Here are a few ways to make the noodle lumps:
Practice one
Ingredients to prepare
Noodle lumps
Raw materials: tomatoes, onions, potatoes, flour, eggs, broth
Seasoning: salt, pepper, monosodium glutamate (MSG), chicken broth, scallions.
Steps
1, potatoes with skin into the microwave oven on high for about 8 minutes until cooked, peeled with a spoon and pressed into a puree;
2, add the egg, salt and mix well, add the flour kneaded into a non-sticky dough to wake up for 20 minutes;
3, will be rolled out of the dough into long strips, pulling the dough into a small section into the boiling water until the floating fish out of the dipping in the water spare;
4, tomatoes into the boiling water after immersed immediately fished up (conducive to peeling), peeled and cut into small dice, onion minced;
5, frying pan into the oil hot, add onion minced sautéed, under the tomato diced stir-fried soft, pouring into the amount of broth to boil;
6, add salt, pepper, monosodium glutamate, chicken broth, scallion seasoning, into the ready to go lumps of dough can be mixed well.
Practice 2
Ingredients Preparation
1/2 cup of whole wheat flour, a little salted water (can not add).
Preparation Steps
1. Put the flour into a bowl and slowly roll it with chopsticks to form a very fine grain of dough.
Noodle lumps
2. Boil 5 cups of water in a pot, put the noodle lumps in and bring to a boil, turn down the heat and cook for 8 minutes, turn off the heat, leave it to warm up and strain, then take the broth.
3. You can also put baby bok choy in the soup, take the juice to eat.
Note
This dish is suitable for 5 ? months of the baby, but only take its soup to eat, and need to be filtered into a bottle, but also can be used a small spoon, a spoonful of patience to feed; soup can also be brewed milk.
Practice 3
Noodle Bumps
Preparation of Ingredients
Raw materials: flour (rich and strong flour is best) a number of (one person can probably eat a small bowl of flour), water, cooking oil, salt, soy sauce, eggs, stir-frying ingredients (this is explained below).
Equipment: a working stove, wok, large bowls (one of which is used to make the noodles), soup spoons (ball spoons are not allowed), colander, chopsticks.
Steps
1. Prepare the stir-fry ingredients. Stir-fry ingredients are ready-made dishes (mainly stir-fry vegetables), and it's best to have a collection of ready-made specialty noodle lumps
or to make them on the spot (just stir-fry a small portion of two to four flavors). We recommend stir-fried fava beans, stir-fried cucumbers, scrambled eggs with tomatoes, and a little bit of fried luncheon meat or ham if you have it.
2, the fried material into a large bowl, to assume that into the eight full of water shall prevail to add the appropriate amount of salt and soy sauce, standby.
3: Place the frying pan on the stove and fry the eggs (over high heat and add salt to keep the yolks liquidy and crispy on the outside of the eggs), then add the fried eggs to the bowl of stir-fry ingredients.
4. Prepare the noodles. Place the appropriate amount of flour in a large, empty bowl, add the water and stir to make a thick batter, mixing well and then letting stand (the batter will need to stand for about 15 minutes).
5. Prepare the water. Rinse the wok briefly and add most of the water, bringing it to a boil until it holds a boil
Noodles
(don't turn off the heat). Use a ladle to scoop up the noodles, shaking your hand slightly with the handle of the ladle facing upwards so that the batter flows into the boiling water (so that it's a lump), and then ladle again until you've used up all the batter.
6. Continue to cook, and when you see the noodle lumps floating to the surface, you can take it out of the pot. Turn off the heat, use a slotted spoon to scoop out the noodles into the bowl containing the stir-fry ingredients, and then pour the noodle soup into the bowl until it is eight minutes full.
7. Poke chopsticks through the yolk of the fried egg and stir the lump soup well to serve.