Hot and sour cold noodles(suan la liang mian )

Hot and sour cold noodles

Introduction:

"At one o'clock in the morning, my husband was hungry when he watched the European Cup. Open the refrigerator and take out the leftovers of the evening. I'm going to do something for him to make do with it, but I didn't expect that the finished product looks good and tastes good! "

Production steps:

Step 1: cook the noodles

Step 2: while cooking noodles, pick out the pork slices in the leftovers with chopsticks and put them into a bowl. Rinse them with water twice to wash off the soup hanging on them. Then put them into a non stick pan and fry them over a high fire and then a low fire

Step 3: when frying pork, wash two pieces of vegetable leaves, break them into small pieces by hand and put them into a bowl. When the pork is golden on both sides, fry the green vegetables until it is ripe. Add the thick soup and a little eggplant in the leftovers and continue to fry for a few times. Cover the pot and simmer for a while. Turn off the heat.

Step 4: add the marinated water and marinated soy sauce into the boiling bowl.

Step 5: pour the fried vegetables on the noodles, then sprinkle some peanuts.

Materials required:

Noodles: right amount

Streaky pork: moderate

Vegetables: moderate

Fried peanuts: right amount

Soy sauce: right amount

Vinegar water: appropriate amount (pickled)

Soy sauce: right amount

Note: dinner dishes are made by my mother-in-law, the method is probably eggplant cut into strips, do not stick to the pot, do not put oil stir fry code in the bottom of the bowl; bean curd cut into strips with a little oil fried yellow eggplant on top; pork slices pickled also fried a fry, and then placed on tofu. Mix the sauce (water, soy sauce, etc.) Pour into a bowl and cover with ingredients. Steam in a steamer for about ten minutes. It's refreshing and delicious to mix noodles with vinegar water of salted sour wild. Sour wild is a snack in Guangxi. I make radish. The way is to slice the radish and put it in a clean and oil-free glass jar. Pour in water, white vinegar, chopped pepper and two spoonfuls of sugar. I don't know the ratio of water to vinegar. Maybe it's one to one. I don't want to eat too sour, so I put more water. How much pepper is put is also according to personal taste. But there are two things that must be done, that is, there should be no air, water should be filled into the bottle and then the lid should be tightened, and there should be no oil. Put the bottle in the shade for two or three days to eat. After eating the radish, the rest of the vinegar can be left for the salad. It seems that it can be kept at room temperature for a long time...

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: hot and sour

Chinese PinYin : Suan La Liang Mian