Hot and Sour Noodles
1.
Soak the vermicelli in warm water until soft.
2.
Cut the celery into celery flowers, and cut the shallots into chopped green onions for later use.
3.
Peanuts and soybeans are deep-fried and set aside.
4.
Mix the ground sprouts, mustard mustard, soy sauce, vinegar, salt, chili oil, pepper powder, and lard into a sauce for later use.
5.
Pour the broth into the pot and bring it to a boil, then pour in the soaked vermicelli and bring to a boil.
6.
The pea tips are hot and cooked, put them in a bowl with the vermicelli and soup, and sprinkle with celery flowers, chives, peanuts, and soy beans.
Tips:
1. The key to making hot and sour noodles is to choose the right sweet potato noodles. There is a trick to choosing sweet potato flour. Use fire to ignite the vermicelli. After burning, the ashes will be close to gray, the higher the purity, and the black ashes are mixed with other starches.
2. Sichuan cuisine pays attention to "there is salt only when there is sourness", which means that there must be salty taste, sourness can be reflected, so the salty taste should be enough. In addition, you need more vinegar, more chili oil, and others according to personal taste.
