Hot and sour powder is a special snack in Sichuan and Chongqing, which belongs to Sichuan cuisine. Its characteristics are hemp, spicy, fresh, fragrant, sour and oily but not greasy. The main powder of hot and sour powder is made of sweet potato, sweet potato and pea in proportion, and then it is made by traditional manual leakage by farmers. Hot and sour powder originated from Sichuan folk, and it was made from local hand-made sweet potato powder, and its taste was named after its outstanding hot and sour taste.

The story about the origin of hot and sour powder is widely circulated. Sichuan can be traced back to the Three Kingdoms period. At that time, after Liu Bei, Guan Yu and Zhang Fei became sworn friends in Taoyuan during the Three Kingdoms period, the owner of Taoyuan specially cooked meals for them, and chose the more popular sweet potato powder as the main ingredient at that time, implying that the friendship of these three people was as long as this vermicelli, and added a kind of extremely spicy small pepper, pickled cabbage in the old altar, brown sugar and Huang Lian. Liu Bei meant to let the three people understand that they were not afraid of ups and downs.

ingredients:

14g of sweet potato powder, 1g of dried fungus, 1 red pepper, 1 green pepper, 4g of salt, 3g of monosodium glutamate, 2 cloves of garlic, 3 tablespoons of sesame oil, 6g of white sugar, appropriate amount of parsley, 3 tablespoons of aged vinegar, 2 tablespoons of soy sauce, 2 tablespoons of top secret Chili red oil and appropriate amount of chopped green onion.

production method:

step 1, 1 grams of auricularia auricula are thoroughly soaked in adequate warm water, then cleaned, poured into the pot, heated to boiling with strong fire, blanched with auricularia auricula for 3.5 minutes, taken out and drained with supercooled water.

Step 2, boil the sweet potato vermicelli with boiling water scalded with auricularia auricula until it is 9% ripe, remove and drain, and add sesame oil to stir and relax to avoid sticking together.

Step 3: Tear auricularia into small pieces, wash coriander and cut into sections; After removing pedicels and seeds from green pepper, it is washed and cut into 4cm long filaments; Peel garlic and mash it (or mash it with a garlic press).

Step 4: Pour the auricularia auricula, sweet potato vermicelli, parsley segment, shredded green pepper and garlic into a large basin, add the aged vinegar, soy sauce, salt, white sugar, monosodium glutamate and red pepper oil, stir well and sprinkle with chopped green onion.

The taste of the best cold hot and sour powder in Chongqing can be flexibly adjusted according to the needs of diners. Generally, red oil is needed to make cold hot and sour powder. If it can be prepared with the top secret red oil in Chongqing hot and sour powder, the taste will not only be more delicious. But also more nutritious and balanced.