Hot and Sour Sea Cucumber Noodles

Name: Hot and Sour Sea Cucumber Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g High-gluten flour; 1 piece egg; 130g carrot juice; Some Diced pork; Some Fungus; Some Sea cucumber; Some potato; Some celery

by Jiuyang Zhishi

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Pasta occupies a vital position in the long-standing Chinese food culture. Especially in the north where faceless is almost impossible for a day, noodles are made thousands of tricks, almost comparable to cuisine. Noodles, as a food of far-reaching significance to the Chinese, are contaminated with warm memories and emotions of many people...

Ingredients

400g High-gluten Flour
1 piece Egg
130g Carrot Juice
Some Diced Pork
Some Fungus
Some Sea Cucumber
Some Potato
Some Celery

Hot and Sour Sea Cucumber Noodles

1. Pour in an appropriate amount of high-gluten flour, and click "Enjoy Noodles" to weigh out the required amount of water.

Hot and Sour Sea Cucumber Noodles recipe

2. Slowly add water or colorful fruit and vegetable juice to make noodles.

3. Dice the side dish.

4. Stir-fry the diced pork until golden brown, add vinegar, chicken broth and chili powder to a stew.

5. Add sea cucumbers and other side dishes, stir-fry them and pour them on the noodles, then you can start.

Tips:
1. It is best to use warm water between 28-30 degrees for mixing, which can effectively shorten the waking time.
2. The final hot and sour sea cucumber soup must be made thicker to better blend with the noodles and enhance the taste.