I'm Master Ji, and the food diary is updated today with Master Ji's noodle recipe technology, whether you make it at home or in the store, the taste is very good, and it is easy to make.
One: Noodles are made with chili oil.
Ingredients: 90 grams of dried chili peppers, 30 grams of Shizhuhong No. 5 dried chili peppers, 10 grams of ginger, 15 grams of garlic slices, 40 grams of shallots, 1 star anise.
1: To make chili noodles, cut two kinds of dried chili peppers into small pieces, put them in a wok and stir-fry over low heat until crisp, don't fry paste, pour them out and beat them into medium-thick chili noodles with a food processor for later use.
2: Heat 600g of soybean oil in a wok, add green onions, ginger and garlic and fry slowly over low heat, fry until fragrant, fry green onions, ginger and garlic and remove them.
3: Put half of the chili noodles in the tank, heat the oil to 6 hot, pour an appropriate amount of hot oil into the chili noodles first, stir while splashing (the amount of oil can wet the chili noodles), put in the remaining chili noodles, and then pour the remaining half of the oil into the chili noodles, and put in 3 grams of balsamic vinegar.
4: Pour all the remaining oil into the chili noodles after the temperature is lowered a little more, seal the plastic wrap until the next day, and then use.
2: Mixed noodles and soy sauce recipe.
1) Put 44g light soy sauce, 18g teriyaki soy sauce, 8g balsamic vinegar and stir well in a vat for later use.
Three: the production of mixed noodle sauce.
45 grams of sesame paste, 21 grams of peanut butter, 5 grams of sesame oil, 8 grams of salad oil.
Put all the ingredients above in a bowl and stir well, stir and set aside.
Four: the production of mixed noodles and salt.
1: Production of spicy noodles: Stir-fry 70 grams of Erjingtiao dried chili peppers and 10 grams of Shizhuhong No. 5 dried chili peppers in a wok until crispy, then beat them with a food processor for later use.
2: The production of Sichuan pepper powder: Fry the dried Sichuan pepper in a wok until fragrant, stir-fry the powder after it is crispy and set aside, don't fry the paste.
3) 12g salt, 9g chicken essence, 1 spicy powder6 grams, 08 grams, Wang Shouyi spicy fresh 04 grams.
Note: Mix all the ingredients above evenly.
Five: Master Ji mixes noodles to make.
1) Boil the thick noodles in the pot until 9 mature, remove 150 grams of noodles and put them in a bowl, add 10 grams of noodle soup, 8 grams of mixed noodle sauce and 4 grams of mixed noodles soy sauce, and put in 03 grams of noodles salt, finally add a little chili oil and a little diced mustard, mix well and eat.
Have you learned? If you don't understand, remember to leave me a message, looking forward to your attention and communication, this article is the original article of Master Ji's food diary.