【Hot and Sour Noodles with Miscellaneous Sauce】————————Let the numbing, spicy, fresh and fragrant flavors tantalize your taste buds

Overview

Hot and sour noodles have attracted many loyal diners with their unique spicy and sour flavor, and I am one of them. Although I know that the hygienic conditions of snacks on the street are not reassuring, I just can't control my legs. I am often attracted by the bowl of hot and sour noodles and enter that small shop. The store is not big, but business is booming! There's nothing I can do about it, it smells like that. . . Tsk~tsk~ It’s so delicious that you can’t put it down once you eat it! Spicy! Sour and refreshing! It’s so addictive! With a strong butter flavor, it can be eaten to warm you up in winter and appetizing in summer. . . . For my own hobby, I feel more at ease when I eat, so I’d better cook it myself

Tags

• snacks
• common dishes
• chinese cuisine
• sichuan cuisine
• chili oil
• chives
• coriander
• crispy soybeans
• light soy sauce
• malatang condiments
• pastry peanuts
• pickled mustard
• pork stuffing
• sichuan pepper oil
• sichuan pepper powder
• sweet potato flour
• vinegar
• garlic

Ingredients

Steps

1. 1 Prepare all the ingredients: sweet potato starch, pickled mustard, soybeans, yellow uncooked rice, Malatang condiments,

   

2. 2 Soak the sweet potato vermicelli in warm water for about 1 hour, changing the water halfway. (Remove the peculiar smell in the vermicelli)

   

3. 3 Chop coriander and green onions into fine pieces and set aside.

   

4. 4 Prepare a little more garlic, mash it into minced garlic and add an appropriate amount of boiling water to blend.

   

5. 5 Add oil to the pot and saute peanuts and soybeans until fragrant.

   

6. 6 Heat the remaining oil from frying the peanuts, add the minced meat and stir-fry until it changes color.

   

7. 7 Stir-fry the discolored minced meat, add five-spice powder, and continue to stir-fry with light soy sauce.

   

8. 8 Add appropriate amount of chopped green onion to the minced meat and stir-fry.

   

9. 9 Add a spoonful of sweet noodle sauce and an appropriate amount of water, stir-fry over low heat until fragrant

   

10. 10 After the juice is reduced over high heat, remove from the pot and put in bowls for later use.

    

11. 11 Boil water in a pot, add soaked vermicelli and blanch until soft. Pour the soft vermicelli into cold water for a while, then put the vermicelli into the boiling water and cook until the vermicelli is transparent. Take it out and put it into a bowl.

    

12. 12 Take a small pot and add a small piece of Malatang seasoning to dissolve.

    

13. 13 Pour the melted Malatang seasoning into the bowl of sweet potato flour

    

14. 14 Add appropriate amounts of garlic water, peanuts, sesame seeds, balsamic vinegar, and light soy sauce to the bowl, then add chili oil and meat sauce, sprinkle with chopped green onion and minced coriander, mix well, and enjoy the authentic Chongqing hot and sour noodles that are numb, spicy, fresh, fragrant, sour, and oily but not greasy.