How to make handmade hot and sour noodles

Hot and sour noodles originated in Chongqing and are a well-known specialty snack in the Sichuan and Chongqing areas. It is characterized by being spicy, fragrant and fresh, with a distinct sour taste. Although it looks oily, it is not greasy at all. Hot and sour noodles are mainly made with sweet potatoes, peas and sweet potatoes in a certain proportion, and then some other seasonings are added to make hot and sour noodles. Let's learn how to make it below.

How to make handmade hot and sour noodles

Ingredients: sauerkraut, ginger, chopped green onion, peanuts, salt, vinegar, vermicelli. Method: 1. Cut the sauerkraut into small pieces. Soak the vermicelli in boiling water until soft. Take half a scallion and chop it into small pieces, and also chop the ginger. 2. Heat oil in a wok, add a little more oil. When the oil is 40% to 50% hot, put in the peanuts and fry until fragrant. Remove from the pan and set aside. 3. Stir-fry chopped green onion and minced ginger, pour in dried chili powder and sesame seeds and stir-fry until fragrant, add chopped sauerkraut and stir-fry until fragrant, add a large bowl of water and bring to a boil. 4. After boiling, add the softened vermicelli and cook for one to two minutes. 5. Add a spoonful of salt and appropriate amount of chicken essence for seasoning, add vinegar (the amount of vinegar should be large to bring out the flavor), stir evenly, then remove from the pot and put into a bowl. 6. Slice the remaining half scallion and chop the coriander into small pieces, add them into the bowl, and add some fried peanuts. A bowl of fragrant and delicious hot and sour noodles is ready!

Ingredients for Step 2

Vermicelli: 5000 grams of sweet potato starch, 35-40 grams of alum, 125-130 grams of cooked starch paste. (Note: The cooked starch is made by first dispersing the sweet potato starch with clean water, then pouring in boiling water and stirring it into a thin paste, commonly known as "cooked starch.") Seasonings: chopped green onion, chopped ginger, mashed garlic, pea tips, coriander, fried shredded vegetables, chopped celery, soy sauce, vinegar, chili oil, sesame oil, lard, fried peanuts and soybeans, Sichuan pepper powder, pepper, MSG, chicken essence, salt, sesame, and old soup made from chicken broth or bones.