Hot and sour rice noodle snack

Hot and sour noodles is a traditional snack with unique characteristics in Sichuan. Hot and sour noodles taste spicy, fresh and sour, and not greasy at all. People want to eat more after finishing a bowl. Hot and sour noodles are actually very simple to make. If we master the preparation method of hot and sour noodles, we can also make delicious hot and sour noodles at home. Not many people can make hot and sour noodles. The following is the method of making hot and sour noodles snack.

How to make hot and sour noodles snack?

Method 1

raw material

140 grams of sweet potato flour, 10 grams of dried black fungus, 1 red pepper, 1 green pepper, 4 grams of salt, 3 grams of MSG, 2 cloves of garlic, 3 tablespoons of sesame oil, 6 grams of white sugar, appropriate amount of coriander, 3 tablespoons of aged vinegar, 2 tablespoons of soybean sauce, 2 tablespoons of top-secret chili red oil, and appropriate amount of chopped green onion.

Production process

1. Soak 10 grams of fungus thoroughly in sufficient warm water and then wash it clean. Pour clean water into a pot and heat it over high heat until it boils. Put in the fungus and blanch it for 3.5 minutes. Remove from the pot and rinse with cold water, then drain.

2. Use the boiling water that has been used to scald the black fungus to cook the sweet potato vermicelli until it is 90% cooked. Remove from the water and drain. Add sesame oil and stir to loosen it to prevent it from sticking together.

3. Tear the fungus into small pieces, wash the coriander and cut it into sections; remove the stems and seeds of the green and red peppers, wash them, and cut them into 4cm long strips; peel the garlic and mash it into garlic paste (or use a garlic press to press it into garlic paste).

4. Pour the fungus, sweet potato vermicelli, coriander, green and red pepper shreds, and minced garlic into a large bowl, add aged vinegar, soy sauce, salt, sugar, MSG, and chili oil, stir well, and sprinkle with chopped green onions.

The above-mentioned method of making the most delicious cold and hot sour noodles in Chongqing can be flexibly adjusted according to the needs of diners. Red oil is generally needed to make cold and hot sour noodles. If you can use the top-secret red oil in Chongqing hot and sour noodles, the taste will not only be more delicious. And it’s more nutritious and balanced.

Method 2

raw material

Vermicelli: 5000 grams of sweet potato starch, 35-40 grams of alum, 125-130 grams of cooked starch paste. (Note: The cooked starch is made by first mixing sweet potato starch with clean water, then adding boiling water and stirring it into a thin paste, commonly known as "cooked starch".)

Seasonings: chopped onion, chopped ginger, mashed garlic, pea tips, coriander, fried shredded vegetables, chopped parsley, soy sauce, vinegar, chili oil, sesame oil, lard, fried peanuts and soybeans, pepper powder, pepper, MSG, chicken essence, salt, sesame, and old soup made from chicken broth or bones.

Production

1. Grind alum into fine powder, add 150 grams of water and stir well to make alum water.

2. Pour the cooked paste into a bowl, add sweet potato starch, 2000 grams of water, and alum water, and knead it into a dough of appropriate hardness for later use.

3. Use a large aluminum ladle to poke a hole the size of a soybean. Put the dough into the ladle, pat it with your palm to make it into lines, and then pour it into the boiling water pot to cook. Then pick it up and rinse it in cold water to make "water powder". The preparation of "hot and sour noodles" seasoning and the types of sour sauce: The sour sauce used in "hot and sour noodles" is made just like the sour sauce for noodles. The main sour foods include "pork intestines sour sauce", "jelly sour sauce", "pork ribs sour sauce", etc., among which "pork intestines sour sauce" is the most famous. "Fei Chang Shao" is divided into "Sour and Spicy Fei Chang Noodles" and "Original Soup Fei Chang Noodles", namely sour and spicy flavors and fresh and salty flavors. The seasoning mainly consists of pepper, red chili oil, chopped green onion, soy sauce, sprouts, celery, vinegar, coriander, broken rice sprouts or winter vegetables (a kind of vegetable in Sichuan), fried soybeans, and MSG.

Method 3

raw material

300 grams of wide sweet potato vermicelli, 50 grams of minced meat, 8 spinach, a small handful of soaked bean curd, a little chopped green onion and minced garlic, a little chopped bean sprouts, peanuts, soybeans, sesame seeds, pepper powder, pepper, chicken essence, 3 spoons of chili oil, sesame oil, broth, and vegetable oil in appropriate amounts. The above amount is for 2 bowls.

Production process

1. Soak the vermicelli in warm water for about 10 minutes until soft. Fry the sesame seeds in a wok over medium-low heat and set aside. Heat oil in a pan and fry the peanuts and soybeans until crispy.

2. Mix chopped ginger sprouts, minced garlic, pepper, Sichuan pepper powder, chicken essence, salt, soy sauce, vinegar, sesame oil and chili oil until they become a sauce and set aside.

3. Heat oil in a pan, add minced meat and a little salt, stir-fry until cooked and serve.

4. Pour the broth into the pot and bring to a boil.

5. Pour in the softened vermicelli and bring to a boil over high heat.

6. Immediately pour in the spinach and bean soak and cook for half a minute, then serve into a bowl along with the soup.

7. Pour the minced meat and sauce into a bowl, sprinkle with peanuts, soybeans, cooked sesame seeds and chopped green onions.