What is the powder of sour and spicy noodles

Release time : 06/03/2025 09:30:02

Suan la fàn yuanshu originated in Sichuan, and has since developed into a specialty snack in Sichuan and Chongqing.

The spicy powder is made with traditional hand-made red sweet potato flour, followed by the addition of sweet potatoes and broad beans to create a ratio.

The base of Sichuan and Chongqing's popular Sichuan-style hotpot noodles, which are characterized by their numbing, spicy, sour, and fresh flavors, is the noodle. The two types of noodles widely used in Sichuan and Chongqing include "water noodles" made from sweet potato starch and "dry noodles", which are processed into strand-like dry noodles.

The noodles used to make Sichuan hot pot are 100% natural and green, earning the reputation as the world's best.

The two basic characteristics of the authentic sour and spicy noodle are that its outer is transparent, there is no impurity, the noodle should not be broken, it is soft but not hard.

Secondly, the taste of the cooked rice noodles is spicy, fresh, sour and spicy but not bitter or dry and hot, with a pure flavor. After eating a bowl of Sichuan Hot Pot Noodles, the aroma spreads across your mouth and the aftertaste lingers indefinitely.

It has a strong taste, with a focus on sour and spicy flavors.

Like the rice noodle made from mung bean paste in the south and the wheat noodles in the north, there is also a unique "noodle" in Sichuan: the sour and spicy noodle made from potato starch. This is born out of the local planting conditions, climate and people's eating habits, reflecting the wisdom and hard work of the laborers.

The preparation process for Sour and Peppery Noodles primarily involves blending cooked glutinous rice flour, red sweet potato starch, and water to form a dough, then packing the dough into a scoop about the size of soybeans. The dough is beaten with the palms to create a ribbon and dropped into boiling water to cook until done. After draining, the noodles are ready to be dried.

Is the flour in Sichuan hotpot nutritious? Faced with the mouth-watering aroma of Sichuan hotpot on the streets, people are naturally unable to resist and their fingers are eager to prick at the delicious food. However, before they can even begin to eat, they inevitably think to themselves: is the flour in Sichuan hotpot nutritious? Does it benefit our health? Firstly, we know that the flour used as the main ingredient for Sichuan hotpot rice noodles has a rich carbohydrate and dietary fiber, as well as protein, vitamin B3, etc. It also contains abundant trace elements such as calcium, magnesium, potassium, iron, and phosphorus.

Moreover, the adsorption properties of rice noodles enable them to absorb nutrients and flavors from soups, thereby enhancing the overall nutritional value of the noodles. Additionally, their flexibility and elasticity contribute to the delicious taste and ease of digestion for the human body.

In terms of nutrition, the calories per 100 grams of noodles are 300 kcal, which is one sixth of the daily caloric intake.

Among them, carbohydrates account for 83 grams (which contain a large amount of rich starch substances as an additional source of energy for the normal daily needs of the human body).

The total water is 14 grams, while the protein and the nicotinic acid are 6.5 grams and 0.1 gram respectively. The trace elements (trace elements are the substances that human body needs in very small amounts but indispensable) calcium, magnesium, iron, potassium, phosphorus are 35mg, 11mg, 5mg, 18mg, 23mg and 9.6mg respectively.

Therefore, it can be said that the noodles of Sichuan-style hot pot are nutritionally valuable.

The practice and formula of hot and sour powder, the following will introduce the practice and formula of several delicious and easy to operate hot and sour powder: 1. Ingredients: sweet potato powder, rapeseed, coriander, peanuts, soybeans, sesame oil, chili oil, soy sauce, vinegar, pepper powder.

First, wash the sweet potato flour and soak it in water until soft. In a pot, add oil and start with low heat; fry peanuts until crispy and remove them from the pan for oiling. Then, put the soybeans (which have been soaked for 3 hours) into the same pot and fry them until crispy before removing them for use.

Next, let's prepare the dipping sauce for Sichuan hot pot noodles. This is also a crucial step in determining whether a Sichuan hot pot noodle dish is delicious. We can use 2 tablespoons of soy sauce and vinegar, followed by adding a tablespoon of chili oil (adjust the proportions according to personal taste). Then add pepper powder, mix well, and finally add 2 large bowls of pork bone soup.

Heat another pot and, once the pre-made fries are halfway cooked, add washed and chopped oily vegetables, continue to cook until the fries are fully cooked without any white chucks. Drain and dry them before adding the seasoning sauce, peanuts, and soybeans.

Ingredients: 300g of sweet potato flour, 50g pork mince, 200g coriander, scallion, garlic, peanuts, soybeans, pepper salt, dark soy sauce, chili oil, vinegar.

First, soak the vermicelli in warm water until they are soft.

Fry peanuts and soy beans in oil, then simmer them with sesame seeds.

In a bowl, mix equal amounts of pepper powder, salt, soy sauce, chili oil, vinegar, garlic, and scallions.

After frying the minced meat, set aside and keep it ready for later use.

After boiling water in a pot, add the soaked rice noodles and bring to a boil. Then, add washed green vegetables and continue to cook until they are tender, leaving the soup and vegetables to cool before placing them into a bowl. After that, add minced meat, seasoning sauce, peanuts, soybeans, and sesame seeds.

To distinguish the quality of the flour for spicy and sour noodle soup, choosing high-quality ingredients is key.

The supple rice noodles made with authentic materials have two basic characteristics: first, their surface is relatively clear and transparent, free from impurities; the noodles should not break easily and be flexible rather than tough.

Secondly, the taste of boiled rice sticks is pungent, spicy, fresh, sour, and the spicy is not bitter or dry. The flavor is pure. After finishing a bowl of Sichuan-style hot pot, the aroma fills the mouth, and there is an endless reminiscence.

There are three aspects in the discrimination of spicy rice noodle, namely, the color, the structure and the smell and taste.

1. Color: Firstly, visually distinguish by the sense of sight. Under light, the pure and high-quality floss is crystal clear and shiny, while the inferior ones are a lighter brown with slight luster.

The inferior quality of the cassava flour noodles lacks luster and is grayish in color.

2. Organizational Form: In terms of sensory perception, use your hands to measure its flexibility and resilience.

Pure high-quality vermicelli is thin and even, has a texture when touched, and has good resilience and elasticity.

Poor vermicelli has uneven thickness, poor toughness and elasticity, and may be accompanied by some impurities.

Poor-quality vermicelli has a lot of broken strips, which are easy to break, and a lot of impurities and even mold.

Smell and taste: Judging from the taste sense, you can smell it directly or soak the vermicelli with hot water to soften it, put it into your mouth and chew it. Pure and high-quality vermicelli should have no peculiar smell and a pure smell.

Flimsy and slightly bland instant noodles are somewhat unappealing and slightly malodorous, while inferior ones have a sour taste, even moldy smells, and a distinct sense of foreign objects in the mouth.

*The medical part mentioned in this text is for reference only.

In the event of discomfort, it is advised to seek medical attention immediately. The diagnosis and treatment should be based on the professional assessment during a face-to-face consultation.