How to make cold dandan noodles

Even if you have never been to Sichuan, you know the delicacy called Dandan noodles. As regional restrictions ease, cuisines from both the south and the north will appear in the cities where we live. But it is not easy to eat a special or authentic Dandan noodles. Today, I will introduce to you the production method of cold Dandan noodles. Although it may not have the authentic flavor, it is also an exclusive recipe.

History of Dan Dan Noodles

Dandan noodles are a famous snack that is extremely common among the Sichuan people and has a very special flavor. It got its name because hawkers often sold the food on poles. This noodle is bright red in color, with a strong aroma of winter vegetables and sesame paste, and a prominent spicy and sour taste. It is fresh but not greasy, spicy but not dry, and can be said to be the best among Sichuan noodles. The noodles are smooth and the main condiments include red pepper oil, minced meat, Sichuan winter vegetables, sprouts, pepper powder, red soy sauce, minced garlic, pea tips and chopped green onions. The taste is oily, spicy and quite palatable. It is said that Dandan noodles were created in 1841 by a peddler from Zigong nicknamed Chen Baobao, and later introduced to Chengdu. Because they were sold on the streets on a shoulder pole in the early days, they were called Dandan noodles. Many ramen restaurants in Japan also serve Sichuan Dandan noodles.

Nutritional analysis

The main nutrients of noodles include protein, fat, carbohydrates, etc.; noodles are easy to digest and absorb, and have the effects of improving anemia, enhancing immunity, and balancing nutrient absorption.

Production steps

1. Wash the carrots and cut them into shreds.

2. Put the bean sprouts in the pot and blanch them with water.

3. Make the sauce , add a little chicken powder to soy sauce, vinegar and sesame oil

4. Add bean sprouts, shredded carrots, and coriander to the dandan noodles, add soy sauce and mix well before eating.

Useful Tips

1.Fresh noodles include cut noodles, pulled noodles and ramen noodles. The main nutrients of noodles are protein, fat, carbohydrates, dietary fiber, etc. Generally, fresh noodles sold in the market are machine-made, and their taste and texture are better than dried noodles, but many people still prefer hand-rolled noodles;

2. The method of making noodles changes with the changing of seasons;

3. The weather is cold in winter, so people often eat soup noodles, pulled noodles, and stewed noodles with some dried vegetables, sauerkraut or fresh vegetables. People in some places like to eat plain noodles, while people in some places often stir batter into noodle soup. This kind of noodles with batter is commonly known as "baked noodles".

4. In summer, people often eat noodles. After the noodles are cooked, take them out and put them in cold water or yin-yang water (boiling water mixed with cold water) to pull them out. Then mix them with garlic juice, amaranth, nepeta and cucumber shreds. It is refreshing and can prevent heatstroke and reduce body temperature.

5. In spring and autumn, people eat more braised noodles, hot noodles, etc. When the garlic shoots and beans are harvested, every household likes to make braised noodles with garlic shoots and beans. Because these dishes are the standard ingredients for making braised noodles, when garlic shoots and green beans are on the market, that is also the time when people eat the most noodles. On normal days, people must eat braised noodles at least once every two or three days.