Sauerkraut tastes salty, sour and spicy. Has the functions of invigorating spleen, stimulating appetite and promoting digestion, and has high nutritional value. Although sauerkraut is good, it should be eaten properly. Eating too much will cause excessive gastric acid secretion and cause gastrointestinal discomfort. So people with poor digestive system need to pay attention to eat less. Silk stockings and high heels should be marinated with rice wine, black pepper and a little starch water, otherwise the meat will not work. Wash the sauerkraut before cutting to reduce the salty taste (some sodium nitrite is heavier) and the taste of sauerkraut. After the oil in the pot is burned, stir fry quickly with stockings and high heels. Stir-fry with sauerkraut, without salt or a little.

Noodles are made of egg noodles, the best. Note: cut the meat into pieces, add appropriate amount of ginger foam and a bottle of rice wine, and marinate for five minutes. In addition, take a small dish, put half a bowl of cassava starch (related to the amount of meat, to ensure that it can wrap the meat), drain the water (add it bit by bit to ensure that the cassava starch is completely wet, but not dilute, to ensure relative condensation), and then pour it into the small meat. Beat in the egg whites and knead evenly. Food: sauerkraut, noodles, tenderloin, ginger and onion; Technology: Pickled sauerkraut is cleaned, drained and cut into filaments. The waist was cut into stockings and high heels. Cut some ginger slices and garlic. Put a little salt, a little rice wine and an appropriate amount of egg white in stockings and high heels, and grab them evenly by hand, then add water starch and grab them evenly by hand.

Put a little oil in the pot, add sauerkraut and fry until dry. Stir-fry and add ginger slices and shallots. Drain the water, cook for a few minutes (boil the taste of sauerkraut into the soup), add a little white rice vinegar, add garlic paste, a little monosodium glutamate and white pepper. Put the stockings and high heels symmetrically, add a little sugar to enhance the aftertaste (the soup is slightly salty than the normal soup), and turn off the heat. Prepare another pot in advance to drain the water, and add fresh noodles after the water boils. After the noodles are cooked, put them in a bowl, put sauerkraut, stockings, high heels and soup on them, and finally sprinkle some onions. Pour the cooking oil into the pot, stir-fire, then add the seasoning, then stir-fry the sauerkraut in the oil, and then pour it into the vessel, without touching the vegetable oil.

Sauerkraut soup can be diluted with water, because it can be really sour, and it can't be compared with instant noodles with these fake names. The quality of Cai Jie directly determines the taste of sauerkraut, which must be preserved for 49 days. At this moment, the acid price is better. This sauerkraut strengthens the spleen and appetizes, refreshing the brain! There are instant noodles and raw noodles to choose from. Seasoning is sausage, colon, vinegar meat, salted eggs, fresh shrimp, chicken legs and pig lungs. Soup is mutton soup and bone soup. The soup is delicious, the seasoning is delicious, and the fresh noodles are delicious. The instant noodles made by this method not only meet the taste requirements of various consumers. Determine the ingredients, then change the colander after boiling, take it out and put it in a bowl, add the seasoning ordered by consumers and its indispensable sauerkraut, and then pour the delicious soup carefully cooked, and a bowl of hot pickled noodles will be cooked.