Suan La Fen
- 1 Introduce
- 2 Taste
- 3 Characteristics
- 4 In Chinese(Pronunciation)
- 5 Nutrition
- 6 Calories
- 7 Noodles Types
- 8 Flavor
- 9 Vinegar
- 10 Ingredients
- 11 Auxiliary ingredients
- 12 Seasonings
- 13 Recipe
- 14 Similar Food
Suan La Fen (Simplified Chinese: 酸辣粉; Traditional Chinese: 酸辣粉; Pinyin: Suān là fěn;)” Hot and Sour Sweet Potato Noodles (Hot and Sour Noodles) originated in the western region of Sichuan, and is a traditional snack in Sichuan, Chongqing and Guizhou provinces. It is characterized by spicy, hot, delicious, savory and sour. It is oily but not greasy. The main ingredient of Hot and Sour Sweet Potato Noodles is the starch of sweet potatoes and that of peas. After mixing the two starches in proportion, the local people manually make them into noodles by colanders. The Hot and Sour Sweet Potato Noodles sourced from the southwestern folk, the ingredients are the sweet potato noodles hand-made by the local people. It is named for its extraordinarily hot and sour taste.
Spicy and Sour.
Hot and Sour Sweet Potato Noodles is named after its highlight of hot and sour taste. Year after year, after continuous evolution and improvement of the recipe by the southwestern people, it was gradually listed on the menus of the snack bars along the streets and officially became a popular specialty snack throughout China.
Simplified Chinese: 酸辣粉;
Traditional Chinese: 酸辣粉;
Pinyin: Suān là fěn;
Calories (kcal) 98.19(Per 100 grams)
Carbohydrate (g) 14.60(Per 100 grams)
Fat (g) 3.88(Per 100 grams)
Protein (g) 1.80(Per 100 grams)
Cellulose (g) 1.06(Per 100 grams)
Suan La Fen (Hot and Sour Noodles) is estimated to be 98 kcal per 100 grams of calories.
Wet Type Noodles
There are two kinds of Hot and Suan La Fen(Sour Sweet Potato Noodles): one is “wet type noodles”, which are freshly made by the mixture of sweet potato starch;
Dry Ttoe Noodles
The other is “dry ttoe noodles”, which are drying processed sweet potato noodles. Since the Hot and Sour Sweet Potato Noodles made by the dry noodles is relatively simple and convenient, the dry type Hot and Sour Sweet Potato Noodles are generally used. The procedure of "wet type noodles" is complicated, but the highlight is that the noodles are made on the spot, fresh, hygienic, and better reveal the traditional craftsmanship.
In terms of the ingredients of Hot and Sour Sweet Potato Noodles, there is a way to learn from Chongqing Noodles. For example, the use of Chili oil and rattan pepper (Zanthoxylum schinifolium etzucc) to obtain the basic positioning of the flavor. However, the inherent physical characteristics of sweet potato noodles determines that they do not absorb the seasonings as well as Chongqing small noodles.
The vinegar with strong appetizing taste can stimulate the aroma of other seasonings to form a more appetizing complex aroma, so that the spicy and sour taste of Hot and Sour Sweet Potato Noodles can be smelled distantly.
Sweet potato noodles
Peanuts, soy beans, coriander, chicken soup, chicken, rape leaves
Salt, vinegar, granulated chicken bouillon, cooking wine, brown-colored soy sauce, sesame oil, pepper oil, chili oil
Sprinkle the vermicelli in warm water for about 10 minutes until it is soft. Stir the sesame in a wok and serve it for a short time; heat the pan, fry the peanuts and soy beans until becoming crisp.
Ginger sprouts mince, garlic mince, black pepper powder, Chinese red pepper powder, granulated chicken bouillon, salt, soy sauce, vinegar, sesame oil, chili oil are to be mixed evenly as the sauce for use.
Heat up the oil in a pot, put in minced meat and add a little salt, fry it until cooked, and then take the meat out of the pot.
Pour the broth into the pot and heat up for boiling.
Pour in the soft vermicelli, heat up until the soap boils.
Pour in the spinach and beans for half a minute, then bring the noodles soup into a bowl.
Pour minced meat and sauce into the bowl, sprinkle with peanuts, soy beans, cooked sesame seeds and shallots. And now, the job's done.