Sichuan hot and sour powder making material: main ingredient: vermicelli.

Accessories: chopped green onion, Jiang Mo, mashed garlic, pea tip, coriander, coriander powder, shredded mustard, peanut beans, soybeans, sesame seeds and broth teach you how to make Sichuan hot and sour powder. How to make Sichuan hot and sour powder delicious 1. Soak dry powder strips in 50-60 degree water until soft. 2. Put sesame, Jiang Mo, mashed garlic, coriander, pepper powder, monosodium glutamate, chicken essence, pepper, salt, soy sauce, vinegar, sesame oil and Chili oil into a bowl. 3. Add stock, chopped green onion and lard as the base material. 4. After the water boils, put the soaked vermicelli into the pot and blanch for half a minute. 5. Blanch the pea tip in hot water and add mustard tuber, fried peanut beans, soybeans and coriander. The practice of hot and sour powder soup introduces the cuisine and its effects in detail: private cuisine, spleen-strengthening and appetizing recipes.

Taste: fragrant technology: making hot and sour noodle soup. Ingredients: 250g sauerkraut, 50g vermicelli.

Seasoning: 5g of sesame oil, 5g of soy sauce, 2g of salt, 0g of 65438+ monosodium glutamate and 3g of ginger. The characteristics of hot and sour powder soup: golden color, fresh and delicious. Teach you how to make hot and sour powder soup, and how to make hot and sour powder soup is delicious 1. Wash sauerkraut and cut into filaments; Soak the fine vermicelli in hot water and cut it into 30 cm long sections for later use; Wash ginger, peel and cut into Jiang Mo.

2. Put the wok on fire, pour 500ml vegetarian soup, add vermicelli and shredded sauerkraut, add soy sauce, refined salt, monosodium glutamate and Jiang Mo, skim off the floating foam when the soup boils, pour sesame oil and put it in a soup bowl.

Pie-food phase grams:

Sour cabbage: sauerkraut should not be eaten with persimmon, which will lead to gastrolithiasis.