Name: Dan Dan Noodles
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Noodles (raw); 50g Pork filling; 10g Sprouts; 15g Rapeseed oil; 2g ginger; 5g Red soy sauce; 1g Vinegar; 10g Chili oil; 10g Broth; a little Pepper noodles; 2g Green onion

Dan Dan Noodles

by Tail's Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Dandan noodles is a very popular but characteristic famous noodles in Sichuan. It has a bright red color, spicy flavour and spicy taste. It has been jointly selected by the Ministry of Commerce and the China Hotel Association as one of the top ten famous noodles in China. According to legend, Dandan noodles were created by a Zigong hawker nicknamed Chen Baobao in 1841. In the early days, they used poles to carry cooking utensils and sell them along the street, so they were called Dandan noodles.

Although Dandan noodles were created by Zigong hawkers, they are well-known in Chengdu. There are now dozens of noodle shops in the streets and alleys of Chengdu that are named after Dandan noodles. The most famous one is Chengdu Dandan Noodles Main Store. However, because dan dan noodles are too common and spread too widely, it is difficult to trace the original method in many ways. You can only choose the right flavor among restaurants according to your own preferences. The most delicious thing in my personal memory was the small bowl of Dandan noodles in the Chinese restaurant of Jinjiang Hotel. The small white porcelain bowl brought by the waiter contained a small amount of noodles, covered with crispy scallions and chopped green onion, and stirred with chopsticks. Evenly, the fragrance is immediately overflowing. When eaten in the mouth, the noodles are smooth, the noodles are crispy, and the slightly sour and spicy flavors are full of crispy aroma. As the earliest five-star restaurant in Chengdu, the chef’s craftsmanship is nothing to say, and among the many dishes, even a bowl of noodles is so authentic that people remember it as new, and they have to be praised.

Dan Dan Noodles

1. Prepare pork filling, broken rice sprouts, and mince ginger.

2. Put the oil in the hot pot, add the meat and stir fry until the meat is slightly golden brown, add ginger and fry the aroma, when the meat is fried to dry and crisp and golden brown, add the sprouts and stir-fry evenly. .

3. Stir-fried and crispy.

4. Prepare lye noodles, preferably "leek leaf" noodles.

5. Boil water in a pot, add the noodles and cook.

6. Mix the red soy sauce, aged vinegar, chili oil, stock, salt, pepper noodles and chopped green onion into the base.

7. Pick the noodles into a bowl with the bottom ingredients.

8. Put an appropriate amount of sprouts and chopped green onion on the noodles, mix well and serve.

Tips:
Production tips:
1. The most unique thing in dan dan noodles is crispy. When frying the crispy, the meat filling can be fat-to-lean 8:2 ratio, and the oil should be used less, because when stir-frying, the fatty meat filling will produce oil, so the final stir-fry It is better to not see the remaining oil after the meat is finished. If it is pure lean meat, you can replace the oil with lard to stir-fry the meat to increase the fragrance and flavor.
2. Another important condiment is chili oil (red oil). For the method, please refer to the "Preparation of Cooked Chili Peppers Known to Sichuan People" for the method.
3. For the noodles, it is better to use "leek leaves" alkaline water noodles.
4. Dan Dan noodles are neither dry noodles nor soup noodles. Add a little soup to the base to bring out its smooth taste, but don't add too much soup. It is advisable that there is only a little soup in the bowl after eating.