Hot and sour noodles recipe-Chinese Food-best chinese food recipes-cooking food

Hot and sour noodles

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Although I often cook spicy food now, in fact, when I lived with my grandmother in Shanghai as a child, I couldn't eat spicy food at all. In middle school, I went to the north and lived with my parents. I was ridiculed by my peers as a small Shanghai that can't eat spicy food. That's why I deliberately practiced eating spicy food. Some people say that spicy is not a sense of taste, but a sense of pain. As a late spicy eater, I have been involved in the whole process from prejudice and incomprehension to acceptance, integration and dependence. It's a way of approaching self abuse, but it's closer to your heart, blood and soul than any other taste. In my memory, I was scolded by my teacher at the same table. I ordered a spicy hot and sour powder on the street behind the school. I felt happy with my sweat. And when my relatives died and I was not able to accompany them, I was in silence by a bowl of familiar taste spicy tears. Because of the heat and tingling, it makes people feel more

Cooking ingredients

two thorns:moderate amount

Chaotianjiao:moderate amount

canola oil:moderate amount

Pixian bean paste:moderate amount

minced pork:moderate amount

sweet potato flour:moderate amount

fennel:moderate amount

cardamom:moderate amount

tangerine peel:moderate amount

cinnamon:moderate amount

fruit:moderate amount

ginger:moderate amount

Lithospermum:moderate amount

pepper:moderate amount

fragrant leaves:moderate amount

onion:moderate amount

ginger:moderate amount

garlic:moderate amount

white sesame:moderate amount

raw:moderate amount

Stock:moderate amount

pepper oil:moderate amount

soy sauce:moderate amount

vinegar:moderate amount

salt:moderate amount

peanuts:moderate amount

soybeans:moderate amount

sour beans:moderate amount

Cooking Steps

Step1:[hand made red oil and horseradish] prepare fennel, cardamom, tangerine peel, cinnamon, grass fruit, ginger, lavender, prickly ash and fragrant leaves.

Step2:Cut the erjingtiao and Chaotianjiao into small pieces with scissors. Stir fry them in hot oil for three minutes until they are crispy.

Step3:Use the blender to break into chili powder. Divide into three parts.

Step4:Heat the canola oil to 180 degrees. Put in spices, scallions, ginger slices and garlic cloves. Heat for five minutes and remove from the heat. When the oil temperature drops to about 150 ℃, pour in the first chili powder. Stir well until the oil temperature is about 100 ℃. Pour in the second chili powder until the oil temperature is about 60 ℃. Pour in the third chili powder. Sprinkle with white sesame. Mix well. Red oil and spicy finish.

Step5:[hand made Sichuan style fried sauce] stir fry Pixian bean paste, ginger powder, garlic powder and pork powder. Season with a small spoon of soy sauce. Add some soup. Collect the sauce and serve.

Step6:Sichuan style fried sauce finished.

Step7:[hand made vermicelli] soak the sweet potato powder in boiling water for half an hour, then put it in cold water and soak it in cold water. Boil it in the pot for 5 minutes until the powder is transparent.

Step8:Put mashed garlic, ginger, pepper oil, soy sauce, vinegar and salt at the bottom of the bowl. Pour in the high soup. Add in the cooked sweet potato powder. Sprinkle the fried peanut and soybean, sour beans, Sichuan style fried sauce. Pour a tablespoon of oil with hot pepper and sprinkle with chopped green onion. Hot and sour noodles.