Health benefits
Doubanjiang: maintain healthy skin and mucous membranes
Ingredients
| Four ( about 200 g ) | Sauerkraut ( About 200g ) |
Lean meat ( appropriate amount ) | Oil ( appropriate amount ) | Salt (appropriate amount) | Fuel consumption ( Moderate amount ) |
Health Pump ( appropriate amount ) | Starch ( appropriate amount ) |
Dark soy sauce ( Moderate amount ) | |
Chicken essence ( appropriate amount ) |
How to make sauerkraut and shredded pork noodles
1.Add a little salt to 200g of flour and mix with cold water to form a dough of moderate hardness
2.Add a little oil to the dough
3. Knead until smooth and wake up for 30 minutes, add oil Adding salt is to increase the strength of the noodles
4. When the noodles wake up, add the meat, sauerkraut, onion and ginger.Chop the garlic and pepper
5. Put the oil, meat, onion, ginger, garlic and pepper in the pan and stir-fry.Sauerkraut, add light soy sauce and dark soy sauce to consume oil, add starch to the pan after cooking
6.Divide the risen dough into small pieces, make a round shape in the middle, and gradually thin the dough with your hands
7. Stretch out the dough, pull both ends and slowly beat it on the panel to lengthen it.If it is too thick, you can rub it off with your hands
8. Boil the pot for three times under boiling water, pour out the cold water, and mix well with the freshly made shredded sauerkraut and pork and enjoy! The noodles are really chewy and smooth, and the sauerkraut is pickled at home in winter, so it tastes really good.If you like it, you may want to try it
Tips
You can also hand-roll noodles if you don’t want to pull them, but my family often eats hand-rolled noodles.I made this ramen because I was tired of it.Although it doesn’t look very good, it tastes great
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