Ingredients

A small bowl of potatoes and a half.

Carrots and half a bean curd cost 5-80 cents.

Auricularia auricula half bowl of Lentinus edodes is less than Auricularia auricula 1/3.

Day lilies are as small as mushrooms.

About 3 spinach and appropriate coriander.

Half a garlic sprout with onion? Fine/coarse 1 root/half root

Two eggs in stock.

ingredients

Appropriate amount of gouache

Steps of Lanzhou noodles with minced meat

1.? Dice carrots, potatoes and tofu. (Soak potatoes in water to prevent blackening.) Cut auricularia into small pieces. Dice mushrooms and daylily. Wash scallops and soak them in hot water.

2.? Dice the tofu, blanch it with water (to remove the beany smell), shower and soak it in cold water to prevent the tofu from clumping.

3.? Cut the spinach into small pieces, cut the parsley, onion and garlic into pieces (but not too broken), and put them all together for later use.

4.? It is best to have soup stock, sparerib soup and chicken soup, which will make it fresher. If you don't have it, you can put a box of thick soup treasure and white water.

5.? Pour the broth into a pot and heat it. Add the soaked scallop and scallop water into it. Twist the scallop with your hand and it will be completely broken. (The soup just falls on the steamer line. If you cook less, the materials in it should be reduced accordingly.)

6.? At this time, if you have ready-made fried meat, you can do it. If you don't, fry a bowl now.

7.? After frying the minced meat, put a little oil in the pot and stir-fry the carrots and potatoes together1~ 2 minutes.

8.? Pour the fried potatoes, carrots and minced meat into the soup. The amount of meat depends on whether you scoop up a spoonful of soup and see if you can see the meat inside. If it is less, put more. If you don't like meat, put less. At this time, add salt, pepper, soy sauce, soy sauce, and feel the color yourself.

9.? After adding the soup, add the fungus, mushrooms and daylily, cook until the potatoes are cooked (you can't cook the noodles), and then add the tofu.

10.? At this time, it begins to thicken. Gouache must be added and cooked for a while before it becomes thick. If it is added at one time, it will become thicker and thicker.

1 1.? That's how thick it is. When the fire starts, the soup rolls slowly.

12.? If it is thick and thin, beat in the egg blossoms and turn off the heat after the egg blossoms solidify.

13.? Add the previously cut spinach, onion, garlic sprout and coriander.

14.? Press all these green vegetables into the soup with a spoon.

15.? Finally, add chicken essence and pepper into the soup. If you eat noodles, the soup should be salty, otherwise the noodles will be too weak once put in.

16.? Noodles with minced meat must have less noodles and more soup to taste delicious.

17.? Finished product, then add oil and vinegar, delicious.

18.? How's it going? Do you have an appetite?

Tips

The key to this soup is the thickening of gouache. The soup can't be thick or clear. It's a little thinner than the Hu spicy soup bought outside, or it's too thick to eat.