Exercise 1

raw material

Hot and Sour Rice Noodles

Hot and Sour Rice Noodles

Vermicelli: 5000 grams of sweet potato starch, 35-40 grams of alum, cooked paste 125- 130 grams. (Note: The cooked sweet potato starch is first dispersed with clear water, then washed with boiling water and stirred into a thin paste, commonly known as "cooked sweet potato starch". )

Seasoning: chopped green onion, Jiang Mo, mashed garlic, pea tip, coriander, shredded cooking, minced coriander, soy sauce, vinegar, Chili oil, sesame oil, lard, fried peanut beans and soybeans, pepper powder, pepper powder, monosodium glutamate, chicken essence, salt, sesame, chicken soup or bone stock.

manufacture

1. Grind alum into fine powder, add 150g water and mix well to make alum water.

2. Pour the cooked paste into a basin, add sweet potato starch, 2000g of clear water and alum water, and knead into powder balls with moderate hardness for later use.

3. Insert a large aluminum spoon into a hole the size of a soybean, put the dough into the spoon, pat it with your palm to make it leak into a boiling pot and cook it, then take it out and put it in cold water to cool it into gouache. Preparation and types of seasoning for "hot and sour powder": The seasoning used for "hot and sour powder" is made into noodles. The main sour foods are "fat sausage seasoning", "bean jelly seasoning" and "ribs seasoning", among which "fat sausage seasoning" is the most famous. "Pork sausage roast" is divided into "hot and sour pork intestines powder" and "original soup pork intestines powder", that is, hot and sour taste and fresh and salty taste. Seasoning is mainly composed of pepper, red pepper, chopped green onion, soy sauce, sprouts, celery, vinegar, coriander, broken rice sprouts or winter vegetables (a vegetable in Sichuan), crisp soybeans, monosodium glutamate and so on. Sour and hot noodle soup is a thick white original soup made from fat sausage, pig's ear and other ships.

The specific operation is: put vinegar, red pepper, soy sauce, monosodium glutamate and bean sprouts into a soup bowl, inject the original soup, scald the powder in the pot, pick it into the bowl, and sprinkle with celery, coriander, big-headed bean sprouts, crisp soybeans and fresh pea tips.

Exercise 2

raw material

Zanthoxylum bungeanum, oil pepper, fragrant flowers, soy sauce, fresh vegetables (generally choose pea tip, if not, you can use rolled heart and cabbage), soybeans, mung bean sprouts, celery (diced celery is commonly used in authentic practice), aged vinegar, coriander and sprouts (kohlrabi and winter vegetables are also acceptable).

Add a spoonful of monosodium glutamate to stir the soup before it is finished.

I forgot to mention that the way to make soup is to wash the fat intestines and pig ears and cook them together until the soup is thick and white.

After the soup is cooked, put the vinegar, soy sauce and monosodium glutamate mentioned above into the soup and cook it with vegetables until it is almost cooked. Put down the vermicelli and stir it with chopsticks to avoid sticking (be careful not to cook it for too long, or it will rot). You can cook it when it's ready ~! Remember to sprinkle turnips.

Exercise 3

raw material

300g wide sweet potato vermicelli, 50g minced meat, 8 spinach, 1 a handful of bean curd, a little onion and garlic paste, a little bean sprouts, peanuts, soybeans and sesame seeds, and 3 spoonfuls of pepper powder, pepper, chicken essence, Chili oil, sesame oil, broth and vegetable oil. The amount of the above 2 bowls.

manufacturing process

1. Soak the vermicelli in warm water for about 10 minutes until it becomes soft. Stir-fry sesame seeds in a wok with low fire and take them out for later use. Heat the oil pan, add peanuts and soybeans and fry until cooked.

2. Stir Jiang Miao, mashed garlic, pepper, pepper powder, chicken essence, salt, fresh juice, vinegar, sesame oil and Chili oil evenly, and make sauce for later use.

3. Heat the oil in the pot, add a little salt to the minced meat and stir fry until cooked.

4. Pour the broth into the pot and boil.

5. Pour in soft vermicelli and bring to a boil.

6. Immediately pour spinach and bean bubbles and cook for half a minute, then put the soup into a bowl.

7. Pour minced meat and sauce into a bowl and sprinkle with peanuts, soybeans, cooked sesame seeds and shallots.

Exercise 4

Method for making cold kelp hot and sour powder

Manufacturing raw materials:

130g of top sweet potato powder, 100g of kelp, 3 cloves of garlic, 2 tablespoons of soy sauce, 3 tablespoons of balsamic vinegar, 3 grams of salt, 1.5 tablespoons of cooked vegetable oil, 1.5 tablespoons of Chili oil, 1 tablespoon of sesame oil, 2 grams of monosodium glutamate and 4 grams of sugar.

Production method:

Step 1: wash kelp 100g and mash garlic.

Step 2: Boil 130g top sweet potato powder in boiling water until it is 80% cooked, take it out in cold water for three times, add 1.5 tbsp cooked vegetable oil, mix well, and cool to prevent adhesion.

Step 3, blanch the kelp in boiling water, take it out and drain it, and let it cool for later use.

Step 4: Take a small bowl and mix garlic paste, 2 tablespoons of soy sauce, 3 tablespoons of balsamic vinegar, 3 grams of salt, 1.5 tablespoons of Chili oil, 1 tablespoon of sesame oil, 2 grams of monosodium glutamate and 4 grams of sugar evenly.

Step 5, put the cooked sweet potato powder and kelp into the pot together, pour the sauce prepared in step 4 into it, stir it evenly, and sprinkle with cooked sesame seeds and coriander powder to serve.

Step 6, put the prepared cold hot and sour powder in the refrigerator 10-30 minutes.

If you make your own hot and sour kelp cold powder at home, and use Sichuan hot and sour powder top secret red oil as the hot and sour kelp cold powder, the flavor is more unique and the nutrition is more abundant.