Hot and sour noodles are a Sichuan snack, which are characterized by numbing, 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. But as an authentic Hunanese, I really like to eat hot and sour noodles. When I eat them, the noodles are slippery, sour and sour, and the taste is simply sour.

I remembered that I often ate there when I was in college. Later, I felt stomach discomfort for a period of time. I thought it might be related to eating this, because I always ate the spiciest kind, so I stopped. I haven’t eaten it for a while, and now I am working out of town. The food in coastal areas is relatively light, and hot and sour noodles are rarely sold.

But I wanted to eat hot and sour noodles every once in a while, so I went to learn how to make delicious hot and sour noodles. I studied hard for a few days and found that it is relatively simple to make them. Now I will share the method with you. If you like to eat it, you can also try to make it yourself.

Prepare ingredients:

Main ingredients: appropriate amount of sweet potato powder, auxiliary ingredients: appropriate amount of peanuts, appropriate amount of rapeseed, appropriate amount of minced ginger, appropriate amount of minced garlic, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of vinegar, pepper Appropriate amount of oil, appropriate amount of coriander, appropriate amount of chicken essence.

Preparation method:

1. Soak the appropriate amount of sweet potato flour in water until soft, wash the rapeseed and set aside.

2. Heat the wok, pour in a little cooking oil, add the peanuts in the cold oil, stir-fry over low heat until the skin of the peanuts changes color, turn off the heat, and continue to stir-fry until the peanuts are red and bright.

3. Add an appropriate amount of cold water to the pot. After boiling, add the soaked sweet potato flour and cook until it is soft and tough without a hard core. Put the rapeseed into the pot just before the flour comes out of the pot. Blanch.

4. Take out the sweet potato flour and rapeseed and put them into a large bowl with cold water and set aside.

5. Take a large bowl, add appropriate amount of salt, pepper, a little chili powder, appropriate amount of light soy sauce, vinegar and chicken essence.

6. Add the sweet potato flour, add vegetables, peanuts, and coriander, and a drool-worthy bowl of hot and sour noodles is ready.

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