CATDOLL : CATDOLL: What other dishes can the sauerkraut used in Laotan Pickled Cabbage Noodles be used as an ingredient for?

Ingredients for frozen tofu with pickled cabbage and vermicelli: frozen tofu, pickled cabbage, Longkou vermicelli, button mushroom, pine mushroom, coriander. Preparation method: Cut the frozen tofu into 2 cm square pieces, blanch them in boiling water, and rinse them with cold water. Soak the button mushroom and pine mushroom separately and keep the original soup. Wash off the mud and sand. Soak the vermicelli in warm pickled cabbage water until soft, cut into 20 cm long pieces, remove the outer layer of the pickled cabbage, slice it into very thin long slices one by one, and cut it into strips along the length, the thinner the better. Wash the coriander, cut it into pieces and put it in a small plate. Take a hot pot, put pine mushrooms on the bottom, put vermicelli on top, then put pickled cabbage on top, put tofu in the bottom, and the button mushrooms on the top. Put the wok on the fire, put the button mushrooms and pine mushrooms in, boil the original soup, add refined salt, pepper, peanut oil and pour it into the hot pot, cover it. Light the charcoal when serving, and put the coriander pieces on the small plate as needed to season the hot pot and enhance the flavor. Features: soft, tender, fresh, smooth, and the soup is mellow and sour. Ingredients for pickled cabbage and vermicelli soup: 150g thin vermicelli, 50g pickled cabbage, 5g chopped green onion, 2g pepper, 3g salt, 5g MSG, 25g refined oil, 600g soup. Method: 1. Soak pickled cabbage and vermicelli for later use. 2. Put pickled cabbage, vermicelli and pepper into a pot and add broth to boil. 3. Add salt, MSG and chopped green onion. Sauerkraut and Pork Intestines Ingredients: sauerkraut, pork intestines Seasonings: salt, garlic sprouts, soy sauce, dried chili Cooking method: slice the pork intestines and fry them, add the dried chili in a pan and pour in the pork intestines and sauerkraut, stir-fry and serve Features: fatty but not greasy, sauerkraut is appetizing and delicious, appetizing and refreshing Sauerkraut can be boiled, fried, stewed, shabu-shabu, and braised. It can be used with fish, meat, and seafood to make a variety of delicacies. The following are several sauerkraut recipes for your reference Ingredients for sauerkraut dumplings: 500g sauerkraut, 500g lean pork (beef, mutton), a little fat, 1000g dumpling flour Method: Chop the sauerkraut and meat into stuffing and pack them separately. Add broth or water to the meat stuffing and stir in one direction until the broth is mixed into the meat. Put ginger, garlic, onion and peppercorns on the meat stuffing without stirring. Bring 100g salad oil to a boil and pour it on the ginger, garlic, onion and peppercorns while it is hot. Add appropriate amount of soy sauce, MSG and sesame oil and stir well. After 5 minutes, add the drained sauerkraut stuffing and appropriate amount of salt (it is better if there is seafood), and wrap it into dumplings. Ingredients for stir-fried pickled sauerkraut powder: 500g sauerkraut, 100g pork, 100g vermicelli (soaked in water to soften) or vermicelli. Method: Cut the pork into slices or strips, put 50g of oil into the pot and heat it to 80%, put the fat first and then the lean meat and stir-fry until it changes color slightly, add chopped green onion, pepper powder, rice wine, soy sauce, and then add the drained sauerkraut. After two minutes, add salt, vermicelli or rice noodles, and add appropriate amount of MSG after one minute. Stir well and serve. 3. Ingredients for boiled sauerkraut soup: 500g sauerkraut, 100g streaky pork, 100g rice noodles. Method: Cut the pork into thin slices, add shrimps into the clear soup and bring to a boil, add meat slices, rice noodles, vegetables, add salt, MSG, and pepper powder. Ingredients for sauerkraut meatballs: 500g sauerkraut, 100g fat slices, 150g meat filling, 5g dried shrimp, two eggs, and a little flour. Method: Use dried shrimp and fat to make the soup, add sauerkraut and heat until it boils, then add meatballs. How to make meatballs: Beat the eggs and add the meat filling, and add the flour into a paste. Add one spoonful at a time into the pot. Ingredients for sauerkraut fish: 750g fresh fish (carp, crucian carp, catfish), 350g sauerkraut. Method: Scrape the scales and gut the fish, blanch it in boiling water, remove it, scrape off the skin, wash it and cut it into oblique edges, put some sauerkraut shreds on the bottom of the pot, put the fish on top of the sauerkraut, cover the fish with the remaining sauerkraut shreds, add water to cover the shredded vegetables, add appropriate amount of refined salt and a little beer, stew until the soup turns white, and add appropriate amount of MSG. Ingredients for sauerkraut stewed with frozen tofu: 350g sauerkraut, 150g fatty pork, 150g frozen tofu Method: Cut the frozen tofu into cubes and the fat into thick slices. Heat oil in the pot, sauté the pepper powder, add the fat slices, stir-fry for a few times, add the sauerkraut shreds and stir-fry for two minutes, add 750g of clear soup, add the frozen tofu cubes, add appropriate amount of sugar, salt, MSG, cooking wine, onion, ginger, and simmer on low heat for 30 minutes. Ingredients for purple orchid and spicy sauerkraut: 350g sauerkraut, 75g lean meat, purple orchid, minced red pepper, and water-soaked vermicelli. Method: Cut the meat into shreds, heat 50g of oil in the pot, add chopped green onion and shredded meat, stir-fry for a few times, add cooking wine, pepper powder, appropriate amount of sugar, add a little soy sauce, stir-fry until the meat changes color, add sauerkraut shreds, minced pepper, stir-fry for two minutes, add vermicelli, salt, purple orchid and stir well, add MSG and stir well and serve. Ingredients for stir-fried sauerkraut with spicy peppers: 350g sauerkraut, 100g green spicy peppers.型之后切块即可食用的方法: 1. Dice the hot pepper, heat 50g of oil in a pan, add chopped green onion, star anise, and pepper noodles, stir-fry a little cooking wine, add shredded sauerkraut, stir-fry for two minutes on high heat, add the hot pepper and stir-fry for one minute, add MSG and sesame oil, stir-fry evenly and serve. Ingredients for Shrimp Stir-fried Sauerkraut: 350g sauerkraut, 200g green shrimp, 50g carrot and pea each. Method: Peel the green shrimp and add dry starch to mix evenly, slice the carrot, mince the ginger, and mash the garlic into juice with salt, cooking wine, and MSG. Put 200g lard in the pan, fry the shrimp when it is four-cooked and serve. Put 15g oil in the pan, add chopped green onion, ginger, garlic, carrot, pea, and shredded sauerkraut and stir-fry for two minutes, then pour the shrimp into the pan, add the prepared juice, stir-fry and serve. Ingredients for Braised Shredded Sauerkraut: 350g sauerkraut, 150g chicken breast (pork tenderloin), 25g cucumber, pepper oil, chili oil, etc. Method: Cut the meat into strips, coat with egg white starch, fry in oil until cooked, rinse the pickled cabbage, squeeze it gently, and place it on a plate, slice the cucumber and place it outside the pickled cabbage strips, add ginger strips, pepper oil, chili oil, sesame oil, MSG, refined salt, pour in the strips of meat and cooked oil, and mix well.

Ingredients for frozen tofu with pickled cabbage and vermicelli: frozen tofu, pickled cabbage, Longkou vermicelli, button mushroom, pine mushroom, coriander. Preparation method: Cut the frozen tofu into 2 cm square pieces, blanch them in boiling water, and rinse them with cold water. Soak the button mushroom and pine mushroom separately and keep the original soup. Wash off the mud and sand. Soak the vermicelli in warm pickled cabbage water until soft, cut into 20 cm long pieces, remove the outer layer of the pickled cabbage, slice it into very thin long slices one by one, and cut it into strips along the length, the thinner the better. Wash the coriander, cut it into pieces and put it in a small plate. Take a hot pot, put pine mushrooms on the bottom, put vermicelli on top, then put pickled cabbage on top, put tofu in the bottom, and the button mushrooms on the top. Put the wok on the fire, put the button mushrooms and pine mushrooms in, boil the original soup, add refined salt, pepper, peanut oil and pour it into the hot pot, cover it. Light the charcoal when serving, and put the coriander pieces on the small plate as needed to season the hot pot and enhance the flavor. Features: soft, tender, fresh, smooth, and the soup is mellow and sour. Ingredients for pickled cabbage and vermicelli soup: 150g thin vermicelli, 50g pickled cabbage, 5g chopped green onion, 2g pepper, 3g salt, 5g MSG, 25g refined oil, 600g soup. Method: 1. Soak pickled cabbage and vermicelli for later use. 2. Put pickled cabbage, vermicelli and pepper into a pot and add broth to boil. 3. Add salt, MSG and chopped green onion. Sauerkraut and Pork Intestines Ingredients: sauerkraut, pork intestines Seasonings: salt, garlic sprouts, soy sauce, dried chili Cooking method: slice the pork intestines and fry them, add the dried chili in a pan and pour in the pork intestines and sauerkraut, stir-fry and serve Features: fatty but not greasy, sauerkraut is appetizing and delicious, appetizing and refreshing Sauerkraut can be boiled, fried, stewed, shabu-shabu, and braised. It can be used with fish, meat, and seafood to make a variety of delicacies. The following are several sauerkraut recipes for your reference Ingredients for sauerkraut dumplings: 500g sauerkraut, 500g lean pork (beef, mutton), a little fat, 1000g dumpling flour Method: Chop the sauerkraut and meat into stuffing and pack them separately. Add broth or water to the meat stuffing and stir in one direction until the broth is mixed into the meat. Put ginger, garlic, onion and peppercorns on the meat stuffing without stirring. Bring 100g salad oil to a boil and pour it on the ginger, garlic, onion and peppercorns while it is hot. Add appropriate amount of soy sauce, MSG and sesame oil and stir well. After 5 minutes, add the drained sauerkraut stuffing and appropriate amount of salt (it is better if there is seafood), and wrap it into dumplings. Ingredients for stir-fried pickled sauerkraut powder: 500g sauerkraut, 100g pork, 100g vermicelli (soaked in water to soften) or vermicelli. Method: Cut the pork into slices or strips, put 50g of oil into the pot and heat it to 80%, put the fat first and then the lean meat and stir-fry until it changes color slightly, add chopped green onion, pepper powder, rice wine, soy sauce, and then add the drained sauerkraut. After two minutes, add salt, vermicelli or rice noodles, and add appropriate amount of MSG after one minute. Stir well and serve. 3. Ingredients for boiled sauerkraut soup: 500g sauerkraut, 100g streaky pork, 100g rice noodles. Method: Cut the pork into thin slices, add shrimps into the clear soup and bring to a boil, add meat slices, rice noodles, vegetables, add salt, MSG, and pepper powder. Ingredients for sauerkraut meatballs: 500g sauerkraut, 100g fat slices, 150g meat filling, 5g dried shrimp, two eggs, and a little flour. Method: Use dried shrimp and fat to make the soup, add sauerkraut and heat until it boils, then add meatballs. How to make meatballs: Beat the eggs and add the meat filling, and add the flour into a paste. Add one spoonful at a time into the pot. Ingredients for sauerkraut fish: 750g fresh fish (carp, crucian carp, catfish), 350g sauerkraut. Method: Scrape the scales and gut the fish, blanch it in boiling water, remove it, scrape off the skin, wash it and cut it into oblique edges, put some sauerkraut shreds on the bottom of the pot, put the fish on top of the sauerkraut, cover the fish with the remaining sauerkraut shreds, add water to cover the shredded vegetables, add appropriate amount of refined salt and a little beer, stew until the soup turns white, and add appropriate amount of MSG. Ingredients for sauerkraut stewed with frozen tofu: 350g sauerkraut, 150g fatty pork, 150g frozen tofu Method: Cut the frozen tofu into cubes and the fat into thick slices. Heat oil in the pot, sauté the pepper powder, add the fat slices, stir-fry for a few times, add the sauerkraut shreds and stir-fry for two minutes, add 750g of clear soup, add the frozen tofu cubes, add appropriate amount of sugar, salt, MSG, cooking wine, onion, ginger, and simmer on low heat for 30 minutes. Ingredients for purple orchid and spicy sauerkraut: 350g sauerkraut, 75g lean meat, purple orchid, minced red pepper, and water-soaked vermicelli. Method: Cut the meat into shreds, heat 50g of oil in the pot, add chopped green onion and shredded meat, stir-fry for a few times, add cooking wine, pepper powder, appropriate amount of sugar, add a little soy sauce, stir-fry until the meat changes color, add sauerkraut shreds, minced pepper, stir-fry for two minutes, add vermicelli, salt, purple orchid and stir well, add MSG and stir well and serve. Ingredients for stir-fried sauerkraut with spicy peppers: 350g sauerkraut, 100g green spicy peppers.型之后切块即可食用的方法: 1. Dice the hot pepper, heat 50g of oil in a pan, add chopped green onion, star anise, and pepper noodles, stir-fry a little cooking wine, add shredded sauerkraut, stir-fry for two minutes on high heat, add the hot pepper and stir-fry for one minute, add MSG and sesame oil, stir-fry evenly and serve. Ingredients for Shrimp Stir-fried Sauerkraut: 350g sauerkraut, 200g green shrimp, 50g carrot and pea each. Method: Peel the green shrimp and add dry starch to mix evenly, slice the carrot, mince the ginger, and mash the garlic into juice with salt, cooking wine, and MSG. Put 200g lard in the pan, fry the shrimp when it is four-cooked and serve. Put 15g oil in the pan, add chopped green onion, ginger, garlic, carrot, pea, and shredded sauerkraut and stir-fry for two minutes, then pour the shrimp into the pan, add the prepared juice, stir-fry and serve. Ingredients for Braised Shredded Sauerkraut: 350g sauerkraut, 150g chicken breast (pork tenderloin), 25g cucumber, pepper oil, chili oil, etc. Method: Cut the meat into strips, coat with egg white starch, fry in oil until cooked, rinse the pickled cabbage, squeeze it gently, and place it on a plate, slice the cucumber and place it outside the pickled cabbage strips, add ginger strips, pepper oil, chili oil, sesame oil, MSG, refined salt, pour in the strips of meat and cooked oil, and mix well.

Ingredients for frozen tofu with pickled cabbage and vermicelli: frozen tofu, pickled cabbage, Longkou vermicelli, button mushroom, pine mushroom, coriander. Preparation method: Cut the frozen tofu into 2 cm square pieces, blanch them in boiling water, and rinse them with cold water. Soak the button mushroom and pine mushroom separately and keep the original soup. Wash off the mud and sand. Soak the vermicelli in warm pickled cabbage water until soft, cut into 20 cm long pieces, remove the outer layer of the pickled cabbage, slice it into very thin long slices one by one, and cut it into strips along the length, the thinner the better. Wash the coriander, cut it into pieces and put it in a small plate. Take a hot pot, put pine mushrooms on the bottom, put vermicelli on top, then put pickled cabbage on top, put tofu in the bottom, and the button mushrooms on the top. Put the wok on the fire, put the button mushrooms and pine mushrooms in, boil the original soup, add refined salt, pepper, peanut oil and pour it into the hot pot, cover it. Light the charcoal when serving, and put the coriander pieces on the small plate as needed to season the hot pot and enhance the flavor. Features: soft, tender, fresh, smooth, and the soup is mellow and sour. Ingredients for pickled cabbage and vermicelli soup: 150g thin vermicelli, 50g pickled cabbage, 5g chopped green onion, 2g pepper, 3g salt, 5g MSG, 25g refined oil, 600g soup. Method: 1. Soak pickled cabbage and vermicelli for later use. 2. Put pickled cabbage, vermicelli and pepper into a pot and add broth to boil. 3. Add salt, MSG and chopped green onion. Sauerkraut and Pork Intestines Ingredients: sauerkraut, pork intestines Seasonings: salt, garlic sprouts, soy sauce, dried chili Cooking method: slice the pork intestines and fry them, add the dried chili in a pan and pour in the pork intestines and sauerkraut, stir-fry and serve Features: fatty but not greasy, sauerkraut is appetizing and delicious, appetizing and refreshing Sauerkraut can be boiled, fried, stewed, shabu-shabu, and braised. It can be used with fish, meat, and seafood to make a variety of delicacies. The following are several sauerkraut recipes for your reference Ingredients for sauerkraut dumplings: 500g sauerkraut, 500g lean pork (beef, mutton), a little fat, 1000g dumpling flour Method: Chop the sauerkraut and meat into stuffing and pack them separately. Add broth or water to the meat stuffing and stir in one direction until the broth is mixed into the meat. Put ginger, garlic, onion and peppercorns on the meat stuffing without stirring. Bring 100g salad oil to a boil and pour it on the ginger, garlic, onion and peppercorns while it is hot. Add appropriate amount of soy sauce, MSG and sesame oil and stir well. After 5 minutes, add the drained sauerkraut stuffing and appropriate amount of salt (it is better if there is seafood), and wrap it into dumplings. Ingredients for stir-fried pickled sauerkraut powder: 500g sauerkraut, 100g pork, 100g vermicelli (soaked in water to soften) or vermicelli. Method: Cut the pork into slices or strips, put 50g of oil into the pot and heat it to 80%, put the fat first and then the lean meat and stir-fry until it changes color slightly, add chopped green onion, pepper powder, rice wine, soy sauce, and then add the drained sauerkraut. After two minutes, add salt, vermicelli or rice noodles, and add appropriate amount of MSG after one minute. Stir well and serve. 3. Ingredients for boiled sauerkraut soup: 500g sauerkraut, 100g streaky pork, 100g rice noodles. Method: Cut the pork into thin slices, add shrimps into the clear soup and bring to a boil, add meat slices, rice noodles, vegetables, add salt, MSG, and pepper powder. Ingredients for sauerkraut meatballs: 500g sauerkraut, 100g fat slices, 150g meat filling, 5g dried shrimp, two eggs, and a little flour. Method: Use dried shrimp and fat to make the soup, add sauerkraut and heat until it boils, then add meatballs. How to make meatballs: Beat the eggs and add the meat filling, and add the flour into a paste. Add one spoonful at a time into the pot. Ingredients for sauerkraut fish: 750g fresh fish (carp, crucian carp, catfish), 350g sauerkraut. Method: Scrape the scales and gut the fish, blanch it in boiling water, remove it, scrape off the skin, wash it and cut it into oblique edges, put some sauerkraut shreds on the bottom of the pot, put the fish on top of the sauerkraut, cover the fish with the remaining sauerkraut shreds, add water to cover the shredded vegetables, add appropriate amount of refined salt and a little beer, stew until the soup turns white, and add appropriate amount of MSG. Ingredients for sauerkraut stewed with frozen tofu: 350g sauerkraut, 150g fatty pork, 150g frozen tofu Method: Cut the frozen tofu into cubes and the fat into thick slices. Heat oil in the pot, sauté the pepper powder, add the fat slices, stir-fry for a few times, add the sauerkraut shreds and stir-fry for two minutes, add 750g of clear soup, add the frozen tofu cubes, add appropriate amount of sugar, salt, MSG, cooking wine, onion, ginger, and simmer on low heat for 30 minutes. Ingredients for purple orchid and spicy sauerkraut: 350g sauerkraut, 75g lean meat, purple orchid, minced red pepper, and water-soaked vermicelli. Method: Cut the meat into shreds, heat 50g of oil in the pot, add chopped green onion and shredded meat, stir-fry for a few times, add cooking wine, pepper powder, appropriate amount of sugar, add a little soy sauce, stir-fry until the meat changes color, add sauerkraut shreds, minced pepper, stir-fry for two minutes, add vermicelli, salt, purple orchid and stir well, add MSG and stir well and serve. Ingredients for stir-fried sauerkraut with spicy peppers: 350g sauerkraut, 100g green spicy peppers.型之后切块即可食用的方法: 1. Dice the hot pepper, heat 50g of oil in a pan, add chopped green onion, star anise, and pepper noodles, stir-fry a little cooking wine, add shredded sauerkraut, stir-fry for two minutes on high heat, add the hot pepper and stir-fry for one minute, add MSG and sesame oil, stir-fry evenly and serve. Ingredients for Shrimp Stir-fried Sauerkraut: 350g sauerkraut, 200g green shrimp, 50g carrot and pea each. Method: Peel the green shrimp and add dry starch to mix evenly, slice the carrot, mince the ginger, and mash the garlic into juice with salt, cooking wine, and MSG. Put 200g lard in the pan, fry the shrimp when it is four-cooked and serve. Put 15g oil in the pan, add chopped green onion, ginger, garlic, carrot, pea, and shredded sauerkraut and stir-fry for two minutes, then pour the shrimp into the pan, add the prepared juice, stir-fry and serve. Ingredients for Braised Shredded Sauerkraut: 350g sauerkraut, 150g chicken breast (pork tenderloin), 25g cucumber, pepper oil, chili oil, etc. Method: Cut the meat into strips, coat with egg white starch, fry in oil until cooked, rinse the pickled cabbage, squeeze it gently, and place it on a plate, slice the cucumber and place it outside the pickled cabbage strips, add ginger strips, pepper oil, chili oil, sesame oil, MSG, refined salt, pour in the strips of meat and cooked oil, and mix well.

Sauerkraut is very familiar to Sichuan people. It is used in many dishes, such as sauerkraut fish, sauerkraut vermicelli soup, sauerkraut chicken, etc. Sauerkraut is also stir-fried and added to noodles or rice noodles on weekdays.

It tastes good. Recently, I always feel that my appetite is not as good as before after the beginning of autumn, so I bought a lot of Laotan Pickled Cabbage Beef Noodles to whet my appetite. I usually love to eat pickled cabbage, but I am quite picky about the choice of pickled cabbage. In fact, the production method of really good Laotan Pickled Cabbage is very particular. Only when the pickled cabbage is fermented for more than 9981 days can it achieve a crispy, tender, sour and fragrant taste and a sour and refreshing appetizing effect, ensuring deliciousness and eating at ease. As a senior foodie, I have collected most of the sauerkraut-flavored instant noodles on the market, but I still like Uni-President Laotan Pickled Cabbage Beef Noodles the most. Usually at home, whenever I don’t want to cook, I cook a bowl of Laotan Pickled Cabbage Beef Noodles, which is really cool! The fresh and fragrant beef flavor is paired with the Laotan Pickled Cabbage that has been fermented for a long time, which is really YYDS! How do you eat instant noodles on weekdays? Do you just boil and soak it and eat it? In fact, there are many ways to eat instant noodles, and a bowl of ordinary instant noodles can also taste high-end. Today, Fan Sister will teach you how to transform instant noodles into a feast in seconds! I always like to cook something different, so I invented this sour and spicy, super appetizing and satisfying [God-level Old Tan Pickled Cabbage Noodles] with carefully selected old-tan pickled cabbage beef noodles. On the basis of the original fragrant pickled cabbage beef flavor, it adds the freshness of shrimp. I guarantee that after eating it, you will exclaim: This is too delicious! This sour and refreshing, I can't believe it! Not only does it taste great, but it is also a zero-failure recipe for novices. With this delicacy, you can become a cooking master in minutes!

Make corn batter with pickled cabbage and spicy potato chips, everyone will praise it.

Spicy and sour potato strips, prepare the following ingredients: potatoes and pickled cabbage, oil, salt, oyster sauce, red pepper, and green garlic.

Sour cabbage chicken, prepare the ingredients, chicken, sauerkraut, onion, ginger, salt, pepper and shredded Hangzhou pepper in appropriate amounts.

Sour cabbage and pork, prepared ingredients: pork belly, sauerkraut, scallions, ginger slices, dried chili peppers, salt and MSG