1, according to different people's tastes to deal with the degree of hot and sour. Handle the relevant spices equipped.
Generally speaking, with chili noodles, oil heated to 8 into the heat, poured into the chili noodles, stirring, hot and sour noodles also do not need to be specially adjusted broth, with salt, chicken essence, pepper oil, green onions, celery granules, vinegar, soy sauce chili oil and so on, can also be.
2, grasp the production of soup.
The choice of stock is no more than chicken stock, pork stock, beef bone stock, fish stock, vegetable stock.
It is recommended to choose a mixture of stock is better.
The general practice of soup is to put pork bones, pork bones, whole chickens, onions and ginger, grass nuts, sesame leaves, Angelica dahurica, cinnamon, Chinese herbs and other raw materials into a pot of cold water, boil over high heat, skimming off the froth, turn to a low fire, add salt, Wenwu fire converted to more than 10 hours of simmering! To save costs, you can also use chicken racks simmered, add some pork bones, + ginger slices simmered.
3, the production of good ingredients, such as fried peanuts, soybeans. Grasp the minced meat. Grasp the squash, pickled bean curd processing and so on.
The above is the production of the shelf.
The production of hot and sour noodle soup is as follows:
Raw materials: vermicelli, minced green onion, minced ginger, minced garlic, pea tips, cilantro, minced parsley, shredded mustard greens, peanut beans, soybeans, sesame seeds, soup .
Method of production:
1. Dry vermicelli soaked in 50 degrees to 60 degrees water , soaking soft.
2. Put sesame seeds, minced ginger, garlic, parsley, pepper, MSG, chicken essence, pepper, salt, soy sauce, vinegar, sesame oil, chili oil in a bowl.
3. Add the stock, chopped green onion and lard for the base.
4. When the water boils, put the softened vermicelli into the pot for half a minute.
5. Put the pea tips into the hot water and blanch them, together with the squash, crispy fried peanut beans and soybeans, and cilantro.