Method: In fact, you just stew the big bone soup first, and then add the noodles. Ingredients: 1 large stick bone (people in the supermarket will chop it for you when you buy it, so it is easier to eat the bone marrow). 2 green onion segments, 3 ginger slices, cabbage hearts, wolfberry, red dates, salt, Noodle 1, first remove the stick bones, wash them, put cold water into the casserole, add green onions and ginger slices. Bring to a boil over medium heat, then simmer. At least 1 hour, I like to stew it longer. 2. Soak the red dates and wash them clean. Wash the wolfberry. Add the red dates 10 minutes before serving and the wolfberry 5 minutes before serving. The stick bone soup is ready. Add salt to the bowl so that the soup tastes pure. Personal opinion, for reference only 3. Cook the noodles and cabbage hearts separately and take them out. 4. Find a super big bowl, put the noodles and cabbage in it, add a little salt, and add the pork rib soup. . I don’t like to put chicken essence in it now, but those who like it can put it in themselves. You can also add other vegetables and ingredients. Shredded Chicken Noodle Soup Ingredients: 250g flour, 2 eggs, 250g cooked chicken breast, a little bean sprout juice, 750g clear soup, 1.5g refined salt, 5g cooking wine. Method: 1. Add egg liquid and 50 grams of water to the flour and mix well, cover with a damp cloth and let it sit for 10 minutes. Use a rolling pin to roll it into a 1 minute thick rectangular slice, fold it up, and cut it into noodles with a top knife. Cut the cooked chicken breast into thin strips. Wash the bean leaves with water. 2. Pour water into the pot, bring to a boil, add noodles, cook until cooked, take them out, put them into small bowls, add shredded chicken and bean sprouts on top. Take another pot, add clear soup, bring to a boil over high heat, skim off the foam, add cooking wine and refined salt, adjust the taste, and pour into the noodle bowl. Other: ●Ingredients: 100 grams of spinach, 300 grams of flour, half a carrot, 2 fresh mushrooms, 1 chicken leg, 2 slices of ginger, 1 green onion, 3 cups of stock. ●Seasoning: 1/2 tablespoon light soy sauce, 1 tablespoon vegetable oil, 1/2 teaspoon wine, a little salt, pepper, and sesame oil. ●Method: 1. Wash the chicken legs, cut them open with the tip of a knife along the leg bones, apply wine and salt, stuff with green onions and ginger, steam them, take them out and let them cool, then peel them and cut them into shreds. 2. Crush the spinach with a grinder, add a little salt, drain the water with gauze and set aside. Chop the green onions into fine pieces, and cut the carrots and fresh mushrooms into shreds. 3. Add salt and vegetable oil to the flour and mix briefly, then pour in hot water and mix with chopsticks. After it cools slightly, grasp it evenly with your hands. Add spinach and cold water and knead it into a dough. When it is smooth, cover it with a cold wet cloth and let it sit for 1 hour. , then sprinkle with dry noodles, roll into thin skin and cut into strips. 4. Put shredded carrots and fresh shredded mushrooms into the stock and cook until soft. Boil the jade noodles in boiling water for 5 minutes, take them out, then add them to the stock and cook to taste. Add salt, soy sauce and pepper to taste, and finally sprinkle with chopped green onion. Just use sesame oil. ●Features: This emerald-colored noodle soup with spinach can stimulate children's appetite. Spinach is rich in folic acid, which is very helpful for children’s gastrointestinal adjustment and nutrient absorption. Since the astringent taste in spinach is difficult for children to accept, making it into pasta can win the favor of children and provide balanced nutrition.