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How long is the noodle spicy sauce steamed?

Press it with a pressure cooker for 15 minutes and put it on an ordinary pot for half an hour. After steaming, you can take it out of the pot, scoop it into a bowl and eat in a steamed bun. Spicy noodles is a special delicacy in Pucheng, Shaanxi. Spicy noodles are also called steamed chili blurred.

Steam in a pan and steam in a pressure cooker for 15 minutes. After steaming, you can take it out of the pot, scoop it into a bowl and eat in a steamed bun.

Put it into the pot and begin to steam. after the fire is boiled, you can turn the heat down and steam for 20 minutes. The general way to eat is to break the hot steamed bread into small pieces and mix it well.

Step 4: add all the side dishes, stir well, and mix well with salt, five-spice powder and chicken essence. The method of Shaanxi noodle spicy seeds step 5 finally add the right amount of oil to sprinkle spicy seeds, stir well. Step 6 of Shaanxi Noodle chili is steamed in a pot. I used a pressure cooker and pressed it for 15 minutes. Step 7 of the practice of Shaanxi noodle chili can be steamed out of the pot, scooped into a bowl and eaten in a steamed bun.

Using wheat flour as the main material, mixed with shredded bean curd, shredded fungus, chopped noodles and other common vegetables are all put into a basin, add salt, monosodium glutamate, garlic and other seasonings, hot water until half-cooked, pour human oil spicy seeds, stir evenly, and then steamed in a cage, the finished product is thick and mushy. The detailed steps are as follows: dry red wine chili after washing and drying, first put the cold pot low heat dry baking, to stir-fry frequently, fry to amber, do not stir-fry.

Mixed with shredded tofu, shredded fungus, chopped noodles and other common vegetables into a basin, add salt, monosodium glutamate, garlic and other seasonings, hot water until half-cooked, pour in oil spicy seeds, stir well, and then steamed, the finished product is thick and mushy. Pucheng spicy noodles is a famous spot with both color, flavor and flavor. It is often used to make steamed bread. It is one of the simplest side dishes. It is more or less comparable to the Hula soup sold on the street.

The practice of Sichuan Noodle Spicy

1. Using wheat flour as the main ingredient, mixed with shredded bean curd, shredded fungus, chopped noodles and other common vegetables, all put into a basin, add salt, monosodium glutamate, garlic and other seasonings, hot water until half-cooked, pour human oil and spicy seeds, stir evenly, and then steam in a cage, the finished product is thick and paste. The detailed steps are as follows: dry red wine chili after washing and drying, first put the cold pot low heat dry baking, to stir-fry frequently, fry to amber, do not stir-fry.

2. Stir-fried pork with Sichuan noodles with spicy chili. Pick and wash pork, potatoes and green peppers. Cut the pork into slices and marinate with wine, light soy sauce and starch for 10 minutes. The potatoes are sliced and soaked in cold water. Cut the green pepper into pieces. Put the green pepper into the pan and bring out the oil. Start the oil pan again and stir-fry the spring onions and ginger in the pan. Stir-fry the pork belly in the pan. Stir-fry until the meat changes color and stir-fry the potatoes in the pan. Stir-fry with soy sauce.

3. Spicy noodles and garlic are steamed with the bun in the cage when steaming the bun, and the noodles are cooked when the bun is ripe. Break the hot bun into small pieces and soak it in the noodle spicy bowl. The steamed bun is fragrant and spicy, and it tastes very moist.

The practice of steaming spicy noodles in rural areas

Step 3: pour the flour into the basin, add a small amount of boiling water many times, stir, iron the noodles into a paste with boiling water, stir until there is no granular Shaanxi spicy seeds, step 4, then add all the side dishes and stir well. mix well with salt, five-spice powder and chicken essence. The method of Shaanxi noodle spicy seeds step 5 finally add the right amount of oil to sprinkle spicy seeds, stir well.

Using wheat flour as the main material, mixed with shredded bean curd, shredded fungus, chopped noodles and other common vegetables are all put into a basin, add salt, monosodium glutamate, garlic and other seasonings, hot water until half-cooked, pour human oil spicy seeds, stir evenly, and then steamed in a cage, the finished product is thick and mushy. The detailed steps are as follows: dry red wine chili after washing and drying, first put the cold pot low heat dry baking, to stir-fry frequently, fry to amber, do not stir-fry.

Shredded green pepper, shredded green onions, 1 tablespoon of coarse chili noodles, 1 tablespoon of fine chili noodles, 5 tablespoons of salt, half tablespoon of spice powder, about 0.4 cups of flour. The dosage is as above. Please click on the input picture to describe the heat and smoke of the oil, pour it into the bowl and stir. Please click on the input picture description and beat in two eggs and stir well. Please click to enter a picture description to steam for about 25 minutes and eat.

Cut the fungus into small pieces after soaking, cut the baby vegetables into small pieces, chopped onions, sliced garlic, and poured green onions with a small amount of hot oil. Pour the flour into the basin, add a small amount of boiling water many times, stir, blanch the noodles with boiling water into a paste, stir until there are no particles. Add all the side dishes to the batter, stir well, mix with salt, five-spice powder and chicken essence. Finally, add the right amount of oil and sprinkle the spicy seeds and stir well.

First of all, the dried chili peppers are broken with a cooking machine. The peanuts are fried over a little oil, change color, and when they hear the crackling sound, they are taken out to cool. Chop the ginger and garlic and crush the cool peanuts with the back of a knife; pour the chili into a deep bowl and add 1 tablespoon of salt; add the minced ginger and garlic, cooked sesame seeds, and sprinkle with a spoonful of sesame oil; pour 120 grams of cooking oil into the pan and heat until smoking.

How to make Shaanxi Noodle chili and how to make it delicious

The practice of Shaanxi noodle chili step 2 fungus bubble hair and cut into small pieces, baby vegetables chopped, onions chopped, garlic sliced. Pour green onions with a little hot oil and set aside. Step 3: pour the flour into the basin, add a small amount of boiling water many times, stir, iron the noodles into a paste with boiling water, stir until there is no granular Shaanxi spicy seeds, step 4, then add all the side dishes and stir well. mix well with salt, five-spice powder and chicken essence.

Shaanxi noodle spicy seed practice steps all materials. Cut the fungus into small pieces, chopped baby vegetables, chopped spring onions and sliced garlic. Pour green onions with a small amount of hot oil and cook them into scallions oil. Pour the flour into the basin, add a small amount of boiling water many times, stir, blanch the noodles with boiling water into a paste, stir until there are no particles. Then add all the side dishes, stir well, stir in salt, five-spice powder and chicken essence.

All ingredients: (2) cut fungus into small pieces after bubbling, chopping doll vegetables, chopping spring onions and slicing garlic. Pour green onions with a small amount of hot oil and cook them into scallions oil. (3) pour the flour into the basin, add a small amount of boiling water many times, stir, blanch the noodles with boiling water into a paste, and stir until there are no particles. (4) then add all the side dishes, stir well, and mix well with salt, five-spice powder and chicken essence. (5) finally, add appropriate amount of oil and sprinkle spicy seeds and stir well.

Spicy noodles are also called steamed chili fuzzy and cooked chili. As for the famous snacks in Shaanxi, the earliest practice was to stir the noodles into a paste in the bowl, put some dry and spicy noodles, garlic, etc., steam the bun in the cage with the bun, and the noodles were cooked when the bun was ripe. Break the hot bun into small pieces and soak it in the noodle spicy bowl. the steamed bun is fragrant and spicy and tastes very moist.