Hot and Sour Noodles
1.
Put the chili noodles and peppercorns in a heat-resistant container, if they are a little bigger, it will be bad if the color overflows;
2.
Heat corn oil to 60% heat-what is 60% heat? Put the palm of your hand on the oil pan, the palm is slightly hot, and the oil surface is slightly moving, but it is not enough-turn off the heat, shake the oil pan, and then slightly lower the temperature;
3.
Pour half of the hot oil into the chili noodles and stir evenly;
4.
Wait for half a minute to a minute, then pour the remaining hot oil into the chili noodles and stir well;
5.
Add light soy sauce,
6.
Add sesame paste and sesame oil and stir well. Serve with oil chili.
7.
Sweet potato flour, soak in 50-60 degrees water for 10 minutes to Microsoft (this Microsoft is not "Microsoft", haha~)
8.
Put water in the pot and boil until it boils, add the soaked vermicelli and cook for 30 seconds (half a minute);
9.
Immediately remove the vermicelli, cool the water and drain the water for later use; (cut: if the vermicelli is still hard at this time, you can put the vermicelli in boiling water again and cook for 30 seconds, remove again and cool until the vermicelli is cooked and very soft, and It is transparent. If it becomes hard after being boiled twice, you can continue to boil and rinse repeatedly. The best time to cook each time is 30 seconds. Over-cooking will make the noodles sticky and soft and lose their elasticity. Repeatedly boiled and flushed too cold, Not only can the noodles be cooked and soft, but it can also remove the smell of the noodles. I can’t provide accurate cooking and brewing times, because the moisture content of dried noodles is different, different brands, different regions, and different seasons. The draught conditions of vermicelli are different)
10.
Use boiling water that has boiled vermicelli, blanch the vegetables, and drain them in cold water for later use. (Be more careful, you can also boil the vegetables again, I'm lazy again)
11.
Add oil to the pot, sauté the bean paste on a low heat until the red oil comes out;
12.
Add minced ginger and garlic, stir fry until fragrant;
13.
Add the chicken broth, control the amount by yourself, a little wider; if there is no chicken broth, use boiling water;
14.
After the heat is boiled, add 1 tablespoon of oil chili and turn off the heat. Serve the soup!
15.
Put the peanuts and cold oil into the pot, and slowly fry them over a low fire. After cooling and becoming crispy, crush them roughly and set aside.
16.
Add soy sauce, vinegar, sugar, pepper powder, pepper powder, and 1 teaspoon of chili pepper to the bottom of the bowl;
17.
Spread the blanched vegetables and put the processed sweet potato flour;
18.
Add enough soup (not recommended to use such a small bowl, use a large bowl, the soup is enough, to disperse the powder and seasonings, and leave enough space for the mince. I am not for "Soak to death" take a picture!)
19.
Finally, sprinkle with chopped cilantro, chopped chives, chopped celery, chopped mustard tuber, chopped peanuts (shortened beans), and red pepper rings.
20.
Serve with oil chili and balsamic vinegar bowl! Whoever thinks it's not spicy enough or sour enough, do it yourself!
Tips:
I dare not say authentic, but the taste is authentic. If you don't believe it, try it!
