What is the vermicelli used to make hot and sour noodles

Sweet potato flour is used.

There are two types of sweet potato vermicelli in Chongqing:

1.One is "gouache", that is, handmade with sweet potato starch, leaked with a colander, and directly put into the pot;

2.The other is "dry powder", that is, dry vermicelli that is processed into vermicelli. Since the hot and sour noodles made of dry vermicelli are relatively simple and convenient, they are generally made in the way of dry noodles.

The modulation operation of "gouache" is more complicated, but it is better to make it on site, fresh and healthy, and faithful to tradition. In Chongqing, there are a number of local gouache hot and sour noodles made on site.

Extended Materials. In terms of the seasoning of hot and sour noodles, there are seasoning techniques borrowed from Chongqing noodles, such as the use of spicy pepper and sea pepper, which is used to obtain the basic positioning of the flavor type. But the inherent physical properties of sweet potato vermicelli:

In this regard, Chongqing people, who are persistent in taste and like to study, have created an exclusive taste of sweet potato vermicelli that is not only rooted in the characteristics of Chongqing, but also has a distinctive personality.

Because the vermicelli should not absorb water and seasonings, the taste of the hot and sour powder seasoning is heavier than that of the general local soup powder. For example, minced ginger and garlic are not mixed into the broth, but are added directly, and the spicy and numb flavors are used more violently, and they are more choking.

More importantly, the use of vinegar is a pioneering achievement, and highly volatile vinegar can stimulate the smell of other spices to form a comprehensive aroma, so that a bowl of hot and sour noodles can smell the spicy and sour noodles from afar. Authentic Chongqing hot and sour noodles do not use Shanxi vinegar or balsamic vinegar. Baoning vinegar with a history of hundreds of years, brewed in winter water in the middle reaches of the Jialing River, has a rich sour aroma and slightly sweetness, and the acetic acid smell is subtle and not pungent, which is an authentic and perfect match for Chongqing hot and sour noodles.

Reference: Chongqing Hot and Sour Noodles Encyclopedia.

There are many types of vermicelli on the market, such as sweet potato vermicelli, corn vermicelli, potato vermicelli, mung bean vermicelli and so on. The most common of these is sweet potato vermicelli.

Everyone eats the most sweet potato vermicelli.

Extended information: Authentic sweet potato vermicelli is slightly soaked in water, and a faint sweet potato aroma will waft out. It's not too soft or too hard, it's smooth and delicious.

In order to save costs, many businesses will choose inferior sweet potato vermicelli, which either tastes too hard or is very badly cooked, and has no taste at all.

Hot and sour noodles are numb, spicy, fresh, fragrant, sour and oily but not greasy! "Hot and sour noodles" are pure natural green food, the main powder is made from sweet potatoes and peas in the best proportion, and then made by hand by farmers in the traditional way. "Hot and sour noodles" also have convenience food products.

Sweet potatoes, glutinous rice, peas, etc. In fact, there is not only one kind of raw material used in the production of hot and sour noodles, because the taste of different regions is different, and the raw materials used are also different, sweet potatoes will be selected as raw materials when making hot and sour noodles in Guangxi and other regions of China, glutinous rice will be selected as raw materials in most parts of southern China, and peas will be selected as raw materials in Chongqing, China.

1. The vermicelli used to make hot and sour noodles is sweet potato flour.

Sweet potato flour is a home-cooked dish made from sweet potatoes. Sweet potato flour is a local specialty snack in Guangxi, Shaanxi, Hunan, Fujian, Sichuan, Guizhou and other places. The gray slender strip is crystal clear, similar to vermicelli.

2. Hot and sour noodles method.

Ingredients: sweet potato flour, garlic paste, light soy sauce, dark soy sauce, vinegar, pepper powder, pepper powder, salt, sugar, sesame oil, chili oil, cooked sesame seeds, minced green onions, thick soup, cooked peanuts, crispy soybeans, coriander.

Steps: Soak the sweet potato flour in warm water until soft. Boil the pot and water, put in the soaked sweet potato vermicelli, turn off the heat after cooking, and remove to cool.

Garlic paste, light soy sauce, dark soy sauce, vinegar, Sichuan pepper powder, pepper powder, salt, sugar, sesame oil, chili oil, cooked sesame seeds, minced green onion to make a sauce. Add a small amount of water and chicken soup to bring to a boil. Put the vermicelli in a bowl, drizzle with broth, sprinkle with minced mustard and finely chop it, and then pour the seasoned sauce over it.

Sprinkle with cooked peanuts, crispy fried soybeans, and chopped coriander.

1. The vermicelli used to make hot and sour noodles is generally sweet potato flour.

2. Ingredients: a small handful of sweet potato flour, ginger, garlic, salt, chicken essence, soy sauce, vinegar, chili oil, coriander, and lettuce.

3. Wash the garlic and ginger, mince and crack and shout for later use.

4. Soak sweet potato flour in warm water until soft.

5. Clean the lettuce, blanch it and remove it from the wild.

6. Put oil in a hot pan, add garlic and ginger and stir-fry until fragrant, then add an appropriate amount of water, bring the water to a boil and add sweet potato powder.

7. Pour soy sauce, vinegar and chili oil into the pot. Sweet potato flour boils for about 3 minutes, add salt and chicken essence.

8. Put the boiled hot and sour noodles into a bowl, put the lettuce and sprinkle with coriander.

Vermicelli: 100g, cabbage, 50g, peanut oil, garlic, chili sauce, ginger, green onion, pork bone broth, water, pepper, monosodium glutamate, vinegar.

1.Prepare an appropriate amount of garlic chili sauce. 2.Prepare the vermicelli. 3.Soak in boiling water for 10 minutes.

4.It can be used after soaking to soften and become transparent. 5.Place the soaked vermicelli in a bowl and set aside.

6.Pour the cabbage into the pan. 7.Prepare 2 cabbage leaves, wash and set aside.

8.Shred the cabbage leaves and set aside. 9.Chop the green onion and ginger into pieces and set aside.

10.Add an appropriate amount of peanut oil to the pot, and pour the green onion and ginger into the pot until fragrant.

11.Pour the chili sauce into the pan. 12.Stir the chili paste well and add a tablespoon of pork bone broth.

13.Add an appropriate amount of water. 14.Pour the soaked vermicelli into the pan.

15.After boiling for a while, pour the cabbage into the pot. 16.Stir the cabbage with the vermicelli and cook for a while.

17.Add the right amount of MSG, as the hot sauce is a bit salty, so there is no need to add salt.

18.Add pepper to taste. 19.Add the vinegar and stir to combine.

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

The production process. 1. Soak 10 grams of fungus thoroughly in an appropriate amount of warm water and clean it, pour water into the pot and heat it over high heat until it boils, blanch the fungus for a minute, remove the supercooled water and drain.

2. Boil the sweet potato vermicelli with boiling water with blanched fungus until nine are ripe, remove and drain the water, add sesame oil and mix to relax, so as not to stick together.

3. Tear the fungus into small pieces, wash and cut the coriander into sections; After removing 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 (or press it with a garlic press).

4. Pour the fungus, sweet potato vermicelli, coriander, shredded green and red peppers, and garlic into a large basin, add aged vinegar, soy sauce, salt, sugar, monosodium glutamate, and chili red oil, stir well, and sprinkle with chopped green onions.

Vermicelli: 5000 grams of sweet potato starch, 35-40 grams of alum, 125-130 grams of cooked paste. (Note: Cooked potato starch is first dispersed with water, and then washed in with boiling water, stirred into a thin paste, commonly known as "beating ripe potato".) ）

Seasoning: minced green onion, minced ginger, minced garlic, pea tips, coriander, shredded fried cabbage, minced parsley, boyinmao soy sauce, vinegar, chili oil, sesame oil, lard, fried peanuts and soybeans, pepper powder, monosodium glutamate, chicken base buried essence, salt, sesame seeds, and old soup made with chicken broth or bones.

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

2. Pour the cooked paste into the basin, add sweet potato starch, 2000 grams of water, and alum water to knead into a moderately soft and hard dough for later use.

3. Use a large aluminum scoop to insert it into a soybean-sized hole with a tool, put the dough in the water scoop, pat the dough with the palm of your hand to make it leak into the boiling water pot and blanch, and then pick it into the cold water to cool it to become "gouache".

Hot and sour noodles are generally made of sweet potato flour, which is not rotten after a long time of cooking.

1.Pour sweet potato flour into warm water and soak, 2Finely chop the ginger, mince the garlic, chop the green onion, and chop the coriander.

3.Put an appropriate amount of water in a pot and bring to a boil, add sweet potato flour to cook, remove and put in a bowl.

4.Put 1 tablespoon of salt, half a spoon of chicken essence, 1 tablespoon of light soy sauce, minced garlic with ginger and closed Zen, 1 tablespoon of vinegar, 1 gram of Sichuan pepper powder, half a tablespoon of Sichuan pepper oil, and an appropriate amount of cold water.

5.After that, put chopped green onions, chopped coriander, peanuts, and drizzle with spicy wild pepper oil in a bowl.

When we choose vermicelli, keep in mind that high-quality vermicelli does not have any peculiar smell, it is shiny under bright light, and the thickness is uniform.

The simple method of making hot and sour noodles is as follows:

1. Soak the vermicelli in cold water, wash the coriander and cut it into small pieces.

2. Peel a boiled egg and cut it in the middle, and cut the garlic into garlic slices first.

3. Cut the garlic slices into minced garlic with a knife, wash and cut the shallots into small pieces.

4. Fry the peanuts, fry the cold oil over low heat, fry well and set aside.

5. Add minced garlic, shallots, cooked white sesame seeds, chili powder and salt to a large bowl with high temperature.

6. Pour hot oil into a large bowl, then add steamed fish soy sauce and balsamic vinegar, and stir well.

7. Bring the vermicelli to a boil, scoop two spoonfuls of soup into a large bowl and stir well.

8. When the vermicelli pieces are cooked, blanch the small greens and put the vermicelli and small greens into a large bowl.

9. Add peanuts, boiled eggs and prepared coriander, and stir with chopsticks.

Ingredients: a small amount of sweet potato flour, an appropriate amount of coriander, 2 spoons of vinegar, a small amount of chicken essence and twigs, a small amount of sea salt, 1 spoon of light soy sauce, a spoon of sugar, 2 spoons of cooking oil, 2 spoons of white sesame seeds.

Steps: 1. Fry an egg for later use.

2. A spoonful of chicken essence, a spoonful of salt, an appropriate amount of minced garlic, a tablespoon of chili noodles, a spoonful of white sesame seeds, a handful of peanuts, and some mustard.

3. Boiled sweet potato flour.

4. Pour in the seasoned sauce.

5. Add a spoonful of clear broth.

6. Add the fried eggs and put a little blanched greens to finish.

Ingredients: 400 grams of sauerkraut, 100 grams of pork, 80 grams of vermicelli, 2 tablespoons of oil, 2 tablespoons of soy sauce, 10 grams of green onion, 5 grams of ginger, 4 grams of garlic, 1 gram of chicken essence, appropriate amount of salt, 2 grams of five-spice powder, 1 tablespoon of cooking wine, 1 small chives.

Steps. 1) Pickled shredded cabbage;

2) Cut the meat into thin orange slices, add a spoonful of soy sauce, a spoonful of cooking wine, 2 grams of five-spice powder, and marinate for 20 minutes;

3) Soak the vermicelli in warm water and drain it for later use;

4) Slice the green onion, ginger and garlic, and cut the chives into sections;

5) Put 2 tablespoons of oil in a hot pan, stir-fry the green onions, ginger and garlic until fragrant, add the marinated meat slices and stir-fry for 2 minutes;

6) Pour in the sauerkraut and stir-fry, add a spoonful of soy sauce, 1 gram of Wuli chicken essence, an appropriate amount of salt, and half a bowl of water;

7) Put the noodles to a boil over high heat, simmer over medium heat for 5 minutes and turn off the heat.

8) Sprinkle some chives on a plate.

Tips: Marinating the pork dust meat will remove the flavor and increase the flavor, and the meat will be tender after stir-frying.