Hot and sour noodles are one of the traditional snacks widely circulated between the urban and rural areas of Sichuan, due to the low price and good quality, has long been popular. Hot and sour noodles are mainly processed from sweet potato flour. There are two kinds of hot and sour noodles: one is "water powder", which is made of sweet potato starch; the other is "dry powder", which is processed into dry vermicelli in the form of vermicelli. Due to the dry vermicelli made of hot and sour noodles is more simple and convenient, generally use the production of dry vermicelli. And "water powder" modulation operation is relatively complex. The following is the "water powder" production methods:
Raw materials 5000 grams of sweet potato starch, alum 35 ~ 40 grams, cooked gravy paste 125 ~ 130 grams.
Note Cooked gravy for sweet potato starch first with water, then boiling water into, stirred into a thin paste, commonly known as "playing cooked gravy".
Practice 1. Alum into a fine powder, add 100 grams of water and stir into alum water.
2. Cooked gravy paste into the basin, add sweet potato starch, 2000 grams of water, alum water, kneaded into a soft and hard moderately powdered dough to be used.
3. With a large aluminum ladle with tools to make soybean-sized holes, will be loaded into the water ladle powder dough, with the palm of the hand to make the powder dough into a line into the pot of boiling water, and then into the cool water into the cool water rinsed into the "water powder".
Spicy hot and sour noodles seasoning modulation and pouring苕的种类：
Spicy hot and sour noodles used to pour苕, as noodles pouring苕 same production, mainly "fat intestines苕"、"Cold noodles苕"、"Pork ribs苕 "等，其中尤以 "Fat intestines苕"，"Cold noodles苕"、"Pork ribs苕"。 "and so on, especially the" fat intestines pota "most famous. "Fatty intestines are divided into "hot and sour fat intestines" and "original soup fat intestines", i.e. hot and sour taste and fresh and salty taste. It is seasoned with pepper, red oil chili pepper, chopped green onion, soy sauce, sprouts, celery, vinegar, cilantro, sprouts (a kind of Sichuan vegetable), crispy soybeans, and monosodium glutamate (MSG).
Hot blanch hot and sour noodles soup, boiled fat intestines, pig's ear and other boiled made of thick white broth.
The specific operation is: vinegar, red oil chili, soy sauce, monosodium glutamate, sprouts into the soup bowl, filled with broth. Blanch the powder in the pot and pick it into the bowl, sprinkle celery, cilantro, big head sprouts and crispy soybeans on top.
Materials: sweet potato flour, pepper, pepper oil, red oil chili, soybean soy sauce, aged vinegar, monosodium glutamate (MSG), minced pork, Sichuan squash, soybeans, green onions, salt, ginger and garlic juice Pea shoots.
First, soak the sweet potato flour in water (two hours) and set aside. Stir-fry the minced pork in vegetable oil and then add the ginger, soy sauce, salt and broth and simmer for 30 minutes to make the sauce.
Soybeans soaked in water for 30 minutes, the pot of oil, put such as soaked soybeans, slow-fire frying, to be dry soybean water and then fry a small meeting, both for the crispy fried soybeans.
Water boiled, put soaked sweet potato flour, to be soft, transparent, put as pea shoots after fishing put as a bowl.
Quickly add pepper, pepper oil, red oil chili, soy sauce, old vinegar, monosodium glutamate, Sichuan mustard greens, green onions, salt, ginger and garlic juice (more red oil) deep-fried soybeans. Add the miscellaneous sauce at the end.
Soy sauce, vinegar, small onions, cilantro, oil (usually used for stir-frying), fried soybeans, dried chili noodles.
Authentic Sichuan hot and sour noodles
Hot and sour noodles made from sweet potato processing. Inside the spicy, the use of spicy powder.
There are two kinds of spicy powder: the first one is more troublesome and you have to mix it yourself. You say is a layman, then not more you recommend. Directly say another kind of good. It is to use the direct production of good noodles to do. This practical operation is the fastest and most convenient ~! Then first you go to the supermarket to buy a fan, or the best sweet potato vermicelli it (thicker kind)
In the hot and sour noodles in the "fat intestines苕" most famous. But it is divided into two kinds of people for different tastes. One type of hot and sour, one type of fresh and salty. Seasonings are mainly used:
Pepper (supermarkets can be any kind),
Red oil chili (supermarkets to buy small bottles of the kind of words enough, the city people are not used to eating too spicy not run out of not too good to put a long time),
A small handful of chopped scallions (burned almost the time, that is, almost the last time to sprinkle a handful of on the line),
Soy sauce (I believe) June Fresh is better, strong flavor, add a little to achieve the effect! It's available at the supermarket.)
If you like, you can also add some cabbage and cabbage and so on to enrich it, soybean or mung bean sprouts must be Oh.
Celery is also more commonly used in the authentic practice, usually we will chopped chan ding, but if you do not often do raw hands, washed and picked the leaves cut into strips of industry can be, but do not be too thick.
Vinegar (highly recommended Kangle vinegar! Eating good to moderate, the most suitable for family cooking use. (Supermarkets are sold, the use of a lot of people)
Cilantro put a little into (but some people do not like to eat cilantro can not put, but I think a little bit of the question is more fragrant, when eating can be skimmed to one side)
The big head of cabbage (know it, right, the supermarket supermarkets are sold, cut up a little bit of the soup into the flavor is better, of course, you may as well be able to)
The authentic practice of us is to add a little soybean, but we do not know how to use it. Add the right amount of soybeans, but this has a requirement, is to add is dehydrated (sun-dried soybeans)
Soup into a small spoonful of monosodium glutamate (MSG) before stirring on the good.
Forgot to say, the practice of soup is to wash the fat intestines, pig's ear together such as soup cooking, simmering until the soup color is thick white even if it is done.
Soup Ao good later, the above said vinegar a, soy sauce a, monosodium glutamate from the vegetables into the soup together with the cooking to almost cooked, put down the vermicelli with chopsticks and stirred not to stick (pay attention to do not cook for too long a, or cook rotten), well can be out of the pot ~! Sprinkle that big head of cabbage a remember. Hot and sour noodles are one of the traditional snacks widely circulated in Sichuan cities and villages, due to the low price and good quality, has long been a favorite. Hot and sour noodles are mainly processed from sweet potato flour. There are two types of hot and sour noodles: one is "water powder", which is made from sweet potato starch; the other is "dry powder", which is processed into dry vermicelli in the form of vermicelli. Due to the dry vermicelli made of hot and sour noodles is more simple and convenient, generally use the production of dry vermicelli. And "water powder" modulation operation is relatively complex. The following is the "water powder" production methods:
Raw materials 5000 grams of sweet potato starch, alum 35 ~ 40 grams, cooked gravy paste 125 ~ 130 grams.
Note Cooked gravy for sweet potato starch first with water, then boiling water into, stirred into a thin paste, commonly known as "playing cooked gravy".
Practice 1. Alum into a fine powder, add 100 grams of water and stir into alum water.
2. Cooked gravy paste into the basin, add sweet potato starch, 2000 grams of water, alum water, kneaded into a soft and hard moderately powdered dough to be used.
3. With a large aluminum ladle with tools to make soybean-sized holes, will be loaded into the water ladle powder dough, with the palm of the hand to make the powder dough into a line into the pot of boiling water, and then into the cool water into the cool water rinsed into the "water powder".
Spicy hot and sour noodles seasoning modulation and pouring苕的种类：
Spicy hot and sour noodles used to pour苕, as noodles pouring苕 same production, mainly "fat intestines苕"、"Cold noodles苕"、"Pork ribs苕 "等，其中尤以 "Fat intestines苕"，"Cold noodles苕"、"Pork ribs苕"。 "and so on, especially the" fat intestines pota "most famous. "Fatty intestines are divided into "hot and sour fat intestines" and "original soup fat intestines", i.e. hot and sour taste and fresh and salty taste. It is seasoned with pepper, red oil chili, chopped green onion, soy sauce, sprouts, celery, vinegar, cilantro, sprouts (a kind of vegetable from Sichuan), crispy soybeans, and monosodium glutamate (MSG).
Hot blanch hot and sour noodles soup, boiled fat intestines, pig's ear and other boiled made of thick white broth.
The specific operation is: vinegar, red oil chili, soy sauce, monosodium glutamate, sprouts into the soup bowl, filled with broth. Put the powder into the pot to blanch and pick into the bowl, sprinkle celery, parsley, big head sprouts, crispy soybeans can be.