Since it is vegetable noodle soup, you should order more vegetables and vegetarian noodle soup. How to make vegetable soup noodles delicious, the most important factor is soup and noodles.
Noodles are best handmade noodles, followed by fresh noodles, and noodles are worse.
In order to make soup delicious, we need two important vegetables, namely tomatoes. The tomatoes in vegetables are nutritious and contain antioxidant lycopene. And the color is very good. If it is in white flour, it can be described as icing on the cake. Followed by green leafy vegetables, green leafy vegetables are rich in carotene, vitamin C and mineral elements such as calcium and potassium. The problem is that with red flowers and green leaves, it is perfect. Specific practices are as follows:
Ingredients: fresh noodles, onion, ginger, tomato powder, rape and spinach, edible oil, salt, monosodium glutamate or fresh pepper powder.
1. Wash the above vegetables, cut tomatoes into small pieces, chop onions and ginger, and cut green leafy vegetables into long sections.
2. Add the right amount of grease to the pot, and the oil is warm. Add minced onion and ginger, stir-fry tomatoes for a while, add salt, pepper powder, fresh soy sauce or monosodium glutamate, and take out.
3. Add water to the pot, add noodles after the pot is boiled, and when it is cooked to 80%, pour in the freshly fried tomatoes, open two pieces, add green leafy vegetables, season again, and take out the pot.
A bowl of delicious vegetarian noodle soup is ready.
Of course, cook the meat is better, and it is better to prepare noodles with lean meat, eggs or shrimps and vegetables. Shrimp noodles are also delicious. When cooking shrimp noodles, you should also fry the shrimp in a wok before it smells good. Other processes are the same.
Three pieces of bread, half a catty of lean meat and a lettuce. Boil the soup first, then put the lean meat in the pot for three minutes, then put the noodles in the pot for five minutes, then put the vegetables in the pot for one minute, then turn off the fire, add seasoning, sesame oil, salt, soy sauce, chicken essence, oyster sauce and pepper, add a proper amount to the noodles, and then cook the noodles with lean meat and vegetables for half a minute.
Vegetable noodle soup is delicious, and the taste of soup is very important. Mai Doujun often cooks two kinds of vegetable noodles at home, lard version, which is simple and quick. You need a small piece of pigskin at home to get it, and the other one is chicken soup version, which is more complicated. You need to cook the soup in advance and put it in the refrigerator for later use.
The lard version of vegetable noodles needs a small piece of pigskin to enhance its flavor. No oil is put in the pot, and the pigskin is fried until it is oily. Take out the fried pigskin, and then fry the vegetables with lard. Vegetable noodle soup is particularly fragrant. It is said that when Maidoujun's mother is pregnant, Maidoujun's father often cooks for her mother ~ tut tut, praise her father by the way ~
Small pieces of pigskin 1, tomatoes 1, a little shallots, a little water, a little noodles, a little soy sauce, a little salt and eggs 1.
Wash tomatoes, cut them into small pieces, stir-fry them in lard to make soup, and chop shallots into chopped green onions.
3 Add appropriate amount of water, bring to a boil with high fire, add noodles and cook, add appropriate amount of soy sauce, add a little salt, sprinkle a little chopped green onion and then take out the pot.
4 Take another pot, fry the eggs until golden on both sides and put them on the noodle soup. Fried egg noodles, a delicious tomato, is ready, and it smells delicious!
Chicken soup version of vegetable noodles, you need to boil a pot of delicious chicken soup in advance, take out some chicken soup and heat it before eating, pour in half of the water, add the noodles and cook together, so that the taste of chicken soup can penetrate into the noodles better.
Appropriate amount of chicken bones, 3 red dates, a little medlar, an appropriate amount of onion and ginger, an appropriate amount of noodles, an appropriate amount of water, an appropriate amount of vegetables and a little salt.
1 Wash chicken bones, blanch and skim blood foam, put them in a pot with cold water, bring to a boil, turn off the fire, add red dates, medlar and onion ginger, stew for about an hour and a half, and take out the soup. If you use it the next day, put it in the refrigerator.
If you want to make a simple vegetable noodle soup, then I suggest you pour some chopped green onion oil first, which is vegetarian noodle soup. It is also very fragrant to use this to flavor.
Sometimes I just make a poached egg noodle soup. You can order some green vegetables or other green leafy vegetables you like.
That's it. Order some green leafy vegetables and cut two pieces of tomatoes. It's delicious, too, but I mixed it with chopped green onion oil
Share another complicated one: Xiaomi noodle soup.
In my hometown, people like to put noodles in the soup cooked by millet and white radish, which is called rice noodles. As we all know, the nutrients of millet in northern Shaanxi used to be the staple food, which helped us through the most difficult period. Millet and various vegetables are added to make this bowl of noodle soup, which is what we need!
This vegetable noodle soup is very popular among children and the elderly. How pleasant it is to eat noodles and soup on a cold day! Now even young people are greedy for this!
Materials:
400g of flour, water180g (for flour)
70g of millet, water1500g (for cooking millet)
40g of soaked soybeans, 0/00g of vegetables/kloc-,400g of tomatoes, 400g of white radishes and 60g of onions.
Proper amount of oil, salt and soy sauce
Process:
1, 180g warm water is added to the flour bit by bit, stirred into a flocculent state, then kneaded into dough, sliced, pressed back and forth with a dough press several times instead of kneading, and then pressed into fine flour for later use.
2. Boil 1500g water in the pot, add the washed millet and start to cook millet soup. After boiling, add the soaked soybeans and cook together for about 20 minutes.
3, white radish cut into strips, tomatoes chopped, green vegetable roots are not chopped separately, and shallot roots and leaves are also chopped separately for use.
4. Put the white radish strips into the millet and soybean soup and continue to cook.
5. Take another pot, add water to boil, add noodles and green vegetable roots, take them out after boiling, then put the green vegetable leaves in the water where the noodles are cooked, take them out after blanching, and then put the noodles and green vegetables into the cooked millet and soybean soup.
6. Heat the wok and drain the oil. Add shallots and stir-fry them to give a fragrance, add tomatoes and stir-fry, add appropriate amount of soy sauce essence, add appropriate amount of salt, and add shallots leaves before taking out the pot.
7. Pour the fried tomato soup into another pot of millet and soybean noodle soup, boil and serve.
Tip:
1. I pressed it with a dough press, so the dough is hard. If you roll it by hand, you can add more water.
Personally, I think hard noodles cooked in soup will absorb more soup flavor.
2. In my hometown, I usually cook noodles directly with millet soup. I don't like to bring noodles into the soup. Although I make noodles with white flour, I don't like it.
In order to taste better, I still cook the noodles in another pot, shake them off and add them to the soup.
3. Soybeans should be soaked in water first. If there is no soaking water, it is ok not to put it.
Mr. Zhou Jun always thinks that vegetable noodle soup is the real taste. Vegetable soup is clear and refreshing, and can be used to make various dishes. Let the umami flavor of vegetables boil.
Vegetable soup can be easily made from the leftover vegetables cooked at home.
Personally, I like to use delicious leeks, fresh winter bamboo shoots, sweet zucchini, Flammulina velutipes and lovely carrots. Wash the ingredients and cut into pieces. Cut some ginger and garlic for later use. Because carrots are rich in beta-carotene, minerals and vitamins, onions contain antioxidants such as flavonoids and selenium, which can enhance immunity. The sweetness and fragrance of cooked onions are deeply loved by babies.
Tofu is rich in calcium, and the vitamin D of mushrooms can promote the absorption of calcium.
Wash all the materials and dice them for later use. Put carrots, onions and mushrooms in a pot, bring them to a boil over high heat, and turn to low heat for 30 minutes. After the spinach noodles are cooked, prevent the noodles from sticking together. You can use vegetable soup, stewed chicken soup, bone soup, and other leaves or minced meat when cooking soup.
I remember another pot cooking tofu in boiling water. Then pick up the spare.
Finally, add tofu, diced vegetables and some soup.
To make vegetable soup, hot oil needs to fall into ginger and garlic, and vegetables such as carrots, winter bamboo shoots, zucchini and Flammulina velutipes need to be stir-fried for fragrance. Add enough water, salt, a spoonful of soy sauce and a spoonful of sugar. Hold on for a few minutes after boiling. And make vegetable noodle soup for your baby, which is nutritious and delicious. When you eat it, you don't need to add seasoning, and it won't look very dull.
If you have shrimp skin or seaweed at home, you can grind it into powder and put it in the noodles. Adding nut powder and fish floss will also be delicious. For small-month-old babies, it is necessary to cut rape into small pieces, and it is best to use only egg yolk to prevent allergies. Break the eggs into pieces to avoid big ones. You can pour it slowly, thin, and stir it quickly while pouring, which will be very broken.
When I am too lazy to cook in winter or just get home from the cold outside, I am particularly eager to have a bowl of hot vegetable noodle soup in front of me, which not only warms my heart and body, but also takes into account the nutritional needs, especially suitable for eating in the morning and evening. Warm-up in the morning can face the cold outside, and eating at night will not consume too much fat and calories, so the stomach is particularly comfortable.
1, tomato and egg soup noodles
Prepare ingredients:
Noodles, tomatoes, eggs, chopped green onion, salt, cooking oil, sesame oil, monosodium glutamate.
Exercise:
Beat the eggs, put cold oil in the hot pot, spread them into egg cakes on low fire and mash them. Take them out for later use.
Wash tomatoes and cut them into small pieces.
Put a little oil in the pot, add chopped green onion and stir-fry until the red soup is out of the pot.
According to the consumption of noodle soup, add appropriate amount of boiling water, add noodles, and add scrambled eggs when the noodles are cooked.
Add proper amount of monosodium glutamate and salt to taste before cooking, and finally drop four or five drops of sesame oil.
2. Mushroom miso noodle soup
Composition:
Pork foam, mushrooms, Pixian bean paste, sweet noodle sauce, minced ginger and garlic, soy sauce, cooking wine, salt and edible oil.
Exercise:
Put a small amount of oil in the pan, stir-fry pork meat foam when the oil is hot, add a small amount of cooking wine, add a proper amount of Pixian bean paste and sweet noodle sauce after the meat becomes discolored, stir-fry evenly, and then add a proper amount of minced ginger and garlic to stir-fry.
Put a little oil in the pot, stir-fry the mushroom slices, and then add the right amount of water. When the water boils, add noodles and add a little salt and soy sauce to taste. When the noodles are cooked, add the fried miscellaneous sauce.
3. Chicken noodle soup
Composition:
A chicken leg, noodles, rape, coriander, medlar, ginger and garlic, cooking oil.
Exercise:
After washing the chicken leg, cut it into small pieces and remove the excess fat from the chicken.
Put water in the pot, add chicken, add appropriate amount of ginger, garlic and medlar, and then boil.
Skim off the excess foam, cook for an hour on low heat, add some salt to taste, and add some chicken and chicken soup for later use.
Add noodles to the chicken soup in the pot, cook for about two minutes, add small rapeseed, and turn off the heat after the small rapeseed is cooked.
Put the cooked chicken pieces into a bowl and sprinkle with coriander powder.
The vegetable noodle soup I want to share is not only the best, but also the simplest, sour and spicy, appetizing and nutritious. It's the kind that adults and children love to drink.
Let's look at the ingredients we need first:
Noodles (I use handmade wide noodles, which can be selected according to my personal preference. ), tomatoes, eggs, shallots, millet spicy.
The first step is the key to make this vegetable noodle soup delicious.
The first step is to pickle shallots. Seasoning is: salt, thirteen spices, oyster sauce and sesame oil. The curing time is the time to cook noodles, so don't worry about it. After pickling here, just prepare tomatoes and eggs over there. It won't take long.
Step 2, break the eggs, fry them in a wok, and then take them out for later use.
Step 3, take another pan, heat the oil, pour the tomatoes into the wok, and add the millet spicy. Friends who can't eat spicy food don't have to let it go. Then add boiling water and cook the noodles.
After the noodles are cooked, add fried eggs and pickled chopped green onion, stir well and turn off the heat.
This vegetable noodle soup is hot and sour and delicious. Whether it's a low-temperature breakfast in autumn and winter, lunch or dinner, it will make your appetite big. This vegetable noodle is often cooked at noon, and it won't get tired of drinking it. You can try.
I hope you like this vegetable noodle soup I shared.
I am an aunt who insists on cooking breakfast. Nice to meet you.
My favorite food is vegetable sour soup noodles, with oil at the bottom of the pot, 70% to 80% hot minced garlic and pepper noodles, fried with soy sauce, added with water, cooked with fine vermicelli, put a handful of vegetables, and then put chicken essence, pepper noodles, vinegar, sesame oil and sour noodle soup.
Delicious vegetable noodle soup focuses on soup. Good soup makes noodle soup naturally delicious. If you can use rolling noodles instead of dried noodles, then the noodle soup should not be too refreshing! In the northern countryside, noodle soup is the protagonist of dinner. Of course, the exquisite topping noodle soup in the south is also very popular. It can be said that noodle soup is the most "home" food. Holding a bowl in your hand makes your hometown leisurely.
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
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! !
This is the most basic way to make soup and rice in Xinjiang. Add vinegar and a garlic before eating, and it feels very comfortable. The rich flavors of tomatoes, vegetables and meat blend into a bowl, making you feel comfortable all over! !
Of the above three kinds of vegetable noodles, Lao Wang likes Xinjiang soup rice best. When he is free, Lao Wang must make a pot of soup and rice to show off.
How to make vegetable noodle soup at home is the best?
First of all, there are two kinds of vegetable noodle soup. One is ordinary noodles, which are cooked with vegetables. The other is to break vegetables into juice, mix them with flour to make vegetable noodles, and then cook them into noodle soup, also called vegetable noodle soup.
Today, let's talk about how to make noodle soup with simple noodles and vegetables. How to make it delicious!
Ingredients: ordinary noodles, moderate spinach, 1 tomato.
Exercise:
1, spinach washed, tomatoes peeled and cut into small pieces for later use;
2. Add a proper amount of water to the pot, bring it to a boil, put the noodles in and cook them, then take them out and let them pass through cold water, then boil the spinach in boiling water and remove the oxalic acid. Don't put the water here after it is boiled.
3. Reheat the pot, add a little peanut oil, add chopped tomato pieces and stir fry, stir fry slowly until the tomatoes are soft, then add a proper amount of water to boil, then cook the cooked noodles and vegetables together for a while, and finally add salt to taste!
The noodle soup made in this way, the sour taste of tomatoes is very appetizing. I usually use noodle soup to sweep noodles! If you think Tai Su, you can beat an egg, it will be more delicious!
Of course, vegetables and tomatoes can be replaced with your favorite vegetables and melons, and you can also separate the cooked noodle soup from the noodle soup, because some people like to eat dried noodles and finally drink soup. In short, just follow your own likes and habits.