Hot and sour is the greatest feature of hot and sour powder, fans are energetic, tasty, refreshing and appetizing, widely loved by the people, the production of hot and sour powder and ordinary fans are different, whether it is fans or in the seasoning and ingredients are very focused on, the flavor is also worthy of the title of "the world's first powder" That's right. Today, Xiaobian is to tell you about the seasoning and ingredients, you know, both of them can determine whether the bowl of powder is good or not an important factor.
There are mainly two kinds of sweet potato noodles with hot and sour powder, one is water powder, the other is dry powder. Everyone can choose their favorite noodles when they are making them. What about the ingredients? Everyone in the mind to describe the appearance of hot and sour powder, is not a red, this hot oil is one of the main characters, hot and sour powder in hot oil in general with oil spicy sea pepper, so the taste and visual effects are excellent.
The flavor of sour and spicy seasoning is slightly heavier than that of ordinary soup powder. Not a little, but a lot.
For example, ginger and garlic powder does not mix high soup, directly added, spicy, sesame flavor use more intense, but also more choking. More importantly, the use of vinegar is a pioneering, volatile vinegar, can stimulate the smell of other condiments to form a comprehensive aroma, so that a bowl of hot and sour powder that delightful spicy and sour can smell far away. Authentic hot and sour powder does not need Shanxi vinegar or vinegar.
Hundreds of years of history of Baoning vinegar, Jialing River in the middle of the winter water brewing, sour fragrance rich slightly sweet, acetic acid smell implicit not pungent, is the sour and hot powder authentic perfect match.
The traditional sour and hot powder, the common vegetable ingredients is mung bean sprouts, crisp taste, good with the soft waxy characteristics of fans. Seasonal vegetables are also used as ingredients. Other ingredients, such as duck blood, sauerkraut, stewed peas and so on, are also used.
There are other ingredients to add aroma, such as peanut, pea, coriander, shallot, white sesame, Fuling mustard, Yibin sprouts, garlic, ginger and so on.
Traditionally, Chongqing sour and hot powder is only poured with meat crumbs, or minced meat, and the addition of rotten peas is also common in Chongqing.
There are also other meat pouring, but it is an unconventional innovation, but taste processing is a little more difficult, because whether it is fat sausage or beef, adding high acidity of hot and sour powder, taste conflict is unavoidable.
This article is joined by Shandong Spicy and Sour Powder, interested friends can pay attention to our website: http://www.sdmaji.com, we will regularly update some of the food practices, whether life or industry we will provide you with the latest news!