Sweet potato flour is a lot of people are very favorite food, whether it is fried to eat, or boiled for breakfast, is a good choice, but I think most people should like to cook it into a hot and sour powder to eat! It is a simple and generous food in the minds of many people, as it is easy to do and very appetizing to eat, hot and sour. But the sweet potato flour bought is dried and divided into small handfuls, if you want to eat, according to their own amount of food, a handful of add. But before cooking the sweet potato flour, if this step is missing, it will not only make the sweet potato flour not easy to cook, but also not smooth to eat.
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When I was a kid, almost every family would sun-dry the sweet potato flour, and the sun-dried sweet potato flour would be put away by the family, and when they wanted to eat it on any day, they would take out a handful of it, and then soak it in cold water for 2 hours, and then cook it with a big fire, and then add some seasoning to it, and it would be very fragrant. Because sweet potato flour is a dried product after being dried in the sun. So when cooking sweet potato flour, you should soften the sweet potato flour with water first, so that it can absorb the water, which can make it soft and make it cook out smoothly. The most basic ingredient of hot and sour noodles is sweet potato flour. Boil a handful of sweet potato flour and serve it with the right amount of cilantro, lettuce, sauerkraut, peanut rice, minced chili pepper, minced green onion, minced garlic and minced ginger. Finally, mix it with chopsticks, and the flavor will be fully stimulated.
Ingredients: sweet potato flour, cilantro, lettuce, pickled bean curd, peanut rice, minced chili pepper and cayenne pepper, minced green onion, minced garlic and minced ginger
Correct practice: first take a small handful of sweet potato flour and soak it in water for 2 hours, this will soften the flour and make it cook out smoother. When I soak the sweet potato flour, I usually prepare to wash and chop the cilantro, wash the lettuce, chop the pickled bean curd, chop the peanut rice, chop the chili pepper, chop the green onion, mince the garlic, and mince the ginger. When the time comes, the sweet potato flour out of the drained points on the plate spare
The next is the sauce, take a large bowl, first in which to add the right amount of chili powder, salt, and then sit in a pot of hot oil, into the ginger and onion minced burst incense, take the hot oil poured on the chili powder, inspired by the chili pepper flavor, and chopsticks to the green onion oil and chili powder mix evenly. Re-sit the pot of hot water, boil it, pour the boiling water into the bowl with the chili sauce, and the hot and sour noodle soup is ready.
Now it's time to cook the sweet potato vermicelli. Bring a pot of hot water to a boil, add the softened vermicelli, cook for 1 minute, then remove and place in the miso soup. Blanch the lettuce in the pot and place it on top of the vermicelli, then top with the cilantro, crushed peanuts, pickled soybean curd, and chopped scallions in that order. With the heat of the soy sauce soup, tossed with the aroma of crushed peanuts and the pungent flavor of green onions, it is so delicious.
Note: The extra step here is actually to soak the sweet potato flour in water for about 2 hours before cooking it, which not only saves time, but also makes the cooked sweet potato flour smoother and more flavorful.