Chongqing Hot and Sour Rice Noodles(zhong qing suan la fen )

Chongqing hot and sour noodles

Raw materials for making Chongqing hot and sour noodles:

100g sweet potato powder, 30g spiced peanuts, 20g Fuling pickled mustard, 10g white sesame, 1 chive, 2 coriander, proper amount of Zanthoxylum bungeanum and 2 dry peppers

Seasonings for making Chongqing hot and sour noodles:

30 g edible oil, 1 tsp sesame oil (3 G), 18 TSP soup (540 g), 1 tsp vinegar (3 G), 1 / 3 tsp pepper powder (1 g), 1 / 2 tsp pepper powder (1.5 g), 1 / 2 tsp refined salt (1.5 g), 1 / 2 tsp monosodium glutamate (1.5 g)

The processing steps of Chongqing hot and sour noodles are as follows:

1. Wash sweet potato powder and soak it with water; wash coriander and cut into sections; wash chives and cut flowers; cut mustard mustard into small pieces;

2. Pour oil into the pot, heat it, saute pepper, dried pepper, pepper powder, pepper powder, white sesame, add soup, bring to a boil, and put into a bowl;

3. Boil half a pot of water in the pot, heat the sweet potato powder and put it into the soup bowl;

4. Add monosodium glutamate, aromatic vinegar, refined salt, spiced peanuts, mustard tuber, sesame oil, sprinkle with coriander section and scallion.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

Characteristics of Chongqing hot and sour noodles:

Lubrication and refreshing, sour and spicy appetizer.

Attention should be paid to when making Chongqing hot and sour noodles

According to their own taste modulation spicy.

Chongqing Hot and Sour Rice Noodles

Chongqing hot and sour noodles is a popular local traditional snack in Chongqing City, which has always been one of Chongqing People's favorite. The main powder made by hand is made of sweet potato and pea starch, and then by traditional hand.

Chongqing hot and sour noodles are popular local snacks in Chongqing, which are made by fans of Chongqing hot and sour noodles.

"Chongqing hot and sour powder" is a pure natural green food. Because of its unique taste and appetizer, Chongqing hot and sour powder has been loved by Chongqing people for a long time. Its characteristics are "spicy, spicy, fresh, fragrant, sour and not greasy". It is known as "the best powder in the world".

Main fans

There are two kinds of sweet potato noodles in Chongqing hot and sour noodles

1. One is "water powder", which is made by hand with sweet potato starch. It is made by a leaky spoon and directly put into the pot;

2. The other is "dry powder", which is processed into powder strips. Because the hot and sour powder made by dry powder bar is relatively simple and convenient, it is generally made by dry powder. The operation of "gouache" is more complex, but it is better than on-site production, fresh and healthy, faithful to the tradition. In Chongqing, there are a number of local production of hot and sour gouache.

Taste type and taste

In the aspect of seasoning, Chongqing noodle is used for reference. For example, spicy pepper is used to obtain the basic orientation of flavor type. But the inherent physical characteristics of sweet potato vermicelli are: they don't absorb seasonings. Chongqing people, who are persistent in taste and like to study, have created a unique taste of sweet potato vermicelli, which is rooted in the characteristics of Yucheng, but with distinct personality.

Because vermicelli is not suitable for absorbing water and seasoning, the flavor of hot and sour powder seasoning is heavier than that of ordinary local soup powder. For example, ginger and garlic powder is not used to make soup, but added directly, which makes spicy and numb taste more violent and more choking. What's more, the use of vinegar can be regarded as a pioneering work. The highly volatile vinegar can stimulate the smell of other seasonings to form a comprehensive aroma, which can be smelled from a long distance by a bowl of hot and sour powder. Authentic Chongqing hot and sour powder does not need Shanxi vinegar or fragrant vinegar. Baoning vinegar with a history of hundreds of years, brewed by winter water in the middle reaches of Jialing River, has a strong sour fragrance and slightly sweet smell. The smell of acetic acid is subtle and not pungent. It is a perfect match for Chongqing hot and sour noodles.

Pouring and ingredients

The function of pouring Sao and ingredients is to improve the taste and flavor level and avoid monotonous taste.

Traditional Chongqing hot and sour powder, the common vegetable ingredient is mung bean sprouts, crisp taste, good with the soft waxy characteristics of fans. It also uses seasonal vegetables as ingredients. Other ingredients, such as duck blood, sauerkraut and stewed peas, are also used.

There are other ingredients to increase the aroma, such as peanut, pea, coriander, chive, white sesame, Fuling mustard, Yibin sprouts, garlic, ginger and so on.

I'm sorry. In the traditional sense of Chongqing hot and sour noodles, the only way to pour Sao is meat Sao Zi or minced meat, and then add rotten stewed peas, which is also common in Chongqing. There are also other kinds of meat, but it's an unconventional innovation, but it's a little difficult to deal with the taste, because whether it's sausage or beef, adding sour and spicy powder with high acidity, the taste will conflict.

Basic production method

Material Science

100g sweet potato powder, 30g spiced peanut, 20g Fuling pickled mustard, 10g white sesame, 1 chive, 2 coriander, 2 pepper and 2 dry pepper.

Seasoning

30 g edible oil, 1 tsp sesame oil, 18 TSP soup, 1 tsp Baoning vinegar, 1 / 3 tsp pepper powder, 1 / 2 tsp pepper powder, 1 / 2 tsp refined salt, 1 / 2 tsp monosodium glutamate, 1 / 2 tsp pepper.

practice

1. Wash sweet potato powder and soak it with water;

2. Wash coriander and cut into sections;

3. Wash chives and cut flowers;

4. Cut mustard mustard;

5. Pour oil into the pot, heat it up, saute pepper, dried pepper, pepper powder, pepper powder, white sesame, add soup, bring to a boil, and put into a bowl;

6. Boil half a pot of water in the pot, heat the sweet potato powder and put it into the soup bowl;

7. Add monosodium glutamate, Baoning vinegar, refined salt, spiced peanuts, mustard tuber, sesame oil, sprinkle with coriander section and scallion.

characteristic

Lubrication and refreshing, sour and spicy appetizer.

Color identification

When sensory identification of the color of vermicelli was carried out, the product was put in bright light

Under direct observation.

Good vermicelli - white color with luster.

Poor vermicelli - slightly dark or slightly light brown, slightly glossy.

Poor quality vermicelli - dark and lusterless.

The chef knows everything

According to their own taste modulation spicy.

Water powder method of sweet potato vermicelli

raw material

5 000 g sweet potato starch, 25-30 g alum, 125-130 g cooked Euryale paste.

Note: cooked Euryale is sweet potato starch. First, disperse it with clear water, then pour it into boiling water, stir it into a thin paste, commonly known as "beating cooked Euryale".

make

1. Grind alum into fine powder, add 150g water and mix well to make alum water.

2. Pour the paste into the basin, add sweet potato starch, 2000g water and alum water, and knead it into a soft and hard dough for use.

3. Use a large aluminum ladle to make a hole the size of soybean, put the dough in the ladle, pat the dough with the palm to make it into a line, leak it into the boiling water pot, and then blanch it in cold water to form "water powder".

Topping

Hot and sour noodles are made of sweet potato, just like noodles, mainly including "fat sausage sweet potato", "cold noodle sweet potato" and "spareribs sweet potato", among which "fat sausage sweet potato" is the most famous. "Feichangtiao" can be divided into "hot and sour feichangfen" and "original soup feichangfen", namely hot and sour taste and salty taste.

Family practices

Ingredient: vermicelli.

Accessories: onion, ginger, garlic, pea tip, coriander, parsley, shredded mustard, peanuts, soybeans, sesame, old soup.

How to make Chongqing hot and sour noodles

1. Soak the dry powder strips in water at 50 to 60 degrees to make them soft.

2. Put sesame, minced ginger, mashed garlic, celery, pepper powder, monosodium glutamate, chicken essence, pepper powder, salt, soy sauce, vinegar, sesame oil and chili oil into the bowl.

3. Add soup, scallion and lard to make base.

4. When the water is boiling, put the soft powder into the pot and blanch for half a minute.

5. Blanch pea tips or other green vegetables in hot water, add mustard, fried peanuts, soybeans and coriander.

In this way, we can make delicious hot and sour powder. Let's have a try.

Authentic practice

The steps are very simple, the key is to put the material.

Ingredients: vermicelli, onion, ginger, garlic, pea tip, coriander, fried shredded vegetables, parsley, soy sauce, vinegar, chili oil, sesame oil, lard, fried peanut beans and soybeans, pepper powder, pepper powder, monosodium glutamate, chicken essence, salt, sesame, and old soup with chicken soup or bone pot.

First of all, put the dry powder into 50 to 60 degree water, soak for 10 minutes, and soften the powder.

Then, boil a pot of water. When boiling water, take a big bowl and put sesame, minced ginger, mashed garlic, celery, pepper powder, monosodium glutamate, chicken essence, pepper powder, salt, soy sauce, vinegar, sesame oil and chili oil into the bowl. Then put soup, scallion and lard into the bowl to make the base. When the water in the pot is boiling, put the pickled vermicelli into the soup for about half a minute, put them into the bowl with the bottom material, and finally put the pea tip into the hot water for the soup. Add the fried vegetables, fried peanuts and soybeans, and coriander. The authentic Chongqing spicy and sour noodles are finished.

Other practices

Main materials

Sweet potato noodle 150g, pig

Chinese PinYin : Zhong Qing Suan La Fen