I went to Chengdu once during the summer vacation. There are really countless delicacies in Chengdu, but some of them are so spicy that my nose and tears flowed. Sweet water noodles, no; it's very suitable for people like me who can't eat too spicy in Chengdu for the first time. Sweet water noodles, as the name suggests, has a sweet taste in the noodles, but it is still spicy, and the noodles are still very chewy. I feel that you can eat three meals a day no matter which one. After eating sweet water noodles once, I wanted to eat it a second time, so I made it myself.

The first step: and face. This step is very simple, find a large basin, put the noodles into the basin first, add a little salt, then add water, add a little water first, and add water while mixing with the noodles until the surface is smooth. Then start to wake up, and the time to wake up is 20-30 minutes.

Step 2: Boil the soy sauce. When waking up the noodles, put the light soy sauce and the dark soy sauce in a ratio of 2:1, add an appropriate amount of star anise, bay leaves, cloves, brown sugar, and white sugar to boil, firstly on high heat, and wait until the pot starts to bubble. Medium heat, stirring constantly so as not to burn the pan.

The third step: red oil. Here I have prepared the red oil for the sake of convenience, but if you want to eat the pure Chengdu flavor, I suggest that you use the hot oil to add it to the sea pepper noodles + sesame in two or three times (don't add it all at once, because the hot oil is too hot and will Sea pepper noodles burnt)

Step 4: Make your own sesame paste. The bottled sesame paste is too dry, you can add water and a little salt to reconcile it.

At this point, the noodles are almost awake and ready to roll, cut and cook the noodles.

Rolling the dough: Don't roll the dough too thin. On the contrary, try to knead the dough as hard as possible, so that the dough will be firm.

Cut the noodles: Roll out the noodles into three layers, use flour in the middle to prevent sticking, and cut them as wide as possible.

Cooking the noodles: The noodles can be boiled when the water starts to bubble, but because the noodles have flour on the surface, I added some cooking oil to prevent them from sticking. Cook the noodles until they are 8 or 9 minutes cooked and then take them out.

The noodles that are fished out can be simmered in cold water to make them stronger.

Put the noodles into a bowl, add mashed garlic, monosodium glutamate (optional), compound soy sauce, homemade sesame sauce, red oil, and then start to mix the noodles, the taste is really exactly the same as what I ate in Chengdu! ! ! (ps: The chopped green onion is added for the sake of appearance. The real sweet water noodles do not have chopped green onion.)