Sichuan hot and sour noodles
(29295857) Hot and sour noodles are one of the traditional snacks widely circulated in urban and rural areas in Sichuan. Due to their low quality and quality, they have been loved by people for a long time. Hot and sour powder is mainly processed from sweet potato powder. There are two types of hot and sour powder: one is "gouache", which is made from sweet potato starch; the other is "dry powder", which is processed into dried vermicelli strips. Since the hot and sour powder made from dry vermicelli is relatively simple and convenient, dry powder is generally used to make it. The preparation operation of "gouache" is relatively complicated.
Recipe Recommendations
- sweet potato starch 5000 grams
Steps for Sichuan hot and sour noodles
1
Grind alum into fine powder, add 100 grams of water, stir well to make alum water.2
Pour the cooked sauce into a basin, add sweet potato starch, 2000 grams of water, and alum water, and knead into a moderately soft and soft dough for later use.3
Use a large aluminum ladle to make holes the size of soybeans with a tool, place the dough into the water ladle, pat the dough with the palm of your hand to form lines, leak them into a boiling water pot to be scalded, and then pick them into cold water and float them to cool."Gouache". Preparation of hot and sour powder seasonings and types of sweet potatoes: The sweet potatoes used in hot and sour powder are made just like noodles poured sweet potatoes. They mainly include "fat sausage sweet potatoes","jelly sweet potatoes","pork ribs sweet potatoes", etc., among which "fat sausage sweet potatoes" are the most famous. "Fat sausage sweet potato" is divided into "hot and sour pork sausage powder" and "original soup pork sausage powder", that is, hot and sour taste and fresh and salty taste. The seasoning is mainly composed of pepper powder, red pepper, chopped green onion, soy sauce, sprouts, celery grains, vinegar, coriander, big head sprout grains (a vegetable in Sichuan), crispy soybeans, monosodium glutamate, etc.