1. This kind of noodles is very thin and very bright after cooking. It is delicious when cooked. The sour soup bag is also served with seaweed and shrimp skin. The taste is really authentic.
2. Add water to the stockpot.
3. After boiling, add the noodles and cook for 1 minute. The noodles are so thin that they will soften easily. This kind of noodles is very strong, it does not matter if it is cooked for a little longer, and it will not turn into a pot of soup.
4. Add some fresh amaranth. These amaranths are grown by myself. They are very fresh. They are grown in pots just outside the window sill. It is very convenient to cook noodles. Amaranth is very tender, so it should be ready once it is blanched. Add some vegetables, the nutrition is more comprehensive, and the taste is better.
5. Add the sour soup bag and stir well. Increase or decrease the amount according to the taste. Basically, I just put two-thirds of it for my taste. At this time, the taste is very good.
6. Finally, add another package of ingredients, which are dried shrimp skin and seaweed. After adding these two, the soul of the sour noodle soup comes. Turn off the heat and mix well. Just blanch the seaweed and dried shrimp skin.
7. Pick up a piece of dough and look at it. It's luminous, and it looks so delicious. I can eat up this pot by myself.
