Spicy and sour noodle is a traditional snack in Sichuan region, which is a favorite food for everyone, especially young consumers. Hot and sour noodles are loved by everyone, and are characterized by numbness, spiciness, freshness and fragrance. Hot and sour noodles from the ingredients to the local handmade sweet potato flour, flavor to highlight the main hot and sour and named.

How to make hot and sour noodles

Step by step

1

Soak the noodles in warm water until soft.

Step step

2

Celery cut into celery florets, small onions cut into scallions and set aside.

Step

3

Fry the peanuts and soybeans and set aside.

Step

4

Minced Brussels sprouts, minced mustard greens, soy sauce, vinegar, salt, chili oil, pepper powder and lard into a sauce and set aside.

Step

5

Pour the stock into the pot and bring it to a boil, pour in the softened vermicelli and boil over high heat.

Step by step

6

Scald the pea tips, and the vermicelli together with the soup into a bowl, sprinkle celery flowers, scallions, crispy peanuts, crispy soybeans can be.

The finished picture of hot and sour noodles

Hot and sour noodles cooking skills

Tips

1, the key to good hot and sour noodles is to choose the right sweet potato noodles. Choose sweet potato flour has a little trick, with the fire ignited fans, burning ash about close to the gray, the higher the purity, and there is a black ash, is mixed with other starch.

2, Szechuan cuisine is concerned about "salt before sour", meaning that there should be a salty taste, sour taste is reflected, so salty enough. In addition, vinegar should be more, chili oil should be more, the other according to personal taste.