Ingredients: beef tenderloin, mushrooms, carrots, broccoli (or other green leafy vegetables) and onions.

Accessories: handmade noodles (or organic salt-free dried noodles), chicken soup (not replaced by water), olive oil.

1. Cut beef tenderloin into small pieces, soak in cold water to remove blood, blanch mushrooms with water, cut into pieces, shred carrots and onions.

2. Pour a small amount of olive oil into the pot. When the oil is hot, add the onion and stir fry. After adding beef to change color, add mushrooms and carrot pieces and stir-fry for two minutes, then take out the pot. 3. Pour the beef and mushrooms and carrots in step 2 into a pressure cooker and stew until soft, or directly add soup and water into the pot and stew for 2 hours on low heat. 4. Put the stewed beef, mushrooms, carrots and a proper amount of soup into a blender to stir, and beat the beef into minced meat for use. 5. Cook broccoli or other green vegetables in water and chop them for later use. After the beef soup in 6.4 is boiled, add the noodles directly and cook until soft, then add the broccoli in 5. 7. Out of the pot, delicious beef noodles are ready! Nutritional value of mushroom beef noodle soup;

1. Beef is rich in protein and amino acids. Its ingredients are closer to the needs of human body than pork, which can improve the disease resistance of the body. It is especially suitable for people who are growing and recuperating after surgery and illness, such as replenishing blood loss and repairing tissues.