Ingredients: Chinese cabbage, carrots, mushrooms, meat, a little soy sauce, noodles, a little salt, a little oil, broth, chicken essence, Chili oil and vinegar.
working methods
1. Prepare Chinese cabbage, which can also be called Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage. In short, it is that thing, shredding. Carrots are also shredded, and mushrooms are also shredded after soaking in warm water.
As for meat, you can use minced meat or shredded pork. Just mix a little soy sauce first.
3. Then there is the key knot in one's heart, the right amount of noodles, a little salt, slowly add water, stir while adding water, and finally it will be thick, but it can flow.
4. Put a little oil in the hot oil pan, stir-fry minced meat first, then stir-fry more oil, then add shredded carrots and stir-fry red oil. Shredded carrots should be soft, and shredded cabbage should be stir-fried twice.
It is best to have soup stock at home, and you can use water if you don't have it. Cook for five minutes on medium heat after entering the pot, and you can get acne.
6. I let the batter flow to the bowl like a fish, and then dip my chopsticks in hot water. Frankly speaking, I tried to turn it into a fish at first, but failed.
7. Or there are other ways to get acne at home, as long as it is not too big.
8. If the batter sticks to chopsticks, soak it in hot water.
9. It seems that there are four or five, and the acne is basically cooked. Add a little salt and chicken essence to taste.
skill
Finally, bring it out. I like coriander. I can add some coriander, Chili oil and vinegar. It is a convenient and quick staple food with vegetables. Cabbage tastes sweet, which makes the whole soup taste very good.
Corn flour dumplings
Ingredients: 450g corn flour,150g white flour, eggplant, cabbage, ginger and garlic, salt.
working methods
1. After mixing corn flour and white flour, mix the flour with warm water. The water is poured slowly until the flour can stick. It doesn't need much water, just a little water.
2. Mix the dough and put it on the panel.
3. Slice eggplant, slice ginger and mash garlic.
4. When the oil in the pot is hot, add ginger slices and garlic, and then add mustard (processed).
5. Pour in tomato strips and stir fry, then add water, start cooking and wait until it boils.
6. Press the dough into a strip-shaped dough embryo by hand, and the dough should feel hard, which proves that the dough is just right.
7. Sprinkle some white flour on the panel, put corn dough on the white flour, and sprinkle some dry flour on the corn dough to prevent sticking. Strip-shaped corn flour embryo is cut into strips, and then cut according to the width of 1 cm, and noodles (cubes with the size of 1 cm) are made.
8. When the eggplant is cooked for 7 minutes, pour the corn kernels into the eggplant soup (be careful not to stick the corn kernels together).
9. Cook for not less than 10 minutes, and then add salt.
skill
1, and the ratio of corn flour to white flour is 3: 1. White flour is low-grade high-gluten flour, preferably high-gluten flour. If there is no white flour, it is just corn flour, which will not stick, because corn flour is not sticky.
2, you must use warm water and noodles, can not use boiling water, can not use cold water.
3, diced, 1 cm cube, too big, undercooked, easy to get caught in it.
4, cabbage fried in advance: you can use hot oil to add ginger and garlic, or add some shredded pork to fry cabbage.
5, eggplant, cut not too thin, too thin, once cooked, it will be broken and broken.
Dough ball soup
Ingredients: medium gluten common flour 1.20g, baking powder 2 teaspoons, sugar 1 teaspoon, salt 1/2 teaspoons, butter 1 tablespoon, milk1.20ml.
working methods
1. Put the flour, baking powder, sugar and salt into a small bowl and mix well. Add softened butter and stir well. Add milk and stir to make a very soft dough.
2. scoop up the dough with a spoon and add a spoonful to the boiling soup pot. After adding, cover the pot and cook for 15 minutes.
3. If you want to eat parsley-flavored dough pieces, just add 1 tablespoon chopped dried parsley to the dough.
Tomato and egg noodle soup
Ingredients: 3-4 parts Ingredients: tomato: 3 eggs: 1 coriander: 2 garlic: 2 cucumber petals: half flour: half bowl of rice water: 5 bowls of seasoning: oil: 2 tablespoons of sesame oil: 1/3 tablespoons of salt: appropriate amount.
working methods
1. Wash tomatoes and cut into 4 pieces;
2. Wash the parsley; Garlic undressing;
3. Wash, peel and slice cucumber;
4. Beat the eggs into a bowl and stir well;
5. Put the flour in a small bowl, and turn the faucet to the minimum flow (easy to control the water quantity). Put a small bowl under the faucet, and at the same time use chopsticks to quickly stir the flour in the The Mixing Bowl. Try to stir the noodles into a peanut-sized lump, not too dry (there is excess flour, so the soup will not form a paste) and not too wet (the soup will become a lump);
6. Pour oil in a hot pot, add garlic, pour tomatoes, stir fry until the juice is slightly out, and pour water to boil; Add cucumber slices, add pimples after boiling, and stir gently to prevent sticking to the pot; After the water boils, pour in the egg mixture, stir well, add coriander, sesame oil and salt after two minutes, and turn off the fire to serve.