Ingredients: Vermicelli, minced green onion, minced ginger, minced garlic, pea tips, coriander, minced parsley, mustard shreds, peanuts, soybeans, sesame seeds, old soup
Production Method:
1. Soak the dry vermicelli in water at 50 to 60 degrees until soft.
2. Put sesame seeds, minced ginger, minced garlic, parsley, pepper powder, MSG, chicken essence, pepper, salt, soy sauce, vinegar, sesame oil, and chili oil in a bowl.
3. Add the stock, chopped green onion and lard to make the base.
4. When the water is boiling, put the soaked vermicelli into the pot and blanch for half a minute.
5. Blanch the pea tips in hot water, add mustard, fried peanuts, soybeans, and coriander.
hint:
1. The old soup can be cooked with pork bones, and it only takes 20 minutes in a pressure cooker;
2. If you think the old soup is troublesome, buy some pork, stir-fry and boil it to turn it into soup;
3. Add oil and stir-fry the soybeans over low heat until they are very fragrant.
Hot and sour noodles
Ingredients: 5000 grams of sweet potato starch, 35-40 grams of alum, 125-130 grams of cooked gordon paste.
Note: The cooked gravy is sweet potato starch, which is first dispersed with water, then poured in with boiling water, and stirred into a thin paste, which is commonly known as "beating cooked gravy".
(2) Ingredients: sweet potato flour·100g, five-spice peanuts·30g, Fuling pickled mustard·20g, white sesame seeds·10g, chives·1 stalks, coriander·2 stalks, Sichuan peppercorns·appropriate amount, dried chili peppers·2
Seasoning: edible oil·30g sesame oil·1tsp stock·18tbsp balsamic vinegar·1tsp pepper powder·1/3tsp chili powder·1/2tsp refined salt·1/ 2 tsp MSG·1/2 tsp
Method: 1. Wash the sweet potato powder and soak it in water; wash and cut the coriander into sections; wash and cut the chives; mince the mustard; 2. Pour oil into the pot, heat it up, and sauté the peppercorns, dried peppers, and peppercorn powder until fragrant , chili powder, and white sesame seeds, add the stock and bring to a boil, then put it into a bowl; 3. Boil half a pot of water, add sweet potato starch, blanch it, and put it into the soup bowl; 4. Add MSG, balsamic vinegar, refined salt, and five spices Peanuts, mustard, sesame oil, sprinkle with coriander segments and chopped green onion and serve.
Features: Lubricant and refreshing, sour and spicy for appetizers.
An easy way to quench your cravings: you can make spicy flavors according to your own taste.
(3) Production:
1. Grind alum into fine powder, add 100g of water and mix well to make alum water.
2. Pour the cooked gordon paste into a basin, add sweet potato starch, 2000 grams of water, and alum water and knead into a moderately soft and hard dough and set aside.
3. Use a large aluminum ladle to insert a tool into a hole the size of a soybean, put the dough into the water ladle, pat the dough into lines with your palms and pour it into the boiling water pot to scald until cooked, then put it into cold water. Let cool and it becomes "gouache".
Preparation of "Hot and Sour Noodles" seasoning and types of sweet potato topping:
"Hot and Sour Rice Noodles" are made with sweet potato in the same way as noodles are made with sweet potato. The main sour foods include "Fat Chang Shao", "Lang Noodles", "Pork Ribs Sweet Potato", etc. Among them, "Fat Chang Shao" is the most famous. "Fat Rice Roll Rice" is divided into "Spicy and Sour Rice Ball Rice Roll" and "Original Soup Rice Ball Rice Roll", which are hot and sour taste and fresh and salty taste. The seasoning is mainly composed of pepper, red oil chili pepper, chopped green onion, soy sauce, bean sprouts, celery grains, vinegar, coriander, big head sprout grains (a vegetable from Sichuan), fried soybeans, MSG, etc.
The soup for boiling hot and sour noodles is a rich white soup made from boiled intestines, pig ears, etc. The specific operation is: put vinegar, red oil chili, soy sauce, monosodium glutamate, and bean sprouts into a soup bowl, pour in the original soup, boil the powder in the pot, pick it into the bowl, and sprinkle with celery, coriander, big head sprouts, and crispy soybeans. That’s it.