How to cook Chongqing noodles? Put less monosodium glutamate and chicken essence, and the fragrance will be more fragrant.

Soy sauce, monosodium glutamate, oil pepper, sea pepper, pepper noodles, ginger and garlic water, lard, chopped green onion, pickled mustard tuber, sesame sauce.

Methods/steps

1

Soy sauce: The order of other ingredients can be disrupted, but soy sauce must be put first. Generally speaking, it is best to choose local soy sauce, such as the soy sauce in Huanghuayuan. It is characterized by bright color and rich flavor. Generally, one and a half spoons (usually small ceramic spoons for household use) can put two or two small noodles (the following ingredients are subject to the following two or two small noodles), and only one spoonful of meat noodles (such as miscellaneous sauce, beef, pork sausage noodles, etc.) can be put. , the same below). Too much is salty. In addition, everyone should master the dosage according to the salinity of soy sauce. If it is red soy sauce, don't put too much. If it is salty, it is difficult to remedy it. Put less first and then add more.

2

MSG: Chongqing people have a saying in cooking: "There is more fire and more oil, and MSG is a burden." Eating noodles is willing to put monosodium glutamate! Now many people are afraid that eating too much monosodium glutamate is not good for human health, but I haven't found that eating monosodium glutamate has killed me. Put a third tablespoon containing 80% monosodium glutamate, why not put more pure monosodium glutamate? In fact, this is not very important, but the author found in a famous noodle restaurant in Chongqing that they all use the bergamot brand monosodium glutamate produced by the chef (now the name has been changed but I can't remember it clearly), and this seasoning looks thick and can be attached to noodles.

three

Oil Pepper Sea Pepper: This is an absolutely indispensable seasoning for Chongqing noodles. Some time ago, Sichuan cuisine was popular in the north, and it was bewitched by peppers. Let's talk about recipes first. The dried sea pepper used in different shops in Chongqing is different. There are three most common types: Erjin Bar in Sichuan, Dahongpao in Guizhou and Chaotian Pepper in Hunan. Recently, a kind of Tianying pepper appeared in Henan, which seems to be gradually accepted by the Chongqing market, but it is not easy to comment if it has not been used. The famous noodle restaurants in Chongqing generally use the first three kinds. The second gold bar and Dahongpao emphasize the fragrance of sea pepper, while the morning pepper emphasizes the spicy taste. Many noodle restaurants are a mixture of several kinds of sea peppers. In the past, a person posted the proportion of pepper types used in the forum, such as glasses and Dong Xiao noodles. I don't want to find them, just talk about my choice. At ordinary times, the sea peppers we use at home are ordinary peppers bought in the market, because they are not professional. It belongs to Erjin Bar or Tianying Pepper, and it can still be used. How to simmer (read jiàn) sea pepper is very learned. Some people think that the hotter the oil, the better the sea pepper stew. It's wrong-many times it's because the oil temperature is too high and the sea pepper is burnt and tasteless. A professional introduced it in a food program in Chongqing. When heating vegetable oil, put a piece of ginger. If the surface of ginger turns yellow slowly, the oil temperature is appropriate. Just beat it directly into the sea pepper noodles and stir it evenly. Actually this is the second step. The first step should be how to process sea pepper into sea pepper noodles. First, stir-fry the dried sea pepper with pedicels removed in a pot. When the fire is not too big, you can pour some oil, but the spatula can't stop to avoid individual stir-frying. Just mash it in a bell jar. (If this step is too troublesome, you can also use the microwave oven to heat it and adjust it to the first-class barbecue for 2 minutes. If there is anything at home, the blender can also be broken, which is more convenient and almost tasteless. Note: don't smash it into powder too finely, most of it will break a small part to keep the size of a small nail, and then put it in a container to hold oil. You can also add some unnecessary things to the sea pepper noodles, such as fried sesame seeds, and friends who eat spicy food can also put a walnut without peeling it. Vegetable oil is the best oil, salad oil has no fragrance. The amount of oil is also particular. It is best to slightly submerge the sea pepper noodles. If the sea pepper looks thin and thick, that's fine. When you put the seasoning, it depends on the preference of the people who eat it. I don't think it should be too much, or it will overwhelm other tastes. And the freshly cooked sea pepper is much more spicy. Try to put it, or you won't get it.

four

Pepper noodles: Recently, Ma Lao's wonton soup is a bit popular. He uses green and white peppers, but I think Chongqing noodles should use red peppers, and Mao Wen peppers are the best. Stir-fry in an iron pan first, then stir-fry slowly in a cold pan. Don't rush out of the pan, but stir-fry the fragrance. Then the pepper should be finely ground into powder, because the seeds in the pepper are not easy to grind, and many of them have not been finely processed, so eating pepper is not hemp, so all of them must be ground into powder. When you put it, you still have to be willing. Supermarkets sell ice cream with almost the same spoon, otherwise it won't smell hemp. This is a good way to get together.

five

Ginger and garlic water: chop ginger and garlic and take them with boiling water. Ginger tastes spicy, but it may not show this feature in Chongqing noodles, but it must be. To taste it, you must mash the ginger first and then chop it up slowly. Garlic doesn't need to be cut too finely, but it should be chopped first and then chopped. It doesn't matter if it's bigger or smaller. Sticking to the surface of noodles or vegetables when eating noodles is very comfortable, and friends who don't like garlic don't adapt. It doesn't matter whether these two things are more or less. It's best to eat more garlic and less ginger. Stir with boiling water and let it cool for later use.

six

Lard: It is made from the best suet. It is necessary, but if it is too much, an oil film will be formed on the surface of the seasoning soup, and other seasonings will not be attached to the noodles, which will make the taste discount. A third spoon is enough. Friends who are afraid of obesity can choose cooked vegetable oil, which must be vegetable oil, and salad oil has no fragrance. The amount of cooked vegetable oil can be a little more, and a spoonful is appropriate.

seven

Chopped onion: It's better to be fire onion. It's delicious enough. You can do it without it. Scallion, yellow onion, leek and garlic sprout are all acceptable, but authentic Chongqing noodles are not necessarily. It doesn't matter how you cut it, just cut it smaller, but there is still a difference in the length of onion and chopped green onion. Take it according to your personal preference. If the taste is strong, you can put more scallion, not too much, unless there is no green vegetable, if you want to use it instead.

eight

Mustard mustard tuber: Fuling mustard tuber is famous all over the world, and Chongqing characteristics are indispensable. No one comes, whether it is red oil or original flavor, the key is to cut it into particles, at most one tablespoon, and if it is too much, it will be salty. In fact, you can also put peanuts, sprouts and the like, according to personal preferences. Raw peanuts are crispy, then undressed and crushed in a container, but pay attention to making them into granules, not peanut noodles. The amount of these peanuts is almost the same, so it is recommended to use half a tablespoon at most, and it is best not to mix them, so as not to make them nondescript in the end.

nine

Sesame sauce: it plays two roles in Chongqing noodles: one is to add flavor, which is why I didn't write sesame oil in the seasoning; Second, thicken the seasoning. When you hold the noodles with chopsticks, the seasoning will stick to it, which is full of flavor. Take a tablespoon of sesame paste and mix it with boiling water at the ratio of 1: 5, and put half a tablespoon in the seasoning. If you are interested, you can also use old peas instead of sesame paste. Add salt and water to the old peas and put them in a pressure cooker for 30 minutes. Because it is not a professional pea noodle, two spoonfuls of peas are the upper limit. Sesame paste is directly used as seasoning, such as noodles such as old peas. It is best to put it on the noodles after cooking.

10

Others: The above nine condiments, other condiments are not important, but they can be put. For example, the vinegar brewed in the south is the best, while the mature vinegar in the north has a strong fragrance, which will suppress local characteristics. Baoning vinegar has no special grade in Chongqing, but the first grade vinegar is actually not good (I have eaten authentic super-grade Baoning vinegar, so I know more), such as Jiangsu Hengshun vinegar and Guizhou Weichongyuan balsamic vinegar. In addition, don't put vinegar in the meat noodles, it will destroy the flavor of the meat. There are also some miscellaneous condiments such as chicken essence, sesame oil and pepper noodles. You don't have to put it in the noodle seasoning, just grasp the proportion of the above nine seasonings.