Everybody is good, I am jade-like stone.
Old Sichuan Sichuan noodles with peppery sauce.
Sichuan noodles with peppery sauce we first for noodle, can buy off-the-peg fine range, also but him roll is made, the method is, put 10 grams salt and an egg with a jin of flour, the clear water of reoccupy 200ml synthesizes thin dissect of good dough roll can.
Secret makes flavor juice: White sugar of sweet vinegar of 100 grams soy, 20 grams, 50 grams mixes, suffer from excessive internal heat is boiled next air is cool can.
Advocate makings: Bright fine side 150 grams;
Condiment: Secret makes pignut of face of oil of flavour juice, chili, sesame paste, ripe Chinese prickly ash, ripe sesame seed, deepfry, sweet green, caraway each are right amount;
The flesh is soft: Pork end 100 grams, plain east dish pink of 15 grams of 15 grams of 60 grams, soy, yellow rice or millet wine, chili pink of 2 grams, chicken 2 grams, cook is oily 5 grams of 20 grams, balm.
The method that make:
1, the baked wheaten cake on round-bottomed frying pan is hot, infuse is fried into ground meat stir-fry before stewing below oil of right amount cooking, reach ground meat stir-fry before stewing dry sweet, dry divide to extremelying He Shui till, fry divide evenly into a few balm next;
2, green ginger is put to explode in boiler sweet, break into preserved next fry divide evenly, the boil after frying divide evenly enters right amount soy to fry divide evenly again into yellow rice or millet wine;
3, pink of a few chili is scattered after frying divide evenly, stir-fry before stewing is fried to even and dry can give boiler to reserve;
4, fry the pork that make crisp bead preserved and chili oil, flavor footing of modulation water in which noodles have been boiled begins after the equipment such as sweet green of face of juice, sesame paste, Chinese prickly ash and caraway is neat;
5, 1 spoon sesame paste, 1 spoon is put to flavor in the bowl oil of chili of pink of pink of chicken of juice, 0.5 grams, 0.5 grams Chinese prickly ash, 1 spoon and right amount boiled water or divide evenly of chicken broth agitate reserve;
6, heat stockpot water fine face;
7, after water leaves, fine face boils dichotomy bell again but fish out, fish out noodle puts the bowl of noodles in soup that ticks off add good condiment beforehand in, scatter on a few sweet green
8, the fleshy crisp bead that two spoon had fried dip and preserved irrigate noodle to go up, put end of a few caraway to scatter on a few ripe sesame seed, put pignut of a few deepfry to be able to go up again desk edible.
Characteristic of Sichuan noodles with peppery sauce; Bright of noodle muscle path preserved of bead of slippery, flesh is crisp sweet, Shang Zhixian sweet hemp flavour of hot, entrance is delicious.
Sweet clew:
1: Sichuan noodles with peppery sauce must choose fine noodle.
2: Plain east if dish is not bought, the dry snow dish of usable souse will replace, want to wash saline portion beforehand, fry formulate a method identical.
3: Deepfry pignut can be patted broke in dropping a cover again, sesame paste uses the reoccupy after balm is rare beforehand.
