Chinese Food
Shaanxi saozi noodles miss that sour and spicy
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It's raining in Dalian today. There is almost no spring and autumn in this city. It's often down jacket and short sleeve are interchanged. It's a little rain. It's really cold. Suddenly I saw that the garlic sprouts I planted have grown very high. It's the best way to make saozi noodles. It's sour and spicy. There's no cold at all.
Cooking ingredients
Cooking Steps
Step1:Show me my garlic first. It's very nice. It's tender.
Step2:Spread an egg cake in the pan.
Step3:Sliced meat. Mushrooms. Diced carrots. Sliced water fungus. Cut the eggshell into small pieces. Cut the garlic into small pieces.
Step4:Heat the oil in the pot and stir fry the pepper. Then fish out.
Step5:Stir fry the meat until it changes color.
Step6:Add carrot, Pleurotus eryngii, raw fungus, chicken essence, salt and thirteen spices and stir well.
Step7:Cook in half a bowl of vinegar. Don't be afraid of too much vinegar. At this time, add vinegar. Boil it. Most of the acetic acid is volatile. Only the vinegar is fragrant.
Step8:Boil the vinegar and add some water.
Step9:Cook for about 3 minutes and add in the eggshell and garlic.
Step10:Boiled noodles in water. Two boiled noodles.
Step11:Put the noodles in the bowl.
Step12:Pour on the saozi soup. Pour another spoonful of oil on it. It's very sour and spicy. Let's eat it.
Cooking tips:There are skills in making delicious dishes.
