How to make Dandan noodles

If you want to make a bowl of delicious Dandan noodles, it is not only necessary to have authentic boiling water and noodles, but the preparation of the noodles is also very important. Dandan noodles not only need to be chewy, but also need to be blended with the smell of noodles, the two complement each other. When making Dandan noodles at home, people usually choose to buy ready-made Dandan noodles. Today we will introduce to you how to make Dandan noodles at home.

Dandan noodles are a famous local traditional noodle snack in Chengdu and Zigong, Sichuan. It is said that it got its name from the porters selling noodles on the streets while carrying poles on their shoulders. Dandan noodles are made by kneading flour into noodles, boiling them, and then topped with fried minced meat. The finished dish has thin noodles, crispy and fragrant marinade, salty, fresh and slightly spicy, fragrant and very tasty.

There are different opinions about the origin of Dandan noodles, but the old chefs in the Sichuan cuisine faction generally believe that it originated in eastern Sichuan. The reason is very simple, the three major factions of Sichuan cuisine, Shanghebang (western Sichuan), Xiaohebang (Yanbang cuisine) and Xiahebang (eastern Sichuan) each use chili peppers in different ways, and the way chili peppers are used in Dandan noodles is the way used by Xiahebang. One of the main ingredients (East Sichuan cuisine, which is what East Sichuan people call old pickled vegetables, not Sichuan winter vegetables). It is a specialty in Dazhou area. In Zigong and Yibin, sprouts are used. Therefore, it can be clearly said that Dandan noodles originated from Dazhou in eastern Sichuan.

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.

Preparation method

Method 1

[Ingredients] 500g flour, 100g red pepper oil, 75g sesame paste, 100g Sichuan winter vegetables, 50g chopped green onions,

2.5g pepper powder, 125g red soy sauce, 50g minced garlic, 200g pea tips

【method】

1 Use 500 grams of Fuqiang flour and 125 milligrams of water to knead the dough, mix well and roll it into slices, then cut into thin noodles.

2 Put the above condiments (calculated based on 5 bowls) into 5 small bowls, add a small amount of broth to each bowl, and when the noodles are cooked, pick them up and place them in the bowl.

Product features: spicy taste, bright red color.

Method 2

[Ingredients] 500 grams of flour, Deyang soybean oil, MSG, red chili oil, eggs, oil, pea tips, good soup, vinegar, chopped green onions, sprouts, soy flour, and pork in appropriate amounts.

【method】

1. Mix flour, eggs and water to make dough, then roll it into thin leek leaf noodles by hand. Soy flour is used as loose powder when kneading dough.

2. Put soybean oil, vinegar, MSG, red chili oil, soup, chopped green onion and bean sprouts into 12 bowls respectively.

3. Chop the pork into mung bean-sized pieces. Put oil in the pot, wait until the oil is hot, put the meat, drain the water, add salt and soybean oil, color it, and remove from the pot when the meat is crispy and golden brown.

4. Bring the water to a boil, put in the cooked noodles, and scoop them into 12 bowls with seasonings. Put pea tips into each bowl and top with a pinch of the prepared meat sauce.

Method 3

[Ingredients] 500 grams of flour, 50 grams of chili oil, 50 grams of sesame paste, 100 grams of kimchi, 2 grams of pepper powder, 100 grams of soy sauce, 50 grams of minced garlic, 200 grams of celery, and 50 grams of soybeans.

【method】

1. Add 150 mg of water to the flour and knead the dough. Use the Jinmianwang process to knead the dough evenly and cut it into thin noodles by hand or use a Jinmianwang special machine to cut it into noodles.

2 Put the above seasonings into 5 small bowls, add appropriate amount of Jinmianwang soup to each bowl, cook the noodles (since the noodles are particularly chewy, it’s okay to cook them a little longer), and put the noodles in the bowl.

This is a new type of Dandan noodles[3], which is popular all over the country. The noodles are chewy, spicy and have a nice color.

Method 4

[Ingredients] 500 grams of round thin noodles, 50 grams each of chili oil, soy sauce, and green onion, 35 grams of sesame paste, 2.5 grams of MSG, 100 grams of Sichuan vegetable, 20 grams each of oil and sesame oil.