A list of the contents of this article:

Why is Chongqing noodle popular? what kind of food is authentic noodle?

1. Chongqing noodles is one of the four characteristics of Chongqing. One kind of Chongqing pasta, which originated in Chongqing, is one of the staple foods in Chongqing, especially breakfast. Chongqing noodles is the simplest kind of pasta in Chongqing. Chongqing noodles refers to spicy vegetarian noodles, spicy type. Chongqing pasta also includes Chongqing noodles and noodles with ravioli, such as beef, fat sausage, pea mixed sauce noodles, Rongchang covered noodles and so on.

2. Noodles have a lot of taste. We won't know until we try to eat noodles made by different masters. Moreover, hidden in the streets of Chongqing small noodle shops, small noodle stalls, only a few yuan can make you eat, that is the real Chongqing noodles! Eat Chongqing noodles, eat is a bowl of rough satisfaction. No wonder for those who live in the mountain city, small noodles are life, and for people in Chongqing who are drifting away, small noodles are homesick.

3. Chongqing noodles is one of the special cuisine in Chongqing, which belongs to the category of pasta. It originated in Chongqing, especially at breakfast. Chongqing Noodle is a simple spicy vegetarian noodle, famous for its unique spicy flavor. Chongqing's pasta culture is rich and colorful, including not only small noodles, but also noodles with meat shame, such as beef noodles, fat intestines noodles, pea sauce noodles and Rongchang bedding noodles.

4. Maybe it's because it tastes special and it's easy to make people feel satisfied in the process of eating. Authentic Chongqing noodles should be a bowl of water with fried peas, minced meat, chopped onions and green vegetables. And the soup is delicious. It should be broth.

5. Chongqing noodles are not very popular in other places, the main reasons are: first, pasta is a staple food in many areas, two or three noodles are not enough to plug teeth! Second, most do not like to eat round noodles with alkali; third, not hot and spicy taste; fourth, not hot lard and so on. In Chongqing, it is especially loved by Chongqing people, but it not only tastes good, but also attracts everyone in all aspects of decoration.

6. Chongqing noodles have gradually become a necessary food for Chongqing tourism, and in our daily life, it takes some skill to make a bowl of authentic Chongqing noodles in our own home. Material preparation for Chongqing noodles, its production method is more complicated, so there are relatively many materials to be prepared. we need to prepare high-gluten flour, egg water and salt, as well as peanut mustard, hollow cabbage and ginger, garlic and onions.

A pear, a chicken, a Qinghai snack.

There is a jingle in Qinghai: "the pears of Guide enjoy the melons of the hall, and the dry plate fish of Huangyuan boast all over the world." This is true at all. Qinghai Province is rich in Huangyu, which is famous for its tender taste of fat meat. Cut off the internal organs of the Huang fish, wash the impurities, and arrange them on a hot slate or on the beach to dry, that is, dry plate fish. Dry plate fish after soaking soft, the meat is flexible, can cook a unique flavor of delicacies.

Hainan Wenchang Chicken: Wenchang Chicken is one of the four famous dishes in Hainan. The dish of Wenchang Chicken is also very delicate and good-looking, the color is a little yellowish and shiny, and the meat inside the crisp skin is still very delicious. I don't know how to describe it.

The exquisite craftsmanship she left to future generations is even more enduring and handed down from generation to generation. My grandfather, Zhang Lixing, was born during the reign of Guang Xu in Qing Dynasty and lived in Di Wu Village, Guansheng Town (formerly Jishanqiao Shuizi Tree). He was an out-and-out farmer, living a traditional life of working at sunrise and working at sunset with my grandmother.

What are the creative and unique methods of dry noodles?

Spicy dry noodles: choose thin and elastic noodles, cook and cool, drain. Prepare pepper oil, chilli oil, minced garlic, soy sauce, vinegar, sugar and sesame paste. Mix the seasoning well and add to the noodles. Sprinkle with chopped onions, coriander and fried peanuts. Sprinkle with some hot oil to stimulate the flavor. Hot and Sour Fern Root Noodles: Fern root powder is a common Asian pasta. It tastes smooth and tender and is suitable for dry mixing.

Korean kimchi dried noodles: add Korean kimchi, shredded cucumber, shredded carrots and some fried pork slices to the cooked noodles, sprinkle with sesame seeds and chopped onions, sprinkle with Korean hot sauce and soy sauce, and stir well. This kind of eating is sour, spicy and delicious, and it is very appetizing.

Thai dry noodles: after the noodles are cooked, add Thai hot sauce, fish sauce, lemon juice, sugar, chicken essence and other seasonings. This kind of eating method tastes Thai, which is very unique. Dried vegetable noodles: after the noodles are cooked, add various vegetables (such as shredded cucumber, shredded carrots, bean sprouts, etc.), and then add soy sauce, vinegar, sugar, chicken essence and other seasonings. This way of eating is refreshing and very healthy.

What's the difference between dry noodles and ordinary noodles?

1. Dry mixed noodles, as the name implies, are noodles that do not need to be added with soup or sauce, but are made by mixing cooked noodles with various seasonings. The uniqueness of this kind of noodles is mainly reflected in the taste, taste and production method. First of all, the taste of dry noodles is unique. Without adding soup or sauce, noodles maintain their toughness and elasticity, making them more chewy to eat.

2. Huitong noodles and dry mixed noodles have different production methods, different preservation methods, different taste, and different eating methods, which are as follows: Huitong noodles are a kind of quick-frozen food, which needs to be cooked in boiling water before you can eat it. on the other hand, dry-mixed noodles are cooked and mixed well with seasoning. Different ways of preservation: confluence noodles need to be kept in a frozen state, while dry-mixed noodles can be preserved at room temperature.

3. Different producing areas, different materials and different shapes. Different places of origin. Spaghetti comes from ancient Rome, while dry mixed noodles comes from China. The materials are different. Spaghetti is made of spaghetti, and dry mixing is made of pasta and sesame oil. Different shapes. There are many shapes of spaghetti, while dry mixing is a common shape of dry noodles, with few other shapes.

4. Instant noodles are made in different ways by cooking and frying the shredded noodles, so that the shape of the noodles is fixed, brewing in boiling water before eating, dissolving seasonings, and heating the noodles to open, ready-to-eat convenience food that can be eaten in a short time. Dry mixed noodles is a dish, the main raw materials are noodles, tribute balls, celery powder, water and so on. It can also be made easily by adding some stewed meat according to your own taste.

5. The difference between fried noodles and dry mixed noodles is as follows: the place of origin is different: burning noodles is one of the most characteristic Han traditional snacks in Yibin area of Sichuan Province, while dry mixed noodles originated in Wuhan. Different tastes: burning noodles are characterized by heavy oil and spicy, while dry noodles can be seasoned according to individual taste, such as hot and sour taste, spicy taste, salty flavor and so on.

6. Different practices. Mixed noodles is a way of eating cooked noodles with sauces and other seasonings, which is cold. Mixed noodles originated in Fuzhou, Shaxian and other places in Fujian. Cantonese known as ramen, in Xinjiang, mixed noodles for a traditional dish, commonly known as Xinjiang noodles. Fried noodles are cooked noodles with eggs, shredded meat, rape, green onions and so on, stir-fried in the pan, is hot.

How to make nun vegetarian noodles taste better?

The production of broth: the soup bottom of nun vegetarian noodles is the soul of taste, which can be boiled with a variety of vegetables such as carrots, onions, mushrooms, white radishes and so on. Cut the vegetables into small pieces, add the right amount of water and simmer for hours, so that the sweetness and nutrition of the vegetables are fully dissolved in the water. The boiled stock filters out the impurities and is used as the basis for cooking noodles.

Add vegetables: add boiled vegetables to the pan and stir well quickly. Seasoning: add the right amount of salt, soy sauce seasoning, you can add appropriate amount of other seasonings according to personal taste. Add noodles: add the hot noodles to the pan and stir-fry with the vegetables to fully absorb the flavor of the seasoning. Out of the pot: stir-fry the noodles until hot through, the vegetables are soft and ripe, sprinkle some chopped onions to increase fragrance, and you can go out of the pot and put on the plate.

Bean sprouts (right amount) straw mushrooms (right amount) mushrooms (right amount) winter bamboo shoots (right amount) vegetable ham (right amount) oil gluten (right amount) dried cauliflower (right amount) boil soup with soybean sprouts, fresh straw mushrooms, shiitake mushrooms and winter bamboo shoots for a long time. Boil the noodles in water and put the soup into the bowl. Coupled with Guilin yuba, yellow vegetables, vegetarian ham, gluten and other vegetarian dishes and seasonings can be eaten.

Rigorous section: the cutting process of nun plain noodles is very rigorous. Roll up the rolled noodles and cut them into slender noodles with a knife. When cutting the noodles, we should pay attention to the neatness and strength of the knife, so as to ensure the evenness of the noodles. In addition, nun vegetarian noodles are required to be fine so that they can fully absorb the taste of the soup when cooking. Cooking is fastidious: the cooking process of nun vegetarian noodles is also very exquisite.