Warm Heart White Artemisia Pickled Cabbage Noodles
Overview
As a rural person, I am gradually drifting away from my hometown, and I have never been able to integrate into this city. I have seen many kinds of delicious food, and I am tired of eating all kinds of big meals, but I always feel that there is something missing. The book says: It’s the hardest time for old friends to come during the storm, only good food can warm people’s hearts! Thinking about it, let’s make a bowl of home made white wormwood pickled cabbage noodles to find the taste of home, the nature and simplicity of home. Alias of Artemisia: Artemisia, Artemisia, Youhu, Berry Mother, Pomegranates, White Artemisia, Basil, Big White Artemisia, Dazi Artemisia, Smelly Artemisia, Sagebrush, Big Head Artemisia, Bitter Artemisia Medicinal value: It has the effect of clearing heat and diuresis; cooling blood and stopping bleeding. Long-term use can lighten the body, replenish qi, resist aging, and keep the complexion white for many years. It can also treat diseases such as rheumatism, cold and heat, heat-related jaundice and other diseases. It can cure yellowing of the whole body, difficulty in urination, reduce head heat, remove abdominal mass, clear joints, remove stagnant heat, typhoid fever, etc. In a big city, when you are lonely, a bowl of white wormwood pickled cabbage noodles will warm your heart.
Tags
Ingredients
- Artemisia annua Appropriate amount
- Chicken Essence Appropriate amount
- Cooking wine Appropriate amount
- Dried Tofu Appropriate amount
- Garlic slices Appropriate amount
- Green onion segments Appropriate amount
- Green pepper segments Appropriate amount
- High-precision flour Appropriate amount
- MSG Appropriate amount
Steps
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Wash the Artemisia annua, remove other mixed substances, rinse the Artemisia annua, drain the water and set aside; boil a pot of water, submerge all the Artemisia annua in the water, and cook over high heat until the stems and leaves of the Artemisia annua become soft; take out the cooked Artemisia annua and put it on a cutting board, chop it into pieces and set aside.
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Prepare the flour, start kneading the dough, add water and chopped white annua, stir together and knead vigorously. This process is very laborious, and you must knead the dough vigorously to make it strong.
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Place the kneaded dough on the cutting board and use a special rolling pin to roll the dough thin and soft. The thickness of the dough must be even. This process also requires some effort.
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Stack the rolled dough in layers into a rectangular shape; cut it into small pieces with a knife, dismantle each piece, and dry each strip separately (here on the edge of the rice cooker) to avoid sticking together.
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Boil a pot of water to cook the dried noodles; cut the sauerkraut and dried tofu into small pieces and set aside.
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Stir-fry the ingredients for sauerkraut and tofu. I won’t go into details here. Stir-fry them just like stir-fry, then add some water and simmer over high heat until ready.
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Put the cooked noodles into a bowl, pour the soup ingredients cooked in step 6 on top, and a fragrant bowl of white mugwort and pickled cabbage noodles is completed.
