Red oil scribe in Sichuan is a famous snack, in the streets and alleys of Chengdu can see its figure, in Chengdu, it is also known as "dragon scribe" domineering name, I used to take Jiangsu or Shanghai colleagues to Chengdu on a business trip will take them to taste this "dragon scribe", the first attempt of friends when they hear "dragon scribe", "hook soul noodles" and think what martial arts secrets... Whenever they eat Snacks in Chengdu, they will say that they don't know how much better than other snacks, I will be extremely proud when I listen to them, hahaha... Here's how to introduce this simple dish:
Ingredients: 20 pieces of hand skin, 50 grams of minced meat, cooking wine, Sichuan chili oil (separately prepared below), June fresh soy sauce, sesame oil, salt, monosodium glutamate, green onion, ginger, minced garlic
Preparation Method:
First, let's talk about the preparation method of Sichuan chili oil:
Our family is a Sichuanese, my mother used to be a chef, and her own chili oil is made by my mother, from snacks to big, I can't get tired of eating. Friends come to eat at home, all say that our family's hot sauce is superb, you can eat as a condiment dipped in meat dishes or vegetarian dishes, you can also do the following or do the soup of the hand, the method is simple and easy to do, there is no need for too many fancy ingredients, suitable for family homemade, there are two methods:
Method 1:
1: Buy dried chili peppers and beat them into noodles and put them in a bowl for later.
2, cooking oil in the pot to burn to 80% heat into a small amount of spicy burst fragrance, and then pour into the bowl to fry the pepper noodles can be, pay attention to the oil temperature to master, pepper noodles can be fried, can not be too hot, pepper noodles fried too scorched with bitter taste.
Method 2:
2: Use boiling oil to charr the green onion.
3, after three oil temperature stages of 270-210-150 degrees, three splashes of peppers blanched, then put down the coriander and green onion, seal with plastic wrap for 24 hours. So the oily spicy seeds are successfully made!
Our own method, recommended collection production.
Here's a point, talking about how we do dragon scribes:
1: Mix the minced meat with fine salt and cooking wine, and wrap it into a copy hand with a copying hand skin.
2: Combine June fresh soy sauce, sesame oil, monosodium glutamate, green onion, ginger, minced garlic, Sichuan chili oil (separately underneath) with water to make a soup base and put it in a bowl for later.
3: Pour water into the pot and bring to a boil, pour in the scribe, cook until it floats for one to two minutes, then put the pot into the soup bowl and finish.
An authentic Sichuan delicacy "Dragon Scribe" is guaranteed to make you unforgettable.