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This is a classic Sichuan street food dish known for its signature 'ma-la' or numbing-hot flavor profile. This version features a rich, savory sauce, topped with stir-fried pork and pickled mustard root, Sichuan peppercorns, peanuts, and fresh herbs. It's a quick, highly customizable, and incredibly flavorful noodle bowl.
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Toast and grind Sichuan peppercorns, and crush peanuts. → Marinate ground pork with aromatics (ginger, garlic, scallion), soy sauce, wine, and spices. → Prepare the sauce base in a serving bowl with sesame paste, chili oil, vinegar, and soy sauce. → Stir-fry the marinated pork with pickled mustard root (Zha Cai) until crispy. → Boil noodles, then assemble the bowl by adding noodle water to the sauce, followed by the noodles, pork topping, and garnishes like peanuts, cilantro, and scallions.
Toast and grind Sichuan peppercorns, and crush peanuts. → Marinate ground pork with aromatics (ginger, garlic, scallion), soy sauce, wine, and spices. → Prepare the sauce base in a serving bowl with sesame paste, chili oil, vinegar, and soy sauce. → Stir-fry the marinated pork with pickled mustard root (Zha Cai) until crispy. → Boil noodles, then assemble the bowl by adding noodle water to the sauce, followed by the noodles, pork topping, and garnishes like peanuts, cilantro, and scallions.
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Dan Dan Noodles are highly variable. The core components are noodles, chili oil, Sichuan peppercorns, and vinegar, but feel free to adjust other ingredients like peanuts, sesame paste, or greens to your liking.
Using the starchy water from cooking the noodles is key to creating a creamy, well-bodied sauce that clings to the noodles. This is a common technique in pasta making as well.
The dish should be a little 'soupy' when first assembled, as the sauce will thicken as it cools and gets absorbed by the noodles.
If you can't find Zha Cai (pickled mustard root), you can substitute it with finely chopped sauerkraut or a mix of sauerkraut and chopped olives for a similar fermented, salty flavor.
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