foodstuff
Sweet potato powder 1 20g, lettuce 50g, pickled mustard tuber 30g, sour pepper 3-4, peanut 80g, red bean paste 20g, chafing dish bottom 50g, proper amount of edible oil, light soy sauce, light soy sauce, light pepper, star anise 1 block, fragrant leaves/kloc-0.
method of work
1, sweet potato powder soaked in warm water until soft.
2, put oil in the wok, put peanuts and fry crispy.
3, hot pot cool oil, hot pot bottom material, bean paste stir-fry.
4. Stir-fry the fragrant leaves, pepper, dried pepper, ginger, cinnamon and onion.
5. Add clean water and cook for 15 minutes.
6. Remove seasoning residue, add soy sauce, soy sauce, balsamic vinegar, sour pepper, salt and chicken essence, and adjust the hot and sour soup.
7. Boil the water in the pot and cook the soft vermicelli.
8, the lettuce is cooked together, and the lettuce can be served if it is too green.
9. Pour in the cooked hot and sour soup, add the fried peanuts, mustard tuber and chopped green onion.
Second, hot and sour powder
foodstuff
Sweet potato powder100g, peanut 50g, dried pepper10g, scallion10g, soybean sauce10g, 5ml peanut oil, 2ml soy sauce, 3ml balsamic vinegar and 2g salt.
method of work
1, boil with water, add sweet potato powder and cook until soft;
2, hot pot, cold oil, add peanuts, stir-fry on low heat, and dry a little salt while it is hot;
3. Stir-fry the oil of peanuts, add soybean sauce and dried peppers to saute, then add balsamic vinegar and soy sauce to boil;
4, add bone soup to the pot, boil, and add sweet potato powder;
5. Add salt and green onions, mix well, take the pot and add peanuts.
Third, hot and sour powder
foodstuff
Appropriate amount of sweet potato vermicelli, small rapeseed, mung bean sprouts, coriander, fried peanuts, Chili oil, pepper powder, onion, old vinegar, soy sauce, pepper granules, sugar, sesame oil, ginger and garlic.
method of work
1, sweet potato vermicelli soaked in warm water until soft.
2, rapeseed, mung bean sprouts, coriander washed for use, onion, ginger and garlic chopped.
3. Chopped onion, ginger and garlic are put into a wok with pepper particles to saute.
4. Stir-fry chives, ginger and garlic, add water, boil and add soaked sweet potato vermicelli.
5. Mix a bowl of juice when cooking vermicelli: 2 tablespoons soy sauce and 2 tablespoons spicy oil.
6. Add 3 tablespoons of old vinegar, 1 tablespoon of pepper powder, half a spoonful of sugar, a little sesame oil and mix a bowl of soup.
7. Cook the vermicelli until it is transparent and soft, remove and drain the water and put it into the prepared bowl juice.
8. Put the rape and mung bean sprouts in the pot and scald them.
9. Remove the vegetables and put them in a bowl with good juice.
10, finally sprinkle with fried peanuts, coriander, add a spoonful of Chili oil, and fill the soup in the bowl.