Vegetable Cat Ears

Overview

Cat's ears are a traditional Han pasta popular in Shanxi and other places. It is not made of cat ears as the name says, but it is named because of its resemblance to cat ears. In northern China, cat ears are mostly eaten as a staple food like other pasta, while in southern China they are mostly eaten as snacks and snacks. (Excerpted from Baidu Encyclopedia) Cat ears are actually very common, and the ingredients can be varied. This time I used Korean cabbage as the soup base, put in the midday meat cubes, and also added corn, green beans and carrots, making the pasta rich in color and more nutritious.

Tags

• staple food
• pasta
• home cooking
• old man
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• shanxi cuisine
• lunch
• carrot cubes
• chicken essence
• chili oil
• corn kernels
• flour
• korean cabbage
• luncheon meat cubes
• sesame oil
• stock
• green beans
• salt
• water

Ingredients

Steps

1. 1 Knead the dough until it is harder and drier than making dumpling wrappers;

   

2. 2 Cut into cubes and slightly round;

   

3. 3 Sprinkle some flour on the sushi bamboo roll, put one on top, press it with your thumb and push it forward, the dough will have texture and roll up;

   

4. 4 Place the pressed dough on a board sprinkled with dry flour and boil it in water after all the dough is ready;

   

5. 5 Boil water in a pot and cook until cooked, filter the water and soak in cold water. Add a few pieces of ice while soaking to shrink the cat ears, so that they taste a bit tough;

   

6. 6 Put a bowl of stock and a bowl of water in the pot, turn on the high heat, add shredded Korean spicy cabbage, boil the water and turn to medium heat, simmer until the cabbage is fragrant, leaving about 1 bowl of soup;

   

7. 7 Pour in the diced luncheon meat and carrots and cook for a while;

   

8. 8 Pour in the corn and green beans and bring the water to a boil;

   

9. 9 Pour in the filtered cat ears. Once the water is boiling, season with refined salt, chicken essence and chili oil. Serve it on the plate. Sprinkle a few drops of sesame oil when eating.