How to make the authentic world s first powder, the world s first powder practice

Ingredients: light soy sauce, vinegar, shallots, coriander, oil (usually used for stir-frying), fried soybeans, dried chili noodles.

Chop the shallots into small chopped shallots, chop the coriander and set aside.

Fry a little soybeans, slightly crumble and set aside.

Put the chili noodles in a bowl that is not afraid of being hot, pour the spicy oil into the bowl to make oil and chili seeds and set aside.

Bring water to a boil, add the sweet potato flour, and cook the sweet potato flour until soft. Sweet potato flour has been made originally, and there is no problem of whether it is cooked or not, but it must be cooked soft to be delicious. Pick the boiled vermicelli into a bowl and add the seasoning.

Seasoning: A little light soy sauce, spicy oil, vinegar (add a little more), crushed peanuts, oil, chopped green onions, and coriander. The amount depends on each person's taste.

2.An authentic way to make hot and sour noodles.

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, about 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 peanut beans and soybeans, and coriander, and the authentic Sichuan snack hot and sour noodles are done.

3.Chutney. This must be a Chongqing specialty, and it has gone to all parts of the motherland, but it has also changed its taste.

In the final analysis, it is still the authenticity of Chongqing. Hot and sour noodles are actually very simple, put salt, monosodium glutamate, red oil chili, vinegar, sesame seeds, mustard pieces, celery, peanuts and other seasonings in the bowl, and then put the boiled sweet potato vermicelli and green cabbage leaves into it, and then pour the broth, in fact, it is slightly similar to the noodles, but there is a lot of vinegar here, and for some reason it is not as oily as the noodles, which is quite refreshing.

There are special training institutions, and their training must be super authentic...

Ingredients: light soy sauce, vinegar, shallots, coriander, oil, fried soybeans, dried chili noodles.

1) Cut the shallots into chopped green onions, fry the soybeans a little, put the chili noodles in a bowl that is not afraid of being hot, and make the spicy seeds for later use.

2) Bring water to a boil and bring sweet potato flour to a boil. Sweet potato flour has been made originally, but it must be cooked soft to be delicious. Pick the boiled vermicelli into a bowl and add the seasoning.

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

4) Ingredients: vermicelli, minced green onion, coriander, shredded cabbage, minced parsley, sesame oil, lard, fried peanut beans and soybeans, pepper powder, pepper, sesame seeds, and old soup made with chicken broth or bones.

5: First, put the dried vermicelli in water and soak for 10 minutes until the vermicelli is softened. Then, boil another pot of water, take a large bowl and put sesame seeds, minced ginger, garlic, parsley, peppercorn powder, soy sauce, vinegar, sesame oil, and chili oil into a bowl to make a base.

6: When the water in the pot is boiling, put the soaked soft vermicelli into the pot for a while, put it into a bowl with a base, and finally put the pea tips into the hot water for soup, add fried vegetables, authentic Sichuan snacks and hot and sour noodles to finish.

Take ten catties of sweet potato flour as an example:

1. First weigh ten catties of sweet potato flour and pour it.

Hot and sour noodle shop (2 photos).

Put it in a large basin. 2. Weigh 1 kg and 1 tael of sweet potato flour into a large basin with a diameter of 50 cm and a height of 25-30 cm, and weigh 20 grams of edible tapioca flour into a bowl.

3. Burn 4 catties and 4 taels of boiling water on the fire (you can add 2 taels of hydrated edible tapioca flour).

4. Pour 2 catties of 2 taels of non-hot warm water (no more than 50 degrees) into a large basin containing 1 catty of 1 sweet potato flour and mix it into starch liquid, mix thoroughly, in short, do not let it precipitate.

5. Quickly pour 4 catties of 4 taels of boiling water (must boil) into the adjusted starch liquid, stir continuously in one direction with a thick wooden stick, stir until the potato is smooth and transparent, pour in edible tapioca flour (stir slowly when just pouring in, stir until the tapioca flour is completely dissolved, stir vigorously to accelerate the stirring, stir until the starch is white, elastic is, put the potato into the flour machine and noodles of 10 flour.

6. In a large basin and 10-15 minutes, and into a dough shape, with a large eye colander, you can directly leak the powder.

Underneath the powder is boiling water at high temperatures.

Feature (1): The production of pure handmade powder does not require any machine, the operation is simple, no equipment is required, one.

Special hot and sour powder clothing.

It can be operated by people, and the area of half a square meter can be used, and it does not take up space.

Feature (2): The taste of pure handmade noodles is incomparable to the purchased noodles, and it tastes tough, unlike other noodles that are easy to break, and it is very important to pack them home. The vermicelli is still very elastic and not afraid of bubbles.

Feature (3): Pure handmade noodles can be made on site, sold while making, and you can see the production process of a bowl of hot and sour noodles from beginning to end, which is very ornamental!

The world's first powder technology, it is on the basis of Chongqing hot and sour noodles, Xiangxiangyuan Technology Department has devoted itself to research and repeated experiments, softening the sharp and spicy of Sichuan, with a unique taste and delicious soup. To achieve "color, aroma, taste, taste" everything is good, absolutely delicious. Special seasonings and sauces enhance flavor and fragrance, and unique secret recipes are developed; Ten miles of fragrance, a wide range of tourists;

The world's first fan.

Ingredients: 120 grams of handmade sweet potato vermicelli, 2 grams of meat sauce king, 50 grams of special vinegar for Xiangxiangyuan, 10 grams of red oil incense, vermicelli making process.

2 grams of blanched prophet, 2 grams of chicken essence, 2 grams of fresh king, 1 gram of fragrant de. 2 grams of fragrant sauce. 10g soy sauce, salted baked peanuts, chopped green onions, coriander. Mustard.

Production process: First, beat the seasoning into a bowl according to the proportion, and then cook the vermicelli until the noodles float to the surface of the water. Beat it into a bowl with a colander and put the soup prophet soup on the surface, add the meat sauce, and mixed vegetables, salt-baked peanuts, green onion and coriander, and the northern hot and sour noodles are put bean sprouts and shredded tofu.

In fact, the real hot and sour noodles are without bean sprouts. The salt-baked peanuts are very delicious, and they will not be soft when soaked in a bowl for a long time, and they are very crispy to eat.

The first flour in the world is a traditional snack in Chongqing, which originated in Chongqing and is made of sweet potato flour, meat sauce king, handmade mustard, etc. It has been extended to Hong Kong, Macau, Malaysia, Singapore, Taiwan, and in October 2011 to Sydney, Australia. Connecting with the world's cultural snacks.