Hand rolled noodles with shredded pork and sauerkraut(xue cai rou si shou gan mian )

Hand rolled noodles with shredded pork and sauerkraut

Introduction:

"In the cold winter, a bowl of hand rolled noodles, a bowl down the whole body warm very comfortable! Hand rolled noodles are characterized by uniform thickness and tough taste. Sauerkraut is an appetizer. Pickled sauerkraut has a special taste and fragrance, which can promote the digestive function of stomach and intestines, increase appetite, and can be used to appetizer and help digestion. This dish tastes delicious and has the effect of clearing away trouble, detoxifying and clearing away heat. It is suitable for people with red, swollen, hot and painful eyes. It is especially suitable for people with habitual constipation, poor appetite and restless heart. Potherb mustard contains a lot of crude fiber and is not easy to digest. It is not suitable for children with digestive insufficiency to eat more

Production steps:

Step 1: Beat 2 grams of eggs and salt into the flour.

Step 2: add warm water and stir well.

Step 3: knead the dough into a smooth, hard dough.

Step 4: cover the dough with warm cloth and wake up for half an hour.

Step 5: cut the pork into shreds.

Step 6: cut onion, ginger, garlic and pepper.

Step 7: chop the cabbage.

Step 8: roll the flour on the board and sprinkle with flour.

Step 9: roll the dough on the rolling pin, open it every few times, sprinkle the flour and roll it again.

Step 10: when the dough is thin, fold the dough layer by layer.

Step 11: cut into silk with a knife.

Step 12: pick up the upper layer of noodles, shake the noodles open, sprinkle flour to prevent adhesion.

Step 13: in the pot, first add pig fat to fry out the oil, then add onion, ginger, garlic and pepper to fry until fragrant.

Step 14: add the shredded meat and stir fry the water.

Step 15: add soy sauce, color and set aside.

Step 16: brush the pan clean, add a small amount of oil, add scallion and fry until fragrant, then stir fry the sauerkraut.

Step 17: then add the shredded meat, add chicken essence and pepper, stir well and set aside.

Step 18: put boiling water into the pan, put in the noodles, cook until eight, and remove.

Step 19: finally put the sauerkraut on the noodles.

Materials required:

High gluten flour: 750g

Pork: moderate

Eggs: 3

Sauerkraut: moderate

Salt: 2G

Old style: moderate

Chicken essence: appropriate amount

Pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Precautions: 1. When kneading noodles, warm water should be added in winter and cold water in summer. Water should not be added at one time, but should be added slowly, which can not only connect with the flour at the outlet, but also help to control the amount of water added according to the flour humidity. Hand rolled noodles and hard point, cooked noodles just strong way. 2. Add 2 eggs and 1.5g salt to every 500g flour. 3. It's not that you can knead the dough well with vigor, but the technique is the key to knead a smooth and delicate dough without holes and marks. The basic steps are: knead the dough first, then knead the dough and turn it in. If the technique is right, you can have a good face in 15 minutes. Generally speaking, the longer the dough is kneaded, the stronger the hand rolling is. 4. Cover the dough with a wet towel and let it stand at room temperature. Wake up for 10 minutes to half an hour. This step can't be omitted. It's the key to make your hand roll noodles delicious. 5. When rolling noodles, pay attention to the strength of both hands to be even, rolling thickness is good, so that the pot will be cooked at the same time. In order not to stick to the chopping board and rolling pin, sprinkle some flour on the dough after a period of time. 6. Fold the rolled round dough layer by layer. If necessary, sprinkle some flour to prevent sticking. 7. As for the width of the cut, from the width of the leek leaves to one or even two fingers, it depends on everyone's preference. 8. After the noodles are cut, shake them apart immediately, sprinkle some flour, finish the last step, and then you can cook the noodles. 9. The best flour for hand rolling is high gluten flour, followed by medium gluten flour. Low gluten flour is not suitable for hand rolling.

Production difficulty: simple

Technology: stir fry

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Xue Cai Rou Si Shou Gan Mian