[How to make hot and sour powder is more delicious]_How to make_How to make
Everyone knows that hot and sour powder is a specialty snack in Chongqing, but it has spread all over, and now you can eat delicious hot and sour powder all over the country.
But if you want to make authentic hot and sour powder, you still need to master certain methods, especially the ingredients are very important.
The hot and sour powder is mainly made from sweet potato powder, which is characterized by fresh and spicy hot and sour, and it is not greasy and tastes good. So what should you do with authentic hot and spicy?
Definition hot and sour powder hot and sour powder hemp, spicy, fresh, fragrant, sour and oily but not greasy!
“Sour and Spicy Powder” is a pure natural green food. The main powder is blended with sweet potatoes and peas according to the best ratio, and then it is made by traditional manual leakage of farmers.
“Hot and Sour Powder” also includes convenience food products.
酸辣粉源于四川民间  ，取食材至当地手工制作的红薯粉，味以突出酸辣为主而得名，后来经过西南各地不断的演变和调制而正式走上街头，成为各地的special snack.
Dish history Speaking of the origin of hot and sour powder, such allusions are widely spread.
You can enter the Three Kingdoms period. At that time, it was Liu Bei, Guan Yu, and Zhang Fei in the Three Kingdoms period. After the trio of Taoyuan died, the owner of the Taoyuan specially prepared meals for them and chose the more popular red lotus root powder as the main ingredient at the time.The friendship is as long as this noodle, and a special spicy peppercorn is added, and the old almond sauerkraut, brown sugar and yellow lotus are in it. Liu Bei means that the three people will not be afraid of the sweet and sour, the famous Chongqing hot and sour powderAnd hot and sour powder from Guizhou and Sichuan have gradually evolved.
Later generations gradually changed to “sour and spicy powder” because of its hot and sour taste.
Chongqing hot and sour powder is characterized by “hemp, spicy, fresh, fragrant, sour and oily but not greasy”.
Ingredients needed edited sweet potato vermicelli ingredients peanuts, soybeans, coriander, chicken soup, chicken, rape.
Seasoning salt, vinegar, chicken essence, cooking wine, soy sauce, sesame oil, pepper oil, chili oil.
Production method Editing the seasoning “chutney powder” seasoning and the type of sauce: The sauce used for “sour powder” is similar to noodles made with noodles, and the main use of sour food is “fat sausage”, “Jelly Jellyfish”, “Pork Ribs Jelly”, etc., among them, “Feichang Jie” is the most famous.
“Fat intestine soup” is divided into “sour and spicy fat intestine powder” and “raw soup and fat intestine powder”, that is, hot and sour taste and salty taste.
Seasoning is mainly composed of pepper powder, red oil pepper, green onion, soy sauce, sprouts, celery grains, vinegar, coriander, winter vegetables, Zhang Fei beef foam, pastry soybeans, MSG and so on.
The hot and sour hot and sour powder soup is made from boiled thick intestines and pork ears.
The specific operation is: put vinegar, red oil pepper, soy sauce, monosodium glutamate, sprouts into the soup bowl, pour the original soup, heat the powder into the pot and pick into the bowl, sprinkle with celery, coriander, big head buds, crispy soybeans, Zhang Fei beef foam can be.
Ingredients for cooking: pepper, wild pepper (pickled pepper), carrots, onions, celery stalks, ginger, garlic, shallots, coriander, nutmeg, cumin, star anise, sage, citronella, cinnamon, fragrant leaves, sanai, grassfruit.
Chili and a variety of ingredients slowly cooked with Chinese herbs, a comprehensive spicy.
Let’s talk about this spicy taste first.
Spicy is spicy (represented by the southwestern region, mainly flavored with peppercorns and hemp pepper), hot and sour (represented by the northwestern region, many of which are lactic acid blended), spicy (refined with spices), fresh (Added seafood extracts such as sea rice), five kinds of hot.
According to the regional taste habits and natural conditions, as well as the production method and the characteristics of the ingredients, different spicy degrees are prepared.
In order to ensure this spicy harmony, we choose the “bullet” to mix the spicy degree, and then use the “two gold bars” and bell pepper to mix the spicy oil with the spicy oil. After this blending, the spicy taste is really spicy and delicious.
Of course, in the process of preparing spicy oil, you need to master the skills, heat, hot and sour powder to make spicy oil using its own unique process and method.
Method 1: 140 g of sweet potato powder, 10 g of dried fungus, 1 red pepper, 1 green pepper, 4 g of salt, 3 g of MSG, 2 cloves of garlic, 3 tbsp of sesame oil, 6 g of white sugar, moderate amount of coriander, 3 tbsp of vinegar, 2 tablespoons of soy sauce, 2 tablespoons of top-secret chili red oil, appropriate amount of spring onion.
Production process 1, 10 grams of fungus is thoroughly soaked in an adequate amount of warm water, and then cleaned. Pour the water in a pot and heat to a boil, then put in the fungus 焯 3.
After 5 minutes, drain off the cold water.
2. Boil the sweet potato vermicelli with boiling water with iron over agaric fungus until it is nine ripe, remove the drain water, add the sesame oil and mix it for later use to avoid sticking together.
3. Tear the fungus into small pieces, wash and cut the coriander into sections; wash the green and red peppers, remove the seeds, and cut them into 4cm long filaments; peel the garlic and mash into garlic (or use a garlic press)Garlic).
4. Pour the fungus, sweet potato vermicelli, coriander section, green and red pepper shreds, garlic paste into a large bowl, mix with vinegar, soy sauce, salt, sugar, monosodium glutamate, red pepper oil, stir well and sprinkle with spring onion.
The taste of Chongqing’s best hot and sour powder can be adjusted flexibly according to the needs of the diners. Generally, red oil is required to make cold and sour powder. If you can use the top-secret red oil in Chongqing hot and sour powder,, The taste is not only more delicious.
And more nutritious and balanced.
Nutritional value editing Hot and sour powder main ingredients noodles with additives, dietary fiber, protein, nicotinic acid and calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals; noodles have a good taste, it can absorb a variety ofThe flavor of the tasty soup, coupled with the tenderness and tenderness of the noodles themselves, is more refreshing and pleasant.
Vermicelli Ingredients (per 100 grams): Energy: 337.
00 kcal protein: 0.
50 grams of glucose: 83.
60 grams aunt: 0.10 grams of water: 14.
30 grams of budget fiber: 0.
60 grams of ash: 0.
90 grams of vitamin B1: 0.
01 mg niacin: 0.
10 mg potassium: 18.
00 mg sodium: 9.
60 mg of calcium: 35.
00 mg magnesium: 11.
00 mg iron: 5.
20 mg manganese: 0.
16 mg zinc: 0.
83 mg copper: 0.
18 μg phosphorus: 23.
00 mg selenium: 2.