〖Authentic Sichuan Hot and Sour Noodles Recipe〗
Hot and Sour Noodles are one of the traditional snacks widely circulated in urban and rural areas of Sichuan. They have been loved for a long time due to their low price and high quality. Hot and sour noodles are mainly made from sweet potato flour. There are two types of hot and sour noodles: one is "water noodle", which is made from sweet potato starch; the other is "dry noodle", which is dried vermicelli processed into vermicelli shape. Since hot and sour noodles made from dry vermicelli are relatively simple and convenient, dry vermicelli is generally used to make them. The preparation operation of "gouache" is relatively complicated. The following is the method of making "gouache":
Raw materials: 5000 grams of sweet potato starch, 35 to 40 grams of alum, and 125 to 130 grams of cooked gordon paste.
Note: 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".
Method 1. Grind alum into fine powder, add 100 grams 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 for later use.
3. Use a large aluminum ladle to make 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 and let it cool. Become "gouache".
Preparation of hot and sour noodle seasonings and types of sweet potato:
The sweet potato used in hot and sour noodles is made just like noodles, mainly including "fat intestine sweet potato" and "jelly" "Pork ribs sweet potato", "Pork Ribs Sweet Potato", etc., among which "Fat Intestine Sweet Potato" is the most famous. "Fat Rice Roll Rice" is divided into "Spicy and Sour Rice Roll Rice" and "Original Soup Rice Roll Rice", which are hot and sour taste and fresh and salty taste. The seasoning is mainly composed of paprika, red oil chili, 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 hot and sour noodles is a rich white soup made from boiled fat intestines, pig ears, etc.
The specific operation is: put vinegar, red oil chili, soy sauce, monosodium glutamate, and bean sprouts into a soup bowl, and pour in the original soup. Put the powder into the pot and scald it, then put it into a bowl and sprinkle with celery, coriander, big head sprouts and crispy soybeans.
〖How to make Chongqing hot and sour noodles〗
1. Ingredients: light soy sauce, vinegar, green onions, coriander, oil (usually used for cooking), fried soybeans, dried chili noodles . Chop a small amount of green onion and chop cilantro, set aside. Fry a little soybeans, mash them slightly and set aside. Put the chili noodles in a bowl that is not afraid of being hot, pour the spicy oil into the bowl, and make spicy oil for later use. Boil water, add sweet potato starch, and cook the sweet potato starch until soft. Sweet potato flour has been made before, so there is no question of whether it is cooked or not, but it must be cooked until it is soft to taste. Pick the cooked vermicelli into a bowl and add seasonings. Seasoning: Add a little light soy sauce, spicy oil, vinegar (a little more), crushed peanuts, oil, chopped green onion, and coriander. How much you use depends on everyone's taste.
2. The authentic way to make hot and sour noodles
The steps to make hot and sour noodles are very simple. The key lies in adding the ingredients.
Ingredients: Vermicelli, minced green onion, minced ginger, minced garlic, pea tips, coriander, fried shredded cabbage, minced parsley, soy sauce, vinegar, chili oil, sesame oil, lard, fried peanuts and soybeans , pepper powder, chili powder, monosodium glutamate, chicken essence, salt, sesame seeds, and old soup made with chicken broth or bones.
First, put the dry vermicelli into water at 50 to 60 degrees and soak it for 10 minutes to soften the vermicelli.
Then, boil another pot of water. While boiling the water, take a large bowl and mix sesame seeds, minced ginger, minced garlic, parsley, pepper powder, monosodium glutamate, chicken essence, pepper powder, salt, soy sauce, and vinegar. , sesame oil, and chili oil into a bowl, then add stock, chopped green onion and lard to make the base.
When the water in the pot boils, put the soaked vermicelli into the pot for about half a minute and put it into a bowl with base material. Finally, put the pea tips into the hot water for a while. , add fried vegetables, fried peanuts and soybeans, and coriander, and it’s ready
〖Hot and Sour Noodles - The Easiest Way〗
Materials: Longkou vermicelli, salt, Beef, vinegar, Laoganma (bottled), Sichuan pepper powder
Method: After the vermicelli is cooked, put it in a bowl, pour the boiling water into the bowl, and add an appropriate amount of salt and beef to the bowl.
After stirring evenly, add Laoganma (according to your own taste) and an appropriate amount of vinegar (according to your own taste). After the oil boils, add pepper powder. After 10 seconds, pour it on the old Put it on top of the godmother, stir it again after it’s done and it’s ready to eat.
The soup for hot and sour noodles is a rich white soup made from boiled fat intestines, pig ears, etc.
The specific operation is: put vinegar, red oil chili, soy sauce, monosodium glutamate, and bean sprouts into a soup bowl, and pour in the original soup. Put the powder into the pot and scald it, then put it into a bowl and sprinkle with celery, coriander, big head sprouts and crispy soybeans.
〖Hot and Sour Noodles〗
Ingredients: 250g red potato gouache, 40g soy sauce, 50g vinegar (the most authentic Baoning vinegar), 100g red oil chili, 2 pepper noodles .
5 grams, 1.2 grams of MSG, 60 grams of chopped green onions, 75 grams of bean sprouts, 15 grams of pea tips, 8 grams of pepper noodles, 35 grams of minced celery, and 2.5 grams of salt.
Method:
1. Wash the pea tips and bean sprouts, drain them and chop them into pieces;
2. Place them in 3 bowls. Add soy sauce, vinegar, red oil chili pepper, pepper noodles, monosodium glutamate, pepper noodles, salt, minced bean sprouts, chopped green onion, and minced celery;
3. Open a small amount of broth in the pot, and put the red potato gouache in a colander ( Bamboo colander is best), put it into a pot of water and blanch it for 2 minutes, add the pea tips, tumble them together in the soup pot for 3 minutes, and then quickly scoop them into a bowl with the soup.
Hot and sour noodles are my favorite snack. When making hot and sour noodles, I would like to remind you of a few points:
1. The amounts of condiments above are for reference only. Appropriately change the amount of seasoning according to your preference of salty or spicy taste;
2. I don’t like to eat celery, so I always use small rapeseed instead of celery and pea tips when making it. You can also adjust it according to the actual situation.
Choose side dishes, but small rapeseed is not suitable for chopping into pieces, but can be cut into leaf-by-leaf shapes;
3. Red potato gouache is vermicelli soaked in red potato. , thicker than ordinary vermicelli, darker in color, and very chewy. If
you don’t have red sweet potato noodles, you can also try using other thicker ones.
4. It would be a pity if you don’t have bean sprouts. Bean sprouts are one of the important seasonings of hot and sour noodles. If you don’t have them, you can use minced mustard instead.
5. If you don’t have broth, you can use broth instead. If you don’t have broth, you can just use boiled water. Of course, the taste is not as good as the former.
〖How to make hot and sour noodles〗
The steps of making hot and sour noodles are very simple. The key lies in adding the ingredients.
Ingredients: Vermicelli, minced green onion, minced ginger, minced garlic, pea tips, coriander, fried shredded cabbage, minced parsley, soy sauce, vinegar, chili oil, sesame oil, lard, fried peanuts and soybeans , coffee beans, pepper powder, chili powder, monosodium glutamate, chicken essence, salt, sesame seeds, and old soup made with chicken broth or bones.
First, put the dry vermicelli into water at 50 to 60 degrees and soak it for 10 minutes to soften the vermicelli.
Then, boil another pot of water. While boiling the water, take a large bowl and mix sesame seeds, minced ginger, minced garlic, parsley, pepper powder, monosodium glutamate, chicken essence, pepper powder, salt, soy sauce, and vinegar. , sesame oil, and chili oil into a bowl, then add stock, chopped green onion and lard to make the base.
When the water in the pot boils, put the soaked vermicelli into the pot and let it boil for half a minute. Take it out and put it into a bowl with the base material. Finally, put the pea tips into the hot water. For a while, add fried vegetables, fried coffee beans, peanut beans and soybeans, as well as coriander,
〖Sichuan hot and sour noodles〗
Ingredients: vermicelli, minced green onion, minced ginger , mashed garlic, pea tips, coriander, minced parsley, mustard shreds, peanuts, soybeans, sesame seeds, old soup
Preparation method:
1. Soak dry vermicelli at 50 to 60 degrees Soak in warm water until soft.
2. Put sesame seeds, minced ginger, minced garlic, parsley, pepper powder, MSG, chicken essence, pepper powder, salt, soy sauce, vinegar, sesame oil, and chili oil into a bowl.
3. Add 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.
Notes:
1. Peanuts and soybeans need to be fried in advance.
2. There are many seasonings, and the amount of each seasoning needs to be properly controlled.
〖Sichuan Hot and Sour Noodles〗
Making materials: Main ingredient: vermicelli
Accessory ingredients: minced onion, minced ginger, minced garlic, pea tips, coriander, parsley How to make Sichuan hot and sour noodles with minced mustard, shredded mustard, peanuts, soybeans, sesame seeds, and old soup: 1. Soak the dry vermicelli in water at 50 degrees to 60 degrees until soft.
2. Put sesame seeds, minced ginger, minced garlic, parsley, pepper powder, MSG, chicken essence, pepper powder, salt, soy sauce, vinegar, sesame oil, and chili oil into a bowl.
3. Add 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.
Ingredients: 1000 grams of red potato starch (i.e. red potato starch soaked in water until soft), soy sauce, Baoning vinegar, red oil chili, pepper noodles, MSG, chopped green onion, bean sprouts, pea tips, pepper noodles, Appropriate amount of minced celery and salt.
Preparation method: 1. Remove old roots from pea tips, wash them and set aside. Chop the bean sprouts. 2. Put soy sauce, vinegar, red oil chili pepper, pepper noodles, MSG, pepper noodles, salt, minced bean sprouts, chopped green onion, and minced celery into 12 bowls respectively. 3. Boil the soup in the pot, put 1/12 of the gouache into the colander, put it into the boiling soup and blanch it for 2 minutes. Add the pea tips and blanch them for 3 minutes, then pour the soup into the bowl together. This powder tastes sour and spicy, tender and smooth, and the soup is delicious.
1. Production process:
l. First, soak the red potato (i.e. sweet potato) vermicelli or rice vermicelli fully in water.
2. Soak the beans (peas) in water at 30--40 degrees for 8...10 hours, then put them into a pot and add water to simmer until cooked.
3. Fried crispy pork: Take 1 kilogram of pork as an example (pork accounts for 70% lean meat and 30% fat meat). Cut the meat into 3-4 cm long and about 1-2 cm wide. cubes, you should add 2 tablespoons of salt, 2 grams of MSG, half an egg, 30 grams each of fresh chives and ginger, minced finely, then add these ingredients to the meat and mix evenly, then slowly add the prepared meat to a boil Fry in a frying pan until golden brown, remove and serve as crispy meat.
4. Preparation of tofu fruit: directly cut ordinary white tofu cubes into 5-7 cm long and 3-4 cm wide. Put 1--2 cm thick strips into a boiling pot, fry until golden brown, and remove when bubbling.
5. Wash the sauerkraut, green cabbage, coriander and chopped green onion, cut the sauerkraut into thin strips, cut the green cabbage into short sections and put them in a sieve for later use. Chop the coriander and green onion and put them in a sieve for later use.
3. Cook the finished hot and sour noodles:
l. Seasoning: Take bowl No. 2 as an example, add 0.8--1.2 refined salt to each bowl grams, 2 grams of MSG, 1 gram of sugar, 1 gram of chicken essence, 1.5 grams of edible vinegar, 1.5 grams of cooked vegetable oil or lard, 1-3 grams of fried thick spicy powder (according to the spicy taste of the customer) (quantitative degree), so it becomes a bowl of flavored bowl.
2. Put the stewed soaked beans in a pot and put them over low heat.
3. Put the vermicelli into boiling water and cook for 1-2 minutes. Add the green cabbage leaves, take them out in time and put them into a bowl. Use 2-4 taels of vermicelli in each bowl and add sauerkraut. 15-20 grams, 10-20 grams of soaked beans, 4-6 pieces of crispy pork, 3-4 strips of tofu fruit, then add fresh soup, add coriander and chopped green onion to make a bowl of fresh and sour food Spicy food too.