How to make pickled vegetables in hot and sour noodles

Hot and sour noodles is a well-known delicacy in Chongqing. Since Chongqing people prefer spicy food, the spicy taste is the most important part of the noodles. You can often see small shops selling hot and sour noodles on the streets, but I think Chongqing’s hot and sour noodles are the most authentic. There is a particularly important side dish in hot and sour noodles, which is sauerkraut. So how do you make the sauerkraut in hot and sour noodles?

practice:

1) Main raw materials required.

2) Cut the pickled cabbage into small pieces.

3) Soak the vermicelli in boiling water until soft.

4) Take half a scallion and chop it. Chop the ginger.

5) Heat oil in a wok, add a little more oil, when it is 40% to 50% hot, add peanuts and fry until fragrant, remove from the pan and set aside.

6) Stir-fry chopped green onion and minced ginger.

7) Add dried chili powder and sesame seeds and stir-fry until fragrant.

8) Add chopped pickled cabbage and stir-fry until fragrant. 9) Add a large bowl of water and bring to boil.

10) After boiling, add the softened vermicelli and cook for one to two minutes.

11) Add a spoonful of salt.

12) Add appropriate amount of chicken essence for seasoning.

13) Add vinegar. You need to use a lot of vinegar to bring out the flavor.

14) Stir well and put into a bowl.

15) Slice the remaining half scallion and chop the cilantro into small pieces.

16) Add chopped green onion and coriander to a bowl, and add some fried peanuts. A bowl of fragrant and delicious hot and sour noodles is ready