Homemade Spicy Strips, A Small and Beautiful Delicacy
1.
Prepare a large bowl, add coarse chili noodles, fine chili noodles, cooked sesame seeds, sesame oil, cumin, sugar, salt (onion, ginger, garlic), thick chili noodles: fine chili noodles: sesame seeds=1:1:1.
2.
Heat oil in a pan, pour half of the oil in a bowl and mix well.
3.
Then add pepper powder, cumin powder, five-spice powder, oyster sauce,
4.
Pour in the other half of the oil and mix well. Add chicken essence and mix.
5.
Fold the gluten to the length you want, add red oil and mix well (the gluten is covered with red oil).
6.
After the water is steamed in the pot, pour the gluten and steam for 10 minutes.
7.
Open the lid and disperse slightly,
8.
Add enough chili oil to taste.
9.
Sprinkle some water with your hand or a watering can and mix well. Note: Be sure to sprinkle water, otherwise the gluten is too hard and the amount of water can not be too much.
10.
Steam for another 10-15 minutes. Open the lid and try the hardness. The amount determines the steaming time.
11.
This kind of beef tendon noodles are used.
Tips:
Regarding chili noodles: There are directly ground into powder, and there are options for thickness and spiciness.
About beef tendon noodles: dried beef tendon noodles, I bought this for crispy. Some vegetable farms have soft beef tendon noodles, which can be bought and steamed directly, just mixed with chili oil.
About sprinkling water: Take water with your hands and sprinkle it on the gluten, just like sprinkling water on a piece of A4 paper, the feeling that the paper is all wet.
Regarding chili oil: if you make a lot at a time, you can store it in the refrigerator, and you can use it for noodles, cold salads, and spicy noodles.
If you don’t store it, you must put the onion, ginger, and garlic.
It should be kept for a few days, don't put the onion, ginger, and garlic
