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How to make noodle soup delicious?
Big stick bone soup noodles. . superposition method

Practice: In fact, it is to stew big bone soup first, and then add noodles.

Ingredients: 1 big bone (people in the supermarket will chop it up for you to eat bone marrow. ) 2 onions, 3 ginger, Chinese cabbage heart, medlar, red dates, salt and noodles.

1, first take out the wooden stick, wash it, put cold water in the casserole, and put the onion and ginger slices. Boil over medium heat and stew over low heat. At least 1 hour, I like to stew for a long time.

2. Wash the red dates. Wash medlar. Jujube should be put in 10 minutes before cooking, and medlar should be put in 5 minutes before cooking. Bone soup is ready, add salt to the bowl, and the taste of the soup should be pure. Personal opinion, for reference only.

3. Cook the noodles and cabbage separately and take them out.

4, find a super bowl, put noodles and cabbage, add a little salt, add sparerib soup. .

I don't like to put chicken essence now, but comrades who like it can put it themselves. You can also put other vegetables and ingredients.

Noodles with shredded chicken soup

Ingredients: 250g flour, 2 eggs, 250g cooked chicken breast, a little bean sprout juice, 750g clear soup, 65438 5g+ refined salt+0.5g cooking wine.

Exercise:

1. Add egg liquid and 50g clear water to the flour, cover it with a wet cloth 10 minute, roll it into rectangular thin slices with a rolling pin, fold it, and cut it into noodles with a top knife. Cut the cooked chicken breast into filaments. Wash the bean seedling leaves with water.

2. Fill the pot with water, bring it to a boil, add noodles, cook and remove them, put them in small bowls, and put shredded chicken and bean sprouts on them. Take another pot, add clear soup, bring it to a boil with high fire, skim off the floating foam, add cooking wine and refined salt, and pour it into a noodle bowl to suit the taste.

Another one:

● Ingredients: spinach 100g, flour 300g, half carrot, 2 fresh mushrooms, chicken leg 1 piece, 2 slices of ginger, onion 1 piece, and 3 cups of soup.

● Seasoning: light soy sauce 1/2 tbsp, vegetable oil 1 tbsp, wine 1/2 tbsp, a little salt, pepper and sesame oil.

● Practice: 1. Wash the drumsticks, cut them along the leg bones with the tip of a knife, smear them with wine and salt, plug them with onions and ginger, steam them, take them out to cool, then peel them and cut them into filaments. 2. Break the spinach with a pulverizer, add a little salt, drain the water with gauze for later use, cut the onion into fine powder, and shred the carrots and fresh mushrooms. 3. Add salt and vegetable oil to the flour and stir slightly, then pour in hot water and stir with chopsticks. After cooling slightly, grab it evenly with your hands, add spinach and cold water and knead it into dough. Cover with cold wet cloth after smoothing, and let stand 1 hour. Then sprinkle with dry flour, roll it into thin skin and cut it into strips. 4. Add shredded carrots and fresh mushrooms to the broth and cook until soft. Blanch the jade noodles with boiling water for 5 minutes, take them out, cook them in stock, season them with salt, soy sauce and pepper, and finally sprinkle with chopped green onion and drizzle with sesame oil.

● Features: This emerald spinach noodle soup can stimulate children's appetite. Spinach is rich in folic acid, which is very helpful for children's gastrointestinal regulation and nutrient absorption. Because the astringency of spinach is hard to be accepted by children, making it into noodles can win children's love and balance nutrition.