The hot and sour noodles we are going to make today are different from those made in Sichuan, Yunnan and other places. After careful improvement, it smells sour with a meaty aroma, and is sour and spicy in the mouth. The main flavor is sour. Mainly, but after eating it, it will not be digested as quickly as ordinary acidic food. Below I will share with you how to do it in detail. Friends who like it can quickly learn it.
Hot and sour noodles: 1. First, we prepare 200 grams of noodles. We choose freshly pressed wet noodles, which have a better texture. Put the amount of chili powder in the bowl according to your preference. 1 spoons of pepper noodles, 1 spoons of pepper, a little sugar, optional white sugar to replace MSG, 2 grams of salt, 2 spoons of white sesame seeds spare. 3. Burn oil in the pot. When the oil temperature rises to 70% hot, start the pot. Green smoke will appear from the oil surface, which means it is 70% hot. Pour the hot oil into the small ingredients. The small ingredients will release their fragrance instantly, then stir it. Then add 2 grams of chicken powder, 10 grams of mature vinegar, and 10 grams of light soy sauce, stir evenly, and pour into a bowl and set aside. ?
4. After all the ingredients are prepared, we boil the noodles, boil water in the pot, and add a little vegetable oil and salt. The vegetable oil can prevent the noodles from sticking, and the salt adds flavor to the noodles and makes the noodles more chewy.
5. After the water boils, spread out the noodles and cook for a while, then stir gently to prevent the noodles from sticking together. After the water boils again, pour in a little water.
Cook until the noodles are all floating, then pour in water again, so that the cooked noodles will be stronger and more flexible. Cook until there is a little bit of white core in the center of the noodles, which means the noodles are 9 mature. Turn off the heat and we will serve. By the time the noodles are cooked, the noodles will be cooked.
We put the noodles in a bowl, add coriander and chopped green onion, mix well and serve.
Technical points:
1. The amount of chili can be added according to your own taste.
2. When stimulating the oil, the oil temperature should be heated to 7 levels to stimulate the fragrance of the ingredients.
3. Cook the noodles. If you want to leave 1 layer of white core, turn off the heat. The noodles will be cooked during the time when the noodles are served. Only in this way can the texture of the noodles be chewy enough.