In the dinner in the northern countryside, noodle soup is the protagonist. Of course, the exquisite topping noodle soup in the south is also very popular. It can be said that noodle soup is the most popular. Home? The taste of food, a bowl in your hand, makes you homesick.
At first, I said that vegetable noodle soup is more important than soup. It's good. If it is delicious, no matter what kind of noodle soup, salt is based on personal taste. It is suggested to add more in moderation to highlight the taste of noodle soup.
Lao Wangjian recommended the delicious vegetable noodle soup as follows. Looking down, you will see more delicious vegetable noodles:
First, rape sour soup noodles
This kind of noodles emphasizes the sour and refreshing taste, and adds oil or lettuce to the sour soup noodles. The production is relatively simple. Lao Wang's brief introduction is as follows: wash rape, control moisture, and shred egg cake. The thinner the cake, the better. Stir-fry shredded ginger and scallion, and add appropriate amount of balsamic vinegar. It is suggested to choose Zhenjiang balsamic vinegar, add water, salt, chicken essence and pepper after boiling, continue to cook spicy shredded Chili or dried Chili noodles, and pour them out for later use. In addition, put the noodles in a pot and cook them with rape. When cooked, take them out and code them with sour soup. It's done! !
Make sure you sweat profusely and vinegar refreshes you. Dried noodles are not recommended for this kind of noodles. You should use handmade noodles, or hand-made dough, which is the most authentic and can make your appetite more open.
Second, the green vegetable egg flower noodles
This noodle is long and clear! Suitable for breakfast, dried noodles and handmade noodles. It is very simple to make. Lao Wang's brief introduction is as follows: wash the vegetables, wash and chop the coriander, control the moisture for later use, break the eggs for later use, stir-fry the chopped green onion in the oil to make it fragrant, add the noodles directly before cooking, add salt during the cooking, add chicken feathers before cooking, slowly pour the egg liquid with low fire, then drop sesame oil, put the fish noodles into a bowl and sprinkle with chopped coriander. You can eat it with mustard tuber.
This practice is basically to upgrade the most popular noodle soup eating method in Jianghuai Huanghuai area, and the procedure is more complicated than that of Yangchun noodles. Especially suitable for breakfast, the noodles are fresh and a bowl is full of nutrition.
Third, Xinjiang soup rice
First of all, it is stated that soup rice is not rice, but noodles, or directly called Lamian Noodles, which is a popular staple food in Xinjiang, and vegetables, noodles and soup are integrated.
The practice of soup rice in Xinjiang is very complicated, which is as difficult as mixing noodles in Xinjiang, and the richness of side dishes is also higher than mixing noodles. If you have time, or have a rest, you can try Xinjiang soup rice, which is rich and delicious.
Lao Wang briefly introduces the practice. Flour is made of high gluten flour, and the method and steps of dough mixing are the same as those of dough mixing. Add more salt to wake up. Finally, roll it into a cake, cut it into strips, flatten it into dough pieces and oil it.
Put pepper oil in the pot, stir-fry chives and Jiang Mo, stir-fry diced mutton in the pot, once again add diced diced green beans, diced carrots, diced mushrooms, diced green onions and tomato pieces, add a little soy sauce to change color, stir-fry chopped Chinese cabbage over high fire, add sugar and pepper to taste, add water to boil, and put noodles into the pot to cook. It's done! !