I want to find a recipe for rice noodle soup and spicy soup.

Mianyang Kaiyuan rice noodle soup method: 1. You must use good sauce to make sauce. 25 kg -30 kg bucket half 4 kg

Two. Guizhi, Tukou, Yuguo, Gan Song, Senecio scandens, Cortex Dictamni Radicis, and Cloves, each two. Amomum villosum, Glycyrrhrizae Radix, Zanthoxylum bungeanum, Alpinia officinarum, Radix Angelicae Dahuricae, Pericarpium Citri Tangerinae, Areca catechu, Illicium verum, Cinnamomum cassia and Fennel. Pulverize into powder for use.

Three. 30 kg of clear oil or lard, or take it evenly as appropriate.

Four. Copy the sauce. Copy the sauce with high heat and oil until it is half done, and then add the spare spices. Use 3 Liang rock sugar, appropriate amount of Chili oil and pepper oil (I don't care whether you add more or not, it is better to add more, and if it is spicy, one is less) to copy the sauce to 70% (red bean oil-how much do you want) and then copy it into the sand. It tastes like Mianyang high-water rice noodles. The sauce will smell disgusting, but it's done! That's how the sauce is made!

I only answered copying sauce, and I won't say how to cook beef in the future, otherwise how can people make money!

Guilin Old Rice Noodle Soup: Liuchu Brine

Ingredients: a.50g star anise, 50g cardamom, 50g licorice, 50g galangal, 50g pepper 15g, fennel 10g, 25g citronella, white pepper 10g, 8 Amomum tsao-ko, 6 nutmeg and 6 Amomum tsao-ko.

, 20 fragrant leaves, clove 10g, 3 Siraitia grosvenorii, 2 geckos, 50g vanilla seed, Radix Angelicae Dahuricae 10g, Eucommia ulmoides 10g, Nanjiang 10g, Alpinia officinarum 10g, and Fructus Amomi/kloc-. B.

3000 grams of old hen, 3000 grams of Jinhua ham, 250 grams of scallops, tenderloin 10 kg, ribs 10 kg. C.60 Jin of clear water. D onion 750g, southern ginger 400g, garlic150g. E.

Salad oil 1500g. F Guangzhou rice wine 800g, Huadiao wine 1 0,000g, rock sugar 1 0,000g, Haitian Jinbiao soy sauce 1 0,500g, Meijia fresh soy sauce 1.70g, fish sauce 300g and soy sauce 500g.

250g of oyster sauce, 0/50g of monosodium glutamate/kloc-,250g of salt and 0/50g of chicken powder/kloc-.

Production: 1, material a is wrapped in gauze, boiled in boiling water for 10 minute, and taken out for later use; Except scallop, all the other raw materials in material B are boiled in boiling water for 20 minutes, then taken out and washed for later use.

2. Put the material C into a stainless steel barrel, soak the material B and scallop in water and put them into a low-heat pot 12 hours, take out the material B, filter the original soup, put it back into the stainless steel barrel, put the material A into a low-heat pot for 2 hours, and put the material F into a low-heat pot for 30 minutes.

3. Wash the material D, cut it into thick pieces, put it in salad oil that is burned to 60% heat, and soak it for 5 minutes until it is fragrant. After taking out the material D, pour the salad oil into the soup and mix well.

Features: salty and slightly sweet, with bright red color.

Scope of application: it can be used to pickle cattle, pigs, beef, rabbits and so on.

Chuwang brine

Raw materials: a.50g of star anise, 20g of pepper, 30g of fragrant leaves, 25g of dried tangerine peel, 30g of tsaoko, 0/0g of clove/kloc, 0/5g of licorice, 3 Siraitia grosvenorii, 25g of galangal, 25g of cardamom and 25g of nutmeg.

B 200g of onion, 300g of ginger, 300g of garlic cloves, 250g of onion, 250g of carrot, 200g of celery, 0/50g of green pepper100g of red pepper100g, 600g of whole parsley and 25g of dried shredded pepper.

C rock sugar 1000g, white soy sauce 500g, fish sauce 150g, Shanxi mature vinegar 150g, Lee Kum Kee soy sauce 2000g, osmanthus juice 250g, Kikkoman soy sauce 300g, and carved wine 500g.

Rose wine150g, straw mushroom soy sauce100g, refined salt 400g, monosodium glutamate 300g and chicken powder 250g.

D 5000 grams of pig bone, old pig elbow 1500 grams, 2000 grams of old hen and 4500 grams of old duck. E. 2 packets, 2000g salad oil.

Production: 1, put the material package A into the material package for later use; Put half of all the raw materials in material B into a material bag (all dried Chili shreds) for later use. 2. Add 50 kilograms of water to the soup bucket, put material D on high fire and cook for 30 minutes, then turn to low heat.

Boil until the soup barrel is 1/3, remove all the raw materials, and filter the soup with a fine sieve. Remove the soup oil for later use. 3. When the salad oil is put into the wok and burned to 30% heat, the remaining material B is

Stir-fry the raw materials with low fire 10 minute until the fragrance disappears, and beat the raw materials out to make oil. Put the oil, two wrapped bags and material C together in a soup bucket and simmer for 30 minutes, then marinate the raw materials.

Features: bright red color and mellow taste.

Scope of application: pigeons, pig ears, goose feet, pork belly, tripe, eggs, tofu, etc.

Guchu brine

Ingredients: a. 20 grams of Alpinia katsumadai, 20 grams of nutmeg, 5 grams of clove, 35 grams of fennel, 5 grams of angelica dahurica, 30 grams of Alpinia officinarum, 20 grams of star anise, 25 grams of cinnamon, and hawthorn slices (sliced fresh hawthorn, dried).

35g of fragrant leaves, 0/0g of licorice/kloc, 25g of tsaoko, 0/5g of dried tangerine peel/kloc, and 0/50g of Redmi/kloc. B soy sauce 200g, Nestle Meiji fresh soy sauce 50g, oyster sauce 20g, rock sugar1500g, salt 750g.

350 grams of monosodium glutamate and 500 grams of cooking wine. C. chicken bone 1500g, pig bone 1500g, 25kg of clean water. D ginger slices 150g, raw onion 100g, coriander, celery, green pepper and onion 50g each. E.

Salad oil 100g.

Production: 1, put salad oil in the pot, stir-fry material D for 30 minutes until fragrant when it is 70% hot, cook material C for 20 minutes, and take out material D.

2. Wrap the material A in gauze to make a bag, put it into the soup cooked in the first step and cook it for 2 hours on low heat. Take out the bag, chicken bone and pig bone with a colander, and add the material B for seasoning.

Features: bright red color, salty and slightly sweet taste. Scope of application: It can be used for curing duck head, duck neck, pig's trotters, pig's belly, pigeon and rabbit meat.

Li Chu bittern

Materials: a. soup bone 15kg, ham bone 10kg, pig feet 5kg, chicken feet 3kg, old hen 3kg, chicken feet 3kg and skin 3kg. (You can drain 120kg) You can put 50g shredded dried tangerine peel in the soup.

B. Dried scallops and dried shrimps1000g each. C. star anise 185g, apple 185g, pepper 100g, fennel 40g, cinnamon 185g, galangal 150g, white pepper 120g and licorice 80g.

0/35g of dried tangerine peel/kloc-,2 Siraitia grosvenorii, 60g of clove, 60g of angelica, 40g of geranium and 500g of southern ginger. D soy sauce 2400g, fish sauce 1 100g, rock sugar 3kg, rose wine 1000mg.

2000 grams of monosodium glutamate, 5000 grams of salt, 2000 grams of chicken essence and 500 grams of Guangdong rice wine.

E ① Garlic paste oil: 2 kg onion, 3 kg garlic paste, onion slices 1 kg. ② Vegetable bag: leek, ginger, celery, carrot, onion and ginger slices.

Production: After hanging soup A for two days, take it out and put it into the broth, stir-fry B and C with low fire, season D, and add E( 1)(2).

Production: you can't pickle soy products and things with strong smell, such as large intestine and brine tofu. You can set up another brine bucket (such as white brine or separate brine) to wash it frequently, keep it clean and add flavor to the taste.

Garlic oil can be added in case of oil shortage.

Zhang Chu bittern

Soup: 2 old hens (weighing about 3,000 grams), 4 old ducks 1 piece (weighing about 2,000 grams), pork elbow 1 piece (weighing about 1.500 kilograms), beef bones (weighing about 2,000 grams), 4 geckos and 6,500 streaky pork.

Seasoning: taro 100g, vanilla 50g, betel nut slices 50g, long pepper 50g, Amomum tsaoko 50g, star anise 75g, pepper 30g, cinnamon 150g.

50g of Alpinia katsumadai, 0g of clove10g, 50g of galangal, 50g of nutmeg, 30g of angelica dahurica, 75g of star anise, 30g of fragrant leaves, 30g of osmanthus fragrans and 300g of branches.

Raw materials: green onion 1 0,000g, ginger 500g, coriander 400g, celery 500g, peeled fresh South Xinjiang 1 0,500g, carrot 500g, dried onion 500g, onion 300g, garlic cloves 1 0,000g.

30 grams of green and red peppers each.

Seasoning: 500g of south milk, 0/000g of Thai fish sauce/kloc-,2,500g of Lee Kum Kee soy sauce, 600g of Lee Kum Kee oyster sauce, 480g of Lee Kum Kee seafood sauce, 500g of rose wine and 2,000g of sesame oil.

500g of salad oil, 2,250g of Shaoxing yellow wine, 500g of Guangdong yellow wine, 500g of carved wine, 500g of apple vinegar, 2,500g of rock sugar and salt1000g.

Output: 1. Old hen, old duck, elbow, pork belly and beef bone are added with 25 kilograms of water, and then boiled for 5 hours with low fire to form clear soup. After taking out the raw materials, add scallion, ginger, coriander and celery.

Fresh southern ginger and clams; Stir-fry the milk, oyster sauce and seafood sauce in another pot for 10 minute, pour into the soup bucket, take it out after cooking, remove the onion and ginger, and filter with a fine cloth to get the juice. 2. Wash branches,

Put a bag alone; Put the remaining spices in boiling water for 5 minutes, take them out and wash them with clear water, put them in a dry pot to dry the water, wrap them with materials, put them in a soup bucket, and then add soy sauce and crystal sugar.

Fish sauce, yellow wine, carved wine, rose wine. 3. Put sesame oil and salad oil into the pot. When it is 60% hot, add carrots, fresh southern ginger, coriander, garlic cloves and onions.

Dried onion is made into feed oil, cooled and put into a halogen bucket. 4. Cut the green pepper and garlic into small pieces, soak them in water for 2 minutes, squeeze out the water and put them in a container. Add apple vinegar and rose wine,

Boil a little rock sugar, make brine juice, and serve with finished products.

White brine

Raw materials: 25,000 grams of water, 5,000 grams of pig spine, 2,000 grams of old hen, 5,000 grams of bonzi bone, 35 grams of licorice, 20 grams of cinnamon, 6.5 grams of Amomum tsaoko, and 0.0 grams of dried tangerine peel/kloc.

Ginger slices 10g, aniseed 5g, pepper 5g, white pepper 15g. C rock sugar 200g, refined salt 1000g, monosodium glutamate 25g, carved wine 500g, white soy sauce 50g, Yaozhu 10g.

Production: put pig spine, old hen and bonzi bone into a cold water pot, boil it, and skim off the floating powder. Take it out and put it in a stainless steel bucket. Add clean water and boil it with strong fire. Cook it with low fire for 3 hours.

Remove the ingredients and leave the soup. 2) Wrap the material B in gauze and put it into a clean basin for washing. After the pot is boiled, add material C into the boiling pot.

Features: light yellow in color, salty and slightly sweet in taste.

Usage: Suitable for marinating pigeons, sausage heads, chicken feet and chicken elbow bones.

Saline formula (2)

Guilin rice noodles bittern

Raw materials: pig's head bone and ox's bone each 4000g, Amomum tsaoko, Cinnamomum cassia and Glycyrrhiza each 20g, Illicium verum, Citronella, Amomum villosum each15g, fennel 25g, clove 5g, geranium and pepper each10g.

6 grams of dried tangerine peel, 400 grams of Yangjiang lobster sauce, 50 grams of dried peppers, 500 grams of ginger, 200 grams of dried onions, and Guilin tofu.

Milk 150g, salt 100g, chicken powder 250g, monosodium glutamate 100g, crystal sugar 200g, soy sauce 1000g and salad oil 500g.

Output: 1. Wash pig bones and ox bones, soak them in boiling water for 10 minute, take them out and put them in a stainless steel bucket, add 15 kg of clean water and boil them with strong fire, then boil them with low fire for 5 hours, and filter to keep soup. 2、

Adding salad oil into the pot, heating to 50%, adding Amomum tsaoko, Cinnamomum cassia, Glycyrrhrizae Radix, Illicium verum, Fructus Citri Grandis, Fructus Amomi, Fructus Foeniculi, Flos Caryophylli, Geranium, Fructus Zanthoxyli, Pericarpium Citri Tangerinae, Yangjiang Douchi,

Stir-fry dried chilies with low fire for 15 minutes, remove spices, wrap them with gauze and 70% packets of spices, and put them in soup for 2 hours. 3. Leave 30 grams of oil in the pot. When it is 50% hot, add tofu and stir-fry for 2 hours.

Minutes, add salt, monosodium glutamate, chicken powder, crystal sugar, soy sauce, bring to a boil over low heat, take out the pan and pour into a stainless steel bucket and mix well.

Features: bright red color and salty taste.

Usage: It is a special brine for Guilin rice noodles. It can not be used to pickle chickens and ducks, but can pickle beef, pork, donkey meat, horse meat and internal organs.

Northern miso soup

Ingredients: salad oil1500g. B 2500 grams of beef leg bones, 3000 grams of pig leg bones, 2000 grams of old ducks and 2500 grams of old hens. C 750 grams of sweet noodle sauce and 300 grams of rock sugar. D onion1000g, ginger 500g,

3 Siraitia grosvenorii, 500g of garlic, 50g of star anise, pepper, fragrant leaves, coriander, angelica dahurica, galangal and hawthorn slices, 75g of fennel, nutmeg, kaempferia kaempferia and cinnamon, and100g of poppy shell.

30 grams of cloves. E 300g of cooking wine, 200g of soy sauce and 350g of light soy sauce.

Production: 1, 500g salad oil is put into a wok, and when it is heated to 50%, add broken rock sugar and stir-fry for 4 minutes, then add sweet noodle sauce and stir-fry for 2 minutes, and then take it out for later use.

2 Add the remaining salad oil, heat it to 50% and stir-fry it for 20 minutes on low heat, then take it out and put it in a material bag. 3. Wash beef leg bones, pig leg bones, old ducks and old hens, and cut them into 500g pieces.

Simmer in boiling water for 5 minutes, take it out of the stainless steel barrel, add 25 kilograms of clean water and boil it with strong fire, skim off the floating foam, add the fried materials in step 1 and step 2 and e, and simmer for 4 hours with low fire.

Stay away from the fire.

Features: purple color, salty and fresh.

Uses: Suitable for marinating all kinds of meat products and bean products.

Sauteed white salt water

Raw materials: 2000g of preserved chicken, 2000g of preserved duck, 2000g of pig bone and chicken bone, 0/00g of onion ginger/kloc-,0/5g of star anise/kloc-,0g of tsaoko, cinnamon, pepper/kloc-,30g of dried pepper and 50g of chicken essence.

Monosodium glutamate 10g, pepper 10g, sugar 10g.

Production: 1, onion, ginger, star anise, Amomum tsaoko, cinnamon, pepper and dried pepper are washed and wrapped with gauze and Qichengbao spice. 2. Wash chicken breast, bacon, duck breast, pig bone and chicken bone.

Soak in boiling water with strong fire for 5 minutes, skim off the floating foam, then wash it, put it in a stainless steel bucket, add 25 kilograms of water, boil it with strong fire, and cook it with low fire for 5 hours. Add seasoning package, chicken essence, monosodium glutamate and pepper.

Season with white sugar and filter.

Features: light yellow in color and rich in bacon flavor.

Usage: Suitable for curing all kinds of meat products.

Saline formula (3)

Ingredients: onion oil 250g, sesame oil 200g, water15kg. Carrot and celery150g each, garlic100g, dried pepper10g, coriander 25g, green pepper, ginger and onion,

50 grams per onion. B 4000 grams of pig bone, old hen 1200 grams, and 400 grams of ham pigskin. C Illicium verum, Cinnamomum cassia each 15g, Cinnamomum cassia leaves, Zanthoxylum bungeanum and Fennel each 10g, Pericarpium Citri Tangerinae, Fructus Tsaoko,

20g of galangal and nutmeg, 0g of cardamom and long pepper10g, 3g of Siraitia grosvenorii, 5g of clove and citronella, 8g of kaempferia kaempferia and 8g of Amomum villosum. D monosodium glutamate 250g, Haitian soy sauce, salt, rock sugar,

200 grams of carved wine and 200 grams of fish sauce.

Production: Put 1 and B materials in boiling water for 10 min, then take them out, put them in 15 kg of clean water for boiling, then turn to low fire, boil for 2 hours continuously, and filter.

Clear soup. 2. Wash the material A and wrap it with gauze for later use; Soak material C in clear water for 10 minute, wash it, take it out and wrap it in gauze for later use. 3. Put the wrapped raw materials A and C into the cooked food.

Bring the broth to a boil with high fire, and simmer for 40 minutes until the broth overflows with spices, then add material D and add onion oil and sesame oil to taste.

Features: bright red color, fresh and salty, slightly sweet and spicy.

Application: In the process of brine use, chicken feet, beef, pig feet, goose wings and rabbit legs should be marinated alternately to make the brine taste better.

Production key: C raw materials need to be soaked and cleaned to remove impurities. When adding raw material D again, you need to be careful to flavor it, and the taste should not be biased, not in raw material C.

Excessive use of citronella. Because spices have bitter taste after cooking, the amount of rock sugar can be increased or decreased appropriately. In pickled beef, rabbit legs and other large pieces, beef, rabbit legs and so on. Salt, monosodium glutamate,

Cooking wine curing.

Flavor: Spicy, salty and slightly sweet.

Materials: 1500g old chicken, pork belly, Jinhua ham and 2500g elbow bone. B 250g of dried chilli, 30g of patchouli, 30g of angelica dahurica, 30g of galangal, 70g of star anise and 35g of cinnamon.

50g of fresh galangal, 50g of fragrant leaves, 50g of licorice, 20g of dried tangerine peel, 20g of fennel, 20g of vanilla seed, 5g of tsaoko10g, 5g of clove, 0g of black pepper10g, Flos Magnoliae10g, 2g of momordica grosvenori and 4g of citronella.

C 2 bottles of Lee Kum Kee bean paste, 2 bottles of Hunan spicy girl, 500g of Caishen oyster sauce, 0/00g of onion ginger/kloc, 50g of garlic, onion and onion respectively. D 70g of refined salt, Da Qiao monosodium glutamate150g,

Meiji chicken powder 200 grams, Lee Kum Kee soy sauce 500 grams, Meiji fresh soy sauce 550 grams, Shaoxing carved wine 600 grams, red rice 30 grams, rock sugar 100 grams, rose wine 50 grams. Salad oil 500 grams.

Output: 1. Clean material A, simmer in boiling water for 10 minute, take it out and put it in a big soup bucket, add 30 kilograms of purified water and boil it with strong fire, simmer for another 5 hours, and then filter residue to leave juice. 2、

Stir-fry the material B in a dry pan with low fire 10 minute (not too strong to avoid burning the seasoning), tie it tightly with gauze and put it in a bucket for 30 minutes. 3. Put the salad oil into the pot.

Stir-fry material C for 10 minute when it is 50% hot, take it out and tie it with gauze, put it in a bucket, add material D (red yeast rice needs to be tied with gauze alone), and add rock sugar to soak and stir-fry when the oil is 50% hot.

20-30 minutes to brown, pour into a bucket and simmer for 40 minutes.

Features: reddish brown in color and mellow in taste.

Usage: Suitable for marinated duck, squab and chicken.

Raw materials: 50 kilograms of clean water and 5000 grams of salad oil. 250g of ginger, 500g of dried garlic, 250g of fresh galangal, 250g of garlic cloves, 300g of coriander, 0/50g of coriander/kloc-and 0/50g of onion/kloc-.

Shrimp skin 1 kg, scallop 1 kg, 2 fish, fragrant leaves 15 g. B 2 old hens, 6 Jin of ham, 6 Jin of soup bones and 5 trotters. C 50 grams of citronella, 50 grams of pepper, 20 grams of Amomum tsaoko and 4 Siraitia grosvenorii.

25g of rhizoma Kaempferiae, 50g of cardamom, 20g of Amomum villosum, 20g of dried tangerine peel100g, 20g of star anise, 250g of cinnamon, 20g of fragrant leaves, 0g of clove10g, 5g of cinnamon15g, 20g of peaches and 2 pairs of geckos. D carving wine,

Sugar1500g, chicken powder 500g, monosodium glutamate 600g, rose wine150g, Guangdong rice wine1000g, white wine 250g, American fresh soy sauce 250g and soy sauce 750g.

Output: 1. Chop the material A, put it into 5000 grams of 30% hot salad oil, and simmer for 30 minutes to form perfume oil, and take the oil for later use; Stir-fry material C in a dry pan with low fire for 10 minute, then take it out and let it cool completely.

Wrap it in gauze and make a seasoning bag. 2. Add 50 kilograms of water to material B in a stainless steel barrel, boil for 4 hours, add spice package of material C, boil for 3 hours, and then boil spices of material D and material A..

Add oil and stir well.

Characteristics: salty, slightly sweet.

Usage: Suitable for marinating goose web, goose wings, pig's trotters, dried bean curd, eggs, etc.

Mala Tang: How to make Mala Tang?

Ingredients: (according to your own hobbies, you can increase or decrease the types and dosage of raw materials)

Meat dishes:

50 grams of rabbit waist and 50 grams of hairy belly.

50 grams of eel and 50 grams of pig throat.

50 grams of luncheon meat and 30 grams of duck intestines.

Vegetarian dishes:

80 grams of lotus root slices and 80 grams of lettuce.

50 grams of white gourd and 50 grams of fragrant bacteria.

50g of dried bean curd and 80g of cabbage.

50g of cauliflower and 80g of green vegetable head.

Seasoning:

250g butter and100g vegetable oil.

Pixian Douban 150g Yongchuan Douchi 50g

Rock sugar 10g pepper 5g

2 grams of pepper, 30 grams of dried pepper.

20g of mash juice and 20g of Shaoxing wine.

Ginger rice 10g refined salt 10g

Amomum tsaoko 10g cinnamon 10g

Weeding 10g tremella 10g

Chili noodles 250g fresh soup 1500g

Production procedure:

1, making brine. Put the pot on the fire. When the vegetable oil is boiled to 6%, add Pixian watercress (chopped first), ginger rice and pepper, stir fry, and then add fresh soup immediately. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.

2. serve as the main ingredient. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks.

3. Thermal system. Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes.

4. eat. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you.

Frequently asked questions and solutions:

The scalded finished product is not ripe. The main ingredients for mala Tang should be easy to cook. Can't use chicken wings, chicken feet, duck feet, beef and other raw materials that are not easy to cook. The cooking time of eel, hairtail and other dishes is also longer. Don't shake too much and too fast when cooking these ingredients. If you master the cooking time, there will be no problem of being unfamiliar.

Chongqing Hot and Sour Powder Soup: Authentic Sichuan Hot and Sour Powder Method

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, red pepper, chopped green onion, soy sauce, sprouts, celery, vinegar, coriander, big head sprouts (a vegetable in Sichuan), crisp soybeans 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.

Ingredients: sweet potato powder, pepper powder, pepper oil, red pepper, soybean soy sauce, aged vinegar, monosodium glutamate, minced pork, Sichuan mustard tuber, soybeans, shallots, pea seedlings with salt, ginger and garlic juice.

Boil the sweet potato powder in water for two hours. Stir-fry minced meat with vegetable oil, then add ginger, soy sauce, salt and broth and stew for 30 minutes to make miscellaneous sauce.

Soak soybeans in water for 30 minutes, add oil to the pot, put the soaked soybeans in slow fire, and fry them for a while after the moisture of soybeans is dry, that is, crispy fried soybeans.

After the water is boiled, add the soaked sweet potato powder, wait until the powder becomes soft and transparent, put it in like a pea seedling, and then pick it up and put it in a bowl.

Quickly add pepper powder, pepper oil, red pepper, soy sauce, mature vinegar, monosodium glutamate, Sichuan mustard tuber, shallots, salted ginger and garlic juice (with more red oil) to fry soybeans. Finally joined miscellaneous sauce.

Light soy sauce, vinegar, shallots, coriander, oil (usually used for cooking), fried soybeans, dried Chili noodles.

Authentic Sichuan hot and sour rice noodles method

Hot and sour powder is mainly made of sweet potatoes. The spicy inside is made of spicy powder.

There are two kinds of spicy powder: the first one is more troublesome and needs to be mixed by yourself. You said you were an amateur, so it was not recommended. Just say another one. It is made of direct-produced vermicelli. This is the fastest and most convenient method for practical operation ~! So first of all, you have to go to the supermarket to buy a vermicelli, or the best sweet potato vermicelli (the thicker one)

Among the hot and sour powders, "fat sausage" is the most famous. But for people with different tastes, there are two kinds. A kind of hot and sour, a kind of fresh and salty. Condiments are mainly used for:

Pepper (any kind in the supermarket will do),

Red pepper (it is enough to buy a small bottle in the supermarket, but it is too spicy for city people to eat, so it is not good to keep it for a long time).

A handful of chopped green onion (it's almost cooked, that is, just sprinkle it at the end),

Soy sauce (I think fresh in June is better and has a strong taste. Add some to achieve the effect! They are sold in the supermarket! )

If you like, you can also add some things like cabbage to enrich it. You must use soybeans or mung bean sprouts.

Celery is also commonly used in authentic practices. Generally, we will chop it into stereotyped pieces, but if it is not ripe, it is ok to wash the leaves and cut them into strips, but not too thick.

Vinegar (Le Kang vinegar is highly recommended! ! Convenient to eat, moderate in calculation, and most suitable for home cooking. They are sold in supermarkets and used by many people. )

Just put a little coriander (although some people don't like coriander, they don't have to put it, but I think putting a little coriander is more fragrant and can be put aside when eating)

Kohlrabi (you know? They are sold in the supermarket. Better cut it and put it in the soup. Of course, you might as well)

In the authentic way, we add a proper amount of soybeans, but this requires adding dehydrated (dried soybeans).

Add a spoonful of monosodium glutamate to stir the soup before it is finished.

I forgot to mention that the way to make soup is to wash the fat intestines and pig ears and cook them like soup until the soup is thick and white.

After the soup is cooked, put the vinegar, soy sauce and monosodium glutamate mentioned above into the soup and cook them together until they are almost cooked. Put down the vermicelli, stir it with chopsticks, and don't stick it (be careful not to cook it for too long, or it will rot). When they are ready, they can be cooked ~! Sprinkle with turnips. Remember. 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, red pepper, chopped green onion, soy sauce, sprouts, celery, vinegar, coriander, big head sprouts (a vegetable in Sichuan), crisp soybeans 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.