Every city has its own food culture, and Xiaomian is the most authentic "noodle" that reflects the people of Chongqing. Perhaps this is why Chongqing Xiaomian is so popular. Chongqing Xiaomian has two important characteristics: salty and spicy. This may be related to the ingredients they put in, but Xiaomian looks very good. After the red chili oil is poured on it, it makes people very appetizing. Contents of this article 1. Why is Chongqing noodles so popular? 2. Is Chongqing noodles spicy? 3. How is Chongqing noodle soup made? 1Why is Chongqing noodles so popular?Chongqing is an inclusive city. It has high-rise buildings, luxuriously decorated big hotels, as well as small noodle stalls built along the streets. Those small noodle shops set up a small shed under the overpass, next to the station, at the vegetable market entrance, or at the entrance of the alley. They open for business with a few tables, benches, and a big pot. Although the environment is not good, the spicy and fresh fragrance of the noodles still attracts people from different classes of the city. You can even see leaders in suits, students, migrant workers, and bangbang soldiers sitting on the roadside sweating and eating noodles next to an unprepossessing noodle stall. In Chongqing, noodles are such a down-to-earth local specialty food with a huge number of fans. It is said that every noodle shop in Chongqing has uniformly distributed noodles, but the ingredients are all their own specialties, so each small noodle shop can make different noodles. A bowl of steaming hot noodles is served in a large porcelain bowl, and the spicy smell rushes into your nostrils, and the peppers and chilies float on the surface, which immediately stimulates your appetite and excites your nerves before you even take a bite. Spicy: The temperature of the oil determines the taste of the chili oil. In the process of frying chili oil, it is very important to control the oil temperature. In order to make the noodles taste better, it is recommended to buy pure rapeseed oil from a special oil press. When the oil temperature reaches 200°, you can cover the chili noodles. Then add sesame seeds and peanuts to the chili noodles, and cover them when the oil temperature reaches 120°. Slowly fry the chili oil over low heat (about 40 minutes). High or low temperature will affect the spiciness. Spicy: Chongqing people who like spicy food naturally have a special liking for Sichuan peppercorns. The production process of Sichuan peppercorns is also quite sophisticated, and the selection of Sichuan peppercorns is very important. To bring out the spicy taste of Sichuan peppercorns, stir-frying is crucial, and the heat must be properly controlled. You need to use an iron pan to "pit" the fresh Sichuan peppercorns, and then grind them into powder. Freshness: The most important factor in whether the noodles are delicious is the soup with seasonings. The soup made from bones and lard is more delicious and tasty. It is a test of skill. There is a saying in the industry that "the tone of Sichuan opera is the soup of Sichuan cuisine". Fragrance: Chili pepper is an indispensable ingredient in Chongqing noodles. Although it is made from the same raw materials as spicy oil, the requirements for chili pepper and spicy oil are completely different. Spicy oil requires pure spiciness, while chili pepper needs to be spicy with fragrance. When selecting ingredients, you must choose red chili pepper; chili pepper should be sealed in a jar for 3 days so that it tastes spicy but not dry. Good chili pepper must be cut with scissors, not cut with a machine. 2Is Chongqing noodles spicy?Chongqing Xiaomian has two important characteristics: salty and spicy. This may be related to the ingredients they put in. However, the noodles look very good. After the red chili oil is poured on it, it makes people very appetizing. However, not everyone can eat the chili in Chongqing Xiaomian. Especially in northern cities, many customers will ask for Chongqing Xiaomian without chili. Or the store owner will laugh at you, saying that the main feature of Chongqing noodles is the spicy flavor. How to eat Chongqing noodles without chili? In order to test, I ordered Chongqing noodles without chili. The taste can be described in one word: salty. There is no other taste. 3How to make Chongqing noodle soupThe soup base is made from fresh bones, which is delicious and pure. Red oil, vinegar, sesame, soy sauce, pepper, garlic paste, etc. "When eating noodles, you eat the seasoning." Peanuts, minced meat, bean sprouts, and green vegetables are also standard. Main ingredients: fresh wheat flour noodles, which Chongqing people call "water noodles" or "water leaves". Soup base: The big bone soup is prepared with rich varieties, carefully selected ingredients, and unique condiments, forming a complex spicy flavor soup base. Ingredients: Seasonal green vegetables. In a broad sense, small noodles also include noodles with sauce, such as beef, pork intestines, pea noodles with soybean paste, etc. Small noodles are rich in variety. In noodle shops, you can ask the shop to make customized flavors, such as "dry fried" (mixed noodles), "yellow" (harder), "add green" (add more vegetables), "heavy spicy" (add more oil and chili), etc. Xiaomian is a soup noodle type with a spicy flavor. Although the price is low, the ingredients are exquisite. Chongqing Xiaomian is different from traditional noodles in the north. Its noodles must be made of fresh alkaline noodles (wet noodles) made from local alkaline water to make a chewy taste. There are three main types of noodles. Noodles with a diameter of about 2 mm and a square or round cross-section are called "thin noodles"; 4 mm wide and about 1 mm thick, shaped like leek leaves, Chongqing people call them "leek leaves"; about 9 mm wide are classified as "wide noodles". Generally, stores have these three types of noodles for customers to choose from, and thin noodles are the default. In addition, Xiaomian is made with a variety of condiments, including: cooking oil, red oil, soy sauce, pepper oil, vinegar, onion, garlic paste, sesame, pepper powder, pepper powder, natural, chili oil, chicken essence, MSG, galangal, star anise, etc. Different stores also add peas, miscellaneous sauces, etc. according to their own recipes. Xiaomian focuses on taste rather than quantity, so there is a saying in Chongqing that "wide soup and narrow noodles". Xiaomian is a kind of cheap and delicious noodle dish native to Chongqing, which is mostly found in roadside stalls and food stalls. |
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