Sichuan style hot and sour noodles - use Haidilao to make simple hot pot hot and sour noodles

Overview

I remember when I was in college in Chengdu, one of the most memorable things was Sichuan delicacies, such as dandan noodles, hot pot, Chuan Chuan Xiang... and the hot and sour noodles sold at street stalls outside the school gate at night. After self-study in the evening, I always felt hungry for no reason, so I invited a few classmates from the dormitory to eat hot and sour noodles and chuanchuanxiang outside the school gate. After a bowl of rice noodles, I felt that my good mood for the day had found a happy ending, and I was very satisfied. Maybe it’s because living in the clear years of campus life makes it easier for a simple heart to be satisfied. An ordinary bowl of hot and sour hot pot noodles can bring you a solid night's sleep and delicious dreams... I still remember once asking the aunt who sells hot and sour noodles how to make the hot pot soup base. Because she is a regular customer, the aunt enthusiastically wrote me a recipe. I was dumbfounded when I saw it - so many ingredients? ? And most of them have never been seen. You must know that it was a really unworldly era. At that time, let alone making hot pot base, I could make a mess in the kitchen at home even if I fried a poached egg. It's strange for this person. After becoming a wife and a mother, everything seems so simple and natural. I have become more proficient at doing housework, becoming more proficient at raising children, and becoming more comfortable cooking... all these changes are not so much that time changes people, but that love changes people. Cooking delicious meals for my husband, taking the children to play and sleep, and seeing my family healthy and happy, I feel that all the efforts are so wonderful... Although the busy and bumpy time has made youth drift away, what I have gained is the full of touching and love stories sealed in my memory... Many years later, I still miss that bowl of hot and sour noodles. Although I have eaten many places later, I always feel that the taste of that bowl in my memory is the most authentic. A few days ago, I accidentally bought Haidilao's hot pot base in a Chinese supermarket. I used it to make a simple bowl of hot and sour hot pot noodles. I was pleasantly surprised to find: it actually tastes like this! Even though I searched for it thousands of times, I suddenly looked back and found it in the dim light. I specially made a new one today and took advantage of the good light during the day to take a photo and write it down to share with all my friends who like hot pot hot and sour noodles.

Tags

• staple food
• home cooking
• aged vinegar
• coriander
• haidilao hot pot base
• lao gan ma
• light soy sauce
• minced garlic
• mung bean sprouts
• oil
• onions
• peanuts
• sesame oil
• sichuan pepper oil
• sweet potato flour
• white sesame
• salt

Ingredients

Steps

1. 1 Soak sweet potato starch in warm water.

   

2. 2 Cut onions and coriander into small pieces and set aside.

   

3. 3 Blanch the bean sprouts in boiling water (don't blanch the bean sprouts too much, just blanch them a little), put them in the bottom of a bowl and set aside.

   

4. 4 Heat oil in a pan, add Haidilao hot pot base ingredients and Laoganma and stir-fry until fragrant.

   

5. 5 Then add cold water. When the water boils, add light soy sauce, mature vinegar, and salt. Bring to a boil and mix well.

   

6. 6 Pour the boiled soup from 5 over the bean sprouts.

   

7. 7 Add cold water to the pot again. After the water boils, add sweet potato flour and cook.

   

8. 8 Take out the cooked sweet potato flour, add coriander, green onion, and minced garlic (I cut it before, seal it with sesame oil and salt and store it in the refrigerator). To save trouble, I didn’t fry the peanuts, beans and sesame seeds, so I just used a spoonful of spicy crisps (all three are included). Sesame oil, Sichuan pepper oil. Mix well and serve immediately.