Yibin burning noodles
| Fresh-cut noodles 150g | Minced rice, sprouts and minced pork 30g |
| Fried peanuts 30g | Cooked oil chili 15ml |
| Sesame oil 60ml | Chives 10 grams |
| Garlic 10 grams | Soy sauce 45ml |
| sugar 5 grams | Vinegar 5ml |
| Zanthoxylum bungeanum noodles 1g | MSG A small amount |
Step 1
Material
Step 2
Put the fried peanut kernels into a plastic bag, crush them with a rolling pin, or use a stone mortar to mash them; remove the old leaves and roots of the green onions, wash them and cut them into minced green onions, peel and wash the garlic and cut it into minced garlic.
Step 3
Add plenty of water to the pot and bring to a boil, then cook the noodles until they are just tender (there is still white center in the middle).
Step 4
Use a slotted spoon to scoop up the noodles, press them with chopsticks to hold them in place, hold the handle of the spoon firmly with your other hand, and shake off the water from the noodles.
Step 5
Put the noodles into a plate, pour in the sesame oil and mix well so that the noodles do not stick to each other.
Step 6
Add all the seasonings, mix well and serve with a bowl of noodle soup.
Step 7
Selected from "The Most Addictive Sichuan Food", available on Dangdang.com and JD.com Yibin burning noodles cooking techniquesI don’t tell ordinary people:
1. For details on how to make minced bean sprouts and minced meat, see
Minced pork with bean sprouts
Material:
200g minced pork fat and lean meat, 50g bean sprouts, 10ml cooking wine, 20ml oil, 15g sweet noodle sauce, 2g refined salt, 100g fresh soup, 10g chopped green onion, 10g minced ginger, 15g minced garlic
practice:
1. Heat a wok, add oil, and stir-fry chopped green onion, minced ginger, and minced garlic until fragrant.
2. Add minced pork and stir-fry, add sweet noodle sauce and cooking wine and stir-fry evenly.
3. Add the broken rice sprouts and stir-fry together, add fresh soup, bring to a boil and continue to heat until the soup thickens, add salt to taste and serve. After cooling, it can be refrigerated in a sealed container and used to make Dandan noodles, Yibin noodles, bean sprout whistle noodles, etc.
2. Five-spice oil can also be added to Yibin burning noodles, which will taste better. How to make five-spice oil: put oil in a pot, add star anise, peppercorns, dried chili peppers, kaempferol, cinnamon, and bay leaves, and heat over low heat until Fry the spices until brown, remove the spices and set aside oil for later use.
Eat clearly:
Burning noodles are a traditional snack in Yibin, Sichuan. Because the oil is heavy and contains no water, it burns immediately when it catches fire, hence the name.
