Chaoshou Bean Pasta
Overview
Hand-made bean curd noodles, served with cauliflower, crispy twists as toppings, and eggs as a side dish. Combining Chongqing's famous Douhua noodles and Chaoshou noodles, it is a nutritious meal that is spicy and delicious and can satisfy the desire for diversity when cooking alone. Although there are many steps, it does not take long.
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Ingredients
Steps
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Boil the boiled eggs first and make the hand at the same time.
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Mix the meat filling evenly
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Wash and cut the ginger into small pieces
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Wash the green onions and cut into small pieces
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Put the ginger into the well-mixed meat filling
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Then add the chopped green onion to the meat filling and mix well
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Season with appropriate salt. Because I am using sausage meat, which is already salty, no other seasoning is needed.
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After the stuffing is mixed, start wrapping your hands. Not too many, just 7-8.
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The wrapped eggs are almost ready. Remove from pot and immerse in cold water for peeling later.
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Use a large pot to boil water. After the water boils, put the hand in it. Be careful not to stick to the pot.
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While cooking, peel and wash the cauliflower and set aside.
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After washing the vegetables, make the seasoning. A little more sesame oil, a little pepper oil, a little light soy sauce, and a normal amount of vinegar.
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Add a little MSG and chicken powder, appropriate amount of five-spice powder and thirteen spices.
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Add chili pepper (depending on personal taste), garlic paste and black bean paste (you can add less).
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Add a little sugar to enhance the flavor, chop the green onion and ginger and set aside.
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Finally add tahini.
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Stir in the dressing, especially the tahini.
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Stir well and add cold boiled water, mix well and set aside.
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When the rice cooker is almost done, add the cauliflower and cook together.
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After cooking, pick up the noodles and put them into a mixing bowl.
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Put the cauliflower into the pot again.
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It’s better to use half of the white hair noodles, because there are other things and you won’t be able to eat them if you have too much.
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After the zaoshou and cauliflower are in the pot, start cooking the noodles.
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Meanwhile, cut the soft tofu into cubes.
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Heat another pot of water, add tofu and cook over low heat.
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After the noodles are cooked, take out the pot and put the small twists into the pot and cook. If you like crispy twists, you can soak the twists directly in the seasoning.
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Remove the twist from the pot and put the peeled eggs into a bowl.
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Then cover the cooked tofu on top.
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Finally, add the ginger and chopped green onion, mix well, and enjoy.
