Recently, my daughter has developed a taste forspicy and sour powder soup.She demands it every day, knowing the hygiene of street food is questionable,yet she insists on eating it.There's no choice but to make it at home to satisfy her craving.Although we're not from Sichuan, we particularly enjoy spicy flavors.I often replicate Sichuan dishes likecold noodle dishes,spicy and sour powder soup,tan tan noodles,and small bowls of noodles at home....To satisfy her craving, I make these delicious spicy and sour soups.

  Choosing the right noodles is crucial for a good spicy and sour powder soup.The noodles should be soft yet elastic,flexible but firm,and transparent in appearance..I couldn't find them at any supermarkets, so I had to order them online on Taobao from an old brand.They did not disappoint; the taste was really good.A satisfying bowl of spicy and sour powder soup should have a taste,

  with neither too much oil nor greasiness.

  It should leave a lasting flavor in your mouth, with a bright red broth color.Sweet potato starchIngredients:200 grams of sweet potato noodles,50 grams of Chinese flowering cabbage,50 grams of peanuts,and 50 grams of pickled mustard greens.

  Seasonings；Seasonings:chopped, garlic, soy sauce, vinegar,mature vinegar,Sichuan pepper sauce, red oil,Sichuan pepper powder, chicken essence, salt.Sichuan fermented bean paste, red oil,How to make spicy and sour powder soup1. Prepare all the ingredients.2. Soak the potato noodles in water for 30 minutes.3. Heat a small amount of oil in a pan and fry the peanuts until fragrant.

  4. Cool down, then roughly chop them into peanut bits.

  5. Clean and peel the garlic,then mince it finely.6. Add the minced garlic to a bowl with chopped, peanut bits, soy sauce, vinegar,

  mature vinegar, Sichuan pepper sauce, red oil, salt, and mix well to make the spicy and sour sauce.

  7. In another pan, heat some oil and stir-fry the Sichuan pepper sauce until it turns red.

  8. Add the pickled mustard greens and stir-fry them evenly.

  9. Pour in water and bring to a boil.

  10. Add the soft potato noodles and cook until they turn clear.

  11. Add the Chinese flowering cabbage and turn off the heat.12. Combine the spicy and sour sauce with the cooking liquid, stir well.13. Transfer the cooked noodles and Chinese flowering cabbage into the spicy and sour sauce, add chicken essence for seasoning.

  8, in another pot, add oil and stir-fry Sichuan fermented bean paste until reddish oil is produced, then add pickled mustard greens and stir evenly.

  Tip: Adjust the taste according to your preference; you can also add meat when stir-frying the pickled mustard greens for a richer flavor.

  Cooking NetworkAdd kale and turn off heat.

  Peanuts and red can be eaten together to keep blood vessels unobstructed,

  significantly reducing the risk of heart disease.

  Chicken wings and Chinese flowering cabbage can be eaten together to strengthen the liver and improve skin health.

  Chinese flowering cabbage, also known as green leafy vegetables or green vegetable,

  is commonly consumed in summer and autumn as small green vegetables,and in winter and spring as large green vegetables; it tastes best after the frost descends.

  To prevent vitamin loss, cook them quickly over high heat.Add a few drops of oil to the boiling water while blanching to keep the leaves fresh.Alcohol can be consumed together: it can help protect the heartbloodvessels unobstructed, significantly reducing the incidence of heart disease

  Chicken wingsand kale can be eaten together: they are very effective for strengthening the liver and beautifying the skin

  Nutritional value of kale

  Kale is also known as Qingjiang cabbage,green vegetable.A common leafy green vegetable, summer and autumn mainly have small kale, winter and spring are large plants, and the best flavor appears after frost.To prevent the loss of vitamins, it's best to use high heat and cook quickly for a short time.When blanching, add a few drops of oil in the hot water, quick blanching also helps with the oil.