Hot and Sour Dry Noodles
1.
Mix the noodle special flour with water, and then add an appropriate amount of salt;
2.
Knead into a smooth dough; cover with plastic wrap and let stand for a while;
3.
Sprinkle an appropriate amount of flour on the kneading mat, roll the dough into a large dough piece, and fold it up like a folding fan;
4.
Cut into evenly wide and narrow noodles;
5.
Sprinkle an appropriate amount of flour on the noodles, then shake the noodles apart, and roll the noodles by hand.
6.
Prepare hot and sour seasoning ingredients: ginger, garlic, sauerkraut, sweet pepper, green pepper, green onion, celery; wash these ingredients and set aside;
7.
Chop old ginger, garlic, green onions, sweet peppers, green peppers and celery stalks separately;
8.
Chopped sauerkraut, chopped celery leaves; prepare dried chili short and Chinese pepper;
9.
Pour an appropriate amount of vegetable oil into a non-stick pan to heat, add Pixian red bean paste and saute until fragrant;
10.
After adding sauerkraut and sautéing until fragrant, add dried chili and Chinese pepper and saute until fragrant;
11.
Add ginger, minced garlic, light soy sauce, salt, fine sugar, and then pour in warm water;
12.
Cover; after boiling the soup over high heat, turn to medium heat and let the soup continue to boil several times;
13.
Add celery stalks, sweet peppers, green peppers, and pour some balsamic vinegar; cook for about 2 minutes;
14.
Add chopped green onion and celery leaves, add appropriate amount of water starch, and stir quickly; the hot and sour sauce is ready;
15.
Stir in appropriate amount of sesame oil, stir evenly;
16.
Boil a pot on the water and steam the noodles;
17.
After the noodles are steamed, remove the steamed slices and let the noodles boil in boiling water for 30 seconds;
18.
Remove the noodles, dry the noodles, and put them in a bowl; pour the chutney sauce and mix the noodles well when eating;
19.
[Spicy and sour dry noodles] It's ready.
Tips:
1. The seasoning can be increased or decreased according to personal taste;
2. Pixian red oil bean paste, light soy sauce, etc. all have a salty taste, so you can put less salt;
3. The vinegar should not be put too early, otherwise the taste will evaporate;
4. You can make more sauce, usually bibimbap noodles can be used;
