Lumpy Noodle Soup
Ingredients: Medium Gluten Plain Flour, 120 grams, 2 teaspoons of Baking Powder, 1 teaspoon of Sugar, 1/2 teaspoon of Salt, 1 tablespoon of Butter, and 120 ml of Milk.
Directions
1. Mix flour, baking powder, sugar and salt in a small bowl. Cut in the softened butter and mix well. Add the milk and mix well so that a very soft dough is formed.
2. Scoop up the dough with a spoon and add it by spoonfuls to the pot of boiling water. Cover the pot and cook for 15 minutes.
3. For parsley-flavored lumps, add 1 tablespoon of chopped dried parsley to the dough when mixing.
Tomato and Egg Lump Soup
Ingredients: 3~4 servings Ingredients: Tomato: 3 Eggs: 1 Cilantro: 2 Garlic: 2 Cloves Cucumber: ? Stick Noodle: 1/2 Rice Bowl Water: 5 Bowl Seasoning: Oil: 2 Tablespoons Sesame Oil: 1/3 Tablespoon Salt: to taste.
Directions
1. tomatoes washed, cut into 4 cloves;
2. parsley washed; garlic peeled;
3. cucumber washed, peeled, sliced into thin slices;
4. eggs knocked into a bowl, stirred well;
5. flour in a small pot, the faucet to the smallest possible water flow (easy to control the amount of water). Put the small pot under the faucet, while using chopsticks to quickly stir the flour in the bowl, as far as possible to mix the noodles into a peanut-sized lumps, can not be too dry (there is excess flour, under the soup knot does not form a ball, into a paste), and can not be too wet (under the soup into a heap);
6. hot pot of oil, put the garlic, pour in the tomatoes, sautéed until slightly out of the juice, pour in the water, boiled; into the slices of cucumber, boiled to join the The noodles lumps, gently stir to prevent sticking to the pan; wait for the water to boil into the egg, mix well, wait two minutes into the cilantro, sesame oil and salt can be turned off the fire to eat.
Mixed noodle soup
Ingredients: cabbage, carrots, dried mushrooms, meat, a little soy sauce, noodles, a little salt, a little oil, broth, chicken essence, chili oil, vinegar.
Method
1. Prepare cabbage, or you call it cabbage, cabbage, cabbage, cabbage, cabbage, in short that thing, shredded. Carrots are also shredded, and dried shiitake mushrooms are shredded after being soaked in warm water.
2. Meat, you can use minced meat or shredded meat can be, first with a little soy sauce mix a mix on the line.
3. Then it is the key to the dough, the right amount of noodles, put a little salt, slowly add water, while adding water while stirring, and finally to a very thick, but can flow on the state can be.
4. Hot frying pan put a little oil, first to the minced meat to fry loose, and fried some excess oil, and then put the carrot silk, fried red oil, carrot silk should also be soft, then into the cabbage shredded stir fry two.
5. If you have soup at home, it's best, if not, you can also use water, into the pot, boil on high heat, and then switch to medium heat and cook for five minutes, then you can get the lumps.
6. I was like a fish, let the batter flow to the edge of the bowl, and then use chopsticks dipped in hot water, a little bit of plucking, frankly, in fact, the earliest want to get into the fish, but attempted.
7. Or if you have any other way to get the noodle lumps, let it go in the lumps are not too big.
8. If the batter sticks to the chopsticks, just dip them in hot water.
9. There is probably a 4 or 5 like, the noodles are basically cooked, put a little salt and chicken seasoning.
Tips
Lastly, the last out to eat, like cilantro, you can put some more cilantro, but also can put chili oil and vinegar. It's a convenient and quick . Staple food and vegetables, and the sweet flavor of cabbage, so that the whole soup tastes very good to say.
Corn flour lump soup
Ingredients: 450 grams of corn flour, 150 grams of white flour, eggplant, snow peas, ginger and garlic, salt.
Method
1, corn flour and white flour mixed well, with warm water and noodles. The amount of water, is slowly pour, until the flour can be stained on the line, do not need too much water, very little water can be.
2, and good dough, put on the panel.
3, cut the eggplant into strips, ginger slices, garlic crushed.
4, wait for the oil in the pan is hot, put ginger and garlic, and then add snow peas (already processed)
5, pour in the eggplant strips and stir-fry and then add the water, start to cook, wait until it boils.
6, put the dough with hands to press the long strip shape of the embryo, the dough to feel a little hard to prove that the noodle and just right.
7, in the panel should be sprinkled with some white flour, corn dough to the top of the white flour, corn dough also need to sprinkle some dry flour on top to prevent sticking. Long strips of cornmeal embryo cut into strips, and then cut off in accordance with the 1 cm width, it becomes diced noodles (size 1 cm cube)
8, and so the eggplant boiled 7 minutes cooked, the diced cornmeal poured into the eggplant soup (pay attention to the diced noodles, separate, do not stick together)
9, cooked no less than 10 minutes, probably cooked, and then add salt.
Tips
1, the ratio of cornstarch and white flour 3:1, white flour low-grade, high-gluten can be, it is best to be high-gluten, if there is no white flour, just cornstarch, can not be sticky, because cornmeal is not sticky.
2, must use warm water and noodles, not with boiling water, not with cold water.
3, cut into cubes, 1 cm cubes, too big, not cooked, easy to clip inside.
4, snow peas are fried in advance: you can add ginger and garlic with hot oil, or add some shredded meat, fried snow peas.
5, eggplant, can not cut too fine, too fine, a boil are broken broken.