100g dry noodles 300g long bones

1 piece ginger 5g salt

Breakfast - Stewed Long Bones Noodles in Soup Step by Step

1. Put the long bones into the water, and boil it over a high heat, skimming off the froth.

Because the keel bone has more blood foam, I will pour out the water after fishing the floating foam to clean the pot and the impurities attached to the meat bones.

2. Go to bed to the rice cooker liner add 150m l of water, put ginger, put the keel bone, press the soup button, open the lid to burn 20 minutes, evaporate the fishy flavor. Take advantage of this 20 minutes I go to put a mask.

3. Cover the pot and go to sleep.

4. Wake up early in the morning, put salt and press the hot rice button.

5. Boil water in a small saucepan, put in the dry noodles, and when the noodles are cooked, the soup will be ready.

Tips

1, pre-processing keel can be cooked two or three pounds at a time, divided into several parts, with ginger quick freeze. Later every night before going to bed to take a copy of the direct throw pot on the pot, the next day is the new fresh fresh beautiful soup.

2, soup should not put salt, will affect the protein hydrolysis. Protein hydrolysis is the meat ah bones ah what stewed for a long time into a variety of amino acids, a variety of fresh. The next morning when heating salt on the line.