1. Wash the vegetables, peppers, and green onions, and prepare other raw materials.
2. Mince ginger, garlic and chili, put in a seasoning bowl, add a little salt to force out capsaicin, chopped green onion and set aside. There are many seasonings for the whole dish, but this is the soul of Sichuan-Chongqing noodles. What we eat is the seasoning, which is indispensable.
3. After cutting the seasoning, start to boil a pot of hot water.
4. After boiling the water, add 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, 2 to 3 drops of pepper oil, and a little chicken essence to the seasoning bowl (
5. After adding the seasonings, the water is almost boiled, pour a small bowl of boiling water into a bowl, and then sprinkle an appropriate amount of pepper powder.
6. After adding water to the seasoning bowl, quickly lower the noodles, and then pipe the pepper powder in the picture above. (Save time to cook the noodles. Besides, the soup will not be so delicious when it is cold).
7. Boil the udon noodles on high heat for three to five minutes (don’t be too superstitious about time, in fact, I usually pick up one to taste), and add green vegetables when the pot is about to rise. Then scoop up the noodles and vegetables and put them in the bowl where the soup has just been mixed.
8. At this time, it is time to race against time (it is still the same sentence, the noodles and soup are not tasty when they are cold), prepare dried chilies and peppers in advance, and cook them in a pot over high heat.
9. Cool the hot oil until 70% to 80% hot, and pour it into a bowl of dried chili (the oil is poured into the chili. The picture in step 8 is just for taking pictures, and the chili oil is ready with a sigh.)
10. Pour the chili oil on the udon while it is hot.
11. Finally, sprinkle with chopped green onion and start eating. It is absolutely spicy and numb.
Tips:1. Peppers are added as appropriate according to their acceptance. 2. Spicy millet minced and pickled with a little salt will make it more spicy, because the cells will lose water when the external concentration is high. 3. After the water is boiled, the whole process should be continuous and rapid. Just like Mala Tang, the noodle soup will not taste good when it is cold.
