How to make Sichuan noodles

Sichuan Xiaomian is a well-known noodle dish. Like Chongqing Xiaomian, it is popular with many people. Its characteristic is spicy. It is said to have a history of one hundred years. The most important thing in making Sichuan Xiaomian is to prepare fresh noodles, red chili oil, sesame paste and other ingredients, and then cook it. It is best to serve it with bone soup, which will taste better. Let us learn how to make Sichuan Xiaomian.

How to make Sichuan noodles

Ingredients: (makes 10 bowls) 1250 grams of fresh noodles, 150 grams of red chili oil, 200 grams of soy sauce, 10 grams of pepper powder, 20 grams of pickled mustard tuber, 20 grams of crushed peanuts, 50 grams of mashed garlic water, 50 grams of ginger juice, 20 grams of sesame paste, 25 grams of green onions, 20 grams of MSG, 60 grams of clean vegetables, and appropriate amount of bone broth.

How to make spicy noodles: (1) Prepare red chili oil: Pour 500 grams of vegetable oil into a pot, bring to a boil and cool to 70% hot. Place the oil in a bowl and add 200 grams of chili powder. According to the operators' understanding, some add peppercorns and green onions to enhance the flavor, some add seaweed to enhance the color, and some add white sesame seeds to enhance the flavor, etc., each with its own characteristics. (2) Prepare the flavoring bowl: Place chili oil, soy sauce, Sichuan pepper powder, pickled mustard tuber, crushed peanuts, garlic juice, ginger juice, sesame paste, green onions, and MSG into the flavoring bowl in order. Add appropriate amount of bone broth according to customer requirements. (3) Cooking noodles: Boil water in a pot, add noodles after boiling; remove the foam after boiling, add vegetables; after boiling again, pick up the vegetables and place them on the edge of a bowl; when the noodles are cooked, use a bamboo basket to pick up the noodles and place them on the bowl. Tips: When making chili oil, wait until the oil is slightly cool but still hot, then put the chili powder into the bowl (the oil temperature should be such that the chili powder is still bubbling in the oil when poured in, but not causing the chili to burn). You need to use good quality peppercorns to make pepper powder, which will be fragrant and not bitter. The fire needs to be strong. After cooking a pot of noodles, add boiling water appropriately to make sure there is enough water for cooking the noodles. If the soup is too thick, the noodles will not be easy to cook. Flavor characteristics: red oil, yellow noodles, green leaves, spicy, fresh, fragrant and smooth, leaving a lingering fragrance in the mouth after eating, and you will never tire of eating it.

Nutritional value of Sichuan spicy noodles

Spicy noodles evolved from Sichuan Dandan noodles. It is said to have a history of hundreds of years. As a famous snack in Sichuan cuisine, it is well-known for its unique flavor. In the early years, some men from Bashu carried noodles on their shoulders, loaded them with charcoal stoves, and went through the streets to sell them. This is the origin of Dandan noodles.

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