Purple Cabbage Noodles with Tomato and Mushroom Sour Soup
1.
Three or four pieces of purple cabbage, juice in a cooking machine, strain through a strainer, leave 95ml for later use.
2.
I use a noodle machine to make noodles, 250h flour + 95ml purple cabbage juice.
3.
The focus is on the preparation of the soup. Slice the mushrooms and blanch them in water for later use, cut the tomatoes into cubes, dice the shallots, and wash the rapeseed. Pour 30ml of linseed oil into trouble, fry the Pleurotus eryngii for 2 minutes when the oil is hot, then pour in the tomatoes and stir fry, add Weiquan vegetable essence and thirteen incense in turn. Add 600ml of water, add light soy sauce, dark soy sauce, salt, and vinegar in turn. Cook the soup over medium heat until the tomatoes become a soup. You can add it according to the amount of water. After the soup is boiled, serve it out for later use. The bottom noodles (small rapeseed and noodles) are cooked, scoop into the soup, put the small rapeseed, sprinkle with chopped green onion, and you're done!
