sour rice noodles

1

Chop the onions, ginger and garlic into minced meat, chop the mustard and peanuts, wash the oil and wheat vegetables and select into long sections about 8 centimeters for later use

2

Boil a large pot of water, add 3 grams of salt, add sweet potato flour, and cook for about 5 minutes (I use wide flour, which tastes stronger!)

3

While cooking sweet potato powder (sweet potato powder), heat the wok, pour in the cooking oil and sesame oil after heating the pan. After 3 or 4 seconds, add the green onions, ginger and garlic and stir-fry until fragrant, then add shredded mustard and stir well (In order to increase nutrition, I also put some diced mushrooms in it, which tastes great!)

4

Pour soy sauce, vinegar and chili noodles into a wok, then pour in a large bowl of water to boil, add the mixed sesame paste, white sugar and the remaining 3 grams of salt to taste (the sesame paste in this step is also added according to my own taste. It is very fragrant, so friends who like sesame paste can refer to it!)

5

Put the cooked sweet potato flour and the selected oil and wheat vegetables into the boiling soup and cook for about 30 seconds, until the sweet potato flour absorbs the soup and becomes dark.

6

Put the sweet potato flour, rapeseed and soup into a bowl, drizzle with red oil, sprinkle with chopped green onion and chopped peanuts

7

This hot and sour powder is learned from others, but it has added its own favorite flavor, taste very good oh! Interested friends can try it themselves, super simple, delicious! Highly recommended! Just I am lazy, finished on the wind and clouds eat up, also did not leave a picture of what, say it later! Haha...

Although we have not yet verified the most authentic method of hot and sour powder, based on today's attempts, we can easily make hot and sour powder with hot and sour taste and strong aroma by mastering 5 tips: First, boil the powder and add salt, and the salty taste is first. Adding salt to the hot water used to cook the sweet potato powder can absorb the salty taste during the ripening process and will not feel stale. The second is to stir-fry the raw materials to fully release the fragrance. I have eaten many hot and sour noodles and put onions, ginger, garlic, and pickled mustard directly in the soup. However, if these materials are stir-fried in oil, the aroma can be fully released, and then add water to boil the soup. The aroma is absolutely fragrant. The third is vinegar first and then water, and the taste is completely integrated. If you directly pour the vinegar into the hot and sour powder, you will inevitably feel that the sourness is particularly stiff. However, if you pour the vinegar, soy sauce, and chili noodles into the stir-fried onions, ginger and garlic, and then add water to boil, the cooked soup will be sour and spicy. Completely blended. The fourth is to return to the pot for a while to allow the flour to fully taste. Pour the cooked sweet potato powder back into the soup and cook it for a while, so that the sweet potato powder can fully absorb the taste of the soup and the taste of the soup powder will not be completely separated. The fifth is to add sugar to the pot to highlight the sour and spicy taste. When cooking hot and sour dishes, add a little white sugar before leaving the pan, which is definitely the finishing touch to enhance the freshness and flavor.