Ingredients: 400 grams of egg and yellow noodles.
Seasoning: 70 grams each of vinegar and sweet soy sauce, 2 grams each of green onion and pepper, 1 gram of refined salt, 10 grams each of black mustard and red pepper oil, 5 grams of sesame seeds, 4 grams of MSG, cooked pork 20 grams of oil.
Preparation method:
A collection of various spicy and sour noodles
A collection of various hot and sour noodles (10 photos)
⑴ Make egg-stuffed yellow noodles: Use white flour, add eggs, white alkali, and water, mix and knead evenly, use a dough pin to flatten and fold, and pat a layer of starch appropriately every time you fold the dough. Then roll the dough into thin slices, fold it, and cut it into thin strips with a knife.
⑵ Preparation of seasoning: Saute sesame seeds in a bowl, add sweet soy sauce, vinegar, black mustard, red pepper oil, cooked lard, pepper, refined salt, monosodium glutamate, and chopped green onion into another bowl to make marinade. Just add a little white soup (don’t add soup when eating stew).
⑶ Put the eggs with yellow noodles into a pot of boiling water. When cooked, use a slotted spoon to scoop it into a bowl, remove the sesame seeds, and pour the marinade over it.
Hot and sour noodles 1
Cook the noodles and set aside. After the oil is heated, pour it on the chili noodles to make red oil. After mixing soy sauce, vinegar, salt and chicken essence into juice, take out the cooked noodles and add the prepared red oil. Chop the coriander and mustard, add them to the noodles, and a steaming bowl of hot and sour noodles is ready.
Hot and sour noodles 2
400 grams of egg noodles, 70 grams each of vinegar and sweet soy sauce, 2 grams each of chopped green onion and pepper, 1 gram of refined salt, black mustard and red pepper oil 10 grams each, 5 grams of sesame seeds, 4 grams of MSG, and 20 grams of cooked lard. Saute sesame seeds into a bowl, add sweet soy sauce, vinegar, black mustard, red pepper oil, cooked lard, pepper, refined salt, monosodium glutamate, and chopped green onion into another bowl to make marinade, add a little white soup. Put the egg noodles into a pot of boiling water. When cooked, use a slotted spoon to scoop them into a bowl. Remove the sesame seeds and pour the marinade over them. Serve.
Hot and sour noodles three
250g wide noodles, 160g lean pork, 50g pickled cabbage, 2 green peppers, 1 tablespoon Sichuan peppercorns, 1 small box, 3 tablespoons oil, 1 white vinegar tablespoon, 2 tablespoons chili oil, 2 tablespoons salt. Wash the sauerkraut and cut into thin strips; remove the stems and seeds from the green pepper and cut into slices; wash the lean meat and cut into thin strips. Heat 3 tablespoons of oil in a pan, stir-fry 1 tablespoon of Sichuan peppercorns over low heat until fragrant, then sauté the minced garlic until fragrant, add the lean pork and stir-fry until the meat turns white.
Pour in shredded sauerkraut and green pepper cubes and stir-fry evenly, add 3 bowls of water and bring to a boil over high heat. Pour in 1 box of concentrated soup stock, stir well, simmer over low heat for 10 minutes, add 1 tablespoon of white vinegar, 2 tablespoons of chili oil and 1/5 tablespoon of salt and mix thoroughly to make a noodle soup base. Boil another pot of water, add 1 tablespoon of salt, stir in noodles and cook until boiling, pour in 1 bowl of water and wait until it boils again. After scooping up the noodles and passing them through a cold river, pour them into the hot and sour soup, stir well and bring to a boil before serving.
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2. Prepare half a pot of cold water, add the pig's trotters and bring to a boil, then turn off the heat, drain and set aside.
3. Put the pig's trotters into a casserole filled with brine and bring to a boil over high heat. Bring to a boil, then turn to medium-low heat to simmer
5. Prepare half a pot of cold water, add buckwheat noodles and cook, as long as there is no hard core
6. During the cooking process, stir in the green noodles. Cut the red pepper into small rings, cut the coriander into sections, cut the shallots into flowers, and press the garlic into a puree
7. Combine 1 tablespoon of sesame oil, 3 tablespoons of chili red oil, 1 tablespoon of pepper oil, and 2 tablespoons of light soy sauce. Add 1 tablespoon of vinegar, an appropriate amount of salt, 1 tsp of sugar, and an appropriate amount of chicken essence into a small bowl to make a sauce
8. Pour the cooked buckwheat noodles into two dashes of cold boiled water
9 , mix all the processed ingredients and sauce evenly
Notes:
1. The website for making hot and sour noodles reminds you how to make chili red oil and homemade brine in the next issue. Teach everyone, if you are interested, please read here!
2. The buckwheat noodles were cooked for a long time because the sauce was not paid attention to during the cooking process, and they were too soft. If the cooking time is shorter, the taste, mixing effect and presentation will be better. It will be a dish after all!