How to make hot and sour potato noodles and the related introduction
How to make hot and sour potato noodles
Hot and sour potato noodles taste refreshing and strong, sucking a mouthful of, slightly sour with spicy, so people simply can not stop! Hot and sour potato noodles is also considered to be a common snack, but you know how to do hot and sour potato noodles? Here to learn it, foodies get up!
Ingredients: 180 grams of wet potato flour, 1 small bowl of squash, cilantro, scallions, oil chili, soy sauce, vinegar, sugar, sesame oil, peppercorns, salt
Practice:
1, squash chopped, cilantro and scallions cut into small pieces.
2, after the water boils, the potato flour can be boiled for 2-3 minutes.
3, fish up the potato flour, mix with oil chili, soy sauce, vinegar, sugar, sesame oil, pepper, salt, sprinkle with chopped squash, cilantro and parsnip segments can be.
Heat of Hot and Sour Potato Noodles
The main character of Hot and Sour Potato Noodles is potato flour, which is made from potato. Potato starch content is high, so by many people mistakenly think that it is high calorie fattening food, and even potato flour also lie shot. In fact, potatoes are good to eat not fat, potato flour is not high calorie weight loss food, the following one to understand it.
Q: Hot and sour potato flour. What is the calorie count?
A: Hot and sour potato flour calories (to 100 grams of edible portion) is 337 calories, not too high, coupled with its carbohydrate and protein content are slightly lower than rice, so during the weight loss period you can occasionally replace rice as a staple food to eat. In addition, the fat content of potato flour is very small, only 0.1 percent, can make the excess fat gradually metabolized, so this spicy potato flour also has the role of weight loss.
Nutritional Value of Hot and Sour Potato Noodles
Hot and Sour Potato Noodles are not only hot and sour, but also have a great nutritional value. If you are also a fan of spicy potato noodles, then come to know the nutritional value of spicy potato noodles!
1, add bone marrow: potato flour is rich in a variety of nutrients, which also contains a nutrient called "chondroitin", which can greatly enhance the activity of bone cells, with the addition of bone marrow, blood, prolonged life, beauty, spleen, stomach, memory health effects.
2, weight loss: potato flour fat content is very small, only 0.1 percent, can make excess fat gradually metabolized, so it has the role of weight loss.
3, anti-aging: a mention of anti-aging food, people are easily associated with ginseng, bird's nest, royal jelly and other high-grade rare food, but rarely think of potato flour such as "popular goods". In fact, potato flour is rich in nutrients, is one of the anti-aging food.
Spicy potato flour pregnant women can eat
The weather is wet and greasy, coupled with the early pregnancy, the listlessness of the rest of the appetite is greatly reduced, this time, if you come to a bowl of spicy potato flour, refreshing and waking up the stomach, since it is very good. Just, pregnant women can eat hot and sour potato noodles? The following one to understand it.
Q: Can pregnant women eat hot and sour potato noodles?
A: In the early stages of pregnancy, you can usually eat spicy potato noodles occasionally, but it is best to eat homemade. In addition, hot and sour potato noodles taste spicy, and pregnant mothers must control the amount of spicy food, otherwise spicy substances will enter the fetus with the mother's blood circulation, bringing stimulation to the baby, causing adverse effects.
How to pick the ingredients for hot and sour potato noodles
Summer is too hot, just want to have some hot and sour? Well, go to the market and buy some potato flour and come back to make a pot of hot and sour potato flour, you will never be disappointed! Below to learn how to pick the potato flour.
1, color: Generally speaking, potato flour to the color of the whiter, transparent is better.
2, tissue state: potato flour tissue state of sensory identification, first direct observation, and then hand bending, folding, in order to perceive its toughness and elasticity. Generally speaking, the good quality of potato flour uniform thickness, no concurrent strips, no broken strips, feel soft, elastic, no impurities. The poorer quality of potato flour is uneven thickness, there and stripes and broken strips, flexibility and elasticity are very poor, there are a small number of general impurities.
3, smell and taste: potato flour smell and taste of sensory identification, take the sample directly smell, and then soak the potato flour with hot water for a few moments and then smell the smell; will be soaked in soft potato flour in the mouth to chew, taste the taste. Good quality potato flour smell and taste are normal, without any odor. Poor quality potato flour is bland and tasteless or slightly odorless.