoked. Pour a spoonful into the bowl and stir the other hand quickly. Continue to heat in the pot, wait for the oil in the bowl to be absorbed, then pour a large spoonful, stir quickly, repeat the same steps about four or five times, you can. Since the chili powder is used here, the oil temperature is not too high, and a small amount is added in a small amount, and the oil temperature is a little smoked. Stir well and let it sit for a few hours. The red oil is ready.

    Red oil pepper: 1. Dry chili to head, cut into small pieces 2. Dry pepper section into the pot, pour a little rapeseed oil (a little on the line, probably to the extent that after stirring, there is no residual oil at the bottom of the pot, but each pepper All are bright and oily), stir-fried with small fire, be sure to keep frying, the temperature can not be high, so as not to paste the pot. Stir-fry until the scent, the pepper section becomes crunchy. 3. Let it cool and put it into a cooking machine to grind it into a coarse powder. This place should explain that most of the recipes made of red oil and spicy seeds are said to be ground into a chili noodles, so it is not easy to paste, but I am particularly impressed. When eating cold noodles in Chengdu, the peppers are in the mouth, and the pepper particles inside are It is a coarse powder, not a chili noodles, so here we also use chili powder to make the hot pepper section into the cooking machine, playing ten seconds at a time, playing three times is almost the same, the powder should be thicker than too fine! 4. Add chili powder to the bowl, cooked white sesame seeds, a teaspoon of allspice, and a teaspoon of chicken essence. Pour the rapeseed oil into the pot, add the onion and ginger slices and slowly fry the scent. Remove and continue to heat the oil until it is slightly smoked. Pour a spoonful into the bowl and stir the other hand quickly. Continue to heat in the pot, wait for the oil in the bowl to be absorbed, then pour a large spoonful, stir quickly, repeat the same steps about four or five times, you can. Since the chili powder is used here, the oil temperature is not too high, and a small amount is added in a small amount, and the oil temperature is a little smoked. Stir well and let it sit for a few hours. The red oil is ready.

  4. Home Cooking Recipe: Cook the noodles, don't overcool the water! Sprinkle some cooked oil/scented oil in the noodles, mix well, then loosen the noodles in front of the fan, cool for three minutes, quickly cucumber, or put the cooked bean sprouts, and see what you like. Garlic chopped, put into a bowl, pour a little bit of drinking water, put a spoonful of salt, press with a spoon back, out of the garlic on the surface of the good vegetables, pour a spoonful of copying soy sauce, a spoonful of red oil and spicy, pour Into the garlic, sprinkle with chopped green onion, sprinkle a little chicken, pour a little vinegar, a little pepper oil. (The salt is added in the garlic water, and there is soy sauce, so the salt taste is basically enough, not enough to taste it yourself)

    Cook the noodles, don't overcool the water! Sprinkle some cooked oil/scented oil in the noodles, mix well, then loosen the noodles in front of the fan, cool for three minutes, quickly cucumber, or put the cooked bean sprouts, and see what you like. Garlic chopped, put into a bowl, pour a little bit of drinking water, put a spoonful of salt, press with a spoon back, out of the garlic on the surface of the good vegetables, pour a spoonful of copying soy sauce, a spoonful of red oil and spicy, pour Into the garlic, sprinkle with chopped green onion, sprinkle a little chicken, pour a little vinegar, a little pepper oil. (The salt is added in the garlic water, and there is soy sauce, so the salt taste is basically enough, not enough to taste it yourself)

  5. Home Cooking Recipe: Mix well and eat! The taste reproduction is really very high! Let you not eat Sichuan, you can also eat authentic and delicious Sichuan noodles! ????

    Mix well and eat! The taste reproduction is really very high! Let you not eat Sichuan, you can also eat authentic and delicious Sichuan noodles! ????

Tips:

After writing this recipe, I feel so tired that if you want to make delicious dishes, you must have patience. I don't like to eat sweet, so copying the soy sauce reduces the proportion of sugar. If the sweet taste is increased, the amount can be increased. But the ratio of soy sauce and sugar should not exceed 1:1! It will be sweet and sweet. When you copy the soy sauce, you should keep stirring. It is easy to paste the pot. Noodles I bought a good handmade round noodles in the supermarket and it is very tough to eat! And the fine noodles are easy to taste. Never use noodles! Itโ€™s not good to make a cold noodles! Red oil and spicy pepper made with coarse paprika should pay attention to controlling the oil temperature. If the oil temperature is too high, it will be very easy to paste. If you can't grasp it at first, you should still use the chili noodles. This recipe is also suitable for jelly


Look around:

ming taizi tofu watermelon huanren pandan noodles red dates chaoshan tofu cakes pumpkin duck breasts tofu cake aca bread machine aca whole wheat porridge papaya salad millet zongzi sand ginger pizza kimchi enzyme walnut cake pilaf fish oatmeal snow swallow pie keto