How to make sour and spicy rice noodle soup
I have been longing to eat this bowl of Sichuan pickled rice noodle. So I specially bought the ingredients online.Chili flakes. Flour was purchased for making chili oil.Chili oil from Sichuan Province. Even the potato starch from Sichuan was ordered online.I chose to eat it on such a hot day to sweat out toxins after enjoying it.There are many versions of this dish, but none can be considered authentic. First, you need some potato starch. a handful of fried bean cubes,
and Sichuan chili oil as the main ingredients.
potato starch starch 80 grams mung beans 20 grams fermented green vegetables one bunch of coriander water 2000 ml seasoning white sugar 5 grams
salt to taste
ginger 5 grams scallions 5 grams Sichuan chili oil 15 ml oil for frying aged vinegar soy sauce 20 grams 3 grams rice vinegar sesame paste 15 grams Sichuan pepper powder 3 grams The method of making Sichuan pickled rice noodle.
1. Soak the mung beans for 2 hours, drain them, and heat oil in a pan.
2. Fry the bean cubes until golden brown over low heat, remove from the pan, sprinkle with salt, and let them cool to become crispy.
3. Rinse the potato starch lightly.
4. Heat the oil and fry the chopped fermented green vegetables briefly.
5. Finely chop the ginger and scallions.
6. Wash the coriander and cut it into segments.
7. Mix all the seasonings with salt to taste.
8. Add the finely chopped ginger and scallions to the seasoning mixture.
9. Boil water, add the potato starch, stir, and cook for 5 minutes on medium heat.
10. Remove the cooked potato starch from the pot into the seasoning liquid, pour some of the cooking water into the bowl.
Cooking tips
1. This recipe is for one serving of noodles.
2. Cooking time depends on the quality of the potato starch and ranges from 3 to 5 minutes.
