Today I will teach you a common and simple method.
His approach is simple and clear, and it's hard to say it.
The main difficulty is the ratio of soup color to brown sugar and white vinegar.
The first ingredient:
Cold soup:
Sesame oil, old brown sugar, white vinegar, rice vinegar, salt, chicken essence, spices (star anise and tsaoko are enough).
Remember, spices, these two flavors are enough. Too much spice and strong flavor will affect the final taste.
Side dishes:
Local leek, water celery, cold gluten, fried peanuts.
Seasoning: Chili oil, sweet vinegar, pickled vegetables, chicken fir oil, coriander and chopped green onion.
Soup making practice:
Add sesame oil when the pot is hot, and add star anise, Amomum tsaoko and Amomum tsaoko when the oil is hot. It is best to pat it with a knife, stir-fry the seasoning and take it out. Add the cut old brown sugar (don't let the oil temperature be too high, add brown sugar on low heat), slowly cook brown sugar on low heat, fry until brown, and take small bubbles. Add a proper amount of cold water (if there is marinated soup, add some marinated soup, which will taste better). Now put the freshly fried seasoning into the pot and cook it together. After the soup rises, add white vinegar, salt and monosodium glutamate, which is very delicious. Stir for a few times, and finally add rice vinegar, then hold it and let it cool.
Wash the vegetables, cut them well, bring the water to a boil, and fly the water away. Don't cook for too long, then take it out when it changes color, cool it with cold water, and then take it out to control the moisture.
Gluten, slice, add Chili oil, salt, white vinegar and a little sour soup, stir well and marinate for a few minutes.
Cooking method of rice noodles:
Rice noodles can be cooked in cold water until the chopsticks are broken and cooked thoroughly. Don't cook for too long. Then I fished out cold water. Take a dip and take out the water control. Very smooth, not hard.
Bogey: cook rice noodles in cold water and cook them in high fire. Boiled in hot water, the rice noodles will be thin outside and not cooked inside. Also, don't cook rice noodles for too long. Once they are thoroughly cooked, they can be taken out. If cooked for a long time, rice noodles will break easily and chopsticks will not hold. Boiled rice noodles also have plenty of water.
Then you can accompany bean jelly.
Put a bowl of rice noodles, add leeks and celery flying over the water, mixed gluten, Chili oil, fried peanuts, chicken fir oil and chicken fir, and wash vegetables. Add cold soup, submerge rice noodles, add your favorite seasoning, chopped green onion or coriander, and add some sweet vinegar if you like sour. Mix well and you can eat.
This is a common practice in families and general stores. Some use salt water soup instead. Some directly mix sour soup.