Sauerkraut Beef Sauce Noodles
1.
Noodle ingredients: 200 grams of ordinary flour, 70 grams of water, pour the flour into the noodle maker, put the water cup on the lid of the noodle maker, start the manual kneading twice, wake up for 20 minutes
2.
Pickled cabbage beef sauce: mince green onion and ginger, mince beef, and chop sauerkraut
3.
Add oil to the wok. After sautéing the peppercorns fragrant, do not use the peppercorns. Pour the minced beef into the pot and stir-fry until dry and crispy and brown. Add the cooking wine to remove the smell.
4.
Stir the minced green onion and ginger in the pan, add bean paste and chili, and stir fry to create a fragrance
5.
After the sauerkraut is stir-fried for a while, add half a bowl of water, boil on low heat and cook until the juice is collected. Do not collect the juice.
6.
After the dough wakes up, press the manual to come out, sprinkle starch to prevent sticking, start a pot to boil water, add a little salt to the water, and roll it out when the water is boiled.
7.
After the water is boiled again, add half a bowl of cold water, throw in cold water twice, cook until the noodles are not white, remove the cold water, serve it, mix with sauerkraut beef sauce, and start eating!
Tips:
1: After the noodles are boiled, add cold water twice and remove the cold water to make the noodles more elastic;
2: The taste and aroma of beef cooked until dry and crispy is different from that of cooked beef, I think it will be more fragrant
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