1, first weigh ten Jin of sweet potato powder.

Hot and sour rice noodles restaurant (2 sheets)

Put it in a big bowl.

2. Weigh 1 kg 1 2 pieces of sweet potato powder and pour it into a large basin with a diameter of 50 cm and a height of 25-30 cm, and weigh 20 grams of edible cassava powder and pour it into a bowl.

3. Burn 4 kg of 4-boiled water on the fire (2-hydrated edible cassava powder can be added).

4. Pour 2kg of warm water (no more than 50 degrees) into a large basin filled with 1 kg 1 sweet potato powder to make starch liquid, and mix well. In short, it can't precipitate.

5. Quickly pour 4kg of 4-water boiling water (be sure to boil) into the prepared starch solution, and keep stirring in one direction with a thick wooden stick until it is smooth and transparent, and then pour in the edible cassava powder (stir slowly when pouring in, accelerate the stirring with great force after the cassava powder is completely dissolved, and stir until it is white. If it is elastic, add it into the stuffing.

6. In a large pot and 10- 15 minutes, dough is formed.

With a big-eye colander, you can directly leak powder.

Below the powder is high-temperature boiling water.

Features (1): The production of pure handmade flour does not need any machines, and the operation is simple without equipment.

Special hot and sour rice noodles yi

It can be operated by people, with an area of half a square meter and no space.

Feature (2): The taste of handmade vermicelli is incomparable to that of bought vermicelli, and it is tough, unlike other vermicelli, which is easy to break. It is very important to pack it up and take it home. Vermicelli is still very elastic and not afraid of bubbles.

Feature (3): Handmade flour can be made on site and sold while making. You can see with your own eyes the making process of a bowl of hot and sour powder from beginning to end, which is very ornamental!

The best powder technology in the world is based on Chongqing hot and sour powder. The technical department of Xiangyangyuan concentrated on special research and repeated experiments, which softened Sichuan's spicy taste, unique taste and delicious soup. Make "color, fragrance, taste and taste" absolutely delicious. Special seasonings and sauces enhance the taste and fragrance, and develop a unique secret recipe; Ten miles of fragrance and wide customers;

Tian Xia Di yi fen

Ingredients: handmade sweet potato vermicelli (120g), king of meat sauce (2g), special vinegar for Xiangxiangyuan (50g) and red oil incense (10g).

Processing technology of vermicelli

2 grams of scalded Oracle, 2 grams of chicken essence, 2 grams of fresh king, incense 1 gram. 2 grams of Xiangyuan sauce. 10g soy sauce, salted peanuts, chopped green onion and coriander. Zhacai

Production process: first beat the seasoning into the bowl in proportion, and then cook the vermicelli until the powder floats on the surface. Beat it into a bowl with a colander, put the soup on the noodles, add meat sauce, vegetables, salted peanuts, chopped green onion and coriander, and put bean sprouts and shredded tofu in the hot and sour powder in the north. In fact, the real hot and sour powder does not put bean sprouts. Baked peanuts with salt are delicious. They won't be soft after soaking in a bowl for a long time, and they taste crisp.