Pork and cabbage noodles
In winter, the desire for rice begins to decline, and I like hot noodle soup. Today, I made a delicious noodle soup that is simple but seems to make people want to eat it.
Recipe Recommendations
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Pork and cabbage noodles
1
Cut the pumpkin into small pieces and steam until soft.
2
Press the pumpkin into a puree, place it in the flour and mix well, add a little salt and a little cold water and knead it into a smooth dough.
3
Cover the kneaded dough and wake for 30 minutes. (Other materials can be prepared during this period).
4
Cut the pork into thin slices and add salt, cornflour, pepper, soy sauce, and peanut oil, and mix well. Cut the cabbage into small pieces.
5
Chop ginger and garlic into minced meat, chop dried peppers and onions into minced powder, set aside.
6
After heating the oil, saute the ginger, garlic, and dried peppers until fragrant, then add water. After boiling, pull out a small piece of dough, pinch it thin and place it into the pan, and remove it while pulling it.
7
After all the dough pieces are put into the pan, add the cabbage and bring to a boil.
8
After the dough sheet floats, add the pork slices, add salt, season with chicken essence, add a few drops of sesame oil, and sprinkle with chopped green onion to serve.
9
Prepared noodle soup.Pork and cabbage noodles Make Tips
1) Since pumpkin contains moisture, mix the pumpkin puree and flour thoroughly first, then add water as needed. 2) If you prefer chewier dough slices, you can make the dough a bit stiffer. Alternatively, parboil the dough slices in a separate pot, drain and rinse them with cold water, and then add them to the boiling broth to cook together.