Green food + hot and sour noodles
Ingredients
- Sweet potato flour 100 grams (unsoaked)
- Mung bean sprouts 100g
- Dried tofu 2 pieces
- Small rapeseed 3 pieces
- Tamarind 60g
- Pixian Doubanjiang 1 tablespoon
- Salt 2 grams
- Chicken essence 3g
- Zanthoxylum bungeanum 5 grams
- Onion and ginger shreds 10 grams
- Cilantro 1 piece
- Peanuts 80g
- Old vinegar 10g
- Peanut oil 60g
Steps
1. Prepare all the ingredients, soak the sweet potato powder for 2 hours in advance, pick and wash the mung bean sprouts, wash the dried tofu, wash the pickled pickled beans, and pick and wash the rapeseed.Clean and wash the coriander and set aside
2. Wash the sour beans and dice them with a knife
3. Cut the dried tofu into small cubes
4. Heat up the pot and add 20 grams of peanut oil, then add the sour beans and stir-fry until raw and discolored, remove and set aside
5. Add 10 grams of peanut oil to another pot, fry the peanuts over low heat until fragrant, then turn off the heat
6. Pour the remaining 30 grams of peanut oil into another pan, sauté the pepper until fragrant, then add the shredded onion and ginger and saute until fragrant
7. Add a tablespoon of Pixian Doubanjiang
8. Stir-fry the red oil and aroma over low heat, add an appropriate amount of water and bring to a boil
9. Pour the freshly boiled soup into the casserole
10. After boiling over high fire
11. Add mung bean sprouts
12. Add the soaked and washed sweet potato flour
13. Continue to boil over high heat and then simmer over low heat until the sweet potato starch becomes soft and raw
14. Pour in the diced dried tofu
15. After continuing to boil over high heat, add salt and chicken essence to taste
16. Cover the pot and continue simmering for about 3 minutes
17. Uncover the pot and turn off the heat
18. Add rapeseed
19. Just use the heat and residual temperature of the casserole to blanch the rapeseed
20. Sprinkle with stir-fried sour beans, fried peanuts, chopped coriander, and pour in vinegar
21. Stir evenly and it is ready to eat. It will tempt you to death
22. Finished Product 1
Tips
- 1; I have pickled the pickled beans in advance. I have a recipe. Friends who like it can search for it and save it to try it...
- 2; Sweet potato starch must be soaked in advance, otherwise the cooked sweet potato starch will be turbid, the sweet potato starch will be lumpy, and the taste will not be good. OK...
