Of course, the adjunct is green cabbage leaves. Pen ~ fun ~ Pavilion www.biquge.info recommend several kinds of green vegetable leaves: water spinach, Chongqing called rattan vine vegetables, it doesn't matter if you choose the old point, but you should choose a section by paragraph, don't tear it like frying, don't go to the leaves; pea tips, the more tender the better, don't believe in the outside vegetable market to choose, it's not the same old, come back and choose the best again; lettuce tip, that is, oil and wheat cabbage, is also very cool, but the leaves are too long, break it and then cook; spinach, a little dirty, must be washed. Other things like lotus white, Chinese cabbage, scoop white, baby cabbage, etc. are not to be mentioned one by one, but like Dong'an cuisine, Chinese cabbage, etc., I don't seem to have seen it, so don't use it below.

The length of time it takes to cook green leaf vegetables also varies. It is best to boil the pea tip and press it into the water with chopsticks, not for a long time, otherwise it will be as old as grass; After the rattan is boiled, the water is boiled again; Lettuce can be boiled for a little longer; It is best to boil the cabbage series such as Baobao white and then scoop it up. According to personal habits, friends can eat first, scoop up the dishes and then throw the vegetables down or after the noodles are thrown down to cook together, according to personal habits.

When it comes to boiled noodles, you must cook them with water, there used to be a book called "Chongqing Eighteen Monsters" There is an article that introduces Chongqing's small noodles, saying that the taste of the newly boiled noodles is not good, and the noodles boiled out of the noodles must be boiled in two dishes to be the best. Of course, you can't do this at home, so let's pay attention to the freshly boiled water. However, don't save that little bit of water, it's best to have a deep pot with more water, so that the fire will not be extinguished until the maximum, so that the noodles will be delicious, and the inside and outside will be heated evenly, and there will be no difference in the softness of the inside and outside.

Put the soybean soy sauce first. Do not add soy sauce to cooked noodles. Otherwise, the soy sauce will be directly absorbed by the noodles, covering the aroma of other condiments. MSG and essence of chicken. If you've ever seen those well-known noodles with seasonings, you know how important MSG is to them, and it's recommended to put more. Oil pepper, the soul of small noodles. It is used to buy bagged chili noodles in the supermarket and put them in small cans, and the cooked vegetable oil is heated to 7 percent and poured into it to become a spicy and fragrant simple oil chili.

Sichuan pepper noodles, there are many cities where you can eat spicy, and the most numb people are probably Chongqing and Sichuan people. Therefore, Sichuan pepper can not be sloppy, Sichuan pepper is divided into red pepper and green pepper, red pepper hemp, green pepper fragrant, supermarkets also sell, add an appropriate amount. You can also use new peppercorns to make pepper oil, the hemp taste is not heavy but more fragrant. The above two seasonings must be very fresh to achieve the most delicious effect. This is also the reason why the noodles at home are not as delicious as outside, because the noodle restaurant changes these two seasonings every day.

Cooked lard, add according to personal preference. It's better to put more of it, which is also key. Friends who don't like to eat lard can use a mixture of vegetable oil, salad oil and sesame oil instead, but the taste is not so right. Finely chopped green onions, note that they are shallots, not shallots. The above seasoning is a must-have.

The following can be prepared by friends who have conditions and like to eat. Sauté peanuts until fragrant.

The authentic recipe is ginger water and garlic water. You can add a small amount of minced ginger and garlic directly at home, but the taste is a bit heavy. It can also be replaced with ginger and garlic oil, which is sold in supermarkets. Vinegar is very important for friends who like to eat sour and hot noodles, but generally don't put too much.

The production of chili oil is red and bright in color, spicy but not dry, mellow in fragrance, and has a unique, step-by-step compound spicy feeling and long aftertaste...... A good spoonful of chili oil can make a coleslaw or a serving of pasta instantly loved.

There are three kinds of dried sea peppers that are often used in the production of spicy peppers, namely Sichuan Erjin bars, Guizhou Dahongpao and Hunan Chaotian peppers, among which Erjin bars and Dahongpao are more important than fragrance, while Chaotian peppers are more spicy, so many people generally mix these kinds of peppers when making spicy peppers, in order to achieve a more perfect state.

The chili noodles and spicy seeds of Chongqing noodles in Yushu are green, natural and healthy, without any additives, and are gradually leading the Chongqing time-honored seasoning camp with their traditional handicrafts, exquisite and professional preparation, production and roasting technology.

There are more than 10 kinds of condiments required for Chongqing noodles: salt, monosodium glutamate, soy sauce, chopped green onion, ginger water, garlic water, oil chili pepper, Sichuan pepper noodles, peanut jasmine, mustard grains, lard, sesame oil, and sprouts. Among these dozens of condiments, "spicy sea pepper" can be called the soul of Chongqing noodles, which will directly lead to the success or failure of a bowl of noodles.

The relevant person in charge of the Commerce Commission believes that the standard emphasizes hygiene and operation norms, thereby further ensuring the quality of Chongqing noodles, improving the quality and image of catering enterprises and Chongqing noodles industry, and effectively protecting the interests and safety of consumers.

There are three points to a good noodle. At first glance, the texture of the soup-colored noodles is demanding. From the point of view of color, the soup color of Chongqing small noodles red soup should be red and bright, and the soup color of clear soup should be milky white or light yellow. In addition, the noodles should be slightly yellow, the green vegetables should be tender and green, and the other vegetables should be natural. The texture of the noodles should be soft and consistent, and the vegetables should be tender and crispy.

The second taste, the spicy flavor is strong or salty and delicious. In terms of taste, the red soup noodles taste spicy and spicy, with distinctive characteristics; The clear soup noodles taste salty, fresh and delicious, and the fragrance is pleasant.

Do not eat more than two minutes. At the end, the standard also recommends the best temperature and time to eat Chongqing noodles. "It's been made over and over again, tested, tasted, and finally come to a conclusion." According to the relevant person in charge of the Municipal Commission of Commerce, this recommendation is to ensure that the various seasonings of the noodles achieve the best flavor effect under the temperature of the cooked noodles.

The selection of the top 50 small noodles in Chongqing first came from the people, and after the audition of netizens and the deliberation of everyone, the "top 50 small noodles in Chongqing" was finally screened out. Daxigou's "one hot wins three fresh", Majiabao's "open half a day", and the "color TV noodles" next to the color TV center and other well-known signboard noodle villages have been promoted to the top 50, and many of the noodle villages on the list do not even have names, only a simple address. Then there is the 09 version of the top 50 Chongqing noodles. On New Year's Day 2014, the new version of Chongqing Top 50 Small Noodles was released.

In 2014, with the broadcast of "A Bite of China 2", Chongqing noodles set off a boom in China, not only diners, but also gold diggers, the importance of small noodles business opportunities, so far according to incomplete statistics, there are at least 1000 Chongqing small noodles noodle restaurants in the country, a change of Chongqing small noodles street stall business model, the industry has been integrated to do a formal chain business, decoration is mostly in the style of the ancient town of the mountain city, highlighting the characteristics of the mountain city! Let strangers not only taste authentic noodles, but also have an artistic conception to feel Bayu culture!