What does Dandan Noodles do?

Dandan Noodles is a special snack in Sichuan, named after the tradition of selling it in Dandan Noodles. Its noodles are smooth and smooth, and the main condiments are red pepper oil, sesame sauce, minced meat, Sichuan winter vegetables, sprouts, Chili noodles, red soy sauce, minced garlic, pea tips, chopped green onion and so on. , spicy and palatable.

According to legend, Dandan Mian was created in 184 1 as a Zigong vendor nicknamed Chen Baobao. In the early days, it was peddled along the street with a shoulder pole, so it was called Dandan Noodles.

This noodle is red and bright in color, fragrant in winter vegetable sesame sauce, hot and sour, fresh but not greasy, spicy but not dry, and can be called the best in Sichuan pasta.

food

500g noodles.

Noodles with minced meat

200g of pork fat and lean meat, 25g of sprouts, 25g of lard, 50g of soy sauce, 0.5g of salt, 25g of red pepper, 50g of monosodium glutamate15g, 50g of chopped green onion, 0/5g of cooking wine15g of vinegar15g of sweet noodle sauce15g.

1. Wash the pan and heat the pan to cool the oil.

2. Add fresh minced meat, stir fry over medium and small fire, steam dry, stir fry, and put some cooking wine to remove fishy smell in the process of frying.

3. After frying, add ginger onion and soy sauce and saute. This step is crucial.

4. A bowl of crispy minced meat is ready.

skill

0 1 Dandan Noodles can't be cooked too soft, but it will be harder. Chongqing likes to use alkaline water surface, which tastes smoother. Take it out and drain it after cooking. You can finish the production of Dandan Noodles by adding the seeds of SAO.

Chongqing people like to put peas in the Dandan Noodles and turn them into peas stuck in the river. On this basis, a variety of noodles can be derived.

No matter which one, which one, in Chengdu and Chongqing, you can feel the charm of small noodles. Dandan Noodles is a well-deserved leader in Sichuan snacks.

The world is so big, you will always meet delicious food! I'm Fan Li, a wild photographer who loves cooking ~

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Enjoy it ~