delicious spicy Sichuan noodles

Tags: delicious spicy Sichuan noodles



broth noodles, braised beef noodle soup, chicken noodles, duck noodles, eel surface, mushroom surface, Sam Sun face, ribs, foot flower ... ... just look at the name of such a series, on one mouth-watering! These all come from a place called Sichuan Yibin place! He seems to remember is to say, Delicious Sichuan people say, not only delicious, but unique spirit of study, into both in improving every few days will not launch a new dish.moncler quincy Yibin delicate face most of the material, style range. Yibin you go on the streets, just a noodle shop in front of all put a dozen small stove, there are more than twenty or more. Each had a fire stove inside a briquette (without choking after fire), a small antimony each pot above the stove, taste it in the pan, then also countless number of colors is really to ensure that you do not eat every day tired of eating!




(stewed chicken noodles, for dull mood to eat)




(tomato egg noodles, said that now most are not fried eggs but play Danhua a)




(known as the best to eat beef noodles)




(tomato garden area, Flavored very good)




(name resounded through the face of China's broth, but this super hot ... ...)



with materials are fried or Aohao previous day, because southern Sichuan noodles are the breakfast habit, selling noodles at the store began a busy day before, after the various materials fried, to be divided on a different day with a pot , so if you shop at the time through the surface, blowing variety of flavors will make you appetite.



rubbing surface is present and is now cut, Lanzhou noodles with different face this surface is pulled out of the machine, southern Sichuan is called Some of the color yellow, so called




(mushroom surface, the main selling point is a ace face up!)



One side is without broth, that is, we all know the famous how combustion of it, first, that the shape of this surface, like burning fire; this side there is dry spicy taste, mouth feel like eating fire in general. Done burning surface area with the other flavors of practice is different, the surface is relatively short cooking time, after the pot of water must be brought face flung not drop, so do cooking master side of fresh rejection characteristics are used enough , thrown back over more tanks in a bowl or plate, pour a little of edible vegetable oil, then stop the noodles with chopsticks,moncler Branson plus the burning surface with a special material, and then keep the mix until evenly mixed up. Burning surface with a very unique material, the main raw material is fried chopped peanuts, peanut attention to the knife must be chopped, but not crushed; there is Yibin bean sprouts, chopped up in the same , must use the finest, middle of the funnel-shaped nest, put pepper on the nest, and then use long oval pebbles to Chung) Chung out; can also add some saute the sesame seeds, plus those associated with material in the surface and at the same time according to the amount of salt and MSG, then sprinkle with a little chopped green onion, and out of the burning surface such as the burning of the general, the surface emitting incense, fragrant peanut and sesame, Congxiang, enough to salivate.




(the famous face of the standard according to the Yibin fuel, entirely consistent with certification Oh, ha ha!)




(spicy chicken noodle, name a bit strange ... but this is rare delicious street)




(cattle burning surface, quite enough material to see Oh)



After burning out the surface and must be very dry, you may worry about how to swallow it? Do not worry, burning the surface lies the beauty of eating, because eating soup with a burning surface is, generally troublesome are the soup boil with a large bone, and the burning surface with authentic chicken soup is as clear chicken soup rather than through thick. Eating is a cool feeling, you think about it, dry and spicy burning surface it tastes, it is not from the tongue to the mouth had to get angry ah, then again the whole a tepid soup into it, and that which The taste is not a Shuangzi to express, and think about all drooling.



Besides soup, there will be a lot of pot next to a large pot of antimony, which is the broth, this soup is usually boiled the previous day's afternoon, a large absolute pig bone, to be ginger, etc. spices, conditional store will take mountain spring water to prepare a broth, boil the whole mixture gently open, slow boil, until the next morning, a pot of white and shaped like a thick soup of milk has become, bone fruity. In addition, Yibin noodles can be one thousand two hundred twelve of the food, you can more than a few different flavors, each to one or two, and then to be finished, that is convenient and affordable.