How is the hot and sour noodle soup boiled and what ingredients are used

Ask the master for guidance on how to make sour soup ...... with hot and sour noodlesThank you The practice of hot and sour noodles and sour soup: 1. Prepare sweet potato flour and green vegetables 2, soak the sweet potato powder in warm water for half an hour 3, put the soaked sweet potato powder in the pot and cook it 4, soak the boiled sweet potato powder in cold water for a while and take it out and put it in a bowl 5, blanch the vegetables in the water after washing 6, blanch the green vegetables in the water and put the powder on top 7, put oil in the pot, add chili powder and bean paste and stir the red oil over slow heat 8, add the chicken soup and add pepper powder, salt, Maggi fresh, thirteen spices, vinegar, chicken essence to taste 9, Pour the prepared hot and sour chicken soup over the sweet potato flour10, then add the fried white sesame seeds, fried peanuts, garlic and coriander.

Preparation of chutney and sour soup:

1. Prepare sweet potato flour and green vegetables.

2. Soak the sweet potato flour in warm water for half an hour.

3. Put the soaked sweet potato flour in a pot and cook.

4. Soak the boiled sweet potato flour in cold water for a while, remove it and put it in a bowl.

5. After washing the greens, blanch them in the water.

6. Blanch the greens and remove them and put them on top of the powder.

7. Put oil in a pot, add chili powder and bean paste and simmer the red oil over low heat.

8. Add the chicken broth to a boil and add Sichuan pepper powder, salt, Maggi freshness, thirteen spices, vinegar and chicken essence to taste.

9. Pour the prepared hot and sour chicken soup over the sweet potato flour.

10. Then add fried white sesame seeds, fried peanuts, garlic and coriander.

The method is: cut two shallots into chopped green onions, cut two coriander into small pieces and put them in the same bowl, add 2 grams of salt, 1 gram of monosodium glutamate, 10 grams of aged vinegar, 5 grams of light soy sauce, 10 grams of chili oil, and a little sugar to enhance freshness.

Ingredients: vermicelli, minced green onion, minced ginger, minced garlic, pea tips, coriander, shredded fried cabbage, minced parsley, soy sauce, vinegar, chili oil, sesame oil, lard, fried peanuts and soybeans, Sichuan pepper powder, pepper powder, monosodium glutamate, chicken essence, salt, sesame, chicken broth or old soup made from bones.

1. First of all, put the dry vermicelli into water at 50 to 60 degrees Celsius, soak for 10 minutes to soak the vermicelli until soft;

2. Then boil a pot of water, take a large bowl and put sesame seeds, minced ginger, garlic, parsley, pepper powder, monosodium glutamate, chicken essence, pepper, salt, soy sauce, vinegar, sesame oil, chili oil into a bowl, and then put in the stock, chopped green onion and lard for the base;

3. When the water in the pot is boiling, put the soaked soft vermicelli into the pot for soup, and the large powder can be used for half a minute, and then put it into a bowl with a base;

4. Finally, put the pea tips into the hot water for soup, add fried vegetables, fried peanut beans, soybeans and coriander, and the authentic Sichuan snack hot and sour noodle soup is done.

As a delicacy, hot and sour noodles are loved by everyone because of their sour and hot taste. And the soup base is also a crucial part, so how to boil the soup base of noisy hot and sour noodles? Let's take a closer look.

Prepare the ingredients To make a good soup base for hot and sour noodles, you must first prepare the ingredients. Add a few slices of ginger to the chicken skeleton and pork bones bought, blanch first, boil until the water boils, skim off the foam, and the blanching time should not be too long, about 5 minutes. Then remove the blanched bones and wash them for later use.

In addition, the ingredients that need to be prepared include chili, vinegar, black vinegar, green onions, garlic, ginger, Sichuan pepper, coriander, egg yolk, etc.

Preparing the soup base The next step is the process of preparing the soup base. Put the blanched bones into a saucepan with water, ginger, green onions, cooking wine, salt, etc., add an appropriate amount of hot water, and simmer for about 2 hours until the fresh soup is rich, the bone marrow melts and the bones loosen, and the soup is very rich. Next, pass the soup through a strainer to remove impurities, then add an appropriate amount of black vinegar, soy sauce, chili powder, pepper powder, balsamic vinegar, garlic paste and other seasonings, and add an appropriate amount of salt and chicken essence to taste according to your taste.

Add the ingredients Seasoning the soup base is an important step, but adding ingredients can make the soup base even more delicious. First, cook the noodles and remove them when they are fully cooked. Then cut the shredded meat, shredded tofu, fungus, kelp, eggs and other ingredients, and then add them to the soup base prepared before, **heat, and turn off the heat after the ingredients are fully cooked.

Then put the noodles in a bowl, add the prepared soup base and ingredients, top with an appropriate amount of coriander and chili oil, and serve.

Summary The above is about the soup base boiling method of hot and sour noodles, which is relatively simple and easy to understand, and you can learn to make it at home and increase your cooking skills. As long as you master the seasoning method and add some of your favorite ingredients, the hot and sour noodles will definitely be more delicious than those sold outside.

Ingredients: 150 grams of sweet potato vermicelli, 1 bowl of pork bone broth, 15 grams of dried soybeans, 15 grams of peanuts, 10 grams of minced sprouts, 4 oil beans, 2 green leafy vegetables, 50 grams of minced pork (cooked in broth).

Excipients: 1 2 tsp minced ginger, 1 2 tsp minced garlic, 1 tsp chopped celery, 1 tsp chopped parsley, 1 tsp chopped chives.

Seasoning: 1 tbsp soy sauce, 1 tbsp balsamic vinegar, 1 4 tsp salt, 1 2 tsp sesame oil, 1 4 tsp sautéed white sesame seeds, 1 4 tsp Sichuan pepper powder, 1 tsp chicken essence, 1 4 tsp white pepper powder, 1 tbsp special oil chili pepper.

Method 1, soup stock method; 500 grams of pork bones, 3 slices of ginger, 12 bowls of water, first blanch the pork bones with cold water, re-add 12 bowls of water, 3 slices of ginger, boil over high heat, turn to low heat and cook for about 2 hours, add minced pork belly and cook for about 20 minutes.

2. The practice of oil chili pepper; Take 2 tablespoons of extra-fine chili powder into a bowl, add 8 whole peppercorns, heat the oil in the pot and pour it into the bowl (it will bubble when pouring) After the bubbles disappear, add a tablespoon of light soy sauce, a teaspoon of sesame paste, and a teaspoon of sesame oil to mix evenly.

3. Soak dried soybeans in cold water for three hours, and sweet potato vermicelli in warm water for 20 minutes.

4. Put cold oil in the pot, add the drained soybean oil and fry it over low heat until crispy, drain the oil and set aside.

5. Put cold oil in the pot, add peanuts in warm oil and fry over low heat until crispy, drain the oil, peel and crush for later use.

6. Put 2 tablespoons of extra-fine chili powder into a bowl, add 8 whole peppercorns, heat the oil in the pot and pour it into the bowl until the bubbles disappear, then add 1 tablespoon light soy sauce, 1 teaspoon sesame paste, and 1 teaspoon sesame oil to mix evenly.

7. Boil water in a pot, put the soaked sweet potato vermicelli into the blanched and drain the water.

8. Put 1 3 broth and all seasonings in the bowl and mix thoroughly, put in sweet potato vermicelli, then sprinkle crispy soybeans, crushed peanuts, coriander, chives, oil chili peppers, blanched vegetables, and finally fill the soup and minced meat in the bowl.

, to boil soup with bones, simmer for a day, chicken and duck soup can also be supplemented by the answer, in fact, it is not that complicated, not all the sugar of hot and sour powder is put in advance, its soup is mainly bone stock, you can go to the supermarket to buy that kind of soup paste, but it is best to use bones to boil slowly, so that the taste is fresh, pepper and ginger should be put in it, other peppers and vinegar and other flavors are put on after they are done.

Ingredients: 250g sour cabbage 50g vermicelli.

Seasoning: 5 grams of sesame oil, 5 grams of soy sauce, 2 grams of salt, 1 gram of monosodium glutamate, 3 grams of ginger.

Preparation of hot and sour noodle soup:

1.Wash the sauerkraut and cut into thin strips; Soak the fine vermicelli in hot water and break it into 30 cm long segments for later use; Wash and peel the ginger and cut into minced ginger.

2.Put the wok on the fire, pour in 500 ml of vegetarian stock, add vermicelli and shredded sauerkraut, add soy sauce, refined salt, monosodium glutamate, minced ginger, wait for the soup to open, skim off the foam, pour in sesame oil, and put it into the soup bowl.

It's soup, it's mainly because the seasoning is good to taste good.