hot and sour Recipe
VicentaLakin
THE COLD FACE OF THE CHICKEN IS THE TRADITIONAL SNACK OF SICHUAN, WHICH HAS A LONG HISTORY AND HAS HAD A SIGNIFICANT IMPACT THROUGHOUT SICHUAN PROVINCE AND HAS BEEN SPREAD THROUGHOUT THE COUNTRY IN RECENT YEARS. NOW, THE COLD SIDE OF CHENGDU'S STREETS IS LESS COMMON AND IS MOSTLY REDUCED TO ORDINARY. THE COOL SIDE OF SICHUAN IS DIFFERENT FROM THE COOL SIDE OF THE NORTH IN ITS APPROACH, SO AS NOT TO PASS THE COLD WATER SO THAT IT CAN KEEP ITS FACE UP AND DOWN. WHEN THEY WERE YOUNG, THEY MADE COLD NOODLES IN THE SUMMER, MADE THEM AND PUT THEM ON THE OIL-PAINTED BOARD, AND THEN JOINED THEM WITH THE RAW OIL, AND THEN SHATTERED THEM, WHILE SOMEONE THREW A FAN AND COOLED THEM. IT'S A HARD JOB TO WAIT FOR THE COLD AND THE FAN IS ALREADY SWEATY. THEN THERE WAS A FAN, WHICH WAS A LOT EASIER, BUT IT HAD TO BE SPREAD BY HAND. IT'S TIME FOR THE FACE TO COOL DOWN AS SOON AS POSSIBLE SO THAT IT DOESN'T STICK TOGETHER, AND IT DOESN'T MATTER IF IT'S COOL OR NOT; BUT AFTER THE SWEAT, THE SOUR, SOUR, SOUR, SOUR, SOUR. AT THE TIME OF THE MEAL, THE GREEN BEAN SPROUTS ARE BOILED WITH OPEN WATER, MADE DRY, PLACED ON THE PLATE, THEN PLACED ON THE FACE OF THE PLATE, THEN PLACED THE CHICKEN SILK ON THE NOODLES; FIRST, THE SESAME SAUCE IS COOLED WITH WATER, AND THEN PUT INTO THE SAUCE, VINEGAR, GARLIC WATER, OILY PEPPERS (PRICOT OIL), OINTMENT, A LITTLE SUGAR, AND THE PEPPER POWDER IS MODULATED, AND THEN ONIONS ARE POURED OVER THE TABLE。
