A while ago, Xiaobian went to the Ganzi Tibetan Autonomous Region for tourism, and found that although the place is a Tibetan characteristic area, there is a Yibin noodle shop a few steps away, and out of curiosity, I went in to eat a bowl, and the result was surprisingly delicious. And it is a specialty of Sichuan, eat a few more by the way to eat the secret recipe thoroughly. After a number of comparisons, it is summarized that a burning noodle that can be operated at home is summarized.
Yibin noodles are oil noodles, which is a well-known food business card in Yibin, Sichuan.
As the name suggests, the burning noodles are to be burned, and the spicy ignition is ignited. The name is very dry to hear, and it feels very spicy and enjoyable. Although spicy, it will never catch fire in summer. A small ball of noodles is blanched in hot water, quickly dried, sprinkled with salt, oil, peppers, minced sprouts, crushed peanuts, white sesame seeds, and green onions.
Even if it is already a nationally famous Chongqing small noodle, people who have eaten it feel delicious, and when they face the burning noodles, they still admire it. Sichuan Yibin people also specially wrote a song "Yibin Burning Noodles" to enjoy the song of ice and fire, and also specially filmed mv, which can be described as the pride of the people of Sichuan, and has the courage to call the best noodles.
The reason why the noodles are distinctive is because the noodles should use yibin water leaf noodles. This kind of noodle does not have much water, it is relatively dry and hard, and it is not soft when boiled in water, so it can hang these delicious spices. The oil of the noodles is not an ordinary oil, and it is necessary to use cooked rapeseed oil + sesame oil + cooked oil sea pepper, which can not only prevent the noodles from sticking, but also increase the flavor.
On the small ingredients, the most essential thing is to say yibin sprouts, no sprouts is no soul, sesame seeds and peanut crumbles are the focus of Titian. After many studies and comparisons, you do it according to my formula, guaranteed to be simple and delicious!
Yibin noodles: water leaf noodles, no egg noodles, spice oil / shallot oil, oil spicy seeds, soybean soy sauce, peanut crushed, cooked sesame seeds, crushed rice sprouts, green onions, meat cheeks: pork belly, 1 tsp minced ginger, 1 tsp minced garlic, sweet noodle sauce, Pixian bean paste, soy sauce, cooking wine, sugar, cooking oil. Spice oil: rapeseed oil, chives, ginger, onion, star anise, cinnamon, 1 piece of fragrant leaves, peppercorns
1. Pour in the appropriate amount of rapeseed oil, after the oil is hot, add the white section of the green onion, ginger slices, shredded onion and dried spices. Sauté until golden brown out of flavor.
2. Continue to sauté the rice sprouts, stir-fry over low heat, and set aside.
3. Add 1 tablespoon of cooking oil to the pot, cook until 70% hot, add the minced pork belly and fry it, slowly simmer the water and oil over low heat. Add minced garlic and continue to stir-fry, add 1 teaspoon of soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of sugar and stir-fry evenly, fry until the water is dry, and the meat is finished.
4. Huang Feihong peanuts and cooked sesame seeds, pour into the stone mortar and crush them
5. Boil a pot of boiling water, add water leaf noodles / alkali noodles / egg noodles, blanch for 30-60s, until the noodles are soft, there is a little white core in the middle, fish out the water and put it in a bowl
Add 2 tbsp spice oil, 2-3 tbsp oil chili, 1 tbsp soy sauce, mix well and beat to prevent sticky noodles
Sprinkle 1 tablespoon of crushed rice sprouts, 1 tablespoon of chopped green onion, 1 tablespoon of cooked sesame seeds, 2 tablespoons of cooked peanuts, and 2 tablespoons of meat and mix well
The oily flesh, the salty taste, and the powerful noodles, not to mention the addiction, this full of carbs really can't be quit.
Speaking of which, don't hurry up and do it at home, like the relatives like and pay attention to Oh