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重庆小面走出国门,本国人总结重庆小面做法!

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  • 时间:2018-09-12

改造多样、口味丰厚跟久长的汗青使中国的美食著名环球,而四川更是中国的美食之乡,四川的火锅跟小面尤为着名。即日在外洋一家着名美食网站上看到一则文章。

译文:

重庆的面条在中国被称为小面,又麻又辣的口味使他在中国广为转达。


火锅是重庆的第一标签,但是,近期降生的重庆小面成为了新的趋向,重庆小面是在面的底子上添加:醋、白糖、红油、姜、葱。偶然偶然可以在面上添加:红烧牛肉、炖黄豆、红烧肥肠等产品。

小面最关键的是汤的口味跟面的质量,再配上重庆的特质酱料。重庆人喜幸而早上吃一碗小面,而火锅一样伟大是清晨。在重庆一碗小面的价钱在5-8元。在深圳一碗重庆小面的价钱可以卖到25元。更幽默的是,重庆人致使做了一份排名:重庆小面50强。

重庆小面的做法并不难,但是有几个十分告急的调味品,下面教你做一碗告成的重庆小面。

猪油:猪油在中国十分受欢迎,在中国很长一段汗青上都不绝食用猪油。但近来很多人选择大豆、玉米油作为日用烹调用油。但是猪油可以使小面的口感更佳,要是是素食主义者可以用菜油改换猪油。不过口感会有差异。


味精:味精是调味品,在川菜中十分受欢迎。它实质上是用作滋味增强剂,除了所述5种基本滋味(甜、辣、苦、酸、咸等。你可以用鸡精改换味精。


碱性面条:碱面条薄水面(称为碱水面)在重庆有很大的用户群体。你可以运用一些运用碱性奇异面条改换。


四川红油:是辣椒粉用油泼事前的产物,在中国事十分受欢迎的香料,在中国度里都市有的,敷衍一个吃货他必不可少。


做法:

  • 1份奇异食材面条(100g~150g左右,您可以运用细挂面改换)
  • 白菜或菠菜
  • 2瓣大蒜去皮、切碎
  • 1根葱,绿色局部和白色局部疏散
  • 1茶匙切碎的生姜
  • 1汤匙粉碎花生
  • 1汤匙切碎的香菜
  • 1汤匙切碎的榨菜(榨菜)
  • 1汤匙酱油、过量的盐,要是需要1/4茶匙味精
  • 1大匙猪油
  • 2茶匙香油
  • 1/4茶匙黑醋
  • 1大匙红油
  • 1/8茶匙花椒粒(猛烈的滋味,可选)


在大碗里,加大批盐、醋、酱油、味精、葱头末、蒜蓉、姜末、辣椒油、麻油、猪油。


开水后煮面条。倒一些煮面的汤倒入大碗里,放入调味料。然后将面条放入碗中。


参与花生米,切碎的葱末、香菜末和榨菜。要是添加更多的辣椒油滋味更香浓!

十分钟小面出锅:


原文:

Savory Chongqing noodle is called XiaoMian in Chinese, is a popular spicy and numbing noodle originated from Chongqing and popular in the whole country.


Chongqing noodles (mala noodles)

My hometown Chongqing is one of the four direct-controlled municipalities of China, locates in southwest area. Hot pot is the first label of Chongqing. However a new trend is the plain Chongqing noodles(xiaomian 小面). Xiaomian refers to a group of plain noodles seasoned with vinegar, sugar, red oil, ginger and scallion. Sometimes the noodle may topped with braised beef(牛肉小面), braised beans, braised pig’s large intestines, fried meat sauce (炸酱面).

Chongqing noodles (mala noodles)

Nooldes in northen China emphasis on the soup base and the quality of noodles, while Chongqing noodles requires more on seasonings. People in Chongqing love xiaomian in the morning as same as they love hot pot when the sun goes down. Now, you may be charged only 5 RMB to 8 RMB for a morning Xiaomian in Chonqing. In Shenzhen, there are also chain restaurants selling authentic Chongqing noodles with a much higher price around 25 RMB. An interesting thing is that Chongqing people even list a top 50 Chongqing noodles ranking.

It is not hard to reproduce the charming Chongqing noodles at home, but there are several extremely important popular Chinese seasonings you will need to prepare for a successful Chongqing noodles.

Lard(猪[zhū]油[yóu]): lard has been the most popular eating oil for Chinese people with a quite long history. But recently, as most of us are facing over nutrition problem, lots of people choice to eat vegetable oil as daily cooking oil. However lard is extremely for a plain Chongqing noodles without stock soup base. You can directly use pork stock and skip lard. For vegan readers, use sesame oil to replace lard. However the noodle tastes slightly different without animal fat. Another option is to render lard at home.

Chongqing noodles--home rendered lard Monosodium glutamate (味[wèi]精[jīng]): monosodium glutamate is a very popular seasoning in Sichuan cuisine. It is essentially used as a taste enhancer and is said to impart a sixth sense, known as savory (鲜(xiān)), in addition to the five basic tastes (sweet, spicy, bitter, sour and salty). You can use chicken powder to replace monosodium glutamate. Chicken powder(鸡(jī)精(jīng)): usage of chicken powder is very similar to monosodium glutamate. You will need to use one of the two at least or prepare both for the best result.

Chongqing noodles-Chinese gourment powderThin alkaline noodle: Thin alkaline noodle is called as 水面(碱水面) in Chongqing and it is the top star in the noodle group. You can make some with alkaline powder or use round thin fresh noodles instead.

Chongqing noodles-thin alkaline noodleSzechuan style red oil is a combined red oil made with red pepper powder and lots of popular Chinese spices. Check Elaine’s homemade Chinese chili oil if you love to make it at home. It should be a great gift idea for foodie friends.
Ingredients

1 serving fresh noodles (around 100g to 150g, you can use thin dried noodles instead)
handful Chinese water spinach or Bok Choy
2 garlic cloves, peeled and minced
1 green onion, white part and green part separated
1 teaspoon minced ginger
1 tablespoon smashed peanuts
1 tablespoon minced coriander
1 tablespoon minced Zha Cai (榨菜), optional
1 tablespoon soy sauce
pinch of salt if necessary
1/4 teaspoon gourmet powder
2 teaspoons lard
1 teaspoon sesame oil
1/4 teaspoon black vinegar
1 to 2 tablespoons Chinese red oil
1/8 teaspoon Sichuan peppercorn powder (to strong the numbing tastes, optional)

Instructions

In the serving bowl, add a small pinch of salt, vinegar, soy sauce, gourmet powder, minced green onion whites, minced garlic, minced ginger, chili oil, sesame oil and lard.

Chongqing noodles-tune the seasonings

Cook noodles in boiling water according to the instructions on the package. Pour some noodle cooking soup into the serving bowl to tune the seasonings. And then transfer the noodles to serving bowl. Rinse the greens and transfer to serving bowl too.

Chongqing noodles-cooking the noodles

Garnish peanuts, minced green onions, minced coriander and minced Zha cai. Add more chili oil if a stronger taste is wanted!

Chongqing noodles-cooking the noodles

Serving immediately. It’s best to finish the noodles within 10 minutes.

项目先容

杜阿成,重庆籍贯,上世纪40年代末随军去了台湾。 离乡别亲40年,每当夜深人静愈发思乡情切。幼年离家,对重庆的印象也日渐模糊,除却对双亲的想念,也只需幼年时从早到晚随同他的小面能让他记取在重庆的孩提韶光...

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