Hot and sour noodles with beef brisket(niu nan suan la fen )

Hot and sour noodles with beef brisket

Introduction:

"Hot and sour noodles" is a famous traditional snack in Chongqing, known as "the best in the world". It is characterized by "hemp, spicy, fresh, fragrant, sour and not greasy". There are different versions of "hot and sour noodles". The base soup of hot and sour noodles is called "doutiao" by Chongqing people, which is generally divided into "Feichang Tiao", "Liangfen Tiao", "spare ribs Tiao" and "sirloin Tiao". Among them, "Feichang Tiao" is the most famous, which is generally divided into "hot and sour noodle" and "Yuantang Feichang powder", that is, hot and sour taste and salty taste. The hot and sour noodles made at home are not as authentic as those made in a professional shop, but they are better than those made in a professional shop

Production steps:

Step 1: raw materials are ready.

Step 2: prepare the ingredients.

Step 3: soak sweet potato ring powder in warm water for 30 minutes.

Step 4: wash spinach and coriander, drain coriander, cut into small sections and prepare.

Step 5: Fry peanuts and soybeans in oil pan until fragrant, remove and drain the oil.

Step 6: wash pickled cabbage, cut into small pieces, then stir fry with oil until fragrant.

Step 7: mince garlic and ginger, prepare spicy oil, fried peanuts and soybeans, fried sauerkraut.

Step 8: pour a small amount of sesame oil into the frying pan, heat it up, then add ginger and garlic powder, oil and chili to stir fry the flavor.

Step 9: pour in the sirloin, sirloin juice and water.

Step 10: add salt, soy sauce and vinegar and bring to a boil.

Step 11: put the fans in the pot.

Step 12: add spinach after boiling and turn off the heat after boiling.

Step 13: take out the cooked vermicelli and put them in a bowl. Sprinkle the leaves of sauerkraut, peanuts, soybeans, spinach and coriander on the surface, pour the soup, and then drizzle some spicy sesame oil.

Materials required:

Sweet potato ring powder: 2 cakes

Beef brisket and beef brisket juice: 250g

Spinach: 50g

Sauerkraut: 100g

Soybeans: 50g

Peanuts: 50g

Minced garlic: 10g

Ginger powder: 10g

Coriander leaves: 2

Spicy oil: 3 tbsp

Pepper powder: 1 / 2 tbsp

Raw soy sauce: 1 tbsp

Salt: 1 / 2 tbsp

Vinegar: 2-3 tbsp

Water: moderate

Precautions: 1. Pickled cabbage must be soaked for a while in advance. It's better to wash the sand inside and dilute the sour taste. 2. Fans must be soaked in warm water first, otherwise it will take a long time to cook. 2. If you don't have beef brisket and beef brisket juice, you'd better prepare some soup, which will be more fragrant. 4. The seasoning can be matched according to your own taste.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: spicy

Chinese PinYin : Niu Nan Suan La Fen