Beef noodles with sauerkraut

Beef noodles with sauerkraut

Introduction:

"Although the beef noodle in the noodle shop is delicious, it's not safe to eat. It's usually fresh, and the aftertaste is only monosodium glutamate. So I once went to a noodle shop and did the opposite. I didn't put any monosodium glutamate in it. There was little water in the soup and the food was tasteless, but the business was good. I think people were afraid of eating, but they thought it was safer to eat like this. But is delicacy and health so difficult? In fact, in a few simple steps, you can make delicious home style beef noodles at home. I think there are two key points in the selection of ingredients. One is that sauerkraut tastes delicious only when it is sour. The other is that the best choice for beef is sirloin, which is the tenderest beef. Without starch, it is very tender when it is cut and fried directly. Of course, you're not afraid of trouble. It's better to make noodles with your own hands. My mother-in-law pickled the pickled cabbage. It was not very sour at that time. After I put it into a glass bottle and compacted it, it became more and more sour after a few days. (when I write about it, I have too much saliva to write about it. I won't write about it any more.)

Production steps:

Materials required:

Sauerkraut: right amount

Beef: moderate

Noodles: right amount

Ginger: moderate

Scallion: right amount

Soy sauce: moderate

Sugar: right amount

Salt: right amount

Cooking wine: moderate

MSG: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: sour and salty