<h1 class="pgc-h-arrow-right" > Chongqing noodles</h1>
【Food Feelings】
When it comes to Chongqing cuisine, many people may first think of the Chongqing hot pot of Hongtongtong, but there is a special snack that is more close to the people than the hot pot, that is, Chongqing small noodles. Chongqing people love Chongqing noodles no less than hot pot, and the intimacy is even greater. Many Chongqing citizens start their day with a bowl of spicy and fragrant Chongqing noodles.
Chongqing small noodles refer to spicy vegetarian noodles seasoned with onions, garlic, sauce, vinegar and chili, which are spicy but not irritating, the noodles are smooth and smooth, and the soup is fragrant and strong. Eating it can make you feel full of mountain city feelings, and your body and mind are very comfortable.
【Cooking at home】
raw material
280 grams of noodles, 60 grams of Shanghai green, 2 grams of white sesame seeds and crushed peanuts, 1 gram of paprika, 5 grams of minced ginger, green onion and minced garlic, and 3 grams of chopped coriander
seasoning
Salt, chicken powder 3 grams each, soy sauce, aged vinegar 3 ml each, broth 600 ml, cooking oil to taste
method
1. Remove the washed Shanghai green head and cut into small pieces.
2. Heat the pan with oil and add green onion, ginger, minced garlic, paprika, white sesame seeds and burst out the aroma.
3. Make spicy seeds and put them in a prepared bowl.
4. Bring water to a boil in a hot pot, add the noodles, stir for a while and cook until soft.
5. Add Shanghai Green and cook.
6. In the prepared bowl, add the oil and spicy seeds, salt and chicken powder, pour in the soy sauce and aged vinegar, and stir well.
7. Scoop up the noodles and Shanghai Green, put them in the prepared bowl, pour in the broth and stir well.
8. Sprinkle in chopped peanuts and chopped parsley.
<h1 class="pgc-h-arrow-right" > chutney powder</h1>
Chutney is a traditional snack in Sichuan and Chongqing. Speaking of its origin, it is said that when Liu Guanzhang Taoyuan was married, the owner of the peach orchard used sweet potato flour as the main ingredient, added small peppers, sauerkraut, brown sugar and yellow lotus, and made a bowl of powder for them, implying that the friendship of the three people was as long as vermicelli, and the sour, sweet and bitter spicy were not afraid, and gradually evolved into "sour and spicy powder".
Chutney powder highlights the characteristics of "hemp, spicy, fresh, fragrant, sour and oily but not greasy". When eating, while it is hot, first stir the powder and spices in the bowl fully, and then pick up the powder and suck it hard, the powder will "slip and slip" into the mouth, and the sour, spicy and hot taste will immediately fill the mouth, making people feel very comfortable.
40 grams of lettuce, 150 grams of sweet potato flour, 15 grams of squeezed vegetables, 30 grams of minced meat and peanut rice, 5 grams of white sesame seeds, 10 grams of water hair soybeans, and a little coriander
Salt and chicken powder 3 grams each, pepper powder 2 grams, light soy sauce 8 ml, chili sauce 10 grams, water starch, aged vinegar, chili oil, cooking oil each appropriate amount
1. Bring water to a boil in a pot, add a little oil, add lettuce and blanch until it is broken, and fish out. Pour in the sweet potato flour, add salt and chicken powder, mix well, cook until it is broken and then fished out.
2. Bring water to a boil in a pot, add chicken powder, salt, aged vinegar, chili oil, pepper powder, soy sauce, cook over high heat until boiling, mix into a sauce, put out and set aside.
3. Heat the oil in a hot pan, pour in the peanuts, fry over low heat until crispy, remove the drain. Heat the oil at the bottom of the pan, pour in the minced meat, sauté until it changes color, add soy sauce, stir-fry well, add chili sauce and stir-fry well.
4. Add soybeans, squeezed vegetables, stir-fry well, add a little water and mix well, bring to a boil, add chicken powder, salt, mix well to taste, hook with water starch, turn off the heat and set aside, make a pickle.
5. Take sweet potato flour, put on the lettuce, put in the sauce, pickles, sprinkle with peanuts, white sesame seeds, and garnish with coriander.
<h1 class="pgc-h-arrow-right" > sour and spicy bean flower</h1>
Chutney bean blossom is a famous snack in Chengdu, Leshan and other places in Sichuan. To make bean blossoms, you need to first soak the soybeans into a pulp, filter out the okara, boil and add the adjusted gypsum water, and let it freeze into a white and tender bean flower.
Chutney bean blossom is a variety of bean blossoms, which are mixed with soy sauce, vinegar, chili noodles, monosodium glutamate, sesame oil, added to the pre-boiled bean blossoms, sprinkled with sprouts, crispy soybeans, chopped kohlrabi and green onions. After tasting it, you only feel sour, spicy and salty, the bean blossoms are tender, the ingredients are crisp and fragrant, and the taste is thick and hot. Make your own at home according to your personal preferences to choose spices and accessories, to make a unique flavor of sour and spicy bean blossoms.
500 grams of bean blossoms, 5 grams of minced garlic and green onion, and 20 grams of fried peanut rice
2 grams of sugar, 2 ml of sesame oil, 5 ml of light soy sauce, vinegar, chili oil, pepper oil, salt, chicken powder, edible oil each
1. Take a small bowl, pour in the minced garlic, add a little salt, chicken powder, sugar, soy sauce and vinegar.
2. Pour in the prepared chili oil, pepper oil and sesame oil, stir well to make a sauce and set aside.
3. Fill the pot with an appropriate amount of water, add salt and chicken powder and mix well.
4. Drizzle with cooking oil, mix well and bring to a boil.
5. Pour in the bean blossoms and cook for 3 to 5 minutes until flavorful.
6. Scoop out the bean blossoms, drain and place in a bowl.
7. Pour the bean blossoms with the seasoned sauce, sprinkle with fried peanuts and rice, green onions and serve.
<h1 class= "pgc-h-arrow-right" > dragon scribe</h1>
Scribe is a special name for wontons in Sichuan and Chongqing. The name of "Dragon Scribe" is not the boss's surname Long, but the founder and his friends discussed opening a copy shop in the "Thick Flower Tea Garden" at that time, and when the name of the shop was discussed, the name of the "dragon" was taken as the name of the "dragon", which also implied the meaning of "dragon" soaring and the business booming "long".
As a famous traditional snack in Chengdu, dragon scribblers have a history of more than 70 years. The skin of the dragon copy is thin, the filling is tender, the soup is fresh, the copy hand skin is "as thin as paper, as fine as silk", the meat filling is tender and smooth, mellow and delicious, the original soup is white and fragrant, and there are red oil, sour and spicy and other flavors, which also makes the dragon copy hand become the leader of Rongcheng snacks.
60 grams of hand skin, 150 grams of minced pork, a little green onion
Broth 800 ml, salt 6 g, chicken powder 3 g, pepper 2 g, sesame oil 2 ml, ginger juice to taste
1. Serve the minced pork in a bowl, add salt, ginger juice, pepper and chicken powder and mix well.
2. Add an appropriate amount of water, stir well, add sesame oil, mix well and make a filling.
3. Prepare a bowl of water, take a copy of the skin, gently dip the right amount of water with your fingers, and make a circle around it.
4. Take an appropriate amount of filling on the skin, stack it into a triangle, and then stack the left and right corners to the middle to bond, into a diamond-shaped copy of the raw blank.
5. Make the remaining copy skin and filling into a copy of the hand in the same way and put it on a plate to set aside.
6. Bring water to a boil in a pot, pour in the raw blank, cook until it floats, and fish out.
7. Pour off the water in a pot, pour in the broth, cook until boiling, add salt, pepper and chicken powder and mix well.
8. Pour the prepared broth into a scribe bowl and sprinkle with green onions.