Hot and sour noodles originated in the western Sichuan area. It is a traditional snack in Sichuan Province, Chongqing City, Guizhou Province and other places. It belongs to Sichuan cuisine, Chongqing cuisine and Guizhou snacks. Its characteristics are numb, spicy, fresh, fragrant, sour and oily but not greasy. The main powder of hot and sour noodles is mixed with sweet potatoes, sweet potatoes, and peas in proportion, and is then made by farmers using traditional manual methods. Hot and sour noodles originate from the folk in southwest China. They use local handmade sweet potato noodles as ingredients. The hot and sour noodles are named after their mainly sour and spicy taste.

raw material

140 grams of sweet potato flour, 10 grams of dried fungus, 1 red peppers, 1 green peppers, 4 grams of salt, 3 grams of MSG, 2 cloves of garlic, 3 tablespoons of sesame oil, 6 grams of white sugar, appropriate amount of coriander segments, 3 tablespoons of mature vinegar, 2 tablespoons of soy sauce, 2 tablespoons of top-secret chili oil, and an appropriate amount of chopped green onion.

Production process

1, Fungus 10g Soak thoroughly in adequate amount of warm water and clean. Pour water into a pot and heat over high heat until boiling. Add fungus and blanch for 3.5 minutes. Remove from cold water and drain.

2. Boil the sweet potato vermicelli in boiling water that has been scalded with fungus until it is nine-mature, remove and drain, add sesame oil and stir to loosen to avoid sticking together.

3. Tear the fungus into small pieces, wash and cut the coriander into sections; remove the stems and seeds of the green and red peppers, wash them, and cut them into 4cm long filaments; peel the garlic and pound it into minced garlic (or press it with a garlic press) minced garlic).

4. Pour the fungus, sweet potato vermicelli, coriander segments, green and red pepper shreds, and minced garlic into a large basin, add vinegar, soy sauce, salt, sugar, monosodium glutamate, and red chili oil, stir evenly, and sprinkle with chopped green onion.

The taste of the above-mentioned recipe for the most delicious hot and sour noodles in Chongqing can be flexibly adjusted according to the needs of diners. Making cold hot and sour noodles generally requires red oil. If you can use the top-secret red oil in Chongqing hot and sour noodles, , the taste is not only more delicious. And more nutritious and balanced.