Chongqing Small Noodles

Name: Chongqing Small Noodles
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 100g Alkaline water surface; 5g Cashew nuts; 50g Water spinach; 1g ginger; 9g Minced garlic; 3g chopped green onion; 1 tsp Soy sauce; 1 tsp salt; a little MSG; a little Chicken Essence; 1 tsp pepper powder; 1 tsp Cooked lard; 1 tsp Red spicy oil; 2 tsp Cooked canola oil; 1 tsp Pixian Doubanjiang

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

As a native of Nanjing, I have never been to Chongqing, but I often see Meng Fei on TV talking about his hometown snack: how delicious Chongqing noodles are. This year Meng Fei also opened the first "Meng Fei's Noodles" in Hexi Wanda, Nanjing, with a minimum of 25 yuan/bowl of Chongqing Noodles, and line up every day; but I don't like to join in the fun, and I haven't patronized it yet; According to people who have eaten it around, the taste is nothing but this, not as good as Nanjing’s "pi belly noodles". When we had time, we also followed the teacher in Chongqing to learn how to make "Chongqing small noodles". Although the ingredients are not complete, the whole process was done as best as we could, and the taste is still heavy~

Chongqing Small Noodles

1. Prepare relevant ingredients

2. Cashew nuts in microwave oven on high heat for 2 minutes, turn to medium heat for 30 seconds, then take out

3. Put the minced ginger and garlic in a bowl

4. Add 1 spoon of light soy sauce, 1 spoon of dark soy sauce

5. Add 1 tablespoon of salt, a little MSG and chicken essence

6. Add 1 tablespoon pepper powder

7. Add 1 tablespoon cooked lard

8. Add 1 tablespoon chopped green onion

9. Add 1 tablespoon of spicy oil

10. Add 1 scoop of Pixian bean paste

11. Add 2 tablespoons of fried canola oil

12. Add 2 tablespoons of boiling water and set aside

13. Boil the water in the pot and add a little salt, blanch the water spinach to pick out, and put it into the soup

14. Throw in an appropriate amount of alkaline water noodles

15. Bring to the boil with a little water, cook until there is no white core, turn off the heat

16. Use a colander to scoop into the soup

Tips:
1. For noodles, you must choose alkaline water noodles to be chewy
2. The Sichuan flavor is spicy, so the pepper flavor is indispensable. If there is no pepper powder, the peppercorns will be ground instead.
3. Spicy is of course the key point. Not only red spicy oil is added, but also a spoonful of Pixian bean paste is added to make the flavor stronger.
4. The top of Chongqing small noodles is to put some peanuts to increase the fragrance, but if there is no peanuts at home, I temporarily switch to cashews to decorate. The effect and taste are also very good.