Many people will find when eating noodles that if the noodle soup tastes good, the whole bowl of noodles will become more delicious. Many families or restaurants have their own secret noodle soup recipes. If people understand it, they will also make the whole bowl of noodles more delicious. A similar taste can be made, so that delicious noodle soup can benefit more and more people. So, what is the secret noodle soup recipe? The secret noodle soup recipe

1. Spicy beef noodles

The first step: prepare the ingredients. A piece of beef, an appropriate amount of rapeseed, an appropriate amount of chives, and a piece of ginger.

Step 2: Cut the beef into large pieces and blanch it to remove the foam. Be sure to run the pot with cold water and add a little cooking wine to the pot.

Step 3: Take out the blanched beef and put it into the pressure cooker. Add an appropriate amount of dark soy sauce, star anise, bay leaves, ginger slices, salt, and sugar, then pour in an appropriate amount of hot water, close the lid and select the beef button.

Step 4: After the pressure cooker is finished, take out the beef and let it cool, then cut into large pieces and set aside. Pour the stock into a soup pot and strain out the seasonings.

Step 5: Add an appropriate amount of base oil to the wok. After the oil is hot, add the bean paste and tempeh, stir-fry over low heat to produce red oil.

Step 6: Pour the beef cubes and red oil into the soup pot. Bring to a boil over high heat, then turn to low heat and simmer for ten minutes, then turn off the heat and cover the pot and simmer for about half an hour.

Step 7: Cook the noodles. When the noodles are about to come out of the pan, add the rapeseed and blanch.

Step 8: Serve in bowls and garnish with a few chives.

Two or three shredded noodle soups

Ingredients: 300 grams of noodles, 30 grams each of shredded pork, shredded egg skin, and shredded fungus. Appropriate amounts of shredded green onion, minced ginger, salt, monosodium glutamate, soy sauce, sesame oil, and cooking oil.

1. Put the pot on the fire, pour in oil and heat it, add the pork shreds and stir-fry until they are tender. Add the shredded green onion, minced ginger and soy sauce and stir-fry until the flavour. Add the shredded fungus and stir-fry until it turns color. Add appropriate amount of water. , add salt, monosodium glutamate and sesame oil after boiling, sprinkle in shredded egg skin to make three-strand noodles.

2. Cook the noodles in boiling water, put them into a bowl, and pour three shreds of marinade over the noodles. How to make mushroom and cornmeal pancakes

1. Make a pot of boiling water and pour the water into half of the cornmeal. Pour the water slowly and stir it with chopsticks while pouring.

2. Knead into dough, as long as there is no loose dough.

3. Add a little baking soda to the other half of the cornmeal. Just pinch a little with your thumb and index finger, which is about one gram. Add two eggs and stir, then pour in a little cold water and stir evenly.

4. Pour the hot corn dough into the egg corn dough and knead evenly with your hands.

5. Cover the kneaded dough and let it rest for a while. At this time, make the filling.

6. Cut off the roots of the chicory with a knife, soak it in a basin for a few minutes, and wash it several times.

7. Blanch the chicory with hot water and take it out. Do not cook it.

8. Place the blanched chicory in a water-controlled basin and let it run through cold water. Then squeeze out as much water as possible with your hands.

9. Chop the chicory.

10. Cut the shiitake mushrooms into small pieces and boil them in boiling water for 3-4 minutes. After they are cooked thoroughly, take them out and drain them.

11. Season the fillings. Add all the seasonings that should be added to the meat filling, add chopped green onion, a small spoonful of salt, a large spoonful of cooking wine, a large spoonful of soy sauce, a large spoonful of sesame oil, and stir evenly.

12. Add the chopped chicory and cooked mushrooms to the seasoned meat filling and mix well.

13. Take a piece of cornmeal and press it flat with the palm of your hand, and put the filling in the middle.

14. Use the tiger's mouth between your thumb and index finger to wrap the pancake, and push the dough with your fingers while turning it, so that the dough is close inward.

15. Let the cornmeal completely wrap the filling and close it.

16. Turn on the heat, add some oil to the frying pan, and put the prepared pancakes into the frying pan. After the bottom is slightly set, turn the cake with your hands to avoid uneven heating.

17. After one side is set and the burnt bottom appears, you can turn it over.

18. After the other side becomes burnt again, pour a little boiling water into the pot so that the water covers one-third of the cake. Cover the lid and simmer until the water dries up, then fry for another half minute to collect the moisture on the biscuits and then take them out of the pan.