Taste: salty and savory. Technology: Boiled jade shrimp noodle soup. Material: main ingredient: 200g noodles (standard powder).
Accessories: shrimp150g, ham 25g, winter bamboo shoots 25g.
Seasoning: 50 grams of peanut oil, 3 grams of salt, 2 grams of monosodium glutamate, cooking wine 10 grams to teach you how to make jade shrimp noodle soup, how to make jade shrimp noodle soup is delicious 1.
2. Wash the ham and cut it into 3 cm long and 0.3 cm wide silk;
3. Wash the winter bamboo shoots after shelling and cut them into filaments;
4. Put the salt and monosodium glutamate into the bowl respectively, evenly pick in the freshly cooked jade noodles, and then add a proper amount of prepared fresh soup;
5. Put the wok on high fire, add peanut oil and heat it to 70%, add bamboo shoots and shredded ham and stir-fry for 2-3 minutes;
6. Add the shrimps and stir well, cook the cooking wine, add salt, monosodium glutamate and fresh soup to adjust the taste, and bring the soup out of the pot after boiling;
7. Cook cooking wine, add salt, monosodium glutamate and fresh soup to adjust the taste;
8. After the soup is boiled, take it out of the pot and put it in noodle bowls. Tips for making noodle soup with jade shrimp: Ingredients: spinach, flour, vegetable oil, chopped green onion, shredded ginger and shredded carrot.
Practice: soak the wave material with boiling water to make the water turn green, then cool the water, then mix the flour with this water to make handmade noodles, then use it as a frying pan, add chicken soup and boil the bottom.
Benefits: bright color and rich nutrition.
Tips-Health Tips:
This product has the effects of invigorating kidney, nourishing essence, strengthening tendons and bones, and is suitable for patients with osteoporosis.
The practice of seafood noodle soup introduces the cuisine and its function in detail: the boutique staple food spleen-strengthening appetizing recipe malnutrition recipe anemia recipe.
Taste: salty and savory technology: cooking seafood noodle soup. Material: main ingredient: 500g noodles (standard powder).
Accessories: 50 grams of squid (fresh), 50 grams of cuttlefish, 0/00 grams of clam/kloc, 50 grams of grass shrimp, 80 grams of fish balls, 50 grams of Chinese cabbage and 30 grams of Flammulina velutipes.
Seasoning: 4g of salt, 2g of pepper, 0g of sesame oil 1 0g, and 0g of shallot10g teach you how to make seafood noodle soup, and how to make seafood noodle soup is delicious1.After cuttlefish and squid are cut into diagonal rectangles, they are blanched with shrimps at the same time, and then picked up and placed in cold water.
2. After the noodles are cooked, pick them up for use;
3. Wash Chinese cabbage and shallots and cut them into sections;
4. Boil the soup stock with water, add all the ingredients and seasonings to taste, and finally put Chinese cabbage and sesame oil into the noodle bowl. The practice of mustard tuber and shredded pork noodle soup is introduced in detail: fine staple food indigestion recipe, spleen-strengthening appetizing recipe, malnutrition recipe and anemia recipe.
Taste: Original flavor technology: Boiled mustard tuber and shredded pork noodle soup. Ingredients: 500g noodles (standard powder), 200g pork tenderloin, mustard tuber100g.
Accessories: 300g spinach.
Seasoning: green onion10g, ginger 5g, salt 5g, monosodium glutamate 2g, soy sauce 20g, cooking wine10g, starch (pea) 5g, sesame oil 20g, peanut oil 50g. Features of the noodle soup with preserved mustard tuber and shredded pork are: the noodle is fresh and tender, and the soup is clear and delicious. Teach you how to make shredded pork soup noodles with mustard tuber, and how to make shredded pork soup noodles with mustard tuber is delicious 1. Wash spinach selectively; Wash mustard tuber and cut it into filaments for later use; Peel and wash the onion and ginger, and cut the onion and ginger into powder for later use.
2. Wash the pork tenderloin, cut it into filaments about 3 cm long, put it in a bowl, add refined salt, cooking wine, Jiang Mo and starch, mix well, and paste well.
3. Pour a proper amount of peanut oil into the wok. When it is heated to 60%, add the scallion. When it is stir-fried and fragrant, add the shredded pork. When it is stir-fried and discolored, add the soy sauce. Stir well and serve.
4. Pour the remaining oil into the wok, heat it, add shredded mustard, stir-fry for a few times, add spinach, stir-fry until it is dark green, add shredded pork, add monosodium glutamate and sesame oil, and stir well.
5. Put the chicken soup into the pot, bring it to a boil, add refined salt, monosodium glutamate and sesame oil, and add a proper amount of shredded pork, mustard tuber and spinach to the chicken soup for later use.
6. Put the noodles in a boiling pot, cook them, fish them into several bowls, put some shredded pork, mustard tuber, spinach and chicken soup on the noodles, and serve. Tips for making noodles with pickled mustard tuber and shredded pork soup: fresh spinach should be selected in the ingredients to make the taste more delicious; Sesame oil is sesame oil.