What is the best vinegar to use for hot and sour noodles, and what is the best vinegar to put in hot

I think it's better to use Shanxi old vinegar for hot and sour noodles. Because he is aged for many years. The vinegar aroma is relatively strong. It can relatively cover some of the spiciness. It's delicious.

Home Healthy Diet Common Sense of Diet What is the best vinegar to use for authentic hot and sour noodles Is it white vinegar or aged vinegar What are the benefits of drinking it often.

What is the best vinegar to use for authentic hot and sour noodles Is it white vinegar or aged vinegar What are the benefits of drinking it often.

Vinegar is one of the most commonly used spices in our lives, which can not only be appetizing and digesting, but also used in medicine to cure diseases, and can also be used for health preservation. Hot and sour noodles are a special snack in Chongqing, and there are shops selling hot and sour noodles all over the country. So what vinegar is best for authentic chutney?

What vinegar is best for authentic chutney noodles.

Authentic hot and sour noodles should be made with aged vinegar and Boryeong vinegar.

Hot and sour noodles are the traditional snacks of the Han nationality in Sichuan, Chongqing and other places, which are characterized by "numb, spicy, fresh, fragrant, sour and oily but not greasy". The main powder of "hot and sour noodles" is made by mixing sweet potatoes, red roots, and peas in proportion, and then is made by hand by farmers using traditional hands. Hot and sour noodles originated from Sichuan folk, taking ingredients from local handmade sweet potato powder, and the taste is mainly sour and spicy.

The origin of hot and sour noodles is widely circulated with such allusions. Sichuan, can be traced back to the Three Kingdoms period, when it was the Three Kingdoms period Liu Bei, Guan Yu, Zhang Fei in Taoyuan after the three of them married, the owner of Taoyuan specially made a meal for them, and chose the more popular red lotus powder as the main ingredient, meaning that the friendship of the three people is as long as this vermicelli, and added a particularly spicy small pepper, and Laotan sauerkraut and brown sugar and yellow lotus in it, Liu Bei means to let the three of them understand that they are not afraid of the ups and downs, Sichuan hot and sour noodles, Chongqing hot and sour noodles evolved from this.

Boryeong vinegar is a traditional Sichuan famous specialty and one of the "four famous vinegars" in China. Boring vinegar to the place name (now Langzhong City, Sichuan Boring Town) commonly known, began in the first year of the Tang Dynasty Changxing (AD 936) when the Baoning military rule, has a history of 1078 years, nearly 400 years, Boring vinegar through continuous exploration and innovation, and finally formed a bran vinegar, medicinal vinegar as the characteristics of the famous Chinese vinegar garden of the century-old brand. Boryeong vinegar is made of bran, wheat, rice, glutinous rice as raw materials, with sand kernels, malt, hawthorn, lovage, cinnamon, angelica, black plum, almond and other appetizing and spleen-strengthening Chinese medicinal materials to promote blood flow, take the high-quality spring water of the ancient "Songhuajing" of the Tang Dynasty of Guanyin Temple (known as Guanyin holy water in ancient times) to brew, in the past 100 years, it has been known as the elf of Sichuan cuisine, and there is even a saying that "leaving Baoning vinegar, Sichuan cuisine has no customers".

Eat good vinegar, Boryeong vinegar; Passed down from generation to generation, green and healthy.

Of course, it is aged vinegar, and it tastes better to put aged vinegar in hot and sour powder, and white vinegar has no taste.

It is best to put Boring vinegar in hot and sour powder, and it is more in line with the sour and spicy taste of authentic hot and sour powder. Boryeong vinegar is made of wheat, rice, glutinous rice as the main raw materials, is one of the four famous vinegars in China, has a history of more than 1,000 years, and is also known as the "Sichuan cuisine elf".

Boryeong vinegar is the best for hot and sour powder, and Boryeong vinegar is one of the varieties of aged vinegar. Boryeong vinegar is mainly made of wheat, rice, glutinous rice as the main raw materials, and added malt, hawthorn, cinnamon, black plum and other materials with spleen and appetizing effects.

Boryeong vinegar is named after the place name of Boring Town, Langzhong City, Sichuan, founded in 936 BC, has a history of more than 1,000 years, and is called "Sichuan cuisine elf" by the people of Sichuan, and even has the saying that "leaving Boring vinegar, Sichuan cuisine has no customers", which shows the importance of Boryeong vinegar for Sichuan cuisine.

The hot and sour noodles are the traditional snacks of Sichuan, Chongqing and other places in China, it is named after the sour and spicy taste, the authentic hot and sour noodles are made by using handmade sweet potato powder as raw materials, and then adding the appropriate proportion of sweet potatoes, peas and other seasonings to blend.

1. The vinegar of hot and sour powder is generally more fragrant with aged vinegar.

2. Ingredients: 2 stick bones, 1 pair of chicken racks, sweet potato powder.

3. Excipients: green onion, ginger, a little comfrey, 1 star anise, 10 peppercorns, 2 red peppers, 1 teaspoon of white sesame seeds, pepper powder, chili powder, 200 grams of peanuts, 100 grams of soybeans, 3 cloves of garlic, mustard, coriander, rape, edible oil, aged vinegar, soy sauce, salt.

4. Clean the stick bones and chicken rack, slice some green onions and ginger, put them in a casserole, add water to the casserole, put them on low heat for 2 hours, and boil them into a broth;

5. Cut the red pepper into minced pieces, put the pepper, star anise, white sesame and a little salt into a bowl together, put oil in the pot, put 1 small piece of comfrey into the pot, put it on the fire and heat it, pour it into the bowl with the pepper, and fry it into red oil;

6. Put a large spoonful of oil in the wok, put in the peanuts, then turn on low heat, keep stir-frying the peanuts, wait until the color of the peanuts turns red, you can take them out and let them cool;

7. After the soybeans are cleaned, dry the water, then spread the soybeans on a plate, brush a little oil on the surface of the soybeans, sprinkle an appropriate amount of salt, and then withstand the high heat of the microwave oven for 3 minutes;

8. Soak the sweet potato flour in cold water for 20 minutes, then boil a pot of water, put the soaked soft sweet potato flour in, boil until it is completely transparent and soft, and then take it out.

9. Take a large bowl, put 1 2 teaspoons of Sichuan pepper powder and chili powder, put in 1 2 teaspoons of salt and soy sauce, 2 teaspoons of vinegar, add minced ginger and garlic, add 1 tablespoon of red oil, add half a bowl of broth, put the cooked sweet potato powder in, sprinkle soybeans, peanuts, mustard, rape, coriander, and finally sprinkle chopped green onions to garnish.

Hot and sour noodles are aged vinegar, and authentic hot and sour noodles are made of Boryeong vinegar. Hot and sour noodles are named after the sour and spicy taste, mainly based on handmade sweet potato flour as the main ingredient, put into the soup boiled with pepper, green onions, bean sprouts, soybeans, chili oil and other materials, and add Boryeong vinegar, celery, coriander, soybeans and other auxiliary materials.

The authentic hot and sour noodles are made with aged vinegar, and they are mainly made of Boryeong vinegar. Hot and sour noodles are special snacks in Sichuan, Chongqing and other places, with the characteristics of sour, spicy, fresh, fragrant, numb, etc., but the most prominent thing is its sour and spicy taste, and hence the name.

Hot and sour noodles are mainly made from local handmade sweet potato flour as raw materials, and then boiled into soup with materials such as peppercorns, green onions, bean sprouts, soybeans, chili peppers, and oil, and then poured into a container filled with sweet potato flour, and added Boryeong vinegar, celery, coriander, soybeans, beef and other accessories.

Legend has it that the history of hot and sour noodles can be traced back to the Three Kingdoms period, after Liu, Guan and Zhang married in Taoyuan, the owner of Taoyuan specially made this hot and sour noodles, with long noodles and hot and sour taste to imply that the three people are not afraid of sweet and sour, and the love of righteousness is long.

The authentic hot and sour noodles are Chen Qiaoshou vinegar, and they are mainly Boryeong vinegar. Boryeong vinegar is one of the four famous vinegars in China, with a history of more than 1,000 years. Its vinegar aroma is rich, the acidity is long and soft, and the ingredients are green and healthy, making it ideal as a flavoring agent for hot and sour powder.

Authentic hot and sour noodles are generally used in aged vinegar, mainly in Shanxi aged vinegar and Sichuan Baoning vinegar, among which Baoning vinegar is used the most, the history is the longest, it has a history of more than 1000 years, Baoning vinegar originated in Baoning Town, Langzhong City, Sichuan, and named after the local place name.

Boryeong vinegar is one of the four famous vinegars in our country, mainly with bran, wheat, glutinous rice and other grains as the main potato digging raw materials, and add malt, angelica, filial piety coarse black plum, almonds and other materials with spleen and appetizing effects, take the high-quality spring water in the Songhua Well of Guanyin Temple to brew, very green and healthy.

The characteristics of authentic hot and sour noodles include numb, spicy, fresh, fragrant, sour and other characteristics, among which the characteristics of sour and spicy are the most prominent, so it is named. Boryeong vinegar, on the other hand, has a strong vinegar aroma, a long and soft acidic taste, which is very suitable as a flavoring agent for hot and sour powder.

1. Hot and sour noodles are aged vinegar. For example: Shanxi old vinegar, Zhenjiang old vinegar, etc.

2. Hot and sour noodles originated in the western Sichuan region of Sichuan, and are traditional snacks in Sichuan Province, Chongqing City, Guizhou Province and other places, belonging to Sichuan cuisine, Chongqing cuisine, and Guizhou snacks. It is characterized by numbness, spicy, fresh, fragrant, sour and oily but not greasy.

3. The main powder of hot and sour noodles is made of sweet potatoes, red roots, and peas in proportion, and then made by the traditional hand-leakage of farmers. Hot and sour noodles originated from the folk of the southwest, and the ingredients were taken from the local handmade sweet potato powder, and the flavor was named after the main eggplant limbs that highlight the sour and spicy.