重庆小面走出国门,外国人总结重庆小面做法!

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  • 时间:2018-09-12

变化多样、口味丰富跟悠久的历史使中国的美食闻名全球,而四川更是中国的美食之乡,四川的火锅跟小面尤为知名。今天在国外一家知名美食网站上看到一则文章。

译文:

重庆的面条在中国被称为小面,又麻又辣的口味使他在中国广为流传。


火锅是重庆的第一标签,然而,近期诞生的重庆小面成为了新的趋势,重庆小面是在面的基础上添加:醋、白糖、红油、姜、葱。有时可以在面上添加:红烧牛肉、炖黄豆、红烧肥肠等产品。

小面最关键的是汤的口味跟面的质量,再配上重庆的特质酱料。重庆人喜欢在早上吃一碗小面,而火锅一般是晚上。在重庆一碗小面的价格在5-8元。在深圳一碗重庆小面的价格可以卖到25元。更有趣的是,重庆人甚至做了一份排名:重庆小面50强。

重庆小面的做法并不难,但是有几个非常重要的调味品,下面教你做一碗成功的重庆小面。

猪油:猪油在中国非常受欢迎,在中国很长一段历史上都一直食用猪油。但最近很多人选择大豆、玉米油作为日用烹饪用油。但是猪油可以使小面的口感更佳,如果是素食主义者可以用菜油代替猪油。不过口感会有不同。


味精:味精是调味品,在川菜中非常受欢迎。它本质上是用作味道增强剂,除了所述5种基本味道(甜、辣、苦、酸、咸等。你可以用鸡精代替味精。


碱性面条:碱面条薄水面(称为碱水面)在重庆有很大的用户群体。你可以使用一些使用碱性新鲜面条代替。


四川红油:是辣椒粉用油泼过后的产物,在中国是非常受欢迎的香料,在中国家里都会有的,对于一个吃货他必不可少。


做法:

  • 1份新鲜食材面条(100g~150g左右,您可以使用细挂面代替)
  • 白菜或菠菜
  • 2瓣大蒜去皮、切碎
  • 1根葱,绿色部分和白色部分分离
  • 1茶匙切碎的生姜
  • 1汤匙粉碎花生
  • 1汤匙切碎的香菜
  • 1汤匙切碎的榨菜(榨菜)
  • 1汤匙酱油、适量的盐,如果需要1/4茶匙味精
  • 1大匙猪油
  • 2茶匙香油
  • 1/4茶匙黑醋
  • 1大匙红油
  • 1/8茶匙花椒粒(强烈的味道,可选)


在大碗里,加少量盐、醋、酱油、味精、葱头末、蒜蓉、姜末、辣椒油、麻油、猪油。


开水后煮面条。倒一些煮面的汤倒入大碗里,放入调味料。然后将面条放入碗中。


加入花生米,切碎的葱末、香菜末和榨菜。如果添加更多的辣椒油味道更香浓!

十分钟小面出锅:


原文:

Savory Chongqing noodle is called XiaoMian in Chinese, is a popular spicy and numbing noodle originated from Chongqing and popular in the whole country.


Chongqing noodles (mala noodles)

My hometown Chongqing is one of the four direct-controlled municipalities of China, locates in southwest area. Hot pot is the first label of Chongqing. However a new trend is the plain Chongqing noodles(xiaomian 小面). Xiaomian refers to a group of plain noodles seasoned with vinegar, sugar, red oil, ginger and scallion. Sometimes the noodle may topped with braised beef(牛肉小面), braised beans, braised pig’s large intestines, fried meat sauce (炸酱面).

Chongqing noodles (mala noodles)

Nooldes in northen China emphasis on the soup base and the quality of noodles, while Chongqing noodles requires more on seasonings. People in Chongqing love xiaomian in the morning as same as they love hot pot when the sun goes down. Now, you may be charged only 5 RMB to 8 RMB for a morning Xiaomian in Chonqing. In Shenzhen, there are also chain restaurants selling authentic Chongqing noodles with a much higher price around 25 RMB. An interesting thing is that Chongqing people even list a top 50 Chongqing noodles ranking.

It is not hard to reproduce the charming Chongqing noodles at home, but there are several extremely important popular Chinese seasonings you will need to prepare for a successful Chongqing noodles.

Lard(猪[zhū]油[yóu]): lard has been the most popular eating oil for Chinese people with a quite long history. But recently, as most of us are facing over nutrition problem, lots of people choice to eat vegetable oil as daily cooking oil. However lard is extremely for a plain Chongqing noodles without stock soup base. You can directly use pork stock and skip lard. For vegan readers, use sesame oil to replace lard. However the noodle tastes slightly different without animal fat. Another option is to render lard at home.

Chongqing noodles--home rendered lard Monosodium glutamate (味[wèi]精[jīng]): monosodium glutamate is a very popular seasoning in Sichuan cuisine. It is essentially used as a taste enhancer and is said to impart a sixth sense, known as savory (鲜(xiān)), in addition to the five basic tastes (sweet, spicy, bitter, sour and salty). You can use chicken powder to replace monosodium glutamate. Chicken powder(鸡(jī)精(jīng)): usage of chicken powder is very similar to monosodium glutamate. You will need to use one of the two at least or prepare both for the best result.

Chongqing noodles-Chinese gourment powderThin alkaline noodle: Thin alkaline noodle is called as 水面(碱水面) in Chongqing and it is the top star in the noodle group. You can make some with alkaline powder or use round thin fresh noodles instead.

Chongqing noodles-thin alkaline noodleSzechuan style red oil is a combined red oil made with red pepper powder and lots of popular Chinese spices. Check Elaine’s homemade Chinese chili oil if you love to make it at home. It should be a great gift idea for foodie friends.
Ingredients

1 serving fresh noodles (around 100g to 150g, you can use thin dried noodles instead)
handful Chinese water spinach or Bok Choy
2 garlic cloves, peeled and minced
1 green onion, white part and green part separated
1 teaspoon minced ginger
1 tablespoon smashed peanuts
1 tablespoon minced coriander
1 tablespoon minced Zha Cai (榨菜), optional
1 tablespoon soy sauce
pinch of salt if necessary
1/4 teaspoon gourmet powder
2 teaspoons lard
1 teaspoon sesame oil
1/4 teaspoon black vinegar
1 to 2 tablespoons Chinese red oil
1/8 teaspoon Sichuan peppercorn powder (to strong the numbing tastes, optional)

Instructions

In the serving bowl, add a small pinch of salt, vinegar, soy sauce, gourmet powder, minced green onion whites, minced garlic, minced ginger, chili oil, sesame oil and lard.

Chongqing noodles-tune the seasonings

Cook noodles in boiling water according to the instructions on the package. Pour some noodle cooking soup into the serving bowl to tune the seasonings. And then transfer the noodles to serving bowl. Rinse the greens and transfer to serving bowl too.

Chongqing noodles-cooking the noodles

Garnish peanuts, minced green onions, minced coriander and minced Zha cai. Add more chili oil if a stronger taste is wanted!

Chongqing noodles-cooking the noodles

Serving immediately. It’s best to finish the noodles within 10 minutes.

项目介绍

杜阿成,重庆籍贯,上世纪40年代末随军去了台湾。 离乡别亲40年,每当夜深人静愈发思乡情切。少小离家,对重庆的印象也日渐模糊,除却对双亲的思念,也只有年少时从早到晚陪伴他的小面能让他记住在重庆的孩提时光...

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