How to make hot and sour noodles, how to make hot and sour noodles

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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.

How to make luxury hot and sour noodles?

How do you make delicious chutney?

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

How to make hot and sour noodles Method 1:

Ingredients: sweet potato flour.

Excipients: Chicken broth, pepper, chili powder, white sesame seeds, Lee Kum Kee soy sauce, vinegar, salt, Daxi chicken essence, cooking oil, peanuts, rape, soybeans, diced mustard, coriander.

Steps:

1.Appropriate amount of sweet potato flour, soak in water to soften; Wash the rape and set aside.

2.Stir-fry accessories: Heat the wok, pour in a little cooking oil, add peanuts in cold oil, and stir-fry over low heat.

3.After the skin of the peanuts changes color, turn off the heat and continue to stir-fry with the residual temperature until the peanuts are red and bright.

4.Soak the dried soybeans in advance, filter out the excess water, and fry the crispy over low heat.

5.To make the red oil: Take a small bowl and add the chili powder and white sesame seeds.

6.Heat a little cooking oil in a separate pan and pour the hot oil over the paprika and sesame seeds.

7.Cooking flour & vegetables: Add an appropriate amount of cold water to the pot, boil and add the soaked sweet potato flour, and cook until there is no hard core, soft and tough.

8.Blanch the rape in the pan before the flour is about to come out of the pan.

9.Remove the sweet potato flour and rape and put it in a large bowl of cold water for later use.

10.Seasoning: Take a large bowl, add an appropriate amount of salt, pepper, a little chili powder, an appropriate amount of light soy sauce, vinegar, and chicken essence.

11.Pour in two tablespoons of chicken broth and two teaspoons of red oil (to taste).

12.Add the sweet potato flour and add the greens, peanuts, soybeans, diced mustard, a little coriander and chopped shallots.

How to make hot and sour noodles Method 2:

Ingredients: Hot and sour noodles - sweet potato vermicelli 150g, garlic paste 35g, ginger puree 10g, chicken broth 50g, peanuts 6g, sesame seeds 1g, coriander minced 3g

Step Method:

First: Wash the fat intestine and cut it into sections for later use. When washing, it is best to wash several times, first with vinegar, then alkali and then salt.

Second: hot and sour powder. Soak the sweet potato vermicelli in warm water and put it in a bowl and set aside.

Third: Hot and sour powder ingredients. Wash and slice ginger, green onions, garlic and other ingredients and set aside.

Fourth: Hot and sour noodles - make strange red oil. Stir the chili pepper with the pepper, packet, thirteen spices, salt and sesame oil and set aside.

Fifth: Hot and sour noodles - make fat sausage broth. Put the fat sausage into 160 degrees soybean oil and stir-fry until fragrant, add sesame paste, Huafei mixed sauce, bean paste and an appropriate amount of salt.

Sixth: Hot and sour noodles - production. Add garlic, ginger, chicken broth, peanuts, sesame, balsamic vinegar, soy sauce in turn, then add Qixiang red oil and fat intestine broth, sprinkle with chopped green onion and coriander, and enjoy the authentic fat intestine hot and sour noodles with numb, spicy, fresh, fragrant, sour and oily but not greasy.

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.

Material. Sweet potato powder, coriander, chives, garlic, light soy sauce, vinegar, Sichuan pepper powder, Sichuan pepper oil, chili oil, spicy hot condiment, crispy peanuts, crispy yellow side draft beans, mustard 1, prepare all ingredients: sweet potato flour, mustard, soybeans, yellow raw rice, spicy hot condiment.

2. Soak the sweet potato vermicelli in warm water for about 1 hour, and change the water halfway. (Remove odors from vermicelli).

3. Chop the coriander and shallots into finely minced pieces and set aside.

4. Prepare a little more garlic, mash it into minced garlic and mix it with an appropriate amount of boiling water.

5. Put oil in the pot and stir-fry peanuts and soybeans until fragrant.

6. Heat the remaining oil from fried peanuts, add minced meat and stir-fry to change color.

7. Stir-fry the discolored minced meat, add the five-spice spring powder, and continue to stir-fry the light soy sauce.

8. Add an appropriate amount of chopped green onion to the minced meat and stir-fry.

8. Add a spoonful of sweet noodle sauce and an appropriate amount of water, stir-fry over low heat to taste.

9. After reducing the juice over high heat, remove from the pot and put it in a bowl for later use.

10. Boil water in a pot, put in the soaked vermicelli to blanch softly, put the scalding vermicelli into cold water for a while, and then put the vermicelli in boiling water and boil it until the vermicelli is transparent.

11. Take a small pot and put a small piece of spicy condiment to dissolve.

12. Pour the melted spicy condiment into a bowl of sweet potato flour.

13. Add garlic water, peanuts, sesame seeds, balsamic vinegar, and light soy sauce to the bowl in turn, then add chili oil and meat sauce, sprinkle with chopped green onion and coriander, and enjoy the authentic hot and sour noodles with numb, spicy, fresh, fragrant luck with filial piety, sour and oily but not greasy.

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

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 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.

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.

The steps of making hot and sour noodles are very simple, and the key lies in putting the ingredients.

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

First, soak the dried vermicelli in water at 50 to 60 degrees Celsius for 10 minutes until it is soft.

Then, boil another pot of water, and when the water is boiling, take a large bowl and put sesame seeds, minced ginger, garlic, parsley, peppercorns, monosodium glutamate, chicken essence, pepper, salt, soy sauce, vinegar, sesame oil, and chili oil into a bowl, and then add the broth, chopped green onions, and lard to make a base. When the water in the pot is boiling, put the soaked soft vermicelli into the pot for soup, the large powder can be used for half a minute, put it into a bowl with a base, and finally put the pea tips into the hot water soup for a while, add fried vegetables, fried peanuts and soybeans, and coriander, and the authentic Sichuan snack hot and sour noodles are done.

Ingredients: sweet potato vermicelli, two garlic cloves pressed into garlic paste, a can of chicken broth, peanuts, sesame, chopped coriander, chopped green onion, balsamic vinegar, soy sauce, sesame oil, salt, sugar, chili powder, appropriate amount of Pixian bean paste.

Method: 1. Cook the sweet potato vermicelli according to the instructions on the package, soak it in cold water and set aside. Because there were no vegetables, I also scalded a bag of enoki mushrooms;

2. Peanuts and sesame seeds are fried separately until fragrant, peanuts need to be oiled, and sesame seeds are not needed;

3. Put three or four tablespoons of oil in the pot, slowly fry the chili powder over medium-low heat, 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.

The lazy hot and sour noodle tutorial is here, the hot and sour taste in the hot summer is too appetizing!

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.

How do you make delicious chutney?

Put feces and urine, and add some chili peppers.

Potato flour + vinegar + chili oil = hot and sour powder.

If you don't have a good appetite, let's have your favorite hot and sour noodles to appetize...

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

Hot and sour noodles are one of the traditional snacks widely spread in urban and rural areas of Sichuan, and have been loved for a long time because of their low price and good quality. Hot and sour noodles are mainly processed from sweet potato flour. There are two types of hot and sour noodles:

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. 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 relatively complicated.

Here's how to make gouache::

Raw materials: 5000 grams of sweet potato starch, 35 40 grams of alum, 125 130 grams of cooked paste.

Inject the ripe potato starch for the sweet potato starch first dispersed with water, and then washed in with boiling water, stirred into a thin paste, commonly known as "beating ripe potato".

Method 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 a basin, add sweet potato starch, 2000 grams of water, alum water, knead into a soft and hard dough and set aside.

3 Use a large aluminum scoop to make 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 a line of boiling water and blanch it, and then pick it into cold water to cool it to become "gouache".

Preparation of chutney seasoning and types of pouring weed:

The topping used in hot and sour noodles is made like noodles pouring roots, mainly including "fat intestines", "cold noodles", "pork ribs", etc., among which "fat intestines" is the most famous. "Fat intestines" are divided into "hot and sour fat intestine noodles" and "original soup fat intestine noodles", that is, sour and hot flavors and fresh and salty flavors. The seasoning is mainly composed of pepper, red oil chili, chopped green onion, soy sauce, sprouts, celery grains, vinegar, coriander, big-head sprouts (a vegetable in Sichuan), crispy soybeans, monosodium glutamate, etc.

The soup is blanched with hot and sour noodles, and the soup is made by boiling fat sausages and pig ears.

The specific operation is: put vinegar, red oil chili, soy sauce, monosodium glutamate, and sprouts into a soup bowl and pour into the original soup. Blanch the flour in a pot and put it into a bowl, sprinkle with celery, coriander, big head sprouts, and crispy soybeans.

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

How do you make delicious chutney?

Ginger minced, green onion minced, garlic minced, ham sausage sliced, green onion chopped, oil in the pot, pour in green onion, ginger and garlic, chili powder and stir-fry until fragrant, pour in water, salt, sugar, big red robe, chicken essence, vinegar, boil over high heat, boil another pot, boil water in the pot, put in sweet potato vermicelli, cook, put in green vegetables, boil for 10 seconds, pour hot and sour soup, sprinkle with chopped green onions, put ham sausage, peanuts.

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

Method: 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 powder and blanch it for about 30 seconds, and then put in the green vegetables to blanch.

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