salt in moderation
How to make delicious hand rolled noodles with shredded pork and snow cabbage
Add some water and flour, cover the dough with a layer of plastic wrap and let it rise for about 15 minutes.
Wake-up time: 15 minutes.
Sprinkle the dough with flour to prevent it from sticking together. The thickness of the dough is up to personal preference.
Cut the dough into strips, sprinkle with flour and mix well.
Snowcress, my mom’s pickled, super unbeatable thunderbolt delicious, mom brand, can’t buy.
The lean meat shredded home ginger plus 2 tbsp of wine 2 tbsp of starch mix well, marinate for 10 minutes.
Boil a big pot of boiling water for noodles, I added a little oil in the water to prevent the noodles from sticking.
Prepare another large pot of boiling water, and then a bottom, to remove the flour flavor, so that the noodles more refreshing.
Add some oil 2 slices of ginger, stir-fry the shredded meat until it changes color, add snow cabbage and stir-fry for a while, add some water and cook for about 15 minutes, I don’t need to add salt, mom brand snow cabbage is salty enough to be sour.
Put it into a bowl, put some green onions, and eat.
Mix and match: cinnamon sake + shredded pork noodles with snow cabbage + Korean kimchi.