Hot and sour noodles is Chongqing, Sichuan city and countryside widely spread between the traditional snacks, in order to numb, spicy, fresh, fragrant, sour taste is famous for China, has long been loved by the people and sought after. Because of the cheap and delicious, spicy and fresh taste, oil and not greasy, known as "the world's first powder" reputation. Here is what I brought you the practice of hot and sour noodles, I hope you like it!

Ingredients: sweet potato flour 140 grams of dried fungus 10 grams

Accessories: red pepper 1 green pepper 1

Seasonings: salt, monosodium glutamate, garlic, sesame oil, sugar, coriander section, vinegar, soybean soy sauce, top secret chili red oil, green onion in appropriate amounts.

Production method:

1, 10 grams of fungus with the right amount of warm water thoroughly soaked and cleaned, pot of water into a pot of water over high heat until boiling, into the fungus blanching 3.5 minutes, fishing out of cold water and drained.

2, with the boiling water blanched fungus sweet potato vermicelli cooked to nine mature, out of the drain, into the sesame oil to pick and mix loosely, so as not to stick together.

3, the fungus torn into small pieces, parsley washed and cut into segments; green and red bell peppers to remove the seeds after washing, cut into 4cm long thin wire; garlic peeled, pounded into garlic (or garlic press into garlic).

4, the fungus, sweet potato vermicelli, cilantro segments, green and red pepper wire, garlic puree poured into a large pot, seasoning vinegar, soy sauce, salt, sugar, monosodium glutamate, chili red oil, mix well, sprinkled with green onions can be.

Cooking tips for hot and sour noodles

You are used to eating hot and sour noodles from roadside stalls, do you want to try your hand at making hot and sour noodles? You don't know how to do it? It's okay, today I teach you 5 tips, as long as you learn these skills, everyone can easily make a hot and sour flavor, aroma of hot and sour noodles. What are you waiting for? Quickly take notes down it!

1, add salt to the hot water in the cooking groundnut flour, you can make the groundnut flour in the process of maturation will absorb the salty flavor, eat will not feel not taste.

2, eaten a lot of hot and sour noodles are directly onions, ginger, garlic, squash in the soup, but if these materials over oil stir fry, the aroma can be fully released, and then add water to cook into the soup, absolutely fragrant.

3, directly into the vinegar in the hot and sour noodles, it is inevitable that the sour taste is particularly hard, but if the vinegar, soy sauce, chili pepper into the sautéed onions, ginger and garlic, and then add water to boil, so that cooked into the `soup juice sour, spicy and salty completely integrated.

4, the cooked groundnut flour back into the soup cooking for a while, you can make the groundnut flour fully absorb the flavor of the soup, there will be no soup powder flavor completely separate conditions.

5, cooking hot and sour flavored dishes, put a little sugar before the pot, is definitely the finishing touch to enhance the freshness and taste.