How to cook hot and sour noodles will not become lumps chef answer Thank you! 10

1.Wash the beef and cut it into large pieces, cut the green onion into sections, and slice the ginger.

2.Put the beef in a pot of cold water, bring to a boil over high heat until the blood is raised, remove and wash.

3.Place the blanched beef in the pressure cooker.

4.Add an appropriate amount of water to cover the beef, then add the green onion and ginger slices.

5.Add rice wine again.

6.Put the pressure cooker on the fire, bring to a boil on high heat, skim off the foam, cover, turn to low heat and cook for 30 minutes, turn off the heat.

7.Soak the vermicelli in warm water until soft.

8.Cut the garlic sprouts into small pieces.

9.Shred the tofu skin.

10.Remove the boiled beef and let it cool.

11.Cut the beef into cubes.

12.Remove the green onion and ginger from the beef broth in the pressure cooker, pour it into the wok, and add an appropriate amount of water to bring to a boil. Put the vermicelli in a strainer and cook in the beef broth until transparent, and remove into a bowl.

13.An appropriate amount of tofu skin is also boiled in beef broth.

14.Scoop into a bowl.

15.Sprinkle the chopped garlic sprouts in a bowl.

16.The beef broth in the pot is boiled again, add salt, pepper, vinegar, and monosodium glutamate to adjust the taste, put it in a bowl, then put in an appropriate amount of oil and spicy seeds, and finally put in the beef cubes.

Soak the sweet potato vermicelli in warm water until soft, wash the rape and set aside. Mash the garlic into minced garlic, chop the green onion into chopped green onions, and set aside.

Put a little oil in the pot, heat the oil for 5 years, put the peanuts in the pot and fry until fragrant, and set aside. I bought the sesame seeds cooked.

Put oil in the pot, when the oil is 5 hot, put the red oil Pixian bean paste, then put the chili powder, use medium-low heat, fry the red oil, pour in water and a bag of concentrated bone broth seasoning, boil, put salt and sugar to taste.

In another pot, put water in the pot and bring to a boil, blanch the rape, remove and put it in a bowl.

Soak the soft sweet potato vermicelli, put it in a pot of water and cook, put it in a bowl, sprinkle in the chopped coriander, garlic, chopped green onion, fried peanuts, sesame seeds, pour in the cooked soup, put some balsamic vinegar, and mix well.

300 grams of wide sweet potato vermicelli, 50 grams of minced meat, 8 spinach, 1 small handful of bean bubbles, a little green onion and garlic, a little minced sprouts, peanuts, soybeans, sesame seeds, Sichuan pepper powder, pepper powder, chicken essence, 3 spoons of chili oil, sesame oil, stock and vegetable oil. The amount of 2 bowls of the above pins is envied.

The production process. 1. Soak the vermicelli in warm water for about 10 minutes until soft, fry the sesame seeds in a wok over low heat and put them out for later use, heat the oil pan, and fry the peanuts and soybeans.

2. Stir the minced ginger sprouts, garlic, pepper, peppercorns, chicken essence, salt, soy sauce, vinegar, sesame oil and chili oil, and mix well into a sauce for later use.

3. Heat oil in a pot, add a little salt to the minced meat and stir-fry before serving.

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

5. Pour in the soaked vermicelli and bring to a boil.

6. Immediately pour in the spinach and bean bubbles and cook for half a minute, then put the soup into a bowl.

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

Ingredients: 130 grams of fine sweet potato flour, 100 grams of shredded kelp, 3 cloves of garlic, 2 tablespoons of light soy sauce, 3 tablespoons of balsamic vinegar, 3 grams of salt, tablespoons of cooked vegetable oil, tablespoons of chili oil, 1 tablespoon of sesame oil, 2 grams of monosodium glutamate, 4 grams of sugar, 3 grams of cooked sesame seeds, and an appropriate amount of minced coriander.

Method: Step 1: Wash 100 grams of kelp shreds, and mash the garlic into garlic paste.

The second step, put 130 grams of high-quality sweet potato flour into boiling water and blanch until eight mature, remove it from the cold water 3 times and put it into a tablespoon of cooked vegetable oil to cool to prevent sticking.

Step 3: Blanch the kelp in boiling water, drain the water, and let it cool for later use.

Step 4: Take a small bowl and stir the garlic paste, 2 tablespoons of light soy sauce, 3 tablespoons of balsamic vinegar, 3 grams of salt, tablespoons of chili oil, 1 tablespoon of sesame oil, 2 grams of monosodium glutamate, and 4 grams of sugar.

Step 5: Put the blanched sweet potato flour and kelp shreds together in a basin, pour the sauce prepared in the fourth step into it, mix evenly to taste, sprinkle with cooked sesame seeds and chopped coriander, and serve.

Step 6: Put the prepared cold hot and sour noodles in the refrigerator for 10-30 minutes to make it more refreshing.

Ingredients: Flour (soaked soft first).

Ingredients: red oil bean paste, chopped peanuts and peanuts, sesame seeds, minced garlic, mustard cubes, chives, broth (or water).

Seasoning: Sichuan pepper powder, pepper, salt, light soy sauce, chicken essence, vinegar, sesame oil, chili oil.

Method: 1. Mix all the condiments contained in the seasoning well and make a sauce for later use.

2. Stir-fry the sesame seeds until fragrant, and fry the peanuts in oil (take a few grains and pound them into crushed peanuts) for later use.

3. Put a small amount of oil in the pot and stir-fry the bean paste, chili noodles and mustard grains. Pour in the broth, add a little salt, bring to a boil, add the soaked flour and cook for about 2 minutes, then pour the soup into a bowl.

4. Pour the sauce into the bowl with the noodles, add minced garlic, chopped green onion, peanuts and chopped peanuts, and sesame seeds. It would be better to add some coriander.

Hot and sour noodles] Ingredients: 1 handful of sweet potato flour, green vegetables, mustard, chopped green onion, coriander, minced garlic, minced ginger, chopped peanuts, chili noodles, Sichuan pepper powder, sesame seeds, salt, vinegar, light soy sauce, bone broth.

The practice of Zen collapse:

1. Soak sweet potato flour in cold water for 1-2 hours in advance.

2. Prepare mustard, chopped green onion, coriander and chopped peanuts.

3. Wash the greens, and then prepare the ingredients for the sour soup, minced green onion, minced ginger and minced garlic for later use.

4. In a small bowl, add 1 tablespoon of chili noodles, 2 teaspoons of pepper, 1 tablespoon of sesame seeds, and half a tablespoon of salt and mix well.

5. Pour an appropriate amount of oil into the pot to heat and smoke, pour it on the chili noodles and stir well.

6. Heat a little oil in a pot, add green onions, ginger and minced garlic and stir-fry until fragrant.

7. Add an appropriate amount of chicken broth or bone broth, pour in the freshly fried chili noodles, add salt, light soy sauce, balsamic vinegar to boil, and the hot and sour soup is ready.

8. After the water boils, put in the sweet potato flour and blanch it for about 30 seconds, that is, the bucket of lead, and put in the green vegetables to blanch.

9. Take out the sweet potato vermicelli and green vegetables and put them in a large bowl, pour in the sour soup that has been prepared, add crushed peanuts, chopped mustard, sprinkle with coriander and chopped green onions.

10. Meimei's hot and sour noodles are ready, and it is perfect to choose to eat this for a simple meal this summer.

Ingredients: 100 grams of sweet potato powder, 15ml of spicy seeds, 30ml of balsamic vinegar, 15ml of soy sauce, 5ml of dark soy sauce, 5ml of sesame oil, 2 grams of salt, 2 grams of Sichuan pepper powder, 20 grams of soybeans, 5 grams of chopped coriander, 10 grams of capers, 1 bowl of broth, 2 grams of pepper, 1 gram of thirteen spice powder, 20 grams of peanuts, 2-3 cloves of garlic, 2 slices of ginger, 1 section of green onion, 15 grams of mustard, 3 rape, appropriate amount of oil, and a small amount of white sesame seeds.

Production steps: 1. Soak the sweet potato flour in hot water at about 50-60 degrees to soak it softly.

2. Cut the chopped green onion, minced ginger and garlic, chopped mustard, capers and coriander into small pieces for later use.

3. Boil an appropriate amount of oil in the pot until it is 7-8 hot, and fry the peanuts.

4. Fry until the peanuts are crispy, then drain and remove from the oil.

5. Boil an appropriate amount of oil in the pot until it is 7-8 hot, and then fry in soybean oil.

6. Fry the soybeans until crispy, then drain and remove the oil. Peanuts and soybeans should be fried over low heat, slow frying, and crispy, otherwise, they will be pasted first if they are not crispy. Soybeans and peanuts should be fried separately, and the cooking time is different.

7. Leave an appropriate amount of bottom oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant.

8. Add the stock after the ginger and garlic are golden brown. If you don't have a stock stock, you can also use water, and the taste will be richer when you use the stock. If you find it difficult to cook dashi, you can also use seasonings such as soup bo.

9. After boiling over high heat, add 1 tablespoon of extremely fresh soy sauce, half a tablespoon of dark soy sauce, and 2 tablespoons of balsamic vinegar.

10. Add Sichuan pepper powder, white pepper powder, thirteen spice powder, thirteen spice powder must be added less, adding more will be bitter.

11. Finally, add an appropriate amount of salt and chicken essence to taste.

12. Add white sesame seeds and 5ml sesame oil to a bowl.

13. Bring to a boil with a tablespoon of boiled soup.

14. Take another pot and boil water in the pot to blanch the rape.

15. Boil the soaked sweet potato flour in a pot of boiling water until the flour becomes transparent, then turn off the heat.

16. Pick it up and put it in a bowl with the broth.

17. Put the blanched rape on the surface, sprinkle fried peanuts, soybeans, coriander, capers, and chopped mustard on the flour, and then pour a spoonful of oil and spicy seeds, and the hot and sour powder is completed.

How should you make hot and sour noodles? Come and get it

Ingredients: sweet potato vermicelli.

Ingredients: peanuts, water spinach, ginger, garlic, salt, soy sauce, peppercorn powder, vinegar, sugar, monosodium glutamate, chicken essence.

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

2. Put the soaked sweet potato flour in the pot and cook.

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

4. Fry the peanuts in a pot until fragrant, and set aside.

5. Blanch the water spinach in boiling water and set aside.

6. Take a bowl and put an appropriate amount of cold boiled water, and press in the ginger and garlic paste with a garlic press.

7. Add salt, soy sauce, Sichuan pepper powder, vinegar, sugar, monosodium glutamate, and chicken essence to make a sauce for later use.

8. Put oil in the pot, add hot pot seasoning and chili oil and simmer the red oil over low heat.

9. Put oil in the pot, add hot pot seasoning and chili oil and simmer the red oil over low heat.

10. Put oil in the pot, add hot pot seasoning and chili oil and simmer the red oil over low heat.

Learn it, you don't have to eat it anymore, this ingredient is super delicious.

The recipe for hot and sour noodles is super simple and delicious.

How to make hot and sour noodles? Put the sweet potato powder in the pot and cook it, remove it, pour it into the pot, add green onions, ginger and garlic, light soy sauce, oil and stir well, add coriander and peanut butter.

Green onions, garlic, coriander, light soy sauce, consume oil vinegar, millet, salt and pepper oil, put in boiled potato flour peanuts.

Ingredients: 400g sweet potato flour, 500ml of water, 100g of lean meat, 50g of peanuts, 1 green onion, 1 coriander, 50g of mustard, 1 red pepper, 1 garlic, 1 tablespoon of chili oil, 2 tablespoons of aged vinegar, 1 2 tablespoons of light soy sauce, 1 2 teaspoons of Sichuan pepper powder, 1 2 teaspoons of chicken essence, 1 2 teaspoons of salt, 20ml of peanut oil.

Method 1: Soak the sweet potato flour in water for about 30 minutes.

2. Stir-fry the peanuts and remove the clothes and set aside.

3. Chop the lean meat into meat foam, wash and chop the coriander, green onion and chili pepper, and chop the garlic.

4. The broth of hot and sour noodles can be used in chicken broth or bone broth. If you are too troublesome, you can make a simple soup, method: heat oil in the pot, add minced garlic and stir-fry until fragrant, pour in the meat foam and mix to stir fragrant, hold about 1 2 meat foam, and leave the rest in the pot, pour in 500ml of water, cover and boil for about 5 minutes, put in the chili ring, add salt, chicken essence and pepper powder to taste, and set aside.

5. Take a large bowl and add the aged vinegar, light soy sauce and chili oil.

6. Put water in another pot and bring to a boil, scoop the soaked sweet potato flour into the pot, boil for about 30 seconds, you can see the vermicelli become transparent, turn off the heat, and then scoop it up and put it in a bowl with broth.

7. The surface is covered with peanuts, mustard, chopped green onions, coriander and meat foam, and a soft and strong delicious hot and sour powder is completed.

Very simple! First of all, I went to the vegetable market to buy some noodles (but I don't know what kind of noodles they are, I just bought them casually at that time, and I bought them when I looked about the same.) Some vermicelli are hard when boiled, which is not suitable for making hot and sour noodles.

Ask the vegetable seller when you want to buy it, they should know), and lettuce (depending on your favorite vegetable, oily wheat and spinach are fine). Wash the vermicelli and lettuce with water for later use. Before cooking vermicelli, you have to prepare small ingredients, first of all, write a little sesame paste, if you eat alone, just write it in a large bowl, two cloves of garlic crushed and chopped into garlic paste and put it in a bowl, put vinegar, monosodium glutamate, salt for later use.

Then make water, put chili, pepper, and big ingredients (if there is the best material for spicy hot, just put that directly) After the water is boiled, put in the vermicelli, cook (generally 7-10 minutes) and put it in a large bowl, stir it with chopsticks, put the vegetables after taking out the vermicelli, cook for a minute or two, and immediately take it out, and put it on the vermicelli. It's really that simple! However, this method is not authentic, the authentic one should not put sesame paste, probably put the prepared soy sauce, vinegar, monosodium glutamate, brine, cooking wine, garlic juice.

I used to do it a lot, but now I don't have the time!

How to make hot and sour noodles? Prepare light soy sauce, aged vinegar, millet spicy, minced garlic, chopped green onion, salt, white sugar, chicken essence, chili oil, add the boiled vermicelli to the water, add the prepared soup and stir well.

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.

How do you make hot and sour noodles delicious? First prepare garlic, millet, spicy light soy sauce, aged vinegar, salt and other seasonings, then add a bowl of soup with boiled powder, and finally add the boiled powder.

The family version of hot and sour noodles is easy to learn, so let's make it at home!

"Hot and sour noodles" are divided into two kinds: one is "gouache", that is, it is made by mixing sweet potato starch by itself; The other is "dry powder", that is, dry vermicelli that is processed into vermicelli. Because the hot and sour noodles made of dry vermicelli are relatively simple and convenient, most of the countries use the production method of dry noodles, and the modulation operation of "gouache" is relatively complicated.

The following describes the process of making "gouache" (you can make it directly from dry powder at home: the method is to soften the dry powder with water).

1) Raw materials: 5000 grams of sweet potato starch, 35-40 grams of alum, 1250 grams of water, 125-130 grams of cooked paste.

For detailed recipes and practices, please consult Chongqing Huafei Food Technology Promotion Service****.

Note: The 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 thick".

Production: 1. Grind the alum into a fine powder, add 100 grams of water 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".

Preparation of chutney seasoning and types of pouring weed:

Put three or four tablespoons of oil in the pot, slowly fry the chili powder over medium-low heat until fragrant, then put a little Pixian bean paste, fry the red oil together, pour in the chicken broth, bring to a boil, and add salt, sugar and soy sauce to taste according to personal taste. Comrades who can't eat spicy can add a small spoonful of Korean chili noodles, which are also very fragrant and the effect of red oil is also very good;

4. Put the sweet potato vermicelli in a large bowl, pour in the boiling soup, sprinkle in the chopped coriander, garlic, chopped green onion, peanuts, sesame seeds, sesame oil and balsamic vinegar, and mix well.