Chinese Food
Comprehensive explanation of spicy and saozi noodles
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Spicy and saozi noodles have always been my favorite. Today, I cooked another bowl of attractive noodles. When I watched my family eat heartily, I was very satisfied. I couldn't wait to share this bowl of noodles with you. The process is a little long, but for the sake of this bowl of good noodles, it's worth more.
Cooking ingredients
Cooking Steps
Step1:First refine chili oil. Prepare pepper powder, pepper, rattan pepper, star anise, white sesame. In the chili powder, you can see that there are a small number of relatively large pieces of chili. That's because the chili powder comes from our hometown in Sichuan. It's hand mashed in a Leibo. It takes a lot of effort.
Step2:Moisten the chili powder with a small amount of soy sauce and mix well.
Step3:Put pepper, rattan pepper and anise in. Some people like to chop some garlic and ginger in it. I don't like it. I personally think. With these two kinds of things, the preservation time is not long enough. You need ginger and garlic dishes. You can make them separately every time. Now they are ready to use. They are more delicious.
Step4:Burn oil in the pot. Keep burning until you smoke. (warm tip - at this time, the wind power of the range hood at home. How big and how big it is.) Turn off the fire and let the oil cool down for 30 seconds.
Step5:Pour a scoop of oil on the chili powder. Test it first. Watch the pepper powder rolling in the waves happily. It means that the oil temperature is just right. You can continue to scoop oil. The oil can't be cooled too long. The chili oil refined like that doesn't smell good.
Step6:The correct step at this time is to scoop up the oil and stir at the same time. Turn up the chili powder at the bottom as much as possible. There is no dead angle contact in all directions. ^_
Step7:Finally, add white sesame seeds while it is hot. Mix well and mix well.
Step8:The chili oil is refined. It's fragrant. See how they look. Just right. I use the enamel cup at home directly. It can also be cooled and put in a glass jar for sealing storage.
Step9:Take a beautiful close-up of chili oil. The refined chili oil can be used after standing for one day. The effect is the best.
Step10:Then boil the bone soup. Rinse the pig bones first. Blanch with boiling water for a few minutes. Rinse the blood foam, and then boil with cracked ginger for about 3 hours.
Step11:While waiting for the bone soup, prepare to stir fry the meat. Cut the pork into small pieces first, then chop into minced meat. Although it's a time-consuming and laborious process, I'd like to do it like this, because the meat from the meat grinder can't reach the delicate and chewy taste at all.
Step12:Minced meat. Add bean paste, soy sauce, cooking wine. Knead evenly by hand. Marinate for more than ten minutes. Chop the ginger and garlic.
Step13:Mix well the size delicious mince with wet starch. It can't be too dry. Add a little more water. The best way to mix is hands. Put on disposable hand
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Cooking tips:I made Lard by myself. I just made chili oil by myself the day before yesterday. My lard is finished. Now I make Lard by myself. In the kitchen. It's not just cooking. It's also necessary to have some basic skills of making daily supplies in the kitchen. From a health point of view, lard can't be eaten more. But I have formed the habit that some dishes have to use lard. I can't give up. Let me make another pot. Let's try to eat less. Some people refine oil by adding some water to lard. With the evaporation of water, lard is gradually refined. I like to make it without water. The reason why I do this is simple. It's because there is no water and lard is easy to stick to the bottom of the pot. Stir fry it from time to time, so that I can stand by the pot and smell the oil all the time. It's better to refrigerate the refined lard. It will last longer. Preparation materials - lard (superior oil), Chinese prickly ash several simple production process - 1. Remove impurities from lard. Wash and filter in hot water. Cut into slightly larger
