raw materials: big stick bone 1 (buy when the supermarket will help to chop open the kind of convenient to eat bone marrow pull hehehe) onion 2 2 ginger 3 slices of cabbage heart goji berries red dates salt noodles
1 first to the stick bone bubble well washed cold water into the casserole to add onion slices ginger slices fire boil small fire simmer for at least 1 hour even like to simmer for a long time
2 red dates soak! on wash clean goji berries wash red dates 10 minutes before the pot into the goji berries 5 minutes before the pot into the bone soup is done salt should be added to the bowl of soup flavor is more pure people's opinion just for reference
3 noodles and cabbage hearts were boiled and fished out
4 to find a super large bowl of noodles and cabbage into a little salt and pork chop soup
occasionally now like to put the chicken essence of the likes of comrades to put their own put also put its green vegetables and ingredients
Shredded chicken noodles
Raw materials: 250g flour, 2 eggs, 250g cooked chicken breast, 250g bean curd juice, 750g broth, 1.5g refined salt, 5g cooking wine
Practice:
1. Flour, egg wash, 50g water, and mix well, covered with a damp cloth, and molasses for 10 minutes, using a rolling pin, rolled out into a 1-point-thick rectangular sheet and folded up into the top knife, and cut into noodles cooked chicken breast. Cut the meat into julienne strips and wash the bean sprout leaves with water
2. Fill the pot with water and boil on high heat, add the noodles and cook them, put them into small bowls, put the chicken strips and bean sprouts on top of them and fill the pot with broth and boil on high heat, skim off the foam, add the cooking wine and salt to taste, and pour it into the bowl of noodles that is
Another:
●Materials: spinach 100 grams of flour, 300 grams of carrot and half of a fresh shiitake mushroom, 2 chicken thighs, 1 2 slices of ginger 1 green onion 3 cups of broth
●Seasoning: 1/2 tbsp light soy sauce 1 tbsp vegetable oil 1 tbsp wine 1/2 tsp salt, pepper, sesame oil, a little each
●Methods: 1, chicken thighs cleaned and cut along the tip of the thigh bone and smeared with wine, salt, stuffed with green onions, ginger steamed out of the skin to cool and shredded. 2, spinach with a pulverizer to break up the water add a little salt and drain with gauze standby green onion chopped carrots, fresh mushrooms shredded. 3, spinach with a shredder, add a little salt to the flour, half of the carrots, fresh mushrooms, shredded. Fresh mushrooms cut into julienne 3, flour add salt, vegetable oil slightly mixed into the hot water with chopsticks to mix a little cool with the hands of the hand to add spinach and cold water into a dough kneaded to smooth when covered with a cold damp cloth and let stand for 1 hour and sprinkle with dry flour rolled into a thin crust and then cut into strips that 4, shredded carrots and fresh mushrooms into the broth to cook soft emerald noodles with boiled water and boil the fire to cook for 5 minutes to take out and then put into the soup cooked to taste plus salt, soy sauce, pepper seasoning sprinkle with green onions Drizzle with sesame oil that
●Features: Road with spinach emerald-colored soup noodles can promote children's appetite spinach is rich in folic acid on the children's gastrointestinal adjustment and nutrient absorption has a big help due to the astringent taste of spinach is difficult to be accepted by the children to do the pasta that is to obtain the children's pleasure but also a balanced nutrition