Hot and Sour Rice Noodles(suan la fen )

Hot and Sour Rice Noodles

Introduction:

"It's not difficult to make authentic hot and sour noodles at home: first, handle sweet potato flour well, smooth muscles, and not sticky; second, have a spicy secret oil pepper; third, make a good soup base; fourth, prepare ingredients and dishes; finally, adjust the hot and sour noodles according to your own taste - all of the above, in three or five minutes, a bowl Sour, spicy and appetizing hot and sour powder will be on the table

Production steps:

Step 1: put the hot pepper noodles and Chinese prickly ash granules into a heat-resistant container. If they are a little bigger, it's not good if they don't overflow;

Step 2: heat corn oil to 60% heat - what is 60% heat? Put the palm on the oil pan, the palm is slightly hot, and the oil surface is just as good when there is a little movement - turn off the fire, shake the oil pan, and then lower the temperature slightly;

Step 3: pour half of the hot oil into the chili noodles and stir evenly;

Step 4: wait for half a minute to one minute, then pour the remaining hot oil into the chili noodles and stir evenly;

Step 5: add soy sauce,

Step 6: add sesame paste and sesame oil, stir well. Serve with chili oil.

Step 7: soak sweet potato powder in 50-60 ℃ water for 10 minutes to Microsoft

Step 8: add water into the pot, bring to a boil, add the soft noodles and cook for 30 seconds (half a minute);

Step 9: take out the vermicelli immediately, cool the water and drain the water for standby; (cut: if the vermicelli is still hard at this time, put the vermicelli into boiling water again and cook for 30 seconds, then take out the vermicelli and cool it again until the vermicelli is ripe, very soft and transparent. If it's hard to cook twice, you can continue to cook and flush repeatedly. It's better to cook for 30 seconds each time. Overcooking will make the dough stick soft and lose its elasticity. Repeated boiling and flushing can not only soften the muscles of vermicelli, but also remove the fishy smell of vermicelli. I can't provide accurate times of cooking and flushing, because the water content of dried noodles is different, and the draught of dried noodles is different in different brands, different regions and different seasons.)

Step 10: blanch the vegetables with boiled water and drain them with cold water. (be careful. You can also boil the vegetables again. I'm lazy again.)

Step 11: add oil into the pan and stir fry the bean paste until the red oil comes out;

Step 12: add ginger and garlic powder, stir fry the flavor;

Step 13: add the chicken soup, control the amount by yourself, and make it wider; if there is no chicken soup, use boiling water;

Step 14: bring to a boil over high heat, add 1 tablespoon of chili oil and turn off the heat. The bottom of the soup is ready!

Step 15: put the peanuts into the pot with the cold oil and fry them slowly over low heat. After they are crisp, crush them.

Step 16: add soy sauce, vinegar, sugar, pepper powder, pepper powder and 1 teaspoon pepper oil at the bottom of the bowl;

Step 17: spread the blanched vegetables and put the sweet potato powder on it;

Step 18: pour in enough soup (it is not recommended to use such a small bowl. Use a large bowl with enough soup to disperse the powder and seasoning, and leave enough space for the crumbs. I don't want to take pictures for the sake of "soaking to death.")

Step 19: finally, sprinkle chopped coriander, chopped chive, celery, pickled mustard, chopped peanuts (Crisp beans) and red pepper ring.

Step 20: serve with chili oil and vinegar bowls! If you don't think it's spicy or sour enough, do it yourself!

Materials required:

Sweet potato powder: right amount

Fried peanuts: right amount

Chopped coriander: right amount

Chopped chives: right amount

Chopped celery: right amount

Shredded mustard: right amount

Red pepper ring: right amount

Vegetables: moderate

Chaotian pepper powder: 2 tablespoons

Chinese prickly ash: 8

Corn oil: 6 tbsp

Raw soy sauce: 1 tablespoon

Sesame paste: 1 tablespoon

Sesame oil: 1 teaspoon

Cooking oil: 1 tablespoon

Pixian Douban: 1 tablespoon

Minced garlic: 1 tablespoon

Ginger: 1 teaspoon

Chicken soup: right amount

Soy sauce: 1 tablespoon

Vinegar: 2 tablespoons

Chinese prickly ash powder: 1 teaspoon

Pepper: 1 teaspoon

Sugar: right amount

Note: dare not say authentic, but taste authentic, do not believe it taste it!

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: spicy

Chinese PinYin : Suan La Fen