How to Make Hot and Sour Powder

How to make Spicy Sour Tofu Noodles Taste good? Actually, making spicy sour tofu noodles is not complicated; just follow the steps below as detailed in the recipe.recipe Prepare all the ingredients and tools for making spicy sour tofu noodles, then proceed step by step. You will definitely be able to master this recipe and enjoy your own delicious version!

Spicy Sour Tofu Noodles Ingredients Introduction

Main ingredients:

Tofu noodles (appropriate amount)(appropriate amount) Peanuts (appropriate amount), Suancai (optional, appropriate amount), Brown sugar (appropriate amount)Mature vinegar (appropriate amount)Soy sauce (appropriate amount)Chili(appropriate amount)Kongjiao(appropriate amount)Eight Angle(a small piece)Bok choy (appropriate amount) Salt (small amount) Spicy Sour Tofu Noodles steps:1. The tofu noodles were soaked overnight; if not, they can be boiled directly. 2. These are displayed for demonstration purposes only, you don't need to arrange them like this. In the bowl, add a little cooking oil and mountain pepper oil (if unavailable, skip it). A small dish contains crushed peanuts, sprouted radish, or any of these: suancai, salted vegetables, pickled mustard greens, or fermented leafy vegetables.3. Boil water in a pot with a bit of salt. Once boiling, add the tofu noodles and cook until they are soft enough to bite but not overcooked. 4. Remove the noodles and set aside.

5. In another pot, heat some oil and add chili flakes, kongjiao, and eight angle seeds. Fry until golden and crispy.

6. Add water and bring it to a boil for 2-3 minutes. Then add mature vinegar and soy sauce, cook for another 1-2 minutes, then add a small amount of salt.

7. Add the tofu noodles and leafy vegetables to the pot, turn off the heat, mix well, let them sit until fully heated through before serving.8. Serve with sprouted radish and crushed peanuts on top.(or any of them: pickled mustard greens, shredded salted vegetables, fermented cabbage, or shredded sour cabbage)sugar-braised pickles, red sugar aged vinegar (the red sugar is usually dissolved in the aged vinegar; it can be done right before use, but it has a richer flavor if pre-dissolved), and fresh soy sauce for dipping. A small bowl contains chili flakes and Sichuan peppercorns with a few star anise. Boil water in a pot and add a little salt. Once boiling, place the vermicelli in to soften until bite-sized; don't overcook as it should be chewy.

Remove the vermicelli from the heat and set aside.

Heat oil in a pan. Add chili flakes, Sichuan peppercorns, and star anise, frying until golden and crispy.

Add water and bring to a boil for two or three minutes. Then add aged vinegar and soy sauce, cooking another one or two minutes, then add a little salt.

Place the softened vermicelli and leafy vegetables in the pan. Turn off the heat and mix well until everything is heated through before serving.

After serving, top with pickled mustard greens and crushed peanuts.

8. Pour the pot and add the preserved mustard greens and peanuts.