I like late night wine
, but I love early morning porridge
, there is always a taste, enough to wake you up from sleep, either familiar or unfamiliar. It is a porridge and a meal in the early morning, but it always reminds me of the bricks and tiles of my hometown. For a time, it seems that the air and sunshine are full of the taste of hometown...
water rich burning noodles
water rich burning noodles compared to the whole city The burning noodles made by counties are the most distinctive. The so-called burning noodles, according to legend, because of its heavy oil and no water, it burns immediately after ignition, hence the name burning noodles. The burning noodles in Shuifu County are loose red and bright, with tangy fragrance, spicy and hemp, delicious and refreshing.
Shuifu people have the habit of eating noodles in the morning. In recent years, there have been more and more patterns and types of water-rich noodles. In addition to fatty sausage noodles, three fresh noodles, etc., there are also raw pepper beef noodles in the dry noodle series. There are more noodle soups such as cowpea noodles and golden sauce noodles, such as tomato ball noodles, pea noodles, ginger duck noodles, eel noodles...there are no fewer than 20 varieties. The most popular one is burning noodles.
Water-rich burning noodles are mainly edible soda noodles. Because a little alkali is added, it has a special taste and taste. Although the water-rich burning noodles come from Yibin burning noodles, I personally feel that the taste of water-rich burning noodles is stronger.
Shui Fu Burning noodles use local high-quality water noodles as the main ingredients, with yellow sprouts, small grinded sesame oil, fresh slabstock oil, star anise, yamana, sesame, peanuts, walnuts, gold bar peppers, fine peppers, monosodium glutamate and chives, Cook the noodles with pea tips or spinach leaves and other auxiliary materials, pick up and spin dry, and then add oil and seasonings according to the traditional technique and serve.
●Recommendation reasons ●
select local high-quality water leaf noodles, boil the noodles, pick up and spin dry, supplemented with sprouts, peanuts, golden noodles, peppers, fine peppers, chives and other condiments, add oil according to the traditional process and serve. . Z2z
can also enjoy the rich taste at home
1, boiled spice oil. Raise the rapeseed oil in a pot on a high fire until white smoke comes out, then turn off the heat to cool down, add the onion, ginger, garlic, walnuts, and fry on a low fire. Then add the remaining dry spices such as star anise and shanner. But, don't fry it until it burns.
2, the fried spice oil is filtered for later use, and the fried walnuts can be picked out for another use. Take some deep-fried peanuts and the walnuts that have been deep-fried, and grind them together for later use;
3, boil noodles. Put a lot of water in the pot, boil on high heat and sprinkle some salt, add the noodles, cook until they are dead, and turn off the heat;
4, use a colander to remove and repeatedly throw the noodles to control the moisture;
5, add oily spices, namely sesame oil , Spice oil, chili red oil, quickly mix the oil and noodles; then add soy sauce, vinegar, salt and monosodium glutamate, and mix well; put the mixed noodles into the container, sprinkle with sesame seeds, chopped peanuts and walnuts, chives, and broken rice sprouts The dishes are ready to eat. Source of
: Self-driving Tour Union WeChat public account
Water Rich Cultural Tourism
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