What vegetables are put in hot and sour noodles?

Sichuan food is famous for its spiciness, and hot and sour rice noodles is one of their very famous snacks. People who have traveled to Sichuan will lose interest in the sauerkraut rice noodles at home after returning. It lacks authentic taste, which is also a problem that many stores are troubled by. In addition to sourness and spiciness, hot and sour noodles also need some side dishes to enhance the flavor. The following article introduces the side dishes that need to be added to authentic hot and sour noodles. Let’s take a look.

Method 1

You can put in 4-5 slices of carrots, half an onion, two stalks of celery, one coriander, three spinach heads, etc., and it tastes good.

Hot and sour rice noodles are a traditional specialty snack of the Han nationality in Chongqing, Sichuan, Guizhou and other places. It belongs to Chongqing cuisine, Sichuan cuisine and Guizhou snacks.

Its characteristics are spicy, numbing, fresh, fragrant, sour and oily but not greasy. The main ingredients of the hot and sour rice noodle are made from sweet potatoes, red potatoes and peas in a certain proportion, and then are made by farmers using traditional hand-made methods.

Hot and sour noodles originated from the southwest folk. The ingredients are local handmade sweet potato noodles, and the taste is mainly sour and spicy, hence the name.

The main ingredient of hot and sour noodles, vermicelli, is rich in carbohydrates, dietary fiber, protein, niacin, and minerals such as calcium, magnesium, iron, potassium, phosphorus, and sodium. Vermicelli has good flavor attachment and can absorb the taste of various delicious soups. Coupled with the soft and tender nature of the vermicelli itself, it is even more refreshing and pleasant.

Method 2

Material

Sauerkraut, ginger, chopped green onion, peanuts, salt, vinegar, vermicelli

practice

1. Cut the sauerkraut into small pieces. Soak the vermicelli in boiling water until soft. Take half a scallion and chop it into small pieces, and also chop the ginger.

2. Heat oil in a wok, add a little more oil. When the oil is 40% to 50% hot, put in the peanuts and fry until fragrant. Remove from the pan and set aside.

3. Stir-fry chopped green onion and minced ginger, pour in dried chili powder and sesame seeds and stir-fry until fragrant, add chopped sauerkraut and stir-fry until fragrant, add a large bowl of water and bring to a boil.

4. After boiling, add the softened vermicelli and cook for one to two minutes.

5. Add a spoonful of salt and appropriate amount of chicken essence for seasoning, add vinegar (the amount of vinegar should be large to bring out the flavor), stir evenly, then remove from the pot and put into a bowl.

6. Slice the remaining half scallion and chop the coriander into small pieces, add them to the bowl, and add some fried peanuts. A bowl of fragrant and delicious hot and sour noodles is ready!