Beef Noodles with Sauerkraut

Name: Beef Noodles with Sauerkraut
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Sauerkraut; 180 roast Fat cow; 150g Fermented hollow noodles; 30g Pickled peppers; 2 pcs Red pickled peppers; 20g ginger; Some White vinegar

by lin leisurely

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The sourness of sauerkraut has always been my favorite taste.
The fermented sauerkraut exudes a mellow sourness. After seeing all kinds of cooking, the sauerkraut is crisp and refreshing, and the soup is delicious. Anyway, I can't help but drink a lot of soup every time.
With this bowl of soup, whether it's noodles or cooking fish and vegetables, it's good. "

Ingredients

Beef Noodles with Sauerkraut

1. Ingredients are prepared.

2. Rinse the sauerkraut with water, drain and chop.

3. Chop pickled peppers, and ginger into thin strips.

4. After blanching the sauerkraut, drain the water.

5. Don't put oil in the wok, pour the sauerkraut and stir-fry to remove the moisture and serve.

6. Heat oil in a wok, add ginger and saute until fragrant, then add pickled peppers and pickled pepper water to arouse the aroma of vinegar.

7. Add the sauerkraut and stir-fry until the aroma comes out.

8. Add appropriate amount of hot water to boil.

9. Add the beef rolls and cook, and skim the foam.

10. Boil the water in the soup pot. After the water is boiled, the noodles are served. The noodles I use are fermented hollow noodles. The noodles are slightly thicker, but the hollow noodles are very well cooked. Remove after cooking. Pour in the prepared sauerkraut soup and add red pickled peppers. The hollow noodles will absorb the soup, so the dough will be less and the soup will be more scooped.

Tips:
Blanching water and frying the water in the sauerkraut are both to ensure the crispy taste of the sauerkraut, and also to ensure a more mellow sour taste.