Pickled cabbage soup and rice

Overview

Pickled cabbage soup rice is my own creative recipe, because many noodle restaurants in Xinjiang have pickled cabbage rice noodles. I have never eaten pickled cabbage soup rice. Every autumn and winter, I like to pickle sauerkraut, make sauerkraut dumplings, stir-fry sauerkraut vermicelli with minced meat and so on. That time, I took out too much sauerkraut and was too lazy to put it back in the jar. I happened to want to eat soup and rice at night, but there were too few tomatoes, and I didn’t want to buy it on a snowy day, so I added sauerkraut to act as a sour taste. When it was ready, I had something to do. When I came to see, my husband and daughter had eaten the soup and rice in their respective bowls. I knew without asking that this pickled cabbage soup and rice was not ordinary delicious. Let me tell you that my husband, who is a picky eater, would rather go hungry than eat a meal that is not delicious. From now on, this pickled cabbage soup and rice has become my family’s home-cooked soup and rice. Sauerkraut is rich in vitamin C, amino acids, dietary fiber and other nutrients. Because it uses the storage method of the dominant flora of lactic acid bacteria, it contains a large amount of lactic acid bacteria. Some data show that lactic acid bacteria are normal flora in the human intestine and have the effect of maintaining normal physiological functions of the gastrointestinal tract.

Tags

• staple food
• home cooking
• dried red chili pepper
• flour
• mutton
• onions
• sauerkraut
• spinach
• garlic
• pepper
• salt
• tomato sauce
• tomatoes
• vegetable oil

Ingredients

Steps

1. 1 Ingredients: sauerkraut, tomatoes, tomato sauce, dried red pepper, green onions, garlic, mutton flour, pepper, chicken essence, vegetable oil, salt, spinach

   

2. 2 Add a little salt to the flour and mix into a smooth dough, apply a layer of vegetable oil, wrap it in a plastic bag, and let it rest for about 20 minutes

   

3. 3 Rinse the sauerkraut with cold water and cut into strips

   

4. 4 Wash the tomatoes and slice them

   

5. 5 Mince onion and garlic

   

6. 6 Slice the mutton and wash the spinach

   

7. 7 Knead the rested dough again, roll it into a large round piece and cut it into wide strips, apply a layer of vegetable oil, cover it with plastic wrap, and let it rest for about 10 minutes

   

8. 8 Heat oil in a pan, add onion and dried red pepper and stir-fry until fragrant, add tomatoes and stir-fry until red soup comes out

   

9. 9 Add mutton slices

   

10. 10 Stir-fry the sauerkraut, add water and bring to a boil over high heat

    

11. 11 Break the long strips of dough into pieces with your hands and put them into the pot

    

12. 12 tomato sauce

    

13. 13 After boiling, add salted spinach

    

14. 14 Add chicken essence

    

15. 15 Boil minced garlic

    

16. 16 Add pepper to taste and serve