"Hot and Sour Noodles" is one of the traditional snacks widely circulated in urban and rural areas of Sichuan. It has been loved for a long time due to its low price and high quality.
"Hot and Sour Noodles" are mainly made from sweet potato flour. "Hot and Sour Noodles" are divided into two types: one is "Water Noodles", which are made from sweet potato starch; the other is "Dry Noodles", which are dried vermicelli processed into vermicelli-like noodles. Since hot and sour noodles made from dry vermicelli are relatively simple and convenient, dry vermicelli is mostly used throughout the country, while the preparation operation of "water vermicelli" is relatively complicated.
Preparation of "Hot and Sour Noodles" seasoning and types of sweet potatoes:
"Hot and Sour Rice Noodles" are made with the same method as noodles with sweet potato. The main sour foods include "Fat Chang Yao", "Lang Noodles", "Pork Ribs Sauce", etc. Among them, "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 main seasonings are pepper, red oil chili, chopped green onion, soy sauce, bean sprouts, celery grains, Baoning vinegar (produced in Langzhong), coriander, and broken rice. Gongcai), Zhangfei minced beef, crispy 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. , Zhang Fei minced beef is enough.
2: How to make hot and sour noodles:
There are two ways to make hot and sour noodles, one is Chongqing hot and sour noodles, and the other is Sichuan hot and sour noodles.
Let’s introduce them respectively:
1. Chongqing 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 fried vegetables, fried peanuts and soybeans, and coriander, and the authentic Sichuan snack hot and sour rice noodles is completed.
2. How to make Sichuan Hot and Sour Rice Noodles:
Ingredients: Vermicelli
Accessories: minced onion, minced ginger, minced garlic, pea tips, coriander, minced parsley, mustard shreds, peanuts, soybeans, sesame seeds, old soup
practice:
1. Soak the dry vermicelli in water at 50 to 60 degrees until soft.
2. Put 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.
3. Add the stock, chopped green onion and lard to make the base.
4. When the water is boiling, put the soaked vermicelli into the pot and blanch for half a minute.
5. Blanch the pea tips in hot water, add mustard, fried peanuts, soybeans, and coriander.