In the cold winter, eating a bowl of hot and spicy noodles in the morning is the most pleasant thing. In Zoucheng, we have a kind of noodles used to make breakfast called "Zoucheng Sichuan-style noodles". It is a very scary name and a very difficult name. A bowl of noodles closely connects Zoucheng and Sichuan. Zoucheng Sichuan-style noodles are the most common noodles used to make breakfast in the morning in the streets and alleys of Zoucheng, from cities to rural areas.
Look, when it is still dawn in the morning, the noodle stalls on the street begin to get busy. The bosses light the fire, sit on the water, clean the table, and set the dishes, making it foggy and lively. If you are not hungry, you want to go and eat a bowl of noodles.
Speaking of the historical origin of Zoucheng Sichuan-style noodles is not very broad or profound. It was passed down with those mobile people in Sichuan in the 1980s, when the economy was just revitalized. In fact, there is no such way to eat noodles in Sichuan. Maybe that busybody saw Sichuan neighbors eating noodles because there were peppers, peppers, etc., so he made his own initiative to publicize it. Moreover, people in Zoucheng in the 1980s didn't like spicy food very much (just like my hometown in Weifang still doesn't like spicy food). Taste this kind of spicy noodles was very useful, and it slowly spread unscrupulously. Even now, you can see the "Authentic Zoucheng Sichuan-style Noodle" restaurant or noodle stalls wherever you walk in Zoucheng. The most amazing thing is that I also saw an "Authentic Zoucheng Sichuan-style Noodle" noodle restaurant in Rizhao. Hehe, it's really a powerful Sichuan-style noodle.
After talking for so long, what kind of noodles are "authentic Zoucheng Sichuan-style noodles"? So magical?
Hehe, it's very simple. It's: sprinkle pepper noodles on the bottom of the bowl, a spoonful of broth, cooked noodles, meat marinated coriander, chopped green onion, chili oil, and a little vinegar = authentic Zoucheng Sichuan-style noodles.
Of course, you have to bring a bowl of egg water when eating noodles. "Boss, put more sugar in the egg water"...
I have been eating Zoucheng brand Sichuan-style noodles for many years, and my mouth is very tired. In fact, I rarely go to the street to eat breakfast nowadays. The main reason is that the meat in the noodle gravy is becoming more and more unhealthy, and the hygiene of the noodle stalls is getting worse and worse. Once you eat it, you will have a lingering fear for a long time, so you may as well make noodles at home. Eat them.
If you make your own noodles, you should be more affordable, at least hygienic and full of ingredients.
Red oil dan noodles
Recipe Recommendations
- medium spice
- cook
- three-quarters of an hour
- simple
Steps for Red oil dan noodles
1
Stir-fried meat gravy: Chop the pork into diced pork, and soak the mushrooms in advance.
2
Add oil to the pan, add ginger and star anise after heating the oil until fragrant.
3
Add the dough paste and stir-fry over low heat.
4
Pour in the diced pork, stir-fry on low heat without putting water, stir-fry for 15 minutes into granules.
5
Pour in the chopped mushrooms and continue to stir fry.
6
Sprinkle in a little refined salt, stir fry well, and serve.
7
Mix sauce: Take a clean noodle bowl and scoop two spoonfuls of red pepper.
8
Pour in a little vinegar.
9
Pour in a little light soy sauce, add a little refined salt, and sprinkle with a little pepper noodles if you like to eat pepper.
10
Pour in a spoonful of broth or boiling water and mix well.
11
Cooking noodles: Pour water in the pot and steam the dried noodles in the steamer.
12
About 5 minutes after the water boils, the noodles will soften slightly.
13
Remove from another pot and pour in clear water. After the water boils, add in the steamed dried noodles and boil over high heat until cooked.
14
Put the cooked noodles into a noodle bowl with sauce, scoop on two spoonfuls of meat gravy, and sprinkle with chives.