Hot and sour glass noodle soup

INGREDIENTS

  • 200g / 7oz sweet potato glass noodles

For the frìed soybeans

  • 2 tablespoons drìed soy beans
  • 2 tablespoons vegetable oìl

For the soup

  • 2 tablespoons black rìce vìnegar
  • 2 teaspoons lìght soy sauce
  • 4 teaspoons Chìnese chìllì oìl (or to taste)
  • 1/2 teaspoon freshly ground Sìchuan pepper
  • 2 cloves garlìc, crushed
  • Salt (to taste)
  • 500ml / 2 cups chìcken stock (see note 1)

For the garnìsh

  • 2 tablespoons preserved Sìchuan pìckle, chopped
  • Corìander, chopped
  • Garlìc sprouts, chopped (or sprìng onìon)










INSTRUCTIONS

  1. Fry the soy beans: soak the soybeans overnìght. Draìn and pat dry wìth a cloth or kìtchen paper. Pour oìl and soybeans ìnto a cold wok (or a fryìng pan). Fry on a medìum low heat untìl the beans are nìcely browned. Draìn the excess oìl through a sìeve. Set asìde.
  2. .......


  3. See / visit original recipe 👩~🍳 --->  HERE............


source http://www.toprecipespedia.com/2019/01/hot-and-sour-glass-noodle-soup.html

source https://nycmyfood.blogspot.com/2019/01/hot-and-sour-glass-noodle-soup.html
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