Sour powder
By VicentaLakin
It's not so hard to do it at home: first, to handle the red potato powder, to make it smooth, not sticky; second, to have a spicy, secret pepper oil; third, to make the bottom of the soup; fourth, to prepare the ingredients, the dishes; and, finally, the sour spicy, to adjust it to your own tastes — that's all ready, three minutes, a bowl of sour, a bowl of sour spicy, an addictive sour powder
Recipe Recommendations
- sweet potato powder appropriate amount
- fried peanuts appropriate amount
- parsley appropriate amount
- chopped chives appropriate amount
- chopped celery appropriate amount
- Minced pickled mustard appropriate amount
- Hongjiao Circle appropriate amount
- green vegetables appropriate amount
- Chaotian pepper powder 2 tablespoons
- pepper 8 capsules
- corn oil 6 tablespoons
- soy sauce 1 tablespoon
- sesame paste 1 tablespoon
- sesame oil 1 teaspoon
- edible oil 1 tablespoon
- Pi County Douban 1 tablespoon
- minced garlic 1 tablespoon
- ginger 1 teaspoon
- chicken soup appropriate amount
- soy sauce 1 tablespoon
- balsamic vinegar 2 tablespoons
- pepper powder 1 teaspoon
- pepper 1 teaspoon
- sugar appropriate amount
Steps for Sour powder
1
The pepper noodles and peppers are placed in the heat-resilient container, bigger than that
2
Hot corn oil to 60% heat — what's 60% heat? Put your palms on the oil pan, with a slight heat in your palm, and it's just a little bit of a noise -- turn off the fire, shake the oil pan, and cool it down a little bit
3
Half of the hot oil is poured into the pepper noodles, evenly mixed
4
Wait half a minute to one minute and then pour the remaining hot oil into the paprika and mix it evenly
5
It's not like it's a good idea
6
Add sesame sauce and sesame oil and mix them evenly. The peppers are ready。
7
Potato powder with a 50-60-degree water bubble of 10 minutes to Microsoft
8
(b) 30 seconds (half-minute) of boiled powder in the pot until boiling
9
Find the powder bars immediately, pass the cold water and dry the water back up. Cut it: if the powder bars are still hard at this time, they can be boiled in boiling water for 30 seconds again, and they can be made cold again until they are ripe, soft and transparent. If the cooking is hard twice, repeated cooking and flushing can continue, with 30 seconds per cook time, and overcooking can be the softness of the strips. Repeated boils and flushes are too cold, not only to be fined, but also to be removed from the air. I can't give the exact number of times to cook, to flush, because the dry powder itself contains different amounts of water, different brands, different geographical areas, different seasons, and different patterns of water consumption)
10
(b) Open water with powdered barts, hot cabbage with hot water, and drying with cold water. I'm lazy again
11
(b) Oil in the pot, little flaming soy sauce, to red oil
12
Add the ginger paste and the fragrance
13
Take control of the chicken soup, it's a little wide; if there's no chicken soup, use the water
14
When the fire opens, a big spoon of pepper is added, and the fire is shut. The soup is ready
15
The peanut rice goes into the pot with the oil, and the fire is slowly boiled, and when the cooling becomes crumbs, it is crushed。
16
Add sauce, vinegar, sugar, pepper powder, pepper powder and a small spoon of pepper
17
– Placing hot cabbage with well-treated red potato powder
18
I don't recommend a small bowl like this, a big bowl, full soup, powder and spices, and leave enough room for those shreds. I'm not taking pictures for "Smoke Dead!"
19
Finally, fragrance, onions, celery, celery, squeezing, peanuts, red peppers。
20
Come to the table with peppers and vinegar bowls! Anyone who feels spicy or sour, do it yourselfSour powder Make Tips
I wouldn't say it's the most authentic, but the flavor is spot on. Just give it a try and see for yourself!