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. The main powder of hot and sour noodles is mixed with sweet potatoes, sweet potatoes, and peas in proportion, and is 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.

raw material

Vermicelli: 5000 grams of sweet potato starch, 35-40 grams of alum, 125-130 grams of cooked gordon paste. (Note: The cooked gordon is sweet potato starch, which is first dispersed with water, then poured in with boiling water, and stirred into a thin paste, commonly known as "beating cooked gorgon".)

Seasonings: minced 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.

make

1. Grind alum into fine powder, add 150g of water and mix well to make alum water.

2. Pour the cooked gordon paste into a basin, add sweet potato starch, 2000 grams of water, and alum water and knead into a moderately soft and hard dough and set aside.

3. Use a large aluminum ladle to insert a tool into a hole the size of a soybean, put the dough into the water ladle, pat the dough into lines with your palms and pour it into the boiling water pot to scald until cooked, then put it into cold water. Let cool and it becomes "gouache". The preparation of "Hot and Sour Noodles" seasonings and the types of sauces: The sauces used in "Hot and Sour Noodles" are made just like noodles. The main ones that use sour foods are "Feichang Shao", "Jiangfen Shao" and "Pork Ribs Shao". " and so on, among which "Feichang Shao" is the most famous. "Feichangshao" is divided into "hot and sour fat rice rolls" and "original soup rice rolls", which are sour and spicy tastes and fresh and salty tastes. The seasoning is mainly composed of pepper, red oil chili, chopped green onion, soy sauce, bean sprouts, celery grains, vinegar, coriander, broken rice sprouts or winter vegetables (a Sichuan vegetable), crispy soybeans, MSG, etc.