food

Chinese sauerkraut 1 bar

50 grams of minced meat

Noodles 1 bag

Proper amount of edible oil

Salt 1 g

Chicken powder 1g

Starch 2 grams

Proper amount of water

Methods/steps

Prepare the ingredients, put the minced meat into a bowl, add salt, chicken powder and starch, and marinate for a while;

Soak and clean the local sauerkraut, scoop up and squeeze out the water, chop it, and clean and chop the pepper;

Pour oil in a hot pan, add minced meat and stir-fry until fragrant, then add chopped pepper and stir-fry for a while;

Pour in the cut sauerkraut, stir-fry over high fire for a dozen times, stir-fry until the surface moisture of sauerkraut is dry, and shovel it into the basin. This dish tastes sour, not too salty, that is, there is no need to put salt and flour;

Take out the bread, cut open the package and throw it in the water for a while; Boil a small amount of water in the pot, put the bread in the pot, cook over high fire until the noodles swell and soften, put them in a bowl, and then spread the fried sauerkraut.

Matters needing attention

The noodles themselves are tasteless, and the salty taste of sauerkraut is just right. It tastes sour and crisp when mixed, which is especially appetizing.

Sauerkraut is a pickle food, which is made of leafy vegetables with good toughness. Pickled sauerkraut retains the original vegetable nutrients to the maximum extent, and is rich in vitamin C, amino acids, organic acids, dietary fiber and other nutrients. Because pickled cabbage is stored in a clean and hygienic way and contains a lot of edible nutrients, the soaking process can produce natural plant enzymes, which can maintain the normal physiological function of gastrointestinal tract.