1. Whole wheat flour is reserved (this is the wheat grown by my grandmother’s home relatives, pure whole wheat flour).
2. Slowly add water in small amounts several times, knead it into a dough, cover it with a damp cloth and let it rest for half an hour (because it is pure and comprehensive, its stickiness is not as good as adding white flour, so it depends on your taste, if you can’t accept it, you can add some white flour to expand its viscosity) .
3. Chop green onion, sauerkraut and pickled chili and set aside.
4. Heat oil in a pan, add chopped green onion, and saute.
5. Add sauerkraut and chili and continue to fry until fragrant.
6. Add appropriate amount of water to boil the sauerkraut soup.
7. After boiling the sauerkraut soup, change the heat to a low heat and cook for five minutes to fully let the flavor of the sauerkraut into the soup.
8. Wake up the dough, roll it out and take shape.
9. Cut into wide strips.
10. Sort out each noodle by hand.
11. Put in the noodles one by one. If they are long, they can be broken and shaped.
12. Add all the noodle cubes, cook on medium heat until the noodle cubes are fully cooked, turn off the heat, and add a little chicken essence.
13. The hot and sour noodles are ready, and the soup is super delicious.
Tips:Because the sauerkraut has sufficient salt content, no extra salt was added during the whole process. This is pure whole wheat, which tastes rougher. If you can’t accept it, replace half of the whole wheat flour with half of the white flour.
