Vegetable and shredded pork and pumpkin noodles
All Shanghai noodle restaurants can eat pickled vegetable and shredded pork noodles, which can be said to be a classic pasta food. The pickled cabbage at home is very delicious, paired with tender and smooth shredded pork. On the morning when autumn is getting stronger, how comfortable it is to eat a bowl of pickled cabbage shredded pork and pumpkin noodles while drinking fresh soup!
Recipe Recommendations
- flour appropriate amount
- pumpkin appropriate amount
- potherb mustard appropriate amount
- pork appropriate amount
- starch appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- oil appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Vegetable and shredded pork and pumpkin noodles
1
Add flour into the pumpkin puree and knead it into a moderately soft dough.
2
Raw material drawing (carrot not photographed).
3
Take a piece of dough and roll it into a cake.
4
Continue rolling into a moderately thick dough sheet.
5
Fold it up.
6
Cut into noodles.
7
Sprinkle with a little flour and place it on the cover to prevent sticking.
8
Shred pork, add cooking wine, soy sauce, salt, pepper, and starch and marinate for 10 minutes.
9
Shred carrots and cut cabbage into small pieces.
10
Add noodles to boiling water and cook.
11
Remove it and let it cool.
12
Remove the frying pan and stir-fry the shredded pork.
13
After changing color, add the cabbage and shredded carrot and stir fry.
14
Add appropriate amount of boiling water to boil.
15
Season with salt.
16
Put the noodles into a bowl, fill in the cabbage and shredded pork soup and serve.