1, main ingredient: sweet potato vermicelli;

2. Accessories: peanuts, soybeans, coriander, chicken soup, chicken, rapeseed;

3. Seasonings: salt, vinegar, chicken essence, cooking wine, dark soy sauce, sesame oil, pepper oil, and chili oil.

Hot and Sour Noodles are numb, spicy, fresh, fragrant, sour and oily but not greasy. "Hot and Sour Noodles" are pure natural green food. Hot and Sour Noodles originated from Sichuan folk. The ingredients are local hand-made sweet potato noodles, and the taste is outstanding. It got its name from its mainly sour and spicy taste. Later, after continuous evolution and modulation in various parts of the Southwest, it officially took to the streets and became a specialty snack in various places.

The main ingredient of hot and sour noodles is vermicelli, which is rich in carbohydrates, dietary fiber, protein, niacin and minerals such as calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals; the vermicelli has good flavor attachment and can absorb various delicious soups. The taste of the ingredients, coupled with the softness and tenderness of the vermicelli itself, makes it even more refreshing and pleasant.

Extended information:

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 Intestine Sweet Potato", "Langfenced Sweet Potato" and "Pork Rib Sweet Potato". " and so on, among which "Fat Changshao" is the most famous.

Hot and sour noodles are popular in the Chongqing, Sichuan and Guizhou regions. There are two types of hot and sour noodles in the Chongqing, Sichuan and Guizhou regions: one is "water powder", which is made by mixing sweet potato starch; the other is "dry powder", which is processed into Vermicelli-shaped dry vermicelli. Since hot and sour noodles made from dry vermicelli are relatively simple and convenient, dry vermicelli is generally used to make them. The preparation operation of "gouache" is complicated.

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 and chose red sweet potato starch as the main ingredient, which was popular at the time. It symbolizes the friendship between these three people. Friendship is as long-lasting as this vermicelli.

He also added a very spicy small pepper, Laotan sauerkraut, brown sugar and yellow lotus in it. Liu Bei's intention was to let the three of them understand that they are not afraid of sweet, bitter and spicy. The famous hot and sour noodles from Chongqing, as well as those from Guizhou 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.

References:

Baidu Encyclopedia-Hot and Sour Noodles