Yibin Burning Noodles [Sichuan Yibin Specialty]

What is Yibin Burning Noodles? Authentic Sichuan Yibin Specialty: Yibin Burning Noodles

Summary:Do you want to know what Yibin Burning Noodles are? This article is a detailed introduction to the special product of Yibin, Sichuan Province - Yibin Burning Noodles. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yibin Burning Noodles. The full text takes about 9 minutes to read, mainly including the basic introduction of Yibin Burning Noodles and their nutritional value? What are the product features of Yibin Burning Noodles? How did the history of Yibin Burning Noodles come about? The production method of Yibin Burning Noodles and the awards and honors of Yibin Burning Noodles

Basic Introduction to Yibin Burning Noodles

Burning Noodles is one of the most distinctive traditional Han Chinese snacks in Yibin, Sichuan Province The original name is Xufu Burning Noodle, which was formerly called deep-fried dough sticks Noodle. Because its oil is heavy and water free, it burns when ignited, so it is called Burning Noodle. The snacks use local high-quality water noodles as the main ingredients, and take Yibin broken rice sprouts, small sesame oil, fresh plate chemical oil, anise, Shannai, sesame, peanuts, walnuts, golden strip pepper, superior Chinese prickly ash, monosodium glutamate, and chives, pea tips or spinach leaves as the auxiliary ingredients. Cook the noodles, remove the alkaline smell, and then refuel the seasonings according to the traditional process. Because Shimon noodles are plain noodles, after the reform and opening up, the Shimon noodle family has added some new members. For example, burning meat noodles, burning Noodles in soup, etc. The ancient burning noodles bring more taste feasts to the people of Yibin who love them

Chili peppers are rich in vitamin E C， In addition, it also contains capsaicin, which is only found in chili peppers. In red and yellow chili peppers and bell peppers, there is also a type of capsaicin, which is only present in chili peppers. Capsaicin is found in the flesh of chili peppers, while capsaicin is found in the skin of chili peppers. Its function is similar to that of carotenoids and it has good antioxidant properties

The characteristics of Yibin Burning Noodles: loose red and shiny, fragrant, spicy and numbing, heavy oil and no water, delicious and refreshing. It can be paired with wine and also satisfy hunger. Eating instant noodles also requires a instant noodle companion, a bowl of specially made soup. This bowl of soup removes the dry and crisp taste of the noodles, and nourishes the mouth, tongue, stomach, and intestines. This bowl of soup is made of lard, seaweed, and bean sprouts, sprinkled with fine salt, pepper, and other seasonings. It is light and delicious. Take a few sips before eating to clear the esophagus and stimulate appetite. After finishing the noodles, take a few more sips to dissolve the fresh soup. Add some vinegar, vinegar is more appetizing and more appetizing. Drinking it can relieve fatigue and invigorate one to savor this bowl of good noodles. A bowl of noodles and a bowl of soup can give you a taste of the unique oil heavy, waterless, and easily flammable characteristics of southern Sichuan

There is a saying about the origin of the name "burning noodles", so the noodles are dry and oily, and can be ignited like a fire rope when picked up, hence the name

Yibin Ranmian, formerly called Xufu Ranmian and deep-fried dough sticks Noodle, was started as early as the Guangxu period of the Qing Dynasty. It is a traditional famous snack in Yibin

Method of making Yibin Burning Noodles

Ingredients: noodles, crushed peanuts, Yibin sprouts, scallions

Ingredients: soy sauce, monosodium glutamate, oil sea pepper

Seasoning: 4 tablespoons of sesame oil, 1 tablespoon of chili oil, 3 tablespoons of soy sauce, and 1 teaspoon of monosodium glutamate

Operation steps

1. Add a large amount of water to the pot and bring to a boil. Cook the bottom strip until it is just cooked (there is still white heart in the middle)

2. Use special long chopsticks to scoop it out and place it in a small bamboo cage, shake it dry vigorously, and put it into a bowl. While it is hot, add soy sauce and use chopsticks to repeatedly scatter and mix well, making it non sticky and non clumpy

3. Immediately add chili oil, sesame oil, and soy sauce and mix well

4. Sprinkle with chopped scallions, crushed peanuts, and MSG on the table

5. Customers only need to mix well before serving

Operation tips

1. Method of making red oil: 1 pound each of vegetable oil and vegetable oil, coarse chili powder (you can also make your own chili powder, as follows: use a microwave or stir fry the chili in a pot until crispy, then chop it finely with a knife after cooling, commonly known as knife edge sea pepper), 1 pound, 2 liang each of scallions and ginger, 20 grams of sesame seeds, cooked vegetable oil, add ginger and scallions and fry until yellow to remove impurities from the oil, then add vegetable oil, wait for 50% oil temperature (add a few chili peppers first, if the chili does not run quickly in the pot), add chili powder, sesame seeds. If covered for two days, it will be more fragrant to eat

2. The noodles of instant noodles are different from those of regular machine-made noodles. The noodles need to be dry, and the amount of water added during kneading should be less than 20-30% of machine-made noodles. The resulting noodles require round and hard strips, and only after cooking can they have muscle and bone strength. When kneaded with oil, they will not break. There is a smooth sensation upon entry, and a lingering aroma at the end of chewing

3. When cooking noodles, it is important to control the heat. Boil the noodles in boiling water until they are cooked and soft, then float them in the pan. At this point, the starch in the noodles is gelatinized by heat, forming a protective layer on the surface. In addition, the heating time is short, and the water absorption of the noodles is limited. After cooking, the noodles are both soft and smooth, with a soft and tough texture, low water content, and good bone strength

4. Shake dry. This is an important step in the entire production process. Only by drying the water adhering to the noodles can the oil and flavor blend with the noodles

The Honor of Yibin Burning Noodles

In 1961, Chairman Zhu De visited Yibin to inspect the work. After tasting authentic Yibin burning noodles, he praised them highly and said, "I haven't tasted this kind of noodles in decades, and I hope to inherit them