Make noodles: 1. Mix 100 grams of soybean flour, 150 grams of millet flour and 50 grams of flour and mix well;

2. Then add an appropriate amount of water to form a dough and roll it out. Make noodles or use a noodle machine to make noodles;

3. Place in a pot of boiling water and cook.

Tips - Health Tips:

1. This product has the effects of replenishing qi and nourishing yin, producing body fluids and quenching thirst, and is suitable for patients with diabetes mellitus with both qi and yin deficiency;

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2. Symptoms include thirst, fatigue, puffiness, and edema.

Tips - foods that conflict with each other:

Millet noodles: avoid eating millet and almonds together

Ingredients for making three fresh egg dumpling soup:

Ingredients: 250 grams of eggs, 25 grams of ham, 25 grams of winter bamboo shoots, 25 grams of mushrooms (dried), 100 grams of pork (fat and lean), 250 grams of cabbage

Accessories: 15 grams of wheat flour, 15g soybean noodles

Seasoning: 1g pepper, 8g salt, 1g MSG, 10g chicken fat

Teach you how to make three fresh egg dumpling soup:

1. Chop the pork into pieces, mix with half an egg, 2.5 grams of refined salt, 25 grams of soy flour, and water to form a meat filling;

2. Beat the other half of the egg into egg liquid;

3. Mix the flour with water into a paste, beat in 3 eggs, spread them in the pot and spread them into egg skins;

4. Cut the egg skins into 4.6 cm squares 24 small pieces;

5. Wrap the egg skins in the meat filling one by one and fold them diagonally, then seal the bags tightly with egg liquid to make triangular egg dumplings and place them in a steaming bowl;

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6. Add 1g of refined salt, 0.5g of MSG, 0.5g of pepper, and 250g of fresh soup, and steam until cooked;

7. Slice the ham, winter bamboo shoots, and mushrooms;

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8. Place the wok on a high fire, add 500 grams of fresh soup, bring to a boil, add cabbage and cook;

9. Put the soup bowl on the bottom, take out the egg dumplings from the cage, and decant the original soup. Put it in the pot and turn it over the cabbage;

10. Add ham, winter bamboo shoots, mushrooms, 4 grams of refined salt, 0.5 grams of MSG, and 0.5 grams of pepper to the soup in the pot. Bring to a boil and pour in the chicken. Pour the oil into the soup bowl and serve.

Ingredients for making mixed bean flour soup noodles:

Main ingredients: 400 grams of wheat flour, 100 grams of soybean noodles

Accessory ingredients: 300 grams of rapeseed hearts, shiitake mushrooms ( 100 grams of dry), 200 grams of chicken

Seasoning: 10 grams of green onions, 6 grams of salt, 2 grams of MSG, 10 grams of cooking wine, 30 grams of sesame oil

Features of mixed bean flour noodle soup:

This noodle soup is clear in color, tender and delicious, and the noodles are soft and tough.

Teach you how to make soybean flour mixed soup noodles: 1. Put the flour and soybean noodles into a basin, add a little salt and mix well, pour in water, and knead into a moderately soft and hard dough, and knead until the surface Brighten, roll into long strips, press into 6 cm wide and 1 cm thick slices, then cut into 0.5 cm wide dough sheets.

2. Remove the roots of the green onions, wash them, and cut them into fine pieces; wash the chicken (chicken breast is best); wash the mushrooms, soak them in water, remove the stems, and cut them into fine pieces. Shred the rapeseed; wash the rapeseed core and scrape it lengthwise with a cross knife.

3. Put the pot on the fire, pour in the water, boil it and add the chicken breast. After boiling again, skim off the foam, add cooking wine and refined salt, and cook over low heat until the chicken is broken. Raw, remove and cut into thin strips. Add mushroom shreds and rapeseed hearts to the chicken soup. Boil for 3 minutes. Stop the heat. Add MSG and sesame oil (sesame oil) and set aside.

4. Put the pot on the fire, pour in water and bring to a boil, put in the noodles, cook them thoroughly and divide them into several bowls, pour in the vegetable soup, sprinkle with shredded chicken and minced green onions. , ready to eat.

Steamed shepherd's purse with soybean noodles

Ingredients: shepherd's purse, soybean noodles (fine)

Seasoning: salt

Method 1. Wash the shepherd's purse Clean and drain. 2. Put the slightly moist shepherd's purse into a container and sprinkle with appropriate amount of salt. And knead evenly with your hands. 3. Sprinkle an appropriate amount of soybean flour and knead evenly with your hands. The amount of bean noodles should be sprinkled so that the shepherd's purse can be evenly covered. 4. Put the shepherd's purse covered with bean noodles into a steamer, bring to a boil over high heat, and steam over low heat for 5 minutes.

Tips 1. When draining the shepherd’s purse, you don’t need to dry it too much. When wrapping the bean noodles, if it is slightly moist, the bean noodles will stick easily. 2. There are two kinds of thick and thin bean noodles available in the market and supermarkets. When making this steamed shepherd's purse, choose the thin bean noodles.

This way it will taste more delicate and easier to swallow.