Rice with pickled cabbage soup(suan cai tang fan )

Rice with pickled cabbage soup

Introduction:

"Pickled cabbage soup rice is my own creative recipe, because many noodle shops in Xinjiang have pickled cabbage noodle rice. I've never had rice with pickled cabbage soup. Every autumn and winter, I love pickled sauerkraut, pickled dumplings, pickled bun, fried sauerkraut noodles, minced meat and so on. That time, because there were too many sauerkraut, I was lazy to send it back to the jar. I just wanted to eat rice soup in the evening, but there were too few tomatoes, and I didn't want to buy them in snowy days. So I added sauerkraut to serve as sour taste. When it was ready, I had something to do. When I came to see, my husband and daughter all ate rice soup in their respective bowls. I don't need to ask to know that this pickled cabbage soup rice is not generally delicious. Let's say that the picky master husband, he would rather be hungry than eat a bad meal. Since then, the soup of pickled rice has become my home soup. Sauerkraut is rich in vitamin C, amino acids, dietary fiber and other nutrients. It contains a large number of lactic acid bacteria because it adopts the storage method of lactic acid bacteria dominant flora. Some data show that lactic acid bacteria are the normal flora in human intestinal tract and have the effect of maintaining the normal physiological function of gastrointestinal tract. "

Production steps:

Step 1: Ingredients: sauerkraut, tomato sauce, red pepper, scallion, garlic, mutton, flour, pepper, chicken essence, vegetable oil and salt, spinach

Step 2: add a little salt to the flour to make a smooth dough, spread a layer of vegetable oil, wrap it in a fresh-keeping bag, and wake up for about 20 minutes

Step 3: rinse the pickled cabbage with cold water and cut it into strips

Step 4: wash and slice the tomatoes

Step 5: Chop onion and garlic

Step 6: slice mutton and wash spinach

Step 7: knead the dough again, roll it into a big round piece, cut it into wide strips, spread a layer of vegetable oil, cover it with plastic wrap, and wake up for about 10 minutes

Step 8: cool the oil in a hot pot, stir fry the onion and red pepper to make the flavor, add tomato and stir fry the red soup

Step 9: add sliced mutton

Step 10: saute sauerkraut, add water and bring to a boil

Step 11: pull the long noodles into pieces by hand

Step 12: tomato sauce

Step 13: bring to a boil, add salt and spinach

Step 14: add chicken essence

Step 15: bring the garlic to a boil

Step 16: add pepper to taste the pot

Materials required:

Sauerkraut: right amount

Flour: right amount

Tomatoes: right amount

Mutton: moderate

Vegetable oil: right amount

Salt: right amount

Tomato sauce: right amount

Dry red pepper: right amount

Scallion: right amount

Spinach: moderate

Pepper: right amount

Garlic: right amount

Note: because sauerkraut is salty, the longer you wake up, the stronger the taste. I also like to add some vinegar

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: hot and sour

Chinese PinYin : Suan Cai Tang Fan