Ingredients: Banggu 1 (people in the supermarket will help cut open the sample to eat bone marrow when they buy it) 2 onions, 3 ginger, 3 Chinese cabbage, medlar, jujube and salt noodles.

1 First clean the bones, put cold water into the casserole, add the onion and ginger slices, and simmer for at least 1 hour. I like stewing for a long time.

2 soak the red dates and wash them. Wash the red dates 10 minutes and then take them out of the pot. Put Lycium barbarum into bone soup 5 minutes before cooking. Add salt to the bowl. This soup tastes pure. The opinions of people are for reference only.

3. Cook the noodles and Chinese cabbage hearts separately and remove them.

4 find a super bowl of noodles, Chinese cabbage, add some salt and sparerib soup.

I like to put chicken essence now, and I also like comrades to put their own vegetables and ingredients.

Noodles with shredded chicken soup

Ingredients: 250g of flour, 250g of two cooked chicken breasts of eggs, 750g of bean sprout juice, 750g of clear soup, 5g of refined salt 1.5, 5g of cooking wine.

Exercise:

1. Add egg liquid and 50g clear water, evenly cover with wet cloth for 10 minute, roll it into rectangular thin slices with the thickness of 1 minute with a rolling pin, fold the top knife and cut into noodles. Cut the cooked chicken breast into filaments and wash it with bean sprouts.

2. Pour clear water into the pot, fire, cook the noodles, take them out, put them into a small bowl, add shredded chicken and bean sprouts, pour the clear soup into another pot, ignite, boil, skim off the floating foam, add cooking wine and refined salt, and pour them into the noodle bowl.

Another one:

● Ingredients: spinach 100g flour, 300g carrot, half fresh mushroom, 2 chicken legs 1 ginger, 2 pieces of onion 1 broth, and 3 cups.

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

● Practice: 1. Wash the chicken leg and cut it along the tip of the leg bone. Put the wine and salt into the onion, steam the ginger, take it out and let it cool, peel it and cut it into filaments. 2. Break the spinach with a crusher, add a little salt, drain the water with gauze, and set aside the onion. Shred carrots and fresh mushrooms. 3. Add salt to the flour. Mix vegetable oil with hot water, stir with chopsticks, cool, grab evenly by hand, add spinach and cold water, knead into dough until smooth, cover with cold wet cloth, stand for 1 hour, sprinkle dried noodles, roll into thin skin and cut into strips. 4. Add shredded carrots and fresh mushrooms to the broth, cook in boiling water for 5 minutes, take out, then add the broth to taste, season with salt, soy sauce and pepper, sprinkle with chopped green onion and sesame oil.

● Features: The noodle soup with spinach and emerald color can promote children's appetite. Spinach is rich in folic acid, which is of great help to children's gastrointestinal regulation and nutrient absorption. Because spinach is difficult to be accepted by children, it can win children's favor and have a balanced nutrition.