Chinese Food
Sweet water - the noodles are full of three tubes.
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The sweet water is thick like chopsticks. It's full of chewing. It's sweet and spicy. It only takes three to feed you. Today, we asked brother Huo to teach you how to make it. In addition to mixing noodles, we need to use the unique replication sweet soy sauce of Sichuan cuisine for seasoning. What we pay attention to is first sweet and then spicy. It's also used for Sichuan traditional snacks, such as Zhongshui dumplings and garlic white meat
Cooking ingredients
Cooking Steps
Step1:200 ml soy sauce, 200 g brown sugar, 1 star anise, 1 piece of cinnamon, 2 pieces of Xiangye, a little fennel, 1 clove and 1 piece of crushed grass fruit. Simmer slowly until the sauce is thick. Stir occasionally during this period to prevent the paste bottom. Cover and place for more than 1 day. Filter. Make a duplicate soy sauc
Step2:500g flour, add some salt and 235g water. Knead and disperse into snowflake shape, and then fully knead until the surface is smooth. Cover the dough with a damp cloth and wake up for half an hour. Knead again in the middle to make the noodles more elasti
Step3:When the dough is finished, roll it into a piece of dough with a thickness of about 8 mm. Sprinkle a little flour and cut into long strips. The width is also 8 mm
Step4:Wait for the water in the pot to boil. Pull the two ends of the noodles and gently lengthen them. Put them into the pot. The noodles should not be cooked for a long time. They should be fished out as soon as they are cut off
Step5:When eating, add 30ml of duplicated sweet soy sauce, proper amount of chili oil, proper amount of mashed garlic, 5g of sesame paste, proper amount of pepper noodles, 5g of white sugar, 3G of cooked soybean powder and proper amount of cooked sesame in the bowl. Mix well and enjoy.
Cooking tips:There are skills in making delicious dishes.
