Name: Hot and Sour Dry Noodles
Total time: 1 h
Yield: 1
Cuisine: Chinese
Ingredients: 129g Flour; 50ml Plain Water; 2 tablespoons Corn oil; 2 pieces ginger; 10 garlic; 0.5 Bell pepper; 1 piece green pepper; 120g Sauerkraut; 0.5 pcs Green onions; 1 piece celery; 1 tsp salt; 3 pcs Dried chili; 2 tsp pepper; 4 tablespoons Water starch; 3 tablespoons Pixian Red Oil Bean Sauce; 3 tsp Soy sauce; 1 tsp Caster sugar; 2 tsp Vinegar; 2 tsp sesame oil

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;