Hot and sour noodles

Overview

In the past, when cooking hot and sour noodles, chicken broth or bone broth was usually used as the soup base. Today, Li Yunsheng thick broth is used as the soup base, and it tastes very delicious. This time I made it for one person. I originally ate it alone. The child said that she could just try one bite, but I almost lost the portion after trying it. Fortunately, I divided it into two small bowls and I was able to eat some. The taste was sour and spicy, and the soup was very delicious. I promised the child to make more next time. I will definitely post the delicious stuff to share with everyone.

Tags

• staple food
• home cooking
• balsamic vinegar
• chili oil
• coriander
• edible oil
• green vegetables
• peanuts
• red bean paste
• rich broth
• sweet potato flour
• white sesame

Ingredients

Steps

1. 1 Soak the sweet potato starch in advance and 2 green vegetables

   

2. 2 Heat oil in a pan, add red bean paste and stir-fry until fragrant

   

3. 3 Add water

   

4. 4 Prepare a tube of Li Yunsheng high-alcohol soup

   

5. 5 Add chili oil, Li Yunsheng thick soup and balsamic vinegar to a boil. Add soaked sweet potato vermicelli and cook until cooked. Dish out

   

6. 6 Take another pot of boiling water, add green vegetables and blanch them, then take them out and place them on top of the cooked vermicelli

   

7. 7 Add fried peanuts, fried white sesame seeds and coriander segments