What is the method of making steamed noodles with chili in rural areas?

Noodle chili is a very famous food in Shaanxi Province. It is also known as steamed chili, cooked chili, etc. It is a kind of noodle product. The main method is to put flour into a container and then add water to stir it into a batter, and then add some chili, garlic, onion and other seasonings to the batter, and steam the batter and steamed buns together to make a food. The detailed method is introduced below.

Noodle chili is also called steamed chili or cooked chili. A famous snack in Shaanxi. The earliest method is to stir the noodles into a paste in a bowl, add some dry spicy noodles, garlic, etc., and steam them together with the steamed buns in a steamer. When the steamed buns are cooked, the noodles and chili are also cooked.

Break the hot steamed bun into small pieces and soak them in the bowl of spicy noodles. The steamed bun is fragrant and spicy, and tastes very nourishing.

Overview

Spicy noodle is also an essential condiment for Miao cooking. It can make the dishes have a spicy and sour flavor, which is different from the oily, spicy and numbing dishes that Sichuan people like to eat. A famous snack in Shaanxi, the earliest method is to stir the noodles into a paste in a bowl and add some dry

Spicy noodles, garlic, etc. are placed in the steamer and steamed together with the steamed bun. When the bun is cooked, the noodles and chili are also cooked. Break the hot bun into small pieces and soak them in the bowl of noodles and chili. The bun is fragrant and spicy, and tastes very moist.

Ingredients

Ingredients: 50g dried red pepper

Accessories: 200g oil, star anise, cinnamon, pepper, bay leaves, ginger

practice

Use wheat flour as the main ingredient, mix with tofu shreds, fungus shreds, vermicelli shreds and other common vegetables into a bowl, add salt, monosodium glutamate, garlic slices and other seasonings, blanch in boiling water until half cooked, pour in oil and chili, stir evenly, and then steam in a steamer.

The product is in the form of thick paste.

The detailed steps are as follows:

After washing and drying the dried red peppers, put them in a cold pan and dry roast them over low heat. Stir-fry frequently until they turn amber in color, but don't burn them.

After spreading the dried peppers out to cool, remove the stems and use scissors to cut open the large ends of the peppers to remove the seeds. If you like the aroma of pepper seeds, you don't need to remove the seeds.

Put the processed chili into a food processor and grind into powder. Be patient until the chili is ground into powder. (The first 3 steps can be replaced with cooked chili powder)

Pour vegetable oil into the pot, add star anise, cinnamon, peppercorns, bay leaves, and ginger, and fry until fragrant.

When the oil is 70% hot, remove the spices and pour the oil into a clean container. (10% is about 30 degrees, and 80% is when smoke starts to appear)

Start by adding cooked dried chili powder (for flavor).

When it is 50% hot, add chili powder for the second time (the color will turn red)

Add chili powder for the third time when it is only 30% hot, and it will be spicy at this time. Take appropriate amount three times.

How to eat

It is mostly used to soak steamed buns. It is one of the simplest side dishes. It is somewhat comparable to the Hula soup sold on the streets. The nutrition has increased a lot compared to before, especially the one from Pucheng, Shaanxi is the most authentic.