Big bone noodle soup. . Adding method
Method: Actually, stew the big bone soup first, and then add the noodles.
Ingredients: 1 big 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, and cabbage hearts , wolfberry, red dates, salt, noodles
1. Rinse the stick bones first, wash them clean, put them in a casserole with cold water, 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 add chicken essence now, but those who like it can do it 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 sheet. , fold them up, and cut into noodles with a 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.
Another:
●Materials: 100g spinach, 300g flour, half carrot, 2 fresh mushrooms, 1 chicken leg, 2 slices of ginger, 1 green onion, 3 broth cup.
●Seasoning: 1/2 tablespoon light soy sauce, 1 tablespoon vegetable oil, 1/2 teaspoon wine, a little each of salt, pepper, and sesame oil.
●Method: 1. Wash the chicken legs, cut them with the tip of a knife along the leg bones, apply wine and salt, stuff in green onions and ginger, steam them, take them out and let them cool, then peel them and cut them into pieces. filamentous. 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.
How to make Chinese fried noodles
1. Ingredients:
3 bags of egg fried noodles; 6 Cantonese sausages, cut into pieces; shredded carrots; shredded green onions ; Shredded onions; soy sauce
2. Method:
(1) Put the fried noodles into boiling water and cook for no more than 1 minute;
(2) Put the chopped sausage cubes, shredded carrots, shredded green onions and shredded onions into the oil pan and stir-fry, add a little soy sauce (about 1-2 spoons), take it out of the pan after 3-4 minutes and set aside;
(3) Divide the fried noodles into several portions and fry them separately. During the frying process, add soy sauce. When the fried noodles turn golden brown, take them out of the pot. Then put them on a plate and top them with fried sausages and shredded carrots. Can.
Shanghai thick fried noodles
Ingredients: Half a pound of Shanghai thick noodles, 1/2 teaspoon of wine
4 mushrooms Seasoning: 1/4 teaspoon of salt
3 taels of lean meat and 1 tsp of sugar
4 taels of broccoli and 2 tsp of light soy sauce
? 1 head, 2 teaspoons of dark soy sauce
1 head of garlic, 1 teaspoon of sesame oil
Preparation method:
1. Soak the mushrooms until soft, cut into shreds and add a little oil and sugar Steam for about 10 minutes.
2. Cut the lean meat into shreds, marinate with a little light soy sauce and corn flour for 10 minutes.
3. Wash and shred the cabbage? , smash and mince the garlic.
4. Boil Shanghai thick noodles in boiling water, then pass them through a cold river to drain them.
5. Burn oil and sauté until fragrant? , minced garlic, add shredded pork, fry until cooked and serve.
6. Heat oil, add broccoli and stir-fry for a while, add noodles and stir-fry briefly, add other ingredients and stir-fry evenly, add seasoning, mix well and serve.
How to make Japanese seafood fried noodles
Cuisine Japanese cuisine
Features Japanese flavor, fresh and delicious.
Ingredients: 80g fish, 30g green pepper, 20g onion, 10g green onion, 10g mushroom, 1 garlic, 30g shrimp, 30g fish, a little salad oil, a little soy sauce, salt A little, 120 grams of dry spaghetti
Production process
(l) Cut the fish, green pepper, onion, green onion, and fish into thin strips, slice the mushrooms, and mince the garlic. Boil the noodles in hot water for 10 minutes to remove the moisture. (2) Add salad oil, fish, shrimp, and mackerel to the wok and stir-fry until cooked. Add green peppers, onions, green onions, mushrooms, and garlic and stir-fry until fragrant. Add noodles and stir-fry evenly. Add soy sauce and salt to stir-fry. Mix well and serve.
Unique flavor of fried pasta
Ingredients: Italian macaroni (cook according to instructions and set aside), shred green peppers, slice a tomato, shred carrots, and shred onions.
Method: Heat oil in a pot, add bay leaves and tomato sauce and stir-fry briefly (add some soy sauce if you like the color), then add green pepper shreds, carrot shreds and onion shreds and stir-fry until cooked. Then add chicken essence and appropriate amount of salt to the macaroni, then put the tomato slices on top and you can eat.
If you don’t have macaroni, it’s also very delicious to make some fried noodles yourself.
Shrimp braised noodles
Main ingredients: 250 grams of dragon whisker noodles (dry), 150 grams of shrimp, 100 grams of bamboo shoots, half an egg white, and 15 grams of green beans.
Accessories: 5 grams of green onions, 3 grams of ginger, 750 grams of chicken broth, 3 grams of cornstarch, appropriate amounts of rice wine, refined salt, cooked lard, pepper, and MSG.
Preparation method
① Add refined salt and a little water to the shrimps, soak them for a while, stir them a few times, use clean water; medium-clean, use a dry cloth to absorb the water, and add beaten egg whites , a little refined salt and cornstarch, stir until the shrimps are tightly wrapped in egg powder paste. Dice the bamboo shoots.
② Boil 1000 grams of water, sprinkle in the dragon's whisker noodles, and scatter them while boiling. If you see a jade-like white color, quickly pick it up, rinse it with cold water, and place it on a plate in a basket.
③ Add 50 grams of cooked lard to the pot and heat until 40% hot. Add shredded ginger and sauté for a while. Pour in the shrimp, then spread it with chopsticks. When it turns white, drain the oil immediately. Add the diced bamboo shoots to the remaining oil and stir-fry them thoroughly, add the green beans and stir-fry until they are emerald green, then serve.
④Add chicken soup into the pot, wait until it boils, season with refined salt, cooked lard, and MSG, add boiled noodles, cook with rice wine, cover and simmer for 10 minutes, add diced bamboo shoots, shrimps, and green beans. Stew, top with cooked lard, sprinkle with some minced green onions, and serve in the pan.
Characteristic noodles are soft, fresh and tasty. It is also called pot noodles because it is served in a pot.