Then, take the soup pot with onion, ginger, pork cooked and thinly sliced,
shiitake mushrooms sliced with yellow flowers, fungus, portobello mushrooms together in the pot add meat and broth and and mushroom water stew for 20 minutes.
Then add salt, chicken essence, old soy sauce, seasoned and thickened, add beaten egg,
Take out and pour into the soup pot, pour on the boiled noodles can be.
2, the main ingredients: noodles (standard flour) 300 grams, mushrooms (fresh) 70 grams, 40 grams of dried spices, pork (fat and thin) 250 grams.
Seasoning: 10 grams of bean curd, 5 grams of green onion, 5 grams of ginger, 5 grams of garlic (white skin), 5 grams of soy sauce,
5 grams of cornstarch (peas), 3 grams of vinegar, 2 grams of chicken essence, 5 grams of sugar, 15 grams of vegetable oil.
shiitake mushrooms, dried tofu, mushrooms and onions, garlic, ginger are cut into fine grains;
pork minced, wet starch, soy sauce and sugar to thicken the gravy to be used;
peas chopped fine;
wok oil hot, successively put the beans, onions, ginger, garlic, minced pork, mushrooms and dried tofu, mushrooms stir-fried to smell,
add broth, change to medium heat to boil and then add to a good wet thickening and chicken essence.
Add the soup, change the heat to medium and add the wet gravy and chicken essence, stir a little to make the sauce soup;
Cook the noodles and add the sauce soup when serving.
Main ingredients: 300 grams of flour, 250 grams of pork.
Accessories: 30 grams of dried mushrooms, 10 grams of dried fungus, 10 grams of dried cauliflower, light soy sauce, 1 tomato,
wine, 20 grams of green onion and ginger, 2 seasonings, 3 eggs, 60 grams of water starch, 5 grams of salt, 20 grams of matsutake mushrooms (dried), 130 grams of water.
4, with skin pork cooked and removed to cool and cut large pieces, onion and ginger slices,
Ginger slices easy to eat when picking out, take a tomato and cut into pieces;
5, frying pan frying hot add corn oil, into the green onion and ginger stir-fry, stirring out the flavor of the materials into the cut,
stir-fry a little to join the meat, add soy sauce, stir-fry for a while to add the soup cooking meat,
To add a few minutes to add a few minutes to add a few minutes to add a few minutes to add a little bit to add a little bit to add a little to add the soup cooking meat,
Pouring a little to the pork, the pork and the wine.
Pour into the soaked matsutake mushrooms into the water (this water is very fresh, do not pour out),
and then add tomatoes, add the right amount of salt (to add more salt than fried vegetables), open the lid and cook on a small fire for 20 minutes;
6, cook for 20 minutes to add water starch to see the soup thickening to add a good egg,
Cook for a minute off the fire (add finished liquid, and do not re stir, so as not to halogen diarrhea);
7, and good dough with a pasta machine over a few times, until the thickness of the skin is appropriate,
and then loaded with a knife to cut noodles will be made into noodles, into the pot of boiling water to cook, fish out of the bowl, pouring a good halogen.
Ingredients: 2 pieces of dried meat, 20 grams of fungus, 5 mushrooms, 5 gluten, fresh shrimp (larger seaweed flavor is stronger),
50 grams of lean pork, 3-4 eggs, 2 star anise, cornstarch (cornstarch) a little, salt, sugar, cooking wine, soy sauce.
Steps:
1, soak the mushrooms and fungus in boiling water, marinate the meat with salt, cooking wine, soy sauce and cornstarch for 20 minutes;
2, put star anise in the hot oil, stir fry the meat, and then leave it out to be used, stir fry 1-2 eggs as well as shrimp, and then leave it out to be used;
3, heat the oil and stir fry with green onion and ginger, stir fry the dried, fungus, mushrooms or yellow cauliflower,
Put in soy sauce, sugar, salt, and then add boiling water to cook, boil and add scrambled eggs,
To cook the flavor, put the meat, boil again, put starch water, to put a little bit by little bit,
Slowly collect the juice to make the soup thickened, open the pot and drizzle two eggs, add sesame oil.