Homemade recipes for Chongqing noodles

Chongqing noodles, one of the four major characteristics of Chongqing, is a type of pasta originated in Chongqing. It is one of the favorite breakfasts of Chongqing people. Ji is well known to outsiders outside of Chongqing. Looking at the tempting Chongqing noodles under the camera, many people yearn for it. However, as the reputation of Chongqing Xiao Noodles has increased, there are now Chongqing Xiao Noodles restaurants in almost every city. However, many people are not sure about how it is made, including me.

I believe that many beautiful chefs or handsome chefs who love cooking like me must be like me. When they see delicious food, they always want to learn how to cook it and study it. Practice it, learn its techniques, and ultimately enrich your own diet and enrich the taste of life. So who makes the authentic ones? No, I happen to be following Chef Lin of "Chinese Restaurant" on Weibo recently. On Weibo, he teaches fans how to make Chongqing noodles and tells us how to make authentic Chongqing noodles at home.

Learn from "Chinese Restaurant" Chef Lin to make Chongqing noodles, which are super authentic. Especially in the slightly cold late autumn and dry weather, eating a steaming bowl of Chongqing noodles will heal you. The dryness of autumn warms the stomach and heart. Now I will share with you the detailed method of making Chongqing noodles by Chef Lin Shuwei. I will reproduce it 100% according to the method he shared. The taste is very authentic and the whole family loves to eat it.

Ingredients required

100 grams of asparagus noodles, 100 grams of pork belly, 2 green vegetables, 20 grams each of onion, ginger and garlic, 3 grams of salt, 20 grams of light soy sauce, 10 grams of oyster sauce , 6 grams of mature vinegar, 3 grams of pepper oil, 5 grams of chili oil, 50 grams of peanuts, 20 grams of mustard, 20 grams of shallots, 2 grams of chicken essence, and a little pepper powder.

Specific steps

1. Prepare the ingredients. Wash and dry the pork belly. Cut into slices with a knife and shred. Finally, chop into minced meat and set aside. Wash and cut onions, ginger and garlic. At the end, wash the peanuts and wipe them dry. Add oil to the wok and deep-fry them in cold oil until the peanuts are charred red. Take them out and cool them down for later use.

2. Heat the oil for frying peanuts again, add in the minced meat, stir-fry quickly until the minced meat turns white, stir-fry out the slightly oily pork belly, then add in light soy sauce, oyster sauce, and salt Stir-fry until fragrant, season well and turn off the heat.

3. Add water to the soup pot and bring to a boil over high heat. Add 100 grams of noodles. For Chongqing noodles, you must eat the thinnest, round and long-bearded noodles, so that the taste is authentic. Place the noodles in the pot and cook the noodles over high heat for about 1 and a half to 2 minutes, then turn off the heat. Remove from cold water. The noodles will be stronger and taste better. Just add water according to your personal preference.

4. Prepare a noodle bowl, add a small spoonful of minced garlic, a small spoonful of minced ginger, a small spoonful of sesame paste, a small spoonful of diced mustard, a small spoonful of crushed peanuts, a small spoonful of light soy sauce, and a Add a small spoonful of vinegar to the soup used to cook the noodles, season and stir until the seasoning dissolves, then put the watered noodles into a bowl.

5. Then put the washed vegetables into the noodle soup, bring to a boil over high heat and then turn off the heat, take it out and put it into a bowl, add a large spoonful of minced meat and a small spoonful of chives. Sprinkle a little peppercorns, chicken essence, season evenly and enjoy.