Hot and sour noodles(suan la kuan fen )

Hot and sour noodles

Introduction:

"There's too much flour, rice flour, potato flour and bean flour. It tastes so much, ha. Because it has many ways to eat. Today, we use wide powder. We only see it in the supermarket today. It's made of peas and mung beans. I bought sauerkraut and bamboo shoots to make it sour and spicy, but I forgot to use tomato and Douchi. Ah, I didn't prepare enough. But it tastes good, fresh, sour and slightly spicy. "

Production steps:

Step 1: soak a good wide powder.

Step 2: prepare: pork slices, pickled cabbage, bamboo shoots, black fungus, broccoli.

Step 3: prepare garlic and red pepper.

Step 4: prepare some garlic and coriander.

Step 5: heat the pot, stir fry the garlic slices until fragrant, then add the meat slices to stir fry until fragrant.

Step 6: stir fry the red pepper.

Step 7: add sauerkraut, bamboo shoots and black fungus to stir fry.

Step 8: add proper amount of water and bring to a boil, then add seasoning and cook slightly.

Step 9: add vermicelli and broccoli, bring to a boil, and then bring to a boil.

Step 10: Delicious powder.

Materials required:

Wide powder: appropriate amount

Streaky pork: moderate

Sauerkraut: right amount

Bamboo shoots in bags: right amount

Broccoli: moderate

Soak black fungus: appropriate amount

Pepper: one

Garlic: right amount

Oyster sauce: half a teaspoon

Soy sauce: 2 teaspoons

Vinegar: 1 teaspoon

White vinegar: 1 teaspoon

Salt: right amount

Note: 1, in the sixth step to add tomato stir fry, taste better. 2. It's fresh with oyster sauce. No chicken essence. 3. It's better to have chicken soup or bone soup. I used a few pieces of streaky pork, and the soup is fragrant after frying.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Suan La Kuan Fen