Since it is vegetable noodle soup, there should be more vegetables, vegetarian noodle soup. How to make vegetable soup noodles delicious, the most important factors are soup and noodles.
Noodles are best handmade noodles, followed by fresh noodles, and noodles are worse.
Soup, if you want to make soup full of flavor, nutrition, color and fragrance, you need two important vegetables, that is, tomatoes, tomatoes in vegetables can be described as comprehensive nutrients and not low in content, but also contain antioxidant lycopene, etc., and the color is very good. If you have it in white noodles, it can be described as icing on the cake. Followed by green leafy vegetables, green leafy vegetables are rich in carotene, vitamin C and mineral elements such as calcium and potassium. The problem is that with red flowers and green leaves, it will be perfect. Specific practices are as follows:
Ingredients: fresh noodles, onion, ginger, minced tomatoes, rape and spinach can all be edible oil, salt, monosodium glutamate or fresh pepper powder.
1. Wash the above vegetables, cut tomatoes into small pieces, mince onion and ginger, and cut green leafy vegetables into long sections.
2. Add proper amount of grease to the pan, and the oil is warm. Add minced onion and ginger, stir-fry tomatoes for a while, add salt, pepper powder, fresh soy sauce or monosodium glutamate, and take out the pan.
3. Add water to the pot, add noodles after the pot is boiled, and when it is cooked to 80% maturity, pour in the freshly fried tomatoes, open two pieces, add green leafy vegetables, season again, and take out the pot.
A bowl of delicious vegetarian and vegetable noodle soup is made.
Of course, it is better to cook meat, and it is better to prepare noodles with lean meat, eggs or shrimps and vegetables. Shrimp noodles are also very delicious. When cooking shrimp and vegetable noodles, you should also fry the shrimp in a wok before it smells fragrant. Other processes are the same.
Three cakes of flour, half a catty of lean meat, and one lettuce. First, the soup is boiled in water, then the lean meat is put into the pot for three minutes, then the noodles are put into the pot for five minutes, then the vegetables are put into the pot for one minute, and then the seasoning, sesame oil, salt, soy sauce, chicken essence, oyster sauce and pepper are turned off, and a proper amount is added into the noodles, and then the noodles with lean meat and vegetables are cooked for half a minute.
Vegetable noodle soup is delicious, and the taste of soup is very important. Mai Doujun often cooks two kinds of vegetable noodles at home, the lard version, which is simple and quick. You need a small piece of pigskin at home to get it, and the other is the chicken soup version, which is relatively complicated. You need to cook the soup in advance and refrigerate it in the refrigerator for later use.
The lard version of the vegetable noodle needs a small piece of pigskin to enhance the flavor. No oil is put in the pot, and the pigskin is fried until the oil comes out. Remove the fried pigskin, and then stir-fry the vegetables with the lard. The vegetable noodle soup is especially fragrant. It is said that when Mai Doujun's mother is pregnant, Mai Doujun's father often cooks it for her mother ~ Tut tut, by the way, praise her father ~
Pigskin 1 small piece, tomato 1 piece, a little chives, a little water, a little noodles, a little soy sauce, a little salt and an egg 1 piece.
Wash the tomatoes, cut them into small pieces, stir-fry them in lard to get soup, and chop the shallots into chopped green onions.
3 Add appropriate amount of water, bring to a boil with high fire, add noodles and cook, add appropriate amount of soy sauce, add a little salt, and sprinkle a little chopped green onion before taking out the pot.
4 Take another pot, fry the eggs until golden brown on both sides, and put them on the noodle soup. The delicious tomato fried egg noodles is ready, especially fragrant!
Chicken soup version of vegetable noodles, you need to boil a pot of delicious chicken soup in advance, take out some chicken soup and heat it before eating each time, pour in half the water, add noodles and cook together, so that the taste of chicken soup can better infiltrate into the noodles.
Appropriate amount of chicken bones, 3 red dates, a little medlar, an appropriate amount of onion and ginger, an appropriate amount of noodles, an appropriate amount of water, an appropriate amount of vegetables and a little salt.
1 Clean the chicken bones, blanch and skim off the blood foam, put them in a pot with cold water, boil, turn off the heat, add red dates, medlar and onion ginger, stew for about an hour and a half, and take out the broth. If you use it the next day, put it in the refrigerator for refrigeration.
If you want to make a very simple vegetable noodle soup, then I suggest you pour some chopped green onion oil first, which is vegetarian noodle soup. It is also very fragrant to use this to flavor.
Sometimes I just make a poached egg noodle soup, and you can order some green vegetables or other green leafy vegetables you like.
Just like this, order some green leafy vegetables and cut two pieces of tomatoes. It's also delicious, but I mixed them with chopped green onion oil.
Share another complicated one: Xiaomi noodle soup.
In my hometown, people like to put noodles in the soup cooked by millet and white radish, which is called rice noodles. As we all know, the nutritional components of millet in northern Shaanxi used to be a staple food, which helped us through the most difficult period. Adding various vegetables to millet to make this bowl of noodle soup is even more what we need!
This kind of vegetable noodle soup is loved by children and the elderly. How pleasant it is to eat noodles and drink soup in cold days! Now even young people are greedy for this!
Materials:
Flour 400g, water 180g (for flour)
Millet 70g, water 1500g (for cooking millet)
Soaked soybeans 40g, vegetables 100g, tomatoes 400g, white radishes 400g and shallots 60g.
Appropriate amount of oil, salt and soy sauce
Process:
1, 180g warm water is added to the flour little by little, stirred into a flocculent state, then kneaded into dough, cut into pieces, pressed back and forth with a dough press several times instead of kneading dough, and then pressed into fine flour for later use.
2. Boil 1500g of water in a pot, add the washed millet and start to cook the millet soup. After boiling, add the soaked soybeans and cook together for about 20 minutes.
3, white radish is cut into strips, tomatoes are chopped, the roots of green vegetables are not chopped separately, and the roots and leaves of shallots are also chopped separately for use.
4. Put the white radish strips into the millet and soybean soup and continue to cook.
5. Take another pot, add water to boil, add noodles and green vegetable roots, take them out after boiling, then put the green vegetable leaves into the water where the noodles have been cooked, blanch them and take them out, and then put the noodles and green vegetables into the cooked millet and soybean soup.
6. Heat the wok and drain the oil. Add the shallots to stir-fry the scent, add tomatoes and stir-fry, add appropriate amount of raw extract flavor, add appropriate amount of salt, and add shallots leaves before taking off the wok.
7. Pour the fried tomato soup into another pot of millet and soybean soup noodle soup, boil it, and serve.
Tip:
1, I pressed it with a dough press, so the dough is hard. If you roll it by hand, you can add a little more water.
Personally, I think hard noodles will absorb more soup flavor when cooked in soup.
2. When cooking noodles, my hometown usually cooks noodles directly in millet soup, but I don't like to bring noodles into the soup. Although I use white flour to make noodles, I don't like it.
In order to taste better, I still boil the noodles in another pot and shake them off before adding them to the soup.
3, soybeans should be soaked in water first, if there is no soaking water, it is ok not to put it.
Mr. Zhou Jun always thinks that vegetable noodle soup is the real taste. Vegetable soup with clear soup and refreshing taste can be used to make various kinds of dishes. Let the umami taste boil out of the vegetables.
Vegetable soup can be easily made by using the vegetables left over from family cooking.
Personally, I like to use delicious leeks, incomparable fresh winter bamboo shoots, sweet zucchini, Flammulina velutipes and lovely carrots. Wash and cut the ingredients. Cut some ginger and minced garlic for later use. Because carrots are rich in beta-carotene, minerals and vitamins, onions contain antioxidants such as flavonoids and selenium, which can enhance immunity. The sweetness and fragrance of cooked onions are deeply loved by babies.
Tofu is rich in calcium, and vitamin D of mushrooms can promote the absorption of calcium.
Wash all the ingredients and dice them for later use. Put carrots, onions and mushrooms into a pot, bring them to a boil over high heat, and turn to low heat for 30 minutes. After the spinach noodles are cooked, prevent the noodles from sticking together. While cooking broth, you can use vegetable soup, stewed chicken soup and bone soup, and you can also add other leaves or minced meat.
I remember that another pot boiled tofu in boiling water. Then pick up the spare.
Finally, add tofu, diced vegetables and some soup.
To make vegetable broth, hot oil needs to fall into ginger and garlic, and carrots, winter bamboo shoots, zucchini, Flammulina velutipes and other vegetables need to be stir-fried to give a fragrance. Add enough water, salt, a spoonful of soy sauce and a spoonful of sugar. Hold on for a few more minutes after boiling. Moreover, cooking noodles with vegetable soup for your baby is nutritious and delicious, and you don't need to add seasonings when eating, and it won't look very dull.
If you have shrimp skin or seaweed at home, you can grind it into powder and put it in the noodles. Adding some nut powder and fish floss will also be delicious. For small-month-old babies, you need to cut the rape into very small pieces, and it is best to use only egg yolk to prevent allergies. Beat the eggs to pieces to avoid large pieces of eggs. You can pour them slowly, thinly, and stir them quickly while pouring, and they will be very broken.
When I am too lazy to cook in winter or just come home from the cold outside, I am particularly eager to have a bowl of hot vegetable soup noodles in front of me, which not only warms my heart and body, but also takes into account the nutritional needs, especially suitable for eating in the morning and at night. Warm up in the morning can face the cold outside, and eat at night without consuming too much fat and calories, so my stomach is particularly comfortable.
1, tomato and egg soup noodles
Prepare ingredients:
Noodles, tomatoes, eggs, chopped green onion, salt, cooking oil, sesame oil, monosodium glutamate.
Practice:
Beat the eggs, cool the oil in a hot pan, spread them into egg cakes with low fire, and mash them. Put them out for later use.
Wash the tomatoes and cut them into small pieces.
Put a little oil in the pot, add chopped green onion and saute until fragrant, add chopped tomatoes and stir-fry until the red soup comes out.
According to the consumption of noodle soup, add appropriate amount of boiling water, add noodles, and add scrambled eggs when the noodles are cooked.
Add the right amount of monosodium glutamate and salt to taste before cooking, and finally drop four or five drops of sesame oil.
2. Mushroom miso soup noodles
Ingredients:
Pork foam, mushrooms, Pixian bean paste, sweet noodle paste, minced ginger and garlic, soy sauce, cooking wine, salt and edible oil.
Practice:
Put a small amount of oil in the pot, stir-fry pork meat foam when the oil is hot, add a small amount of cooking wine, add a proper amount of Pixian bean paste and sweet noodle sauce after seeing the color change of the meat, stir-fry evenly, and then stir-fry a proper amount of ginger and garlic powder.
Put a little oil in the pot, stir-fry sliced mushrooms, then add a proper amount of water. When the water boils, add noodles, add a little salt and soy sauce to taste. When the noodles are cooked, add the fried miscellaneous sauce.
3. Chicken noodle soup
Ingredients:
A chicken leg, noodles, rape, coriander, medlar, ginger and garlic, cooking oil.
Practice:
After washing the chicken leg, cut it into small pieces and remove the excess fat from the chicken.
Put water in the pot, add chicken, add appropriate amount of ginger, garlic and medlar, and then boil.
Skim off the excess floating foam, cook on low heat for one hour, add appropriate amount of salt to taste, and serve some chicken and chicken soup for later use.
Add noodles to the chicken soup in the pot, cook for about two minutes, add small rapeseed, and turn off the heat after the small rapeseed is cooked.
Put the cooked chicken pieces in the bowl and sprinkle with coriander powder to eat.
The vegetable noodle soup I want to share is not only the best, but also the simplest, hot and sour, delicious, appetizing and nutritious. It's the kind that adults and children love to drink.
Let's take a look at the ingredients we need first:
Noodles (I use hand-made wide noodles, which can be selected according to my personal preference. ), tomatoes, eggs, shallots, millet spicy.
The first step is the key to make this vegetable noodle soup delicious.
The first step is to marinate the shallots. The seasonings are: salt, thirteen spices, oyster sauce and sesame oil. The pickling time is the time to cook noodles, so you don't have to leave it alone. After pickling here, just prepare tomatoes and eggs over there. It won't delay time.
Step 2, break the eggs, fry them in a wok, and then take them out for later use.
The third step, take another pot, pour the tomato into the wok after the oil is hot, and put the millet spicy. Friends who can't eat spicy food don't have to put it. Then add boiling water, and boil the noodles.
After the noodles are cooked, add the fried eggs and pickled chopped green onion, and stir well to turn off the heat.
This vegetable noodle soup is hot, sour and delicious. Whether you drink it for breakfast at low temperature in autumn and winter, at noon or at dinner, it will make your appetite big. I often make this vegetable noodle at noon, and I can't get tired of drinking it. You can try it.
I hope you like this vegetable noodle soup I shared.
I am an aunt who insists on making breakfast. Nice to meet you.
My family's favorite food is vegetable sour noodle soup, with oil in the bottom of the pot, 70% to 80% hot with minced garlic and Chili noodles, stir-fried with soy sauce, added water, boiled with fine vermicelli, put a handful of vegetables, and then put chicken essence, pepper noodles, vinegar, sesame oil and sour and refreshing noodle soup.
The delicious vegetable noodle soup focuses on the soup, the soup is good, and the noodle soup is naturally delicious. If you can roll noodles instead of dried noodles, then the noodle soup should not be too refreshing! Noodle soup plays the leading role in the dinner in the northern rural areas. Of course, the exquisite topping noodle soup in the south is also very popular. It can be said that noodle soup is the most "home" food, and a bowl in your hand makes your hometown leisurely.
At the beginning, it is said that vegetable noodle soup focuses on soup. It is good. If it is delicious, no matter what kind of noodle soup, salt is subject to personal taste. It is recommended to add more in moderation to highlight the taste of noodle soup.
Lao Wang Jian suggested the delicious vegetable noodle soup as follows. Looking down, you will see more delicious vegetable noodles:
First, rape sour soup noodles
This noodle focuses on highlighting the sour and refreshing taste, and adding oil or lettuce on the basis of sour soup noodles. The production is relatively simple. The profile of Lao Wang is as follows: wash the rape, control the moisture content and shred the egg cake. The thinner the cake, the better. Stir-fry shredded ginger and onion, add appropriate amount of balsamic vinegar. It is suggested to choose Zhenjiang balsamic vinegar, boil it, add water, salt, chicken essence and pepper, and continue to boil shredded pepper or dried Chili noodles that can eat spicy food, and pour it out for later use. In addition, cook noodles in a pot, cook them together with rape, remove them when they are cooked, and code them with sour soup. It's done! !
Make sure that you are sweating profusely and the vinegar is refreshing. It is not recommended to use dried noodles for this noodle. You should use handmade noodles or roll the dough by hand, which is the most authentic and can make your appetite more open.
Second, the green vegetable egg flower noodles
This noodle is long and clear! Suitable for breakfast, dried noodles and handmade noodles are all suitable. The production is very simple. The profile of Lao Wang is as follows: clean the vegetables, clean and chop the parsley, control the moisture for later use, break up the eggs for later use, stir-fry the chopped green onion in oil to give a fragrance, add noodles directly before boiling, add salt during the cooking process, add the chicken feathers before cooking, slowly pour in the egg liquid with low fire, and then drop in sesame oil, fish noodles into a bowl and sprinkle chopped parsley. Can be eaten with mustard tuber.
This approach is basically a slightly upgraded way to eat the most popular noodle soup in Jianghuai and Huanghuai areas, and the procedures are cumbersome than Yangchun noodles. Especially suitable for breakfast, the noodles are fresh, and a bowl is full of nutrition.
Third, Xinjiang soup rice
The practice of Xinjiang soup rice is very complicated, its difficulty is no less than that of Xinjiang mixed noodles, and the richness of side dishes is also higher than that of mixed noodles. If you have time, or have a rest, you can try Xinjiang soup rice, which is rich and delicious.
Lao Wang briefly introduces the practice. The method and steps of selecting high-gluten flour for flour and mixing flour are the same as those of mixing noodles. Add salt and knead more to wake up. Finally, roll into dough cakes, cut into strips, flatten into dough pieces, and oil them.
Put pepper oil in the pot, stir-fry chopped chives and ginger, stir-fry diced mutton in the pot, once again add diced diced edamame, diced carrots, diced mushrooms, chopped onions and tomato pieces, add a little soy sauce to change color, stir-fry chopped Chinese cabbage with high fire, add sugar and pepper to taste, add water to boil, and throw the noodles into the pot to cook. It's done! !
This is the most basic practice of home-cooked Xinjiang soup rice. Add vinegar and a head of garlic before eating, and it feels extremely comfortable. The rich tomato, vegetable and meat flavors are integrated into one bowl, and the whole body is comfortable! !
Of the above three vegetable noodles, Lao Wang likes Xinjiang soup rice best. When he is free, Lao Wang must make a pot of soup rice to show off.
How to make vegetable noodle soup at home is the best?
First of all, there are two kinds of vegetable noodle soup, one is ordinary noodles, which are cooked with vegetables into noodle soup; The other is to break vegetables into juice, mix them with flour to make vegetable noodles, and then cook them into noodle soup, which is also called vegetable noodle soup.
Today, let's talk about how to make noodle soup with simple noodles and vegetables. How to make it delicious!
Ingredients: ordinary noodles, spinach, tomato 1 piece.
Practice:
1, spinach is cleaned, tomatoes are peeled and cut into small pieces, and set aside;
2. Add a proper amount of water to the pot, bring it to a boil, put the noodles in and boil, then take them out and let them pass through cold water, then put the spinach in boiling water and boil it to remove oxalic acid. Don't want the water here after it's boiled.
3. Re-heat the pot, add a little peanut oil, add chopped tomato pieces and stir fry, stir fry slowly until the tomatoes are soft, then add a proper amount of water to boil, then put the cooked noodles and vegetables together and cook for a while, and finally season with salt!
The noodle soup made in this way is very appetizing with the sour taste of tomatoes. I usually sweep all the noodles with soup! If you feel Tai Su, you can beat an egg, and it will taste much more delicious!
Of course, vegetables and tomatoes can be replaced with your favorite vegetables and melons, and you can also separate the cooked noodle soup and noodle soup, because some people like to eat dry noodles and drink soup at last, which is also ok. In short, just follow your own likes and habits.