The Endless Aftertaste of Old Chengdu Sweet Water Noodles

The Endless Aftertaste of Old Chengdu Sweet Water Noodles

by Jiujiuwei

5.0 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

1

It is amazing to think about it. Sichuanese can make a bowl of noodles so rich in flavor. Since this bowl of sweet water noodles is from Sichuan, it cannot be as sweet and greasy as its name, it is definitely spicy. It smells full of sesame sauce and chili, making the population drain.
The noodles are placed in a bowl with seasonings. The oily and shiny look makes you feel that the paste is very suitable. The sauce is thick and gelatinous. The noodles are tough at the entrance. The taste buds first feel the low-key and subtle sweetness, and then It is the spicy that quickly makes the cheeks red, and finally it is the hemp. Everything is just right. The spicy does not cover the sweetness. The final hemp will give you endless aftertaste. After eating, it will be the fragrance of sesame sauce, the toughness of the noodles, and the slight vinegar. Juice, a variety of flavors meet in the mouth but balanced in place. The salty and fresh are slightly sweet, and the spicy is equally important. I can’t help but have another bite. A bowl of ordinary noodles gathers four flavors of sweet, spicy, hemp and fresh, and a bowl of sweet After eating on the water, it is basically hearty and refreshing.

Ingredients

The Endless Aftertaste of Old Chengdu Sweet Water Noodles

1. Prepare an appropriate amount of soy sauce, chili oil, sesame peanut butter, and chopped peanuts;

The Endless Aftertaste of Old Chengdu Sweet Water Noodles recipe

2. Duplicated soy sauce is widely used in Sichuan cuisine and can be cooked in advance and refrigerated for later use. Pour 200 grams of soy sauce and 23 grams of brown sugar into the pot;

The Endless Aftertaste of Old Chengdu Sweet Water Noodles recipe

3. 1 star anise, 1 grass fruit, 1 small handful of fennel, 5 bay leaves, a little Angelica dahurica,

The Endless Aftertaste of Old Chengdu Sweet Water Noodles recipe

4. After the high heat is boiled, turn to low heat and simmer until it thickens. During the period, be careful to keep stirring; it is best to let it stand for one day to make the spice more rich in flavor;

The Endless Aftertaste of Old Chengdu Sweet Water Noodles recipe

5. After the seasoning is ready, start to cook the sweet water noodles. The authentic sweet water noodles are angular and thick, so you need to put the noodles in a pot of boiling water and cook for about 4 minutes on medium and low heat;

The Endless Aftertaste of Old Chengdu Sweet Water Noodles recipe

6. Remove the cooked noodles quickly, and put them in a bowl after the cold water is too cold. The taste of the noodles after being completely cooled will be very chewy;

The Endless Aftertaste of Old Chengdu Sweet Water Noodles recipe

7. Sprinkle with sesame peanut butter, copy soy sauce, vinaigrette, and sprinkle with crushed peanuts;

The Endless Aftertaste of Old Chengdu Sweet Water Noodles recipe

8. Finally, top with chili pepper oil and enjoy. "Cucu zero-fat vinaigrette, a must for low-calorie light salads"

The Endless Aftertaste of Old Chengdu Sweet Water Noodles recipe

Tips:

1. Duplicated soy sauce is widely used in Sichuan cuisine, so it can be cooked in advance and refrigerated for later use. Stir constantly during the cooking; it is best to let it stand for one day to make the spices more intense;
2. The authentic sweet noodles are angular and thick, so you need to put the noodles in a pot of boiling water and cook for about 4 minutes on medium and low heat; then quickly remove them, and put them in a bowl after the cold water is too cold. The taste of the noodles after being completely cooled will be very chewy;
3. The cucu zero-fat oil and vinegar sauce is very eye-catching. Putting some in an appropriate amount will not grab the taste, and can highlight the spicy, sweet and fresh taste.

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