What is the nutritional value of sauerkraut noodles? The authentic method of making sauerkraut noodles

Saozi noodles are a local snack in Shaanxi, with dozens of varieties, among which Qishan Saozi noodles are the most famous. Saozi noodles are characterized by thin and long noodles, uniform thickness, fresh and fragrant saozi, and shiny and ruddy noodle soup. Qishan Saozi noodles have a strong local flavor, and are thin, chewy, shiny, sour, spicy, fragrant, and soft and smooth to the taste.

Contents of this article

1. What is the nutritional value of sauerkraut noodles?

2. Authentic method of making sauerkraut noodles

3. Qishan Saozi Noodles Sour Soup Seasoning

What is the nutritional value of sauerkraut noodles?

Saozi noodles are rich in sweet and smooth starch, sugar, protein, calcium, iron, phosphorus, potassium, magnesium and other minerals. They have the effects of nourishing the heart and kidneys, strengthening the spleen and thickening the intestines. They also contain thiamine, riboflavin, fiber, vitamin A, and three amino acids.

Authentic method of making sauerkraut noodles

1. First, we knead the flour for the noodles. Put the flour in a bowl, add a beaten egg and appropriate amount of salt, then add water while stirring the flour until the flour is stirred into the shape of dough. Start kneading it into dough with your hands. After kneading evenly, cover it with a lid and let it rest for 15 minutes.

2. Then knead the dough again, repeatedly until the surface of the dough is very smooth. When you start to roll the dough, turn the dough over when it is a little thinner, and continue to roll the back side until the dough is rolled into a 0.5 cm thick sheet. Sprinkle more dry flour on the dough when rolling.

3. Cut the rolled out dough into 10 cm wide sheets, then stack them together and cut into diamond-shaped pieces. Use both hands to slowly pull the ends of the diamond-shaped dough into long strips and thin them out. At this time, the dough will become long, thin and thin noodles. Then sprinkle a little dry flour on the pulled noodles to prevent them from sticking together. Set the prepared noodles aside.

4. Soak the fungus and dried day lily in water in advance and then wash them. Wash the long beans and cut into small dices. Shred the carrots and then cut into small pieces. Cut the tofu into small dices. Cut the soaked day lily into small pieces and cut the fungus into shreds. Prepare all these and set aside. Then cut the pork into dices.

5. Heat the wok and add oil. Beat an egg and pour into the wok to make an omelet. After it is formed, take it out and place it on the chopping board. Cut the omelet into diamond-shaped pieces for later use. Select the leeks, wash them, and cut them into small pieces for later use.

6. Heat a little oil in the pan you used to fry eggs. Add the chopped meat into the pan and stir-fry. Wait until the moisture of the pork cubes is fried out and the color of the meat cubes changes, then add the beans and carrots into the pan and stir-fry together.

7. After stir-frying the beans and carrots for a while, add the soaked cauliflower, black fungus and diced tofu, stir-fry evenly, then add appropriate amount of light soy sauce and stir-fry for a while. Remove from the pan and serve on a plate.

8. Add a little oil to the wok, add 4 teaspoons of salt, stir-fry the salt until it melts, then pour 200 grams of balsamic vinegar along the side of the wok, don't be reluctant because it must be sour, add shredded ginger and half a pot of water, then pour the fried vegetables in, add thirteen spices, pepper powder, and 2 spoons of chili oil, stir-fry evenly, cover the wok, bring the water to a boil, then add the chopped eggs and chopped leeks into the wok, mix well, then use high heat to reduce half of the soup and turn off the heat.

9. Add clean water to a clean pot and bring it to a boil. Put the noodles in. When the pot rolls again, the noodles are cooked. You can take them out, put some in bowls, and pour the prepared臊子汤 on top.

Qishan Saozi Noodles Sour Soup Seasoning

Here’s how to do it:

1. Prepare the ingredients: 1000g pork belly slices, 20g scallion segments, 15g ginger slices, 15g red dried pepper segments, 80g chili powder, 100g vinegar, 1000g water, 15g fennel, 10g star anise, 5g bay leaves, 8 nutmegs, 5 grass fruits, and 2 cloves;

2. Pour a little oil into the pot, add 1000g of pork belly slices and stir-fry for about 5 minutes. After the oil comes out, add 20g of scallion segments, 15g of ginger slices, and 15g of red dried pepper segments and cook until fragrant;

3. Add 15g fennel, 10g star anise, 5g bay leaves, 8 nutmegs, 5 cardamoms, and 2 cloves into the pot and stir-fry over low heat for 10 minutes.

4. When the spices are strong, add 80 grams of fine chili powder and stir-fry quickly until the oil turns red and the spices and meat are covered with a layer of red chili powder;

5. After completing the above steps, pour 100 grams of vinegar into the pot, stir-fry over low heat until the vinegar aroma changes from pungent to soft, pour in 1000 grams of water, simmer over low heat for 40 minutes and serve.