Hot and sour powder is one of the traditional snacks widely circulated between urban and rural areas in Sichuan, which has long been loved by people because of its low price and good quality. Hot and sour powder is mainly made of sweet potato powder. There are two kinds of hot and sour powder: one is gouache, which is made of sweet potato starch; The other is "dry powder", that is, dry powder strips processed into vermicelli. Because the hot and sour powder made of dry powder strips is simple and convenient, dry powder is generally used. The preparation operation of gouache is complicated. Here's how to make gouache:

The raw materials are 5000 grams of sweet potato starch, 35-40 grams of alum and cooked paste 125- 130 grams.

The cooked sweet potato starch is first dispersed with clear water, then washed with boiling water and stirred into a thin paste, which is customarily called "cooked sweet potato starch".

Exercise 1. Grind alum into fine powder, add100g water and mix well to make alum water.

2. Pour the cooked paste into a basin, add sweet potato starch, 2000g of clear water and alum water, and knead into a dough with moderate hardness for later use.

3. Make a hole the size of a soybean with a large aluminum spoon, put the dough into the spoon, pat it with your palm to make it leak into a boiling pot and cook it, then take it out and cool it in cold water to make it "gouache".

Preparation and pouring method of hot and sour powder seasoning;

The sauces used for hot and sour powder are made into noodle sauce, which mainly include "fat sausage sauce", "bean jelly sauce" and "ribs sauce", among which "fat sausage sauce" is the most famous. "Pork intestines" can be divided into "hot and sour pork intestines powder" and "original soup pork intestines powder", that is, hot and sour taste and fresh and salty taste. The seasoning is mainly composed of pepper powder, red pepper, chopped green onion, soy sauce, sprout, celery, vinegar, coriander, kohlrabi (a vegetable in Sichuan), crisp soybean and monosodium glutamate.

The soup boiled with hot and sour powder is a thick white original soup boiled with fat intestines and pig ears.

The specific operation is: put vinegar, red pepper, soy sauce, monosodium glutamate and sprouts into a soup bowl and pour the original soup. Blanch the powder in the pot, put it in a bowl, and sprinkle with celery, coriander, big head buds and crisp soybeans.

[Chongqing Hot and Sour Powder Method]

1. Ingredients: soy sauce, vinegar, shallots, coriander, oil (usually used for cooking), fried soybeans and dried Chili noodles. Cut a little spring onion into chopped green onion and coriander. Fry a little soybean and crush it slightly for later use. Put the Chili noodles in a bowl that is not afraid of scalding, and pour the spicy oil into the bowl to make oil Chili for later use. Boil water, add sweet potato powder, and cook sweet potato powder until soft. Sweet potato powder has been prepared, and there is no problem of ripeness, but it must be cooked soft before it is delicious. Pick the cooked vermicelli into the bowl and add the seasoning. Seasoning: add a little soy sauce, Chili oil, vinegar (a little more), chopped flowers, oil, chopped green onion and coriander. How much to use depends on everyone's taste.

2. Authentic method of hot and sour powder

The production steps of hot and sour powder are very simple, and the key is to put the material.

Raw materials: vermicelli, chopped green onion, Jiang Mo, mashed garlic, pea tip, coriander, shredded cooking, minced coriander, soy sauce, vinegar, Chili oil, sesame oil, lard, fried peanut beans and soybeans, pepper powder, pepper powder, monosodium glutamate, chicken essence, salt, sesame seeds, chicken soup or bone soup.

First, put the dried vermicelli in 50-60 degree water, soak it for 10 minute, and soak the vermicelli until soft.

Then, boil a pot of water. When boiling water, take a large bowl and put sesame, Jiang Mo, garlic, coriander, pepper powder, monosodium glutamate, chicken essence, pepper powder, salt, soy sauce, vinegar, sesame oil and Chili oil into the bowl, and then add broth, chopped green onion and lard as the base. When the water in the pot is boiled, put the soaked vermicelli into the pot and cook the soup for about half a minute. Then put it in a bowl with a bottom. Finally, put the pea tips into hot water to make soup. Add stir-fried vegetables, stir-fried peanut beans and soybeans, and coriander.

[Hot and sour powder-the easiest way]

Ingredients: Longkou vermicelli, salt, beef, vinegar, Laoganma (bottled) and pepper powder.

Practice: After the vermicelli is cooked, put it into a bowl, pour the boiled water into the bowl, and add a proper amount of salt and beef to the bowl.

Stir well and add Laoganma (according to your own taste) and proper amount of vinegar (according to your own taste) on it. After the oil is boiled, add the pepper powder, pour it on Laoganma after 10 second, and stir it again to serve.

The soup boiled with hot and sour powder is a thick white original soup boiled with fat intestines and pig ears.

The specific operation is: put vinegar, red pepper, soy sauce, monosodium glutamate and sprouts into a soup bowl and pour the original soup. Blanch the powder in the pot, put it in a bowl, and sprinkle with celery, coriander, big head buds and crisp soybeans.

Hot and Sour Rice Noodles

Ingredients: 250g of turmeric gouache, 40g of soy sauce, 50g of vinegar (Baoning vinegar is the most authentic), red pepper 100g, 2.

5g, monosodium glutamate 1.2g, chopped green onion 60g, sprout 75g, pea tip 15g, pepper noodles 8g, celery powder 35g and salt 2.5g ..

Exercise:

1. Wash pea tips and bean sprouts, drain and chop;

2. Put soy sauce, vinegar, red pepper, pepper noodles, monosodium glutamate, pepper noodles, salt, bean sprouts, chopped green onion and celery into three bowls respectively;

3, less soup in the pot, put gouache in the colander (bamboo colander is best), put it in the pot for 2 minutes, add pea tips, roll it in the soup pot for 3 minutes, and then quickly fish the soup into the bowl.

Hot and sour powder is my favorite snack. When making hot and sour powder, I want to remind you of the following points:

1, the above amount of seasoning is for reference only, you can change the amount of seasoning according to your different tastes of salty or spicy;

I don't like celery, so I always use small rapeseed instead of celery and pea tips when cooking. It can also be formulated according to the actual situation.

Choose vegetables, but small rapeseed is not suitable for chopping into powder, and the shape of a leaf is enough;

3. Sweet potato gouache is a kind of vermicelli soaked with sweet potato, which is thicker, darker and has a strong taste than ordinary vermicelli. if

If you don't have sweet potato powder, you can try using other thick vermicelli.

4. If there are no sprouts, it is a pity that sprouts are one of the important seasonings of hot and sour powder. If not, mustard tuber can be used instead.

5, there is no broth, you can use broth instead, there is no broth, boiled water can make do. Of course, the taste is not as good as the former.

[Method of Hot and Sour Powder]

The steps of hot and sour powder are very simple, and the key is to put the material.

Ingredients: vermicelli, chopped green onion, Jiang Mo, mashed garlic, pea tip, coriander, shredded cooking, minced coriander, soy sauce, vinegar, chili oil, sesame oil, lard, fried peanut beans and soybeans, coffee beans, pepper powder, pepper powder, monosodium glutamate, chicken essence, salt, sesame, chicken soup or bone soup.

First, put the dried vermicelli into 50-60 degree water, soak it for 10 minute, and soak the vermicelli until soft.

Then, boil a pot of water. When boiling water, take a large bowl and put sesame, Jiang Mo, garlic, coriander, pepper powder, monosodium glutamate, chicken essence, pepper powder, salt, soy sauce, vinegar, sesame oil and Chili oil into the bowl, and then add stock, chopped green onion and lard as the base. When the water in the pot boils, put the softened vermicelli into the pot to make soup, and it will take half a minute to powder. Put it in a bowl with a bottom. Finally, put the pea tip in hot water to make soup, and add fried vegetables, fried coffee beans, peanut beans, soybeans and coriander.

Sichuan hot and sour rice noodles

Ingredients: vermicelli, chopped green onion, Jiang Mo, mashed garlic, pea tip, coriander, chopped coriander, shredded mustard tuber, peanut bean, soybean, sesame and broth.

Production method:

1. Dry powder strips are soft when soaked in water at 50-60 degrees.

2. Put sesame, Jiang Mo, mashed garlic, coriander, pepper powder, monosodium glutamate, chicken essence, pepper powder, salt, soy sauce, vinegar, sesame oil and Chili oil into a bowl.

3. Add stock, chopped green onion and lard as the base material.

4. After the water boils, put the soft vermicelli into the pot and blanch for half a minute.

5. Blanch the pea tip in hot water and add mustard tuber, fried peanut beans, soybeans and coriander.

Precautions:

1. Peanut beans and soybeans need to be fried in advance.

2. There are many seasonings, and the dosage of each seasoning needs to be properly grasped.

Sichuan hot and sour rice noodles

Making materials: main ingredients: vermicelli

Accessories: chopped green onion, Jiang Mo, mashed garlic, pea tip, coriander, coriander powder, shredded mustard, peanut beans, soybeans, sesame seeds and soup stock Sichuan hot and sour powder: 1. Soak dry powder strips in water at 50-60 degrees until they become soft.

2. Put sesame, Jiang Mo, mashed garlic, coriander, pepper powder, monosodium glutamate, chicken essence, pepper powder, salt, soy sauce, vinegar, sesame oil and Chili oil into a bowl.

3. Add stock, chopped green onion and lard as the base material.

4. After the water boils, put the soaked vermicelli into the pot and blanch for half a minute.

5. Blanch the pea tip in hot water and add mustard tuber, fried peanut beans, soybeans and coriander.

Ingredients: sweet potato starch 1 000g, soy sauce, baoning vinegar, red pepper, pepper noodles, monosodium glutamate, chopped green onion, bean sprouts, pea tips, pepper noodles, celery powder and salt.

Method: First, remove the old roots from the pea tips and wash them for later use. Chop the bean sprouts. 2. 12 bowls are respectively filled with soy sauce, vinegar, red pepper, pepper noodles, monosodium glutamate, pepper noodles, salt, bean sprouts, chopped green onion and celery. 3. Boil the soup in the pot, catch the gouache112, put it in the boiling soup for 2 minutes, add the pea tip for 3 minutes, and then pour the soup into the bowl. This powder tastes hot and sour, tender and smooth, and the soup is delicious.

Authentic Chongqing Hot and Sour Powder Making Process

Ingredients: sweet potato vermicelli or rice noodles, crispy meat, soaked beans, tofu fruit, sauerkraut, vegetables, coriander, chopped green onion, etc!

First, the production process:

L, firstly, fully soaking sweet potato vermicelli or rice flour in water.

2. Soak beans (peas) at 30-40 degrees for 8… 10 hour, then put them in a pot and add water to stew.

3. Fried crispy meat: Take 1 kg pork as an example (lean meat accounts for 70%, fat meat accounts for 30%). Cut the meat into cubes 3-4 cm long and about 1-2 cm wide. Add 2 tablespoons of salt, 2g of monosodium glutamate, half an egg, 30g of fresh chives and 30g of ginger, chop them, then add these ingredients into the meat and stir them evenly, and then slowly put the prepared meat into a boiling pot.

4. Making tofu fruit: Cut ordinary white tofu blocks into strips with a length of 5-7 cm, a width of 3-4 cm and a thickness of 1-2 cm, put them in a boiling pot, fry them until golden brown, and take them out when bubbling.

5. Wash sauerkraut, vegetables, coriander and chopped green onion, cut sauerkraut into thin strips, cut vegetables into small pieces and put them in a sieve for later use, and chop coriander and chopped green onion and put them in a sieve for later use.

3. Boiled hot and sour powder:

L. Seasoning: Take Bowl 2 as an example, add 0.8- 1.2g refined salt, 2g monosodium glutamate, 1g white sugar, 1g chicken essence, 1.5g vinegar, 1.5g cooked vegetable oil or lard,/kloc.

2. Put the stewed and soaked beans in the pot and put them on a small fire.

3. Boil the vermicelli in boiling water for 65,438+0-2 minutes, then add the green leaves, take them out in time and put them in a flavor bowl. 2-4 vermicelli for each bowl, 65,438+05-20g pickled cabbage, 65,438+00-20g pickled cabbage, 4-6 crispy meat and tofu.