Oily noodles are one of the traditional characteristic noodles, also known as pulled noodles, pulled noodles, rolled noodles, zhentiao noodles, incense stick noodles, etc., which originated from the Zhou Dynasty. The pen "Fun" Pavilion www.biquge.info is most famous for Shaanxi oil splashed noodles. Oily noodles are a very common noodle manufacturing method, the handmade noodles are cooked in boiling water and then scooped in a bowl, the green onion chopped, pepper powder, salt and other ingredients and a thick layer of chili noodles are spread on the noodles together, poured on the seasoning with the hot vegetable oil, the hot oil boils suddenly, the pepper noodles and chili noodles are scalded and the bowl is full of red light, and then the appropriate amount of soy sauce and balsamic vinegar can be added. It can also be eaten with bacon meat, tomatoes and eggs.

Noodles evolved from the foundation of the "ceremonial noodles" of the Zhou Dynasty; During the Qin and Han dynasties, it was called "soup cake", which belonged to one of the categories of "boiled cake"; In the Sui and Tang dynasties, it was called "longevity noodles", which meant that they were boiled in the pot for a long time; During the Song and Yuan dynasties, it was renamed "water slippery surface". According to Han Yi's "Yi Ya's Last Will" in the Yuan Dynasty, it is recorded: "Water slippery noodles: use very white flour to knead and search for agents. A pound is made into more than a dozen pieces. Put it in water, wait for its dough to be very satisfied, pull it one by one, and cook it in the soup. It's good to be wide and thin. ”

Xue Baochen, a minister of the Qing Dynasty, recorded in more detail in his book "Vegetarian Theory": "It is kneaded with water and noodles, salt, alkali and clear oil, and then mixed with a wet cloth to blend and tear into thin strips. Boiled, it is called zhenmen. The book also pointed out: "The best practice is to Shaanxi Chaoyi and Tongzhou." Regarding the shape of the noodles, the book says: "Its thinness is equal to that of leeks, and its thinness is compared to that of dried noodles, which can be formed into a three-edged shape and a hollow shape." "Others such as patches, flags, etc." The same piece of surface can be pulled into a variety of different shapes, which shows that the depth of technology is extraordinary.

Put the salt and alkaline noodles in warm water to dissolve, pour into the flour and mix and knead. Knead until the dough is lubricated and relax for 20 minutes, then round the dough into small portions, then rub the long strips and brush with oil. Place the kneaded strips together, relax for about 1 hour or more, the longer the relaxation time, the better, and the relaxation time of the strip blank should be enough to be able to roll the dough from time to time.

Roll it out from the middle, and the force should be slow when stretching the dough, and I feel a little leisurely, and there is also a way to use chopsticks to press it in the middle of the dough in advance, and then tear the lasagna from the pan. Pinch the two ends and gently drop them on the cutting board and shake them long, pinch off the thick noodles at both ends and boil them in the pot under boiling water.

When the noodles are almost ripe, put them into the side dishes, take them out and put them in a bowl after cooking, sprinkle the surface with chili noodles, salt, light soy sauce, vinegar, chopped green onion and ginger, heat oil in another pot, and pour the oil on the surface after the oil is hot.

Spicy noodles are a favorite snack of Chongqing people, which is the Chongqing noodles we are familiar with, and spicy noodles belong to the category of Chongqing noodles. Legend has it for more than 100 years, and it is famous for its common flavor. In the early years, some men in Bashu carried noodles on their shoulders, installed charcoal stoves on the side, and rushed through the streets and alleys to sell. This is the origin of the dandan noodles. Chongqing food spicy noodles, a bowl of simple and simple somen noodles, is simply the favorite of all Chongqing people.

The book "Four Peoples" in the Eastern Han Dynasty has a record of "from the Spring and Autumn Period, do not eat boiled cakes and water cakes". The "shuipu cake" mentioned here is the earliest boiled stuffless pasta, which is also the ancestor of Chinese noodles.

Chongqing's "small noodles" have a long history. The types of noodles on a load include dandan noodles, spicy noodles, hot and sour noodles, clear soup noodles, and noodles. According to Liu Jinhe, the teacher Fu, before and after the Anti-Japanese War and in the early days of the founding of the People's Republic of China, most of the people who ate dandan noodles were wives, young ladies, civil servants, etc., who came to eat delicious food; There are few noodles in the dandan noodles, and they are served in small porcelain bowls with fine pods, and the condiments are exquisite. Most of those who eat spicy noodles are not financially wealthy, and they are processed to fill their stomachs; There are many noodles such as spicy noodles, which are served in large earthen bowls, and the condiments are massive.

After the reform and opening up, "small noodles" have made great progress in quality and taste, among which the most characteristic is served in the street: a pot, a liquefied gas tank, a few tables and chairs. The condiments are complete, and there are special tools in each condiment. The noodle soup in the pot is churning and is hot. The shouts in the street and the fragrance wafting from here provoked those passers-by to stop and say "so fragrant". Small noodles in the morning are the main type of breakfast in Chongqing, and they are not inferior to Western-style fast food in terms of bento, taste and price. Mr. Tian, the principal of Chongqing Art School, said: "The small noodles on the noodle stall are delicious, almost a secret, and the recipe is the same as that of Coca-Cola in the United States. ”

The legendary recipe includes 1250 grams of novel water surface, 150 grams of red oil chili pepper, 200 grams of soy sauce, 10 grams of Sichuan pepper noodles, 20 grams of mustard pieces, 20 grams of crushed peanuts, 50 grams of garlic water, 50 grams of ginger ale, 20 grams of sesame paste, 25 grams of shallots, 20 grams of monosodium glutamate, 60 grams of net vegetables, and an appropriate amount of bone broth.

The practice of spicy noodles, making red oil chili: put 500 grams of vegetable oil in the pot, boil and cold until 70% hot, put 200 grams of sea pepper noodles in a bowl. According to the operator's understanding, there are peppercorns and green onions to enhance the fragrance, some to put seaweed to enhance the color, and some to add white sesame seeds to enhance the fragrance, etc., each with its own characteristics. Beat the red oil chili, soy sauce, Sichuan pepper noodles, mustard pieces, crushed peanuts, garlic water, ginger juice, sesame paste, shallots, and monosodium glutamate into the human flavor bowl in turn, and add an appropriate amount of bone broth according to the customer's request. Boil water in a pot and lower the noodles after boiling; After opening, remove the foam and add the vegetables; After reopening, pick up the vegetables and put them on the edge of the bowl; After the noodles are ready, use the slivers to pick the noodles and taste the bowl, and it is ready.

When making chili oil, when the oil is slightly cold, but there is still heat, put the sea pepper noodles in the bowl, and when the oil temperature is poured with the sea pepper noodles, it is still rising in the oil, but it is advisable not to scorch the sea pepper. Sichuan pepper noodles should be used well, and they are fragrant and not bitter. The fire is going to be strong. After boiling a pot of noodles, boiling water should be added appropriately, so that the boiling water is sufficient, the noodle soup is drunk, and the noodles are not easy to cook.

The oil is red, the face is yellow, the leaves are green, the spicy fragrance is smooth, and the mouth is left with a lingering fragrance after eating.

Chongqing food spicy noodles, a bowl of simple and simple somen noodles, is simply the favorite of all Chongqing people. Especially in the wet and cold winter of Chongqing, spending a few yuan to eat a bowl of hot and fragrant spicy noodles is almost a great enjoyment in life. Chongqing food spicy noodles are said to have a history of hundreds of years, some men in Bashu carry noodles with their shoulders, while installing charcoal stoves, rushing through the streets and alleys to sell, so Chengdu area is also called dandan noodles.

Spicy noodles have long been famous for their common flavor. Over the water, broken rice sprouts, peanuts, bone broth, light soy sauce, vinegar, chicken essence, ginger, garlic, chopped green onion, Sichuan pepper powder, chili oil, sesame oil preparation. Mash the ginger and garlic, chop the sprouts and peanuts, put all the seasonings into a bowl according to personal taste, scoop in the bone broth and mix well. Boil water in a pot, shake the noodles into the pot after the water boils, disperse them with chopsticks, put them into a bowl after they are broken, sprinkle with chopped green onions and mix well.