But Chongqing people who pay attention to taste have never regarded simplicity as a child's play.
Chongqing people are used to eating breakfast outside, and noodles are the main breakfast.
No one seems to have made it clear about the origin of the name Xiaomian.
So that when students ask why noodles are called noodles and how to describe them by size.
But there will be more than n repeat customers
In a noodle restaurant with good business, customers can get rid of a bowl by squatting or standing on the side of the road because they don't have a seat, regardless of their image, hehe.
After visiting Beijing, I came to a conclusion that Chongqing people have a small appetite and a big taste, while Beijing people have a large appetite and a small taste.
The weight of facets is really small. People in Chongqing say that Sanliang and Erlang are equivalent to Lamian Noodles's big bowl and small bowl in terms of specifications.
But in fact it is only equivalent to a small bowl and a small bowl.
Question 2: Why Chongqing's noodles are called small noodles, which means plain, and small noodles are a general term. Small noodles in a narrow sense refer to plain noodles without any meat, which is very vivid. Chongqing people love to eat small noodles because all kinds of seasonings of small noodles can satisfy Chongqing people's spicy and delicious tastes simply and quickly. In the discourse system of old Chongqing, even the noodles with luxurious toppings such as beef fried sauce and ribs are called small noodles. Unlike noodle somersaults in other areas, the soup is fresh and thick. The standard for Chongqing people to evaluate the quality of noodles is seasoning, and the seasoning of noodles is its soul. Its noodles are delicious.
Question 3: Why is Chongqing Noodles called this name? At 15, you can eat sparrows in any noodles of Meng Qifei, although it is small and complete.
Question 4: Chongqing noodles-Chongqing noodles, what do they mean respectively? When you say Chongqing noodles, you usually mean spicy noodles, which belong to only one kind of Chongqing noodles. Because Chongqing pasta used to be very simple and spicy, it was called spicy noodles. But today, all kinds of pasta have changed from simple spicy food in the past to a bowl of delicious food that needs more than a dozen special seasonings and various special techniques, and are deeply loved by all China people. Therefore, the simple spicy noodles (Chongqing noodles) in the past cannot represent dozens of special foods in Chongqing noodles now, so foreigners used to know that Chongqing noodles were spicy. Foreigners who have been to Chongqing now know that eating a bowl of Chongqing noodles is only a few dollars, and there are dozens of varieties that are really delicious. Now eat a bowl of Chongqing noodles 100 yuan!
Nowadays, when many foreigners mention Chongqing cuisine, they will say: Chongqing noodles, Chongqing hotpot. Overbearing!
Question 5: Why do so many people eat Chongqing noodles because they are delicious?
Question 6: What kind of noodles do you use for Chongqing Noodles? The facets in Chongqing are all water, which is different from that in Regan Noodles.
Generally, it is alkaline.
Hope to adopt
Question 7: Why are some Chongqing noodle soups thicker? The key to making small noodles is the preparation of ingredients: 1. Peppers must be good and smell good, and good peppers can reflect the spicy taste. Pepper must be hemp, even if it is put a little, it is very fragrant and hemp. 3. Then there are peanuts to chop, soy sauce, sesame oil, chopped green onion and monosodium glutamate. And Chongqing people also like pasta, but breakfast is often small noodles, not necessarily oily meat, and the price is between 2.5 and 3 yuan (22, that is, small bowls). Why do other people's beef noodles cost the same as ours? In fact, the noodles are not small, and it is really not easy to make a bowl of delicious noodles. I am also a good man, so I will introduce how to make a bowl of authentic Chongqing noodles by combining the advantages of the top 50 Chongqing noodles.
First, seasoning
Chongqing people like to eat spicy food, and small noodles can be described as a combination of Sichuan cuisine. A bowl of delicious noodles must have a bowl of delicious ingredients to attract diners. There are nine essential ingredients: soy sauce, monosodium glutamate, oil pepper and sea pepper, Chili noodles, ginger and garlic water, lard, chopped green onion, pickled mustard tuber and sesame sauce. So, is it possible to make authentic noodles with these nine ingredients? Not exactly. The preparation method of seasoning and the proportion of seasoning are also very important. The following are:
Soy sauce: The order of other ingredients can be disrupted, but soy sauce must be put first. Generally speaking, it is best to choose local soy sauce, such as the soy sauce in Huanghuayuan. It is characterized by bright color and rich flavor. Generally, one and a half spoons (usually small ceramic spoons for household use) can put two or two small noodles (the following ingredients are subject to the following two or two small noodles), and only one spoonful of meat noodles (such as miscellaneous sauce, beef, pork sausage noodles, etc.) can be put. , the same below). Too much is salty. In addition, everyone should master the dosage according to the salinity of soy sauce. If it is red soy sauce, don't put too much. If it is salty, it is difficult to remedy it. Put less first and then add more.
MSG: Chongqing people have a saying in cooking: "There is more fire and more oil, and MSG is a burden." Eating noodles is willing to put monosodium glutamate! Now many people are afraid that eating too much monosodium glutamate is not good for human health, but I haven't found that eating monosodium glutamate has killed me. Put a third tablespoon containing 80% monosodium glutamate, why not put more pure monosodium glutamate? In fact, this is not very important, but the author found in a famous noodle restaurant in Chongqing that they all use the bergamot brand monosodium glutamate produced by the chef (now the name has been changed but I can't remember it clearly), and this seasoning looks thick and can be attached to noodles.
Oil Pepper Sea Pepper: This is an absolutely indispensable seasoning for Chongqing noodles. Some time ago, Sichuan cuisine was popular in the north, and it was bewitched by peppers. Let's talk about recipes first. The dried sea pepper used in different shops in Chongqing is different. There are three most common types: Erjin Bar in Sichuan, Dahongpao in Guizhou and Chaotian Pepper in Hunan. Recently, a kind of Tianying pepper appeared in Henan, which seems to be gradually accepted by the Chongqing market, but it is not easy to comment if it has not been used. The famous noodle restaurants in Chongqing generally use the first three kinds. The second gold bar and Dahongpao emphasize the fragrance of sea pepper, while the morning pepper emphasizes the spicy taste. Many noodle restaurants are a mixture of several kinds of sea peppers. In the past, a person posted the proportion of pepper types used in the forum, such as glasses and Dong Xiao noodles. I don't want to find them, just talk about my choice. At ordinary times, the sea peppers we use at home are ordinary peppers bought in the market, because they are not professional. It belongs to Erjin Bar or Tianying Pepper, and it can still be used. How to simmer (read jiàn) sea pepper is very learned. Some people think that the hotter the oil, the better the pickled sea pepper. It's wrong-many times it's because the oil temperature is too high and the sea pepper is burnt and tasteless. A professional introduced it in a food program in Chongqing. When heating vegetable oil, put a piece of ginger. If the surface of ginger turns yellow slowly, the oil temperature is appropriate. Just beat it directly into the sea pepper noodles and stir it evenly. Actually this is the second step. The first step should be how to process sea pepper into sea pepper noodles. First, stir-fry the dried sea pepper with pedicels removed in a pot. When the fire is not too big, you can pour some oil, but the spatula can't stop to avoid individual stir-frying. Just mash it in a bell jar. (If this step is too troublesome, you can also use the microwave oven to heat it and adjust it to the first-class barbecue for 2 minutes. If there is anything at home, the blender can also be broken, which is more convenient and almost tasteless. Note: don't smash it into powder too finely, most of it will break a small part to keep the size of a small nail, and then put it in a container to hold oil. You can also add some unnecessary things to the sea pepper noodles, such as fried sesame seeds, and friends who eat spicy food can put one without peeling it ... >>
Question 8: I want to know the names of these noodles. I think I ate it in Chongqing Xiao noodles. I really want to eat fried noodles, pea noodles and sweet potato powder.
Question 9: Is it illegal to open a noodle restaurant called Chongqing Xiaomian? No one can register Chongqing Noodles, so anyone can use them casually. In fact, many people who open Chongqing noodles take this name.