Sour noodles
By VicentaLakin
It's a handyman from the family. The sour soup is pure pepper fermentation that can only be used in spring, summer, autumn and winter. For two years, the quality was thicker. Eating is just a process. It's good to enjoy. Societies and times are changing, and the beginnings of quality transmission will not change. As the standard of living improves, the pace of life accelerates. Industrialization has accelerated. Large quantities of food additives and modern food sorbents are gradually replacing purely natural food and sorbents. How many people can taste the real juice? I'm just holding on to the taste of being alone. Respect for the quality of the food product itself, with little use of modern food additives and edibles. Revert and maintain the taste of the inheritance! The opening of the core valley -- quality transmission from the deep mountains of Guizhou. The face is a process, the process is presented to you, and the good food must come out of the hammer of years. Beef. Beef bone soup is good, hot peppers are hot after spring, summer, fall and winter. It's not just the beginning of an excavation through a taste bud, but it's also the beginning of a memory of a food. Respect for the quality of the food itself, follow the legacy of craft, is the greatest fear of food
Recipe Recommendations
- hot and sour
- cook
- several days
- divine level
Steps for Sour noodles
1
Flour with high-quality noodles, using local springs of bamboo. A proper proportion of local soybean powder and duck egg cream in Guizhou was added to the catch. Noodles are made and placed for more than three months so that soybeans, duck egg purifiers and flour can be consumed in full ethanol. Noodles are soft and soft. You can see it: Food in the world — the old Qingshan. Noodles
2
The production process for sour and sour peppers is the same as that for spicy peppers, with salt being half of the spicy peppers in different places. Potato peppers must be placed in open areas, with sunlight radiant and regular changes of balconies. It must be an earthly altar, with no water on its feet。
3
A year after the placement, the chili fermented acid is formed, and the milling of the pepper is made by stone, and the use of the ginger and zirconium powder is one in 50 percent of the pepper. When all of this is done, the vegetable oil boils down and the sour soup becomes sour. An appropriate amount of gingerseed oil is evenly mixed, and a five-fold beef bone soup with pepper is burned。
4
Get ready for cuisine. Onion flowers。
5
The making of beef bone soup and beef can find a way to eat the world's hormonal beef bones. Soup
6
When the noodles are boiled, the water is dried up and poured into the boiled sour, a 10-second bubbling in and out of the bowl and proper sour。
7
Add beef, onions, spices. You can add the right salt to your personal preference。Sour noodles Make Tips
There's no chili, sour breath. The appetizers, the thirst, the fire. The fragrance is full, nutrition and health are shared. Acid soup is made with salt. So it can be adjusted according to personal preferences. Purely natural. It tastes sour, it doesn't smell fermented. The fragrance of beef sour noodles: thin and wide and thin. Tastes soft and brittle, not sticky... not dense. The fragrance, the acne, the acne。