Ingredients: 140 grams of sweet potato flour, 10 grams of dried fungus, 1 red peppers, 1 green peppers, 4 grams of salt, 3 grams of MSG, 2 cloves of garlic, 3 tablespoons of sesame oil, 6 grams of white sugar, coriander Appropriate amount of section, 3 tablespoons of mature vinegar, 2 tablespoons of soy sauce, 2 tablespoons of top-secret chili oil, and appropriate amount of chopped green onion. Folding production method: Step 1: Soak 10 grams of fungus thoroughly in an appropriate amount of warm water and clean. Pour water into the pot and heat over high heat until it boils. Add the fungus and blanch for 3.5 minutes. Remove from the cold water and drain. Step 2: Boil the sweet potato vermicelli in boiling water that has been scalded with fungus until it is almost ripe, remove and drain, add sesame oil and stir to loosen to avoid sticking together. Step 3: Tear the fungus into small pieces, wash and cut the coriander into sections; remove the stems and seeds of the green and red peppers, wash them, and cut them into 4cm long filaments; peel the garlic and pound it into minced garlic (or use a garlic press) Press into minced garlic). Step 4: Pour the fungus, sweet potato vermicelli, coriander segments, green and red pepper shreds, and minced garlic into a large basin, add vinegar, soy sauce, salt, sugar, monosodium glutamate, and chili oil, stir evenly, and sprinkle with chopped green onion. .

1. Hot and sour noodles originated in the western Sichuan area. It is a traditional snack in Sichuan Province, Chongqing City, Guizhou Province and other places. It belongs to Sichuan cuisine, Chongqing cuisine and Guizhou snacks. Its characteristics are numb, spicy, fresh, fragrant, sour and oily but not greasy.

2. The main powder of hot and sour noodles is mixed with sweet potatoes, sweet potatoes and peas in proportion, and then made by farmers using traditional manual methods. Hot and sour noodles originate from the folk in southwest China. They use local handmade sweet potato noodles as ingredients. The hot and sour noodles are named after their mainly sour and spicy taste. Hot and Sour Noodles are numb, spicy, fresh, fragrant, sour and oily but not greasy! "Hot and Sour Noodles" are pure natural green food. The main powder is made of sweet potatoes and peas in the best proportions, and is then made by farmers using traditional handicrafts. become. "Hot and Sour Noodles" are also available as convenience food products.

3. Hot and sour noodles originated from Sichuan folk. The ingredients are local hand-made sweet potato noodles. The taste is mainly sour and hot, so it is named after it. Later, after continuous evolution and preparation, it officially took to the streets and became a Sichuan specialty. snack. Speaking of the origin of hot and sour noodles, such allusions are widely circulated. It can be traced back to the Three Kingdoms period. After Liu Bei, Guan Yu, and Zhang Fei became sworn brothers in Taoyuan during the Three Kingdoms period, the owner of Taoyuan cooked a meal specially for them. They chose red sweet potato starch as the main ingredient, which was popular at the time, which symbolized the friendship between these three people. Friendship is as long-lasting as this vermicelli, and a kind of peppercorns, Laotan pickled cabbage, brown sugar and yellow lotus are added to it. Liu Bei’s intention is to let the three people understand that they are not afraid of sweet, bitter and spicy, and Sichuan hot and sour noodles evolved from this. Later generations gradually changed it to "hot and sour rice noodles" because of its sour and spicy taste. Sichuan hot and sour noodles are characterized by "numbing, spicy, fresh, fragrant, sour and oily but not greasy".