Hot and sour cold noodles
By VicentaLakin
Recipe Recommendations
- noodles appropriate amount
- pork belly appropriate amount
- green vegetables appropriate amount
- fried peanuts appropriate amount
- soybean paste appropriate amount
- vinegar water appropriate amount
- soy sauce appropriate amount
- hot and sour
- fried
- ten minutes
- simple
Steps for Hot and sour cold noodles
1
Pour noodles and cook noodles2
While cooking noodles, pick out the pork belly slices from the leftovers with chopsticks, put them into a bowl, wash them with water twice, wash off the soup hanging on them, and then put them into a non-stick pan and fry them on high heat and then low heat to remove the oil.3
When frying the pork belly, wash two pieces of vegetable leaves and break them into small pieces by hand and place them in a bowl. Wait for the pork belly to be golden on both sides and fry the oil out. Add the green vegetables and stir fry until ripe for six or seven. Add the thick soup in the leftovers and a little eggplant and continue to fry for a few times. Cover the lid and simmer for a while, turn off the heat.4
Pick up the cooked noodles and place them in a large bowl filled with cold boiled water, soak them for a while, then remove them and place them in a bowl, add the pickled vinegar water and appropriate amount of soy sauce and mix well.
5
Pour the stir-fried vegetables on the surface, and sprinkle with some peanuts.Hot and sour cold noodles Make Tips
The dishes for dinner are cooked by my mother-in-law. The method is probably to cut the eggplant into strips, put them in a non-stick pan without oil, stir-fry them at the bottom of the bowl; cut the tofu strips and fry them with a little oil and put them on top of the eggplant; slice the pork belly, marinate, fry them and then place them on the tofu. Add seasoning juice (water, soy sauce, soy sauce...) Pour into a bowl and submerge the ingredients. Steam on a steamer for about ten minutes.
It is refreshing and delicious to mix the noodles with pickled vinegar water. Suanye is a snack in Guangxi. I make radish. The method is to slice white radish and put it in a clean and oil-free glass jar, add water, white vinegar, chopped peppers and two spoonfuls of sugar. I don't know what the ratio of water to vinegar is, but it may be 1:1. I didn't want to eat too sour, so I put more water in it. How much pepper you put depends on your personal taste. But there are two things you must do: no air, fill the bottle with water and tighten the lid, and ensure that there is no oil. Put the bottle in the shade for two or three days and you can eat it. After eating the radish, you can save the vinegar water left over for cold salad. It seems that room temperature can be left for a long time...
It is refreshing and delicious to mix the noodles with pickled vinegar water. Suanye is a snack in Guangxi. I make radish. The method is to slice white radish and put it in a clean and oil-free glass jar, add water, white vinegar, chopped peppers and two spoonfuls of sugar. I don't know what the ratio of water to vinegar is, but it may be 1:1. I didn't want to eat too sour, so I put more water in it. How much pepper you put depends on your personal taste. But there are two things you must do: no air, fill the bottle with water and tighten the lid, and ensure that there is no oil. Put the bottle in the shade for two or three days and you can eat it. After eating the radish, you can save the vinegar water left over for cold salad. It seems that room temperature can be left for a long time...