Homemade Hot and Sour Noodles

Overview

Although you can’t skip three meals a day, sometimes you really don’t want to cook and just want to eat a simple meal. [Eating for one person] A plate, a bowl of rice, a pair of chopsticks, and a spoon, simple and exquisite. (Welcome to exchange more interesting kitchen stories, please add WeChat: EJM2467) Whenever I feel lazy, I always like to reward myself with a bowl of Chongqing noodles or hot and sour noodles or noodles. Although it is simple, it is still very grand to cook for yourself. Wear an apron, ding-ding-ding, ding-dang-dang, bang-bang-bang, the pots and pans are playing the symphony of the kitchen. No matter how simple a recipe is, there is a production process, no matter how simple the ingredients are, they need to be carefully selected, and no matter how simple the steps are, they need to be treated with awe, so that the cooked food will not be shoddy and fool yourself and others. The protagonist on today’s table is the hot and sour noodles loved by the people of Chongqing. It is also one of the special foods with a super Chongqing label. Every foreign friend who comes to Chongqing will try the hot and sour noodles that he has longed for. Ciqikou, Guanyinqiao Pedestrian Street, Jiefangbei Food Street, and Hongyadong are always lined with long queues of people waiting to buy a bowl of hot and sour noodles. Sometimes the wait lasts for half an hour, and before I get it and taste it, I'm already gulping down a bowl. Alas, it's a pity that the delicious food can only be savored in the stomach. The real contrast in food comes from eating the authentic taste. When we eat authentic delicious food into our stomach, the brain's CPU will firmly remember this taste deep in the brain. Once we encounter something similar, it will be summoned immediately, and then we will compare and criticize it. Finally, we will have a long talk about where we have eaten it and how delicious it was. Many outsiders say that Chongqing’s hot and sour noodles are delicious, high-quality, low-priced, sour and spicy, and worthy of being the best noodles in the world. But it's just too oily. When I get a bowl of hot and sour rice noodles, a layer of red oil is spread on the soup, and blowing on it may not be able to get rid of the oil. I don’t know how many pounds I will gain after taking this bite. But we don't care. How to tell the difference between Chongqing people and outsiders eating hot and sour noodles. I also paid special attention to it, it was very interesting. Chongqing locals eat hot and sour noodles either standing, squatting, or sitting. Some people even eat while walking, which makes them happy. A bowl of hot and sour noodles that are red and oily and spicy goes down. A slight sweat breaks out on the forehead. All stress and worries are forgotten. It is estimated that many outsiders cannot accept this way of eating, which completely damages the image of a lady. Friends from out of town have been coveting authentic hot and sour noodles, and have been asking me to share how to make an authentic bowl of hot and sour noodles at home. Today I finally got my wish. After eating, I quickly coded. If you don’t want to eat tonight, then have a bowl of hot and sour noodles.

Tags

• snacks
• sichuan cuisine
• chongqing snacks
• bean sprouts
• chopped cooked peanuts
• cooked lard
• kelp silk
• old ginger
• onions
• pickled mustard
• secret red oil
• sesame oil
• sichuan pepper powder
• sweet potato flour
• vinegar
• garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare all the raw materials in advance. Make the sweet potato starch with warm water 1 hour in advance (save cooking time)

   

2. 2 Pour water into the pot and bring to a boil. While the water is boiling, prepare the sauce for the hot and sour noodles. Cut the garlic and ginger into puree. Put cooked lard, minced garlic, minced ginger, vinegar, soy sauce, sesame oil, pepper powder, secret red oil (general red oil can also be substituted), and salt into a bowl (the dosage of all seasonings will depend on the amount of hot and sour powder)

   

3. 3 Cut the mustard into cubes, cut the green onions into flowers, and crush the cooked peanuts and set aside

   

4. 4 After the water in the pot boils, put the bean sprouts, kelp shreds, and hot and sour noodles into the pot respectively, blanch them, take them out and put them into a bowl

   

5. 5 Take the sweet potato starch out of the pot and sprinkle with chopped green onion, cooked peanuts and mustard. Stir evenly and serve