Tongjing Lane plain noodles
peculiarity:
Tongjing Lane vegetarian noodles is one of the characteristic staple foods of Chengdu, Sichuan Province, which is a characteristic flavor noodle made by boiling round noodles, sesame paste, red oil peppers and other raw materials. It is characterized by the smooth and flexible noodles, and the finished products are salty, fresh, spicy, spicy and fragrant.
raw material:
500 grams of noodles, 100 grams of bean tips, 50 grams of garlic and green onion, 75 grams of sesame paste, 100 grams of copied red soy sauce, 10 grams of monosodium glutamate and pepper noodles, 60 grams of red oil chili peppers, and 40 grams of cooked soybean oil.
Preparation Method:
1: Peel the garlic and green onion, wash and chop into small pieces. Wash the bean tips, blanch them in a pot of boiling water and drain.
2: Put the sesame paste into the container, add 50 grams of cold boiled water, copy the red soy sauce and stir well, then add MONOSG, pepper noodles, red oil pepper, cooked soybean oil, minced garlic and minced green onion, mix well, and put it in 5 bowls.
3: Bring water to a boil in the pot, bring the noodles to a boil over medium heat, cook until cooked and fished out, put them in 5 bowls with seasonings, and then put 1/5 bean tip each, mix well when eating.
prompt:
The water used to cook the noodles must be wide, and the noodles must be cooked until they are cooked thoroughly.
Assorted risotto
Assorted braised noodles are a traditional noodle dish in the Daxian area of Sichuan. As far away as the Ming Dynasty, there was a specialty store in Dazhou (present-day Daxian County) that served this noodle, which has a history of hundreds of years. It is named because it is boiled with many raw materials. This side is made of cooked noodles supplemented with pork, chicken, pork belly, ham, shiitake mushrooms, winter shoots, yellow cauliflower, etc. It is characterized by bright color, crisp and tender and smooth, delicious and nutritious.
300 grams of flour, 40 grams of pork, chicken, cooked pork belly, 25 grams of ham, spring shoots, shiitake mushrooms, yellow flowers, wood ear fungus, 1 egg, 15 grams of green onion, 3 grams of refined salt, 1.5 grams of monosodium glutamate, 1 gram of pepper powder, 10 grams of light soy sauce, 750 grams of chicken broth, 30 grams of vegetable oil.
1: Combine the flour with water into a slightly hard dough and knead well.
2: Pork, chicken, pork belly, ham, spring shoots and shiitake mushrooms are cut into diamond-shaped slices. Cut the yellow flowers into small pieces. The fungus is torn into small pieces. Whisk the eggs into a bowl and stir.
3: Roll out the dough into large thin slices, then cut into small diamond-shaped slices, and cook in a pot of boiling water until it is broken.
4, add vegetable oil to the wok and heat it, add pork slices, ham slices and stir-fry slightly, add bamboo shoot slices, pork belly, chicken slices, shiitake mushrooms and stir-fry well, add soy sauce, chicken soup, fine salt, wood ear fungus to boil, add noodles to braise human flavor, pour in egg liquid and stir well, add MONOSG, pepper, green onion, out of the pot.
The raw materials should be cut evenly and consistently, and the dough should not be cooked over the heat.
Furnace bridge deck
Stove bridge noodles is one of the more distinctive noodle dishes in Sichuan, which is a characteristic flavor noodle slice made by cooking flour, sprouts, red oil peppers and so on. It is characterized by bright red color, smooth dough, salty and spicy, and has a unique flavor.
200 grams of flour, 25 grams of sprouts, 10 grams of minced shallots, 30 grams of red oil chili peppers, 25 grams of soy sauce, 12 grams of sweet red soy sauce, 2 grams of monosodium glutamate, 1.5 grams of pepper powder and edible alkali.
1 Put the edible alkali into the container, add 10 grams of warm water to dissolve, then add 85 grams of water to mix well, pour into the container containing flour and mix into a dough, cover tightly with a damp cleaning cloth, and let it sit for about 1 hour.
2: Wash the sprouts, cut them into granules, put them in two bowls, and then take the chopped green onion, red oil chili pepper, soy sauce, sweet soy sauce, monosodium glutamate, and peppercorn powder in half and put them in a bowl to mix well into the sauce.
3, roll the dough into strips, pull into 40 agents, press flat one by one, roll out into a round thin skin with a diameter of about 12 cm, stack it into a semicircle, and then cut 5 knives vertically on the straight edge of the semicircular skin, the distance from the arc edge is about 1 cm, and then open the semicircular skin.
4: Bring to a boiling pot, cook until cooked, drain the water, put it in a bowl with flavored juice, and mix well when eating.
The dough must be rolled out thinly and evenly.