Ingredients: 200 grams of udon noodles, 50 grams of beef slices, 2 Chinese cabbage, mushrooms 1.

[Seasoning] 20g of Japanese soy sauce, 20ml of Japanese soy sauce, cuttlefish 1g, 5ml of sake, linwei 10ml, 20ml of stock. cY=~|m 8

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1. Add stock, Japanese miso, Japanese soy sauce, cuttlefish essence, sake and Lin Wei to the pot, cook for about 5 minutes, then add udon noodles, and put them in a bowl after 3 minutes. 0smj z，

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2. Cook the cabbage and mushrooms and put them in the noodles. U\n:Id+O4

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3. Sprinkle a little soy sauce on the fat beef slices, fry for about 10 second, and put them in a bowl. Yen Q67|

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Features: the noodles are smooth and soft, and the sauce soup is rich. CKdS 1p8m

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Tip: Lin Wei is a Japanese monosodium glutamate, which is available in supermarkets, but it doesn't have to be perfect. If you can't buy it, you can use monosodium glutamate or chicken essence instead. Japanese miso is salty, so don't put too much. Pay attention to small fire when cooking miso soup, otherwise it will easily paste the bottom. Fat beef slices should be put in the refrigerator, and fried if they are not thawed, otherwise they will be easily scattered and not shaped. Oolong noodle is a coarse noodle made of wheat flour, which can be used as noodle soup or fried noodles. In addition, because oolong noodles will not be soft and rotten when cooked in water, it tastes good and can also be used as hot pot noodles.