Chongqing Sour and Spicy Noodles [Chongqing Specialty]

What is Chongqing Sour and Spicy Noodles? Authentic Chongqing Specialty: Chongqing Sour and Spicy Noodles

Content Summary:Do you want to know what Chongqing Sour and Spicy Noodles are? This article is a detailed introduction to Chongqing's specialty - Chongqing Sour and Spicy Noodles. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information about Chongqing Sour and Spicy Noodles. The full text takes about 6 minutes to read, mainly including the basic introduction of Chongqing Sour and Spicy Noodles and their nutritional value? What are the product characteristics of Chongqing sour and spicy powder? How did the history of Chongqing sour and spicy noodles come about? The production method of Chongqing sour and spicy powder, etc

Basic Introduction to Chongqing Sour and Spicy Noodles

Sour and Spicy Noodles are a traditional Han snack in Sichuan, Chongqing and other places. The main powder of "Sour and Spicy Noodles" is made by blending sweet potatoes, sweet potatoes, and peas in proportion, and then traditionally handmade by farmers. Sour and spicy noodles originated from Sichuan folk culture, using locally handmade sweet potato flour as ingredients. They are named after their prominent sour and spicy flavors

Affordable and high-quality, characterized by "numbing, spicy, fresh, fragrant, sour, and oily but not greasy"! There are both chain enterprises and convenient fast food for sour and spicy noodles. There are two types of sour and spicy noodles: one is "water powder", which is made by mixing sweet potato starch by oneself; Another type is "dry powder", which refers to dried noodles processed into powder strips

Method of making Chongqing sour and spicy noodles

Noodles: 5000 grams of sweet potato starch, 35-40 grams of alum, and 125-130 grams of cooked glutinous rice paste. (Note: The mature sauce is the sweet potato starch, which is first dispersed with clear water, then flushed with boiling water, and stirred into a thin paste, commonly known as "the mature sauce".)

Preparation

1. Grind alum into fine powder, add 150 grams of water and stir well to make alum water<2. Pour the cooked sauce into a bowl, add sweet potato starch, 2000 grams of water, and alum water to knead into a moderately soft and hard ball for later use

3. Use a large aluminum ladle to insert it into a hole the size of a soybean with a tool, put the powder ball into a water ladle, tap the powder ball with your palm to make it into a line and leak it into a boiling water pot to cook, then pick it up and rinse it in cold water to cool it down, and it becomes "water powder". The preparation and types of seasoning for "Sour and Spicy Noodles": The seasoning used for "Sour and Spicy Noodles" is made in the same way as the seasoning used for noodles. The main ones that use sour food include "Fat Intestine Shao", "Cold Noodles Shao", "Pork Rib Shao", etc. Among them, "Fat Intestine Shao" is the most famous. Feichang Shao "is divided into" sour and spicy Feichang powder "and" original soup Feichang powder ", which have sour and spicy flavors and fresh and salty flavors. Seasoning is mainly composed of pepper powder, chili oil, scallions, soy sauce, sprouts, celery seeds, vinegar, coriander, crushed rice sprouts or winter vegetables (a type of vegetable in Sichuan), crispy soybeans, monosodium glutamate, etc. The soup made by boiling sour and spicy powder is a thick white original soup made by boiling fatty intestines, pig ears, and other dishes

The specific operation is: put vinegar, chili oil, soy sauce, monosodium glutamate, and sprouts into a soup bowl, pour in the original soup, heat the powder in the pot, and then pick it into the bowl. Sprinkle with celery, coriander, big head sprouts, crispy soybeans, and fresh pea tips