Making material

Ingredients: wheat flour (50g), Chinese cabbage (50g), shrimp (15g) and coriander (5g).

Seasoning: soy sauce (10g), salt (1g), onion (1g), sesame oil (2g), salad oil (10g), starch (5g), ginger juice (3g) and pepper (2g).

manufacturing process

1. Mix 35g flour with appropriate amount of cold water, roll it into thin slices, cut it into thin strips, put a little salt and starch in the shrimp, grab it evenly, slide it out with warm oil, and shred the cabbage with a knife.

2. First put the chopped green onion in the pot, then stir-fry the cabbage heart, and add water, shrimp, ginger juice, salt, soy sauce and noodles until the soup boils.

Preparation materials of boiled sweet potato noodle soup:

Ingredients: sweet potato powder 150g.

Accessories: egg 150g, pork tenderloin 100g, auricularia auricula 50g, spinach 100g, coriander 20g.

Seasoning: wheat flour 150g, salt 3g, monosodium glutamate 2g, pepper 1g, soy sauce 5g, onion 50g, sesame oil 5g and vegetable oil 20g.

Characteristics of boiled sweet potato noodle soup;

The soup is delicious, the noodles are soft and smooth, the original soup is original, and it is half noodles and half soup.

The practice of boiling sweet potato noodle soup;

1. Add a little salt to sweet potato noodles and flour, add water and mix well, and roll into noodles; Cut onion into chopped green onion; Cut the meat into shredded pork; Auricularia auricula is torn into filaments; Pick spinach leaves and wash them for later use.

2. Heat the pot with vegetable oil, put chopped green onion into the pot, add shredded pork and stir fry, that is, add water to boil, add noodles to cook, then add fungus, spinach and egg white, add salt and monosodium glutamate to taste, and finally sprinkle with coriander powder and sesame oil.

The method and making method of Japanese udon noodle soup were introduced in detail. The production materials of Japanese udon noodle soup without pictures are as follows: main ingredients: Da Shi Wei Lin (Japanese chicken essence, available in supermarkets; If you can't buy it, you can use chicken essence instead) 1 ~ 2 teaspoons, udon noodles 200g, 1 ~ 2 peeled carrots, 4 sweet onions, 6 ~ 8 mushrooms or toadstools, and some chives. The method of Japanese udon noodle soup: 1. Boil the big stone soup and simmer it with low fire, which is mellow.

2. Cook udon noodles and put the noodle soup in a bowl. Cut carrots into thin strips, sweet onions into slices, mushrooms into one-third length, mushrooms into strips, and then add broth to boil.

3. Put the noodles in the broth and heat it slightly.

4. After carrots, onions and mushrooms are cooked, pour in hot noodle soup and sprinkle with chopped green onion.

Note: Lin Wei and miso soup in Japan are both heavy, so don't put too much. It tastes better with Japanese side dishes.