How to make delicious and simple oolong noodles, will Bao Ma make them for the baby? How to make oolong noodles delicious? Compared with spaghetti, the oolong noodles that are fat and soft to eat seem to be more popular with children, and the Japanese-style homemade oolong noodles are simple and easy to make, which can be regarded as a convenient dish to clean the refrigerator.

Ingredients are onion, Chinese cabbage, carrot and fish board. After the pattern on the fish board is cut into thick silk, it has the effect of ornament and is convenient for children to eat.

Oolong noodles are delicious, and the soup head is very important. If there is no soup at home, you can make good use of the fresh sweetness of the ingredients themselves. This time, chicken leg meat is selected, and the flavor of soup head can be enhanced by frying the fat fried from chicken skin. Among them, adding mushrooms after all the ingredients is a trick, which can help absorb all the aroma. At this time, add wine and boiling water. Remember to add hot water to make the mellow fragrance of ingredients last through boiling water. If cold water is added, the aroma may be halved.

Seafood noodles

▌ Reference age:

More than 24 months

▌ Materials:

Boneless chicken leg meat 1 serving | Half onion | 2 fresh mushrooms | Carrots 1 small pieces | 2 cabbages | Fish plates 1 small pieces | 350ml of hot water.

Marinade: salt1/2 tsp | appropriate amount of black pepper

Seasoning: soy sauce 1 tablespoon | sugar 1/2 tsp | cream1small pieces.

Practice

1. Cut boneless chicken leg into palatable size, grab and marinate with marinade, shred onion, slice fresh mushrooms, shred carrots, slice Chinese cabbage (about 4 cm), and shred fish plates for later use.

2. Under a hot pot, fry the chicken skin down until it is slightly scorched, pour 1 spoon olive oil, add onion and carrot, stir-fry until fragrant, and then add mushrooms and stir-fry for about 1 minute.

3. Maintain the fire, add hot water, oolong noodles and fish plates, cover the pot, stew for about 1 min, open the lid, add soy sauce, stir-fry Chinese cabbage until the ingredients are cooked, and finally add cream. Stir-fry with high fire until the juice is collected.

Tips

If the soy sauce is salty, you can add a little sugar to soften the salty taste, or add half a teaspoon of black vinegar to increase the sour flavor and make it less greasy.

It is suggested that oolong noodles can be made by rapid freezing, which can be tasted almost as soon as the broth is added, so it is not necessary to spend more time stewing and waiting for the noodles to taste.