How do you need sour sauce to process sweet potato flour?

Sweet potato flour does not add gelatin, alum and other chemicals in the production process, and it itself has a good flavor attached, can absorb the umami flavor of various soup ingredients, plus the soft and tender sweet potato vermicelli itself, it tastes refreshing and pleasant. Today I will teach you a delicious hot and sour sweet potato noodles, if you like to eat it, take a look!

How to make sour and hot sweet potato Liangzhou imitation powder.

Ingredients: 100 grams of dried sweet potato powder, 100 grams of minced meat, 2 cloves of garlic, 2 grams of ginger, 2 shallots, 8 grams of cooking oil, 2 grams of bean paste, 1 gram of salt, 2 grams of soy sauce, 2 grams of chicken essence, 3 grams of vinegar, 5 dried chili peppers, 1 gram of cooking wine.

Preparation of hot and sour sweet potato noodles:

1. Finely chop the garlic, mince the ginger, chop the shallots, and cut the dried chili peppers;

2. Pour oil into the pot, when the oil temperature is 6 hot, fry the minced meat, pour in a little cooking wine to remove the smell, add bean paste, ginger and garlic and fry until fragrant, pour in 200ml of water, add dry sweet potato rubber powder, salt and soy sauce and simmer for 8 minutes;

3. Stir in the chicken essence and vinegar and stir well, put it on a plate and sprinkle with chopped green onions.

Tips: The main content of sweet potato flour is starch, which is a coarse grain product, and regular consumption is conducive to nutritional balance, intestinal peristalsis, and laxative.

Not exactly. The main flour of hot and sour noodles is made by mixing sweet potatoes, red roots, and peas in proportion, and then hand-made by farmers in the traditional way. Hot and sour noodles originated from the folk of the southwest, and the ingredients were taken from the local handmade sweet potato powder, which was named after the main flavor of sour and spicy.

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.

How to make hot and sour sweet potato noodles delicious? Let's find out.

Method 1:

Ingredients: sweet potato flour, salt, green onion, ginger, garlic, millet pepper, balsamic vinegar, light soy sauce, dark soy sauce, chili oil.

Steps: 1. Soak the sweet potato flour in warm water for 30 minutes.

2. Prepare a small bowl, add balsamic vinegar, light soy sauce, dark soy sauce and salt, stir well and set aside.

3. Put an appropriate amount of water in the pot and bring to a boil, add sweet potato flour, cook until there is no hard core, and then put the boiled sweet potato flour into cold water.

4. Cut the garlic and chives into foam, the ginger into shreds, and the millet pepper into cubes.

5. Put the flour into a bowl, pour in the prepared sauce, and add an appropriate amount of chili oil.

6. Add green onion, garlic, ginger tongjian, millet pepper, stir well and serve.

Method 2:

Ingredients: sweet potato flour, spinach, crushed peanuts, dried vegetables, bean bubbles, etc.

Ingredients: green onion, ginger, a small amount of garlic, Sichuan pepper powder, pepper powder, salt, soy sauce, vinegar, sesame oil, chili oil, stock, appropriate amount of oil.

Steps: 1. Soak the sweet potato flour in warm water for 30 minutes until it is soft.

2. Finely chop the green onion, ginger and garlic, and stir all the seasonings together to form a sauce.

3. Heat the oil, stir-fry the chopped green onion until fragrant, add the stock and bring to a boil, then put the spinach, sweet potato powder, and bean bubbles into the boil for a while, and then put the soup out.

4. Pour in the sauce and sprinkle with chopped peanuts, garlic and chives.

Method 3:

Ingredients: 200 grams of sweet potato vermicelli, 150 grams of sour bamboo shoots, 100 grams of red pepper, 50 grams of peanuts.

Ingredients: 3 grams of salt, 3 ml of peanut oil, 2 ml of soy sauce, 10 grams of chives.

Steps: 1. Cut the sour bamboo shoots into strips, wash and cut the red peppers, wash and drain the peanuts.

2. Bring water to a boil, add sweet potato flour and cook.

3. Remove the boiled sweet potato flour and overheat it with cold water.

4. Put a little oil in the pot, pour in the peanuts and stir until fragrant. ps: Stir-fry peanuts in cold oil in a cold pan without peeling.

5. Add less oil to the pot, add red pepper and sour bamboo shoots and stir-fry.

6. Add an appropriate amount of boiling water and soy sauce and boil to bring out the flavor.

7. Add the sweet potato flour to boil together, then add salt and chives, add peanuts and mix well after getting out of the pot.

Expansion: When are sweet potatoes harvested?

The sweet potatoes are ripe for harvest in the fall, between July and November. The peak harvest of sweet potatoes is generally reached in October, but there are some differences in the harvest time due to the different times of sweet potato planting in each region. Judging by the planting time of sweet potatoes, sweet potatoes planted in May and June are generally harvested in mid to late October, and sweet potatoes planted a little later are harvested in early November until before frost.

Sweet potatoes grow in round, oval or spindle-shaped shapes, and show different skin and flesh colors depending on the variety and the soil in which they are cultivated. It is highly nutritious and is rich in natural nourishing food.

That's all for today's sharing, I hope it can help you.

How do you do sour and hot sweet potato noodles and regret Qi Li? Put the sweet potato flour in the pot and cook, add the green onion, ginger and garlic, millet spicy soy sauce, dark soy sauce, vinegar and coriander and stir well.