Chongqing Hot and Sour Noodles
1.
Prepare all the ingredients: sweet potato flour, mustard tuber, soybeans, peanuts, spicy condiments
2.
Soak the sweet potato flour in warm water for about 1 hour, and change the water halfway to remove the peculiar smell in the flour
3.
Finely chop coriander and chives and set aside
4.
Prepare a little more garlic, pound it into garlic paste and mix with some boiling water
5.
Put oil in the pot and stir fry like peanut kernels and soybeans
6.
Heat the remaining oil from the fried peanuts, add the minced meat and stir fry to change the color
7.
Stir-fry the discolored minced meat, add five-spice powder and light soy sauce, continue to stir-fry
8.
Add chopped green onion in the minced meat and stir fry
9.
Add 1 tablespoon of sweet noodle sauce and appropriate amount of water, stir fry over low heat to taste
10.
After collecting the juice over the fire, put the pot into a bowl for later use
11.
Take a small pot and put a small piece of spicy condiment to melt
12.
Boil water in the pot, add the soaked vermicelli to soften it, put the softened vermicelli in cold water, then put the vermicelli in boiling water and cook until the vermicelli is transparent, remove it and put it in a bowl
13.
Pour the melted spicy sauce into a bowl of sweet potato flour
14.
Add garlic water, peanuts, sesame seeds, balsamic vinegar, light soy sauce to the bowl, then add chili oil and meat sauce, sprinkle with chopped green onion and coriander, and mix well to enjoy numb, spicy, fresh, fragrant, sour and oily. Not greasy authentic Chongqing hot and sour noodles
Tips:
1. The choice of ingredients is very important. You must choose sweet potato flour for vermicelli, which is the key to smooth taste;
2. When blanching the noodles, be sure to blanch the noodles twice. After the noodles are blanched in the pot, the first time they are brewed in cold water is to remove the peculiar smell of the noodles. This method is learned from a video. It feels like it used to be The blanched vermicelli has a special raw taste. This method really solves this problem. Then put it in boiling water and blanch it, and then remove the cold water, so that the processed vermicelli has a more taste, and it feels true after trying it. Yes, of course, if you find it troublesome, it’s okay to have cold water once;
3. Garlic water must be put in. I have made hot and sour noodles before, but the taste is a little worse than the outside. This time I found that there was no garlic water. Although it is only a small step, it is really indispensable. It is very flavorful, and the garlic water tastes very fragrant but not spicy. It can also prevent the garlic from stinking in the mouth when eating hot and sour powder, which is a good trick;
4. Hot pot seasoning is indispensable. In the hot and sour noodle shops on the street, there is a pot of thick soup, which is hot pot seasoning. Why hot and sour noodles are delicious? This is indispensable , If you only put condiments such as chili oil, light soy sauce, and vinegar, you will find that the taste of hot and sour powder is not so delicious. What is missing is the base material.
