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 into chopped green onions and finely chop coriander and 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, Sichuan pepper powder, pepper, MSG, chicken essence, salt, sesame seeds, and old soup made from chicken broth or bones.

First, put the dry vermicelli into water at 50 to 60 degrees and soak for 10 minutes to soften the vermicelli.

Then, boil another pot of water. While boiling the water, take a large bowl and add 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, add broth, chopped green onions 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 pickled mustard, fried peanuts and soybeans, and coriander, and the authentic Sichuan snack hot and sour rice noodles is completed.

Sichuan "Hot and Sour Rice Noodles" Making

Ingredients: 5000 grams of sweet potato starch, 35-40 grams of alum, 125-130 grams of cooked gordon paste. (Note: The cooked gordon 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 gorgon".)

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" seasonings and types of sweet potato: The sweet potato used in "hot and sour noodles" is made just like noodles. The main sour foods include "Fat Chang Rice", "Jiangfen Rice" and "Pork Rib Rice". " and so on, among which "Fat Changshao" 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.

For detailed formulas and methods, please consult Chongqing Huafei Food Technology Promotion Service Co., Ltd. [Edit this paragraph] Hot and sour noodle seasoning. Preparation of hot and sour noodle seasoning and types of topping:

The hot and sour rice noodles are made with the same method as noodles with sweet potato. There are mainly "Fat Chang Yao", "Lang Noodles", "Pork Ribs Sweet Potato", etc., among which "Fat Chang Yao" 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 fat intestines, pig ears, etc.

The specific operation is: put vinegar, red oil chili pepper, 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.