Yibin Burning Noodles
2025-01-24 14:59:27 1850
![Yibin Burning Noodles](https://i3.meishichina.com/attachment/recipe/2014/12/09/c640_201412091418127507398.gif?x-oss-process=style/c640ms)
Make your own noodles as you please, because there are many ways to eat noodles, so the requirements for the softness and hardness of the noodles are also different. Whatever flavor of noodles you eat, you need to pair them with what kind of noodles. I especially like eating Sichuan noodles: sweet water, Chongqing noodles, Dandan noodles, Yibin burning noodles, etc. It's delicious. Today I recommend a Yibin burning noodle to my friend, which is also my favorite. The characteristic of Yibin burning noodles is not the spiciness, but the fact that the noodles need to have a certain degree of hardness. The word 'burn' depends on a dry character. With a little fire, noodles can ignite. This is the origin of burning noodles. Burning noodles have round and hard strips, and become more chewy when cooked. They have a smooth texture when tasted and a lingering fragrance when chewed until the end.
Details of ingredients
Technique
Steps to make Yibin Burning Noodles
- 1. Prepare the ingredients and configure them according to the accessory list.
- 2. There are a bit too many ingredients, including crushed peanuts, chicken powder, and sesame oil.
- 3. Use a slightly larger bowl and pour in a small amount of olive oil for later use.
- 4. Boil the water in a pot and add the noodles to cook.
- 5. When the pot is boiling, Duan Sheng quickly takes it out.
- 6. Put it into a bowl filled with olive oil.
- 7. Stir quickly to prevent the noodles from sticking.
- 8. Add an appropriate amount of: crushed rice sprouts, chili oil, Lao Gan Ma sauce, scallions, crushed peanuts, chicken powder, sesame oil, steamed fish and soy sauce, white sugar, Sichuan pepper oil, and quickly stir well.
- 9. Use the water used to boil noodles and blanch the vegetables to remove them.
- 10. The mixed noodles leave a lingering fragrance in the mouth, so enjoyable.