How to make Sichuan Dan Dan Noodles.

Beijing is famous for chashan noodles，Lanzhou noodles hand-pulled noodles These are also famous all over the world, Sichuan hand-pulled noodles, of course, cannot be left behind. Sichuan hand-pulled noodles is a famous snack in Chengdu. The preparation of Sichuan hand-pulled noodles is exquisite, the aroma is tempting, it is slightly salty, slightly spicy, and has the unique flavor of Sichuan.

The preparation of Sichuan hand-pulled noodles

requires ingredients:

1 portion of hand-pulled noodles, pork leg meat, 200g, green onions, ginger, garlic, Sichuan pepper leaves, 100g, small green vegetables, 4 pieces, peanuts, 20g,light soy sauce, rice wine,Sichuan peppercorns, oil, chili oil,dark soy sauce, white pepper,Sichuan pepper, green onions. Preparation steps 1. Heat the oil in a wok, add peanuts and stir-fry over low heat until cooked. 2. Prepare all green onions, ginger, garlic, chili, chop the meat, mix the peanuts with the cooked peanuts in a bag, and grind them into fine granules using a rolling pin.3. Heat the wok, add ginger and garlic, stir-fry until fragrant, add pork meat, add rice wine and light soy sauce and stir-fry. 4. Add dried chili peppers, and stir-fry with the leaves until cooked. 5. Mix dark soy sauce, Sichuan peppercorns oil,chili oil, salt, chicken broth, Sichuan pepper, green onions, and make a sauce.

6. Bring a

large

fire, add

noodles and cook for 9 minutes, add green vegetables and blanch, then remove and put it in a bowl. Tips

In the preparation of Sichuan hand-pulled noodles, the cooking of noodles also requires certain techniques. 2-3 minutes before the water boils, put the dried noodles in the pot, so that the dried noodles have another opportunity to be soaked in water. After the water has penetrated the dried noodles, the cooking water will also boil, and the noodles will be cooked quickly.Detailed steps for preparing Sichuan hand-pulled noodles Ingredients required

300g noodles, 100g peanuts,white sugar, 1-2 tablespoons, light vinegar, soy sauce, red oil,

sesame oil, green onions, minced garlic. Preparation steps 1. Boil the water, put the noodles in and cook, then drain and put in a bowl, use cold water to quickly cool it, so that the noodles will not stick together. 2. Put all the seasonings in a bowl, put the cooked noodles in and stir, then sprinkle with green onions.

Tips

The preparation of this Sichuan hand-pulled noodle is very simple, but you need to master the amount of ingredients. The main point is to add according to your own taste.

Many people are used to boiling water first, then putting noodles in.

In fact, this method is time-consuming and not easy to cook noodles.

Because when the dried noodles enter the boiling water, the surface of the noodles will quickly soften and form a protective layer, preventing the boiling water from further penetrating the dried noodles, resulting in "hard core" noodles. The correct way is to boil the water 2-3 minutes before, and then put the dried noodles in, so that the dried noodles have another opportunity to be soaked in water. After the water penetrates the dried noodles, the cooking water will also boil, and the noodles will be cooked quickly.The characteristics of Sichuan hand-pulled noodles Features of the dish The preparation of Sichuan hand-pulled noodles is not difficult, but Sichuan hand-pulled noodles has always been both vegetarian and meat, with noodles and "shao tang" (dumplings), the standard noodles are made of hardwood, the head of the noodles is "operation table" and "storage room", with noodles, shao tang skin, meat filling, vegetables and various seasonings, these noodles are made fresh and eaten fresh, when the water is boiling, the noodles are smooth, and the seasonings are complete and convenient. In the past, the hand-pulled noodles sold on the streets of Chengdu, were cooked in a two-compartment copper pot, one compartment for boiling noodles, and the other for stewing chicken or pork.Now, most of the hand-pulled noodles in Chongqing, Chengdu and Zigong, have been changed to shop operation, but still maintain the original characteristics, especially the characteristics of Chengdu hand-pulled noodles are the most authentic. Soy sauce, sesame oil, chopped green onions, minced garlic, to taste.

Instructions

1. Bring water to a boil, add noodles and cook until tender. Drain and rinse with cold water to prevent sticking.

2. Place all seasonings in a bowl. Add the cooked noodles to the bowl with seasonings and stir well. Sprinkle with chopped green onions.

Tips

This Sichuan Dan Dan Mian recipe is very simple, but it's important to use the right amount of ingredients. Ultimately, adjust to your own taste.

Many people are used to boiling water first, then adding the noodles. In fact, this method is time-consuming and doesn't always cook the noodles properly. Because dry noodles, after a short time in boiling water, quickly soften on the surface, forming a protective layer to prevent the boiling water from penetrating further into the dry noodles, resulting in "hard-core" noodles. The correct way to cook noodles is to put the dry noodles in the pot 2-3 minutes before the water boils, giving the noodles a chance to absorb water. Once the water has penetrated the noodles, the cooking water will also boil, and the noodles will cook quickly.

Characteristics of Sichuan Dan Dan Mian

Dish characteristics

The recipe for Sichuan Dan Dan Mian is not difficult, but Sichuan Dan Dan Mian has always been both vegetarian and meaty, with noodles and "chao tou" (dumplings).The standard noodles are made of hardwood, and the "chao tou" (dumpling) compartment is used for preparing and storing ingredients, including noodles, dumpling wrappers, meat filling, vegetables, and various seasonings. These noodles are cooked fresh and served immediately, with boiling water and all the necessary seasonings, making it an economical and convenient option. In the past, street vendors in Chengdu used a copper pot with two compartments, one for cooking noodles and the other for stewing chicken or trotters. Nowadays, most Dan Dan Mian in Chongqing, Chengdu, and Zigong have been converted to shop operations, but they still maintain their original characteristics, with the most distinctive Sichuan Dan Dan Mian.Simmer chicken. Or simmer trotters. Currently, the hand-pulled noodles from Chongqing, Chengdu, and Zigong have mostly been operated by shops, but they still maintain their original characteristics, with the noodles from Chengdu having the most distinctive features.