I spend more time eating at home and cook three meals a day. It was fun at first, but gradually it became troublesome.

Either it’s troublesome to choose and wash the dishes, or it’s troublesome because the craftsmanship is not up to par, or it’s troublesome to clean up after eating.

Gradually reduce from three meals to two meals, or simply eat one meal in the morning, noon and evening, and get by with snacks.

Among the three meals, breakfast is the most easily overlooked.

If you are a lover of breakfast noodles and rice noodles, will you be able to eat the taste of your hometown within ten minutes every morning? Will it become a motivation to get up early?

Anyway, I made it.

Prepare some stock, toppings, and sauerkraut in advance. It only takes three to five minutes to cook a portion of noodles, and you can have breakfast shop-style noodle soup mixed with noodles. Add freshly chopped green onion and coriander, and drizzle with your favorite sesame oil.

Chili oil, mixed with some mature vinegar and light soy sauce, it looks good and delicious, and is full of happiness.

First, make the toppings by analogy.

With the toppings, the noodles with clear and watery soup can immediately become lively and fragrant, and they are delicious without any soup stock.

And you can eat it for several days once you make it, so it’s not a hassle.

If you are making pork toppings, if you want to make large pieces of meat, you should buy leaner pork belly. You can also use it with the skin on, which is even more fragrant.

After buying it, wash it clean and wipe it dry. Put the whole piece in a pot of cold water and cook it for about fifteen minutes. Add a little salt and some ginger slices to the water and cook it together.

If there is foam, remove it and save the soup for cooking.

Take out the pork belly and cut it into pieces the size of keyboard letters, put it into a large enough container, mix with soy sauce, a little salt, and strawberry powder (don’t add it if you don’t like the strawberry flavor). Heat the frying pan on the other side and heat the oil.

When it feels very hot, push the mixed pork pieces into the oil pan and stir-fry evenly, then add soybean paste or chili sauce, turn down the heat and stir-fry slowly, stir-fry for three to five minutes, pour in a small bowl of the pork soup, and stir-fry

Cook over high heat, taste to see if you need to add salt, then add other favorite seasonings, such as chili noodles, Sichuan peppercorns, etc. Add a small spoonful of sugar appropriately to blend the flavors of the seasonings with the meat.

When the soup is thickened, you can remove it from the pot, put it in a covered container, cool it in the refrigerator, and scoop a spoonful of noodles when you eat noodles every morning. It is so comfortable!

If you want to make minced meat toppings, buy some fat and lean pork and mince it, then buy some shiitake mushrooms and chop them into small pieces. Mix the meat and shiitake mushrooms with a little sesame oil, salt, soy sauce, ginger and minced garlic like stuffing.

Push it into the oil pan, add the sauce and stir-fry until the meat is cooked. Taste the saltiness and add more, then take it out of the pan and assemble it. It is very convenient.

The toppings stir-fried in this way are not only suitable for mixing noodles, but are also very filling for steamed buns.

In addition to mushrooms, you can also try other ingredients, such as dried fragrant seeds, dried bamboo shoots, etc. Just don’t choose leafy vegetables, which are not easy to store.

The above is just a drop in the ocean in the world of toppings. You can draw inferences and try new ones often.

There is also a vegetarian topping, which is delicious without meat. Commonly used ingredients include bamboo shoots, dried fragrant spices, eggplant, and mushrooms.

Chop them all up and mix them in twos, threes or three, or you can have them on their own. They can also be stir-fried with the sauce. It's best to add some minced garlic to enhance the flavor. Stir-fry until thickened and fragrant.

While the noodles are cooking, blanch a few leaves of vegetables, put in the toppings and mix, and the whole room is filled with the sound of smacking lips.

It is not difficult to make the stock. The meat stock is made of chicken bones, pork bones, some meat, and the skin that comes off when frying the pork. Put it all into the soup pot and add water to boil.

As for vegetarian stock, fresh bamboo shoots, shiitake mushrooms, and bean sprouts are usually cooked through. After simmering, pick up the ingredients, and the rest is the stock. It is suitable for cooking noodles, making rice, and making soup. It is versatile.

In addition to these, you can also use the simplest thing to make noodles, that is, noodles with pork suet: In the center of the hot noodles, poke a chopstick into the suet and mix, add salt and soy sauce, sprinkle with chopped green onion and mix well

, it’s very fragrant.

This extremely simple method can actually make the noodles so delicious. It may be due to the special aroma of lard.

As for pork suet, there is refrigerated pork suet in supermarkets. You can buy it directly for later use. You can also buy pork net oil or fat meat and boil it in an iron pot yourself. Remove the oil residue and let the oil cool down.

It will freeze into lard.

The fried residue can also be mixed with noodles.

In short, I can’t finish all the toppings for breakfast soup, braised noodles and mixed noodles for 365 days.

You have more time at home, and you have to take good care of yourself and be energetic every morning. This is really a gift that food can bring you.