Cut a little small onion into scallions and chop the cilantro and set aside.
Fried soybeans a little, slightly crushed and wait for use.
Put the chili noodles in a bowl that is not afraid to be hot, and pour the oil from the burning spices into the bowl to make oil chili and wait for use.
Boiling water, the next sweet potato flour, sweet potato flour cooking soft. The sweet potato flour was originally made, there is no question of whether it is cooked or not, but it must be cooked softly to be delicious. Pick the cooked vermicelli into a bowl and add the seasoning.
Seasoning:
Soy sauce, a little, oil, vinegar (a little more), crushed peanuts, oil, green onions, cilantro, put it all in. The amount of how much to use depends on the taste of each person.
2. Hot and sour noodles in the local way
The steps to make hot and sour noodles are very simple, the key lies in the ingredients.
Raw materials: vermicelli, minced green onion, minced ginger, minced garlic, pea tips, cilantro, shredded fried vegetables, minced parsley, soy sauce, vinegar, chili oil, sesame oil, lard, crispy fried peanut beans and soybeans, pepper, pepper, monosodium glutamate (MSG), chicken essence, salt, sesame seeds, and old broth made from chicken broth or bones.
First, soften the dried vermicelli by placing them in water at 50 to 60 degrees and soaking them for 10 minutes.
Then, boil a pot of water. While the water is boiling, take a large bowl and put sesame seeds, minced ginger, garlic paste, parsley, pepper, MSG, chicken broth, pepper, salt, soy sauce, vinegar, sesame oil, chili oil into the bowl, and then put in the broth, chopped scallions, and lard, to use as a base. When the water in the pot boils, put the softened vermicelli into the pot soup, about half a minute will be able to, out put into the bowl with the base, and finally put the pea tips into the hot water soup, plus fried vegetables, fried crispy peanut beans and soybeans, and cilantro, the authentic Sichuan snacks hot and sour noodles even done.
3. Hot and sour noodles. This is certainly a specialty of Chongqing, has gone to all parts of the motherland, but slightly also changed the flavor. At the end of the day, Chongqing is still authentic. Hot and sour noodles this thing is actually very simple, the bowl put on salt, monosodium glutamate, red oil chili, vinegar, sesame seeds, squash balls, celery balls, peanuts and other seasonings, and then put the boiled sweet potato vermicelli and green leaves, and then poured on the broth will be, in fact, with the small noodles have a slight similarity, only here to put a lot of vinegar, and in addition, I don't know what is the reason for the small noodles are not so oily, quite refreshing.