Homemade hand rolled noodles with Sichuan flavor recipe-Chinese Food-best chinese food recipes-cooking food

Step6:Make noodle flour and water, add a little salt (about two or three hundred grams of flour and one teaspoon of salt) and knead it into a hard dough. In order to show the hardness of the dough, I took the left picture. It can be seen that it is dry after kneadin

Step7:Rub more to make the surface smooth. I used to prepare dough in advance and use it directly the next day. Wake up 12 hours if you do it that day

Step8:Roll out the wake-up doug

Step9:Sprinkle some dry powder. Wrapped in a rolling pi

Step10:Roll up the dough. Repeat several times (powder each time

Step11:Roll it into a patch with a thickness of about 2m

Step12:Sprinkle the dough with dry powder. Four fold u

Step13:Cut into noodles about 3MM WID

Step14:Shake up the noodle

Step15:Steam the noodles on the drawer for 10 minutes firs

Step16:And then cook it in the po

Step17:Mix the dough sauce and prepare the complex soy sauce (this should be prepared in advance) - soy sauce 100g, sugar 25g, brown sugar 25g, vinegar 20g, two cloves, a small section of cinnamon, two anise, a piece of Xiangye, a grass fruit, a small pinch of cumin and green ginger. Add 100g clear chicken soup and boil over low heat until the liquid volume becomes half of the original amount. Take out the spices for us

Step18:1 tbsp sesame paste, 1 tbsp compound soy sauce, 1 tbsp chicken essence, 1 tbsp pepper powder, 1 tbsp chili oil and a proper amount of chicken soup, stir well and set asid

Step19:Pour the sauce on the cooked noodles. Sprinkle with peanuts, shallots and minced meat. Jus

Step20:Finished product

Step21:Finished product

Step22:Finished product

Cooking tips:I'm not from Sichuan and I'm not a famous eater, so I don't have any position to comment on the authenticity. This practice is based on the so-called authentic Dandan noodle practice of many people, combined with the impression of eating noodles every day when I go to Sichuan to play, even the local noodle shop in Sichuan. There will also be more or less differences at home DIY. The picture is delicious. To your taste. Those common materials have been used. It can be said that nothing else has been done. It's just such a thing, so how to define the so-called authentic. And to what extent should we pursue it? The authentic approach is certainly valued as a cultural heritage, but according to this kind of food industry's secret recipe, is the real heritage missing in this process? Of course, this is not the fault of practitioners. It is the inevitable result of competition whether the fusion and replacement of new and old things in such an environment will produce good results