How to make Sichuan hot and sour noodles

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. So below I will first introduce the cooking method of Sichuan style hot and sour noodles.

1. Soak the sweet potato flour in warm water.

2.12 Chop green onion and coriander into small pieces and set aside.

3.21 Blanch the bean sprouts in boiling water (don’t overcook them, just blanch them briefly), put them in the bottom of a bowl and set aside.

4. Heat oil in a pan, add Haidilao hotpot base and Lao Gan Ma and stir-fry until fragrant.

5. Add cold water, and after the water boils, add light soy sauce, aged vinegar and salt, bring to a boil and mix well.

6. Pour the soup boiled in step 5 over the bean sprouts.

7. Add cold water to the pot again, add sweet potato flour after the water boils and cook.

8. Take out the cooked sweet potato flour, add coriander, onion, and minced garlic (I had cut them before, sealed them with sesame oil and salt, and stored them in the refrigerator). To save trouble, I did not fry peanuts, beans, and sesame seeds separately, and just used a spoonful of spicy crispy (all three are in it). Sesame oil, pepper oil. Mix well and serve.

Obviously, after reading the introduction to Sichuan hot and sour noodles, you should have a clear idea of ​​it. But practice makes perfect, so I believe you will be taking action soon. When you taste the delicious food you made, you will definitely feel extremely happy and excited.