Why did Sichuan Dandan noodles get their name?
Dandan noodles got their name because in the past, hawkers carried noodles and sold them along the streets.
Dandan noodles are a very famous snack in Sichuan. It has a history of hundreds of years. It is said that it was created by a Zigong vendor nicknamed Chen Baobao in 1841. In the early days, it was carried on the shoulder with a pole and sold along the street. , so it’s called Dandan noodles.
There are different opinions about the origin of Dandan noodles, but the old chefs in the Sichuan cuisine faction generally believe that it should have originated in eastern Sichuan. The reason is very simple. The three major factions of Sichuan cuisine, Shanghebang (Rongpai), Xiaohebang (Yanbang cuisine), and Xiahebang (Chongqing cuisine) each use different methods of pepper. The use of peppers in Dandan noodles is the way of Xiahebang. .
One of the main raw materials (Eastern Sichuan cuisine, which is what people in eastern Sichuan call old pickles, not Sichuan winter vegetables), is a specialty in Dazhou.
How to make Dandan noodles:
Ingredients: 500 grams of flour, Deyang soybean oil, monosodium glutamate, red oil chili, eggs, oil, pea tips, good soup, vinegar, chopped green onion, Appropriate amounts of bean sprouts, bean flour, and pork.
1. Add water to flour and eggs to form a dough, and roll it out by hand to make thin leek leaf noodles. Soybean flour is used as loose powder when rolling out noodles.
2. Put soybean oil, vinegar, monosodium glutamate, red oil chili pepper, good soup, chopped green onion and minced bean sprouts into 12 bowls respectively.
3. Chop the pork into pieces the size of mung beans. Put oil in the pot, wait until the oil is hot, add the meat, drain the water, add salt and soybean oil, add color, until the meat spits out the oil and becomes golden brown, then take it out of the pot.
4. Boil the water in the pot, put in the noodles and cook them, put them into 12 bowls with seasonings, put the pea tips into each bowl, and put a pinch of minced meat on top. Serve.