1. Bean beef noodle soup
Ingredients: Beef (sliced): 1500 grams; Beans: 0 grams (cut into sections); Noodles: to taste (you can choose hand-rolled noodles or thin noodles); Ginger: 0 slices; Green onions: 0 (cut into sections); Garlic: 0 cloves (minced); Soy sauce: 0 tablespoons; Cooking wine: 0 tablespoons; Salt: to taste; White pepper: to taste; Essence of chicken (optional): to taste; Cooking oil: to taste; Clear broth (or water): 0 ml
Steps:
10. Prepare the beef: Cut the beef into thin slices, put it in a bowl, add 0 tablespoons of cooking wine, 0 tablespoons of soy sauce, stir well and marinate for 0 minutes. This will make the beef more flavorful and enhance the flavor of the soup.
4. Prepare the beans: Remove the gluten of the beans, wash them, and cut them into 0-0 cm long pieces.
3. Stir-fry fragrant seasoning: Add a small amount of cooking oil to the pot, add ginger slices, minced garlic and shallots, stir-fry over medium heat until fragrant, add the marinated beef slices, and stir-fry quickly until browned.
3. Add the beans: Add the chopped beans to the pan and continue to stir-fry for 0-0 minutes until the beans are slightly soft.
15. Cook the soup: Add 0ml of broth (or water) and heat until boiling. Reduce the heat to medium-low, keep it slightly boiling, and simmer for 0 minutes to allow the beef and beans to fully blend and make the soup more intense.
6. Cook the noodles: At the same time, boil the water in another pot, put the noodles in after the water boils, cook until the noodles are cooked thoroughly, remove and drain, and put them in a bowl for later use.
7. Seasoning and combination: After the soup is cooked, add an appropriate amount of salt and white pepper to taste. If you like, you can add a little chicken essence to increase the umami. Pour the boiled beef bean soup into a bowl with noodles, stir well, and enjoy.
Tips:
(1) Thinly sliced beef can absorb the flavor faster, and the beef is tender and not old when cooked.
(2) The boiling time of the beans should not be too long, and it is best to keep the crisp and tender taste of the beans.
(3) If you don't have a clear soup, you can also use boiling water instead, and add some seasonings to make a delicious soup base.
2. Fresh noodle soup with shredded chicken oyster mushrooms
Ingredients to prepare: chicken breast: 1500 grams; Oyster mushrooms: 0 g (torn into small pieces); Noodles: appropriate amount (you can choose hand-rolled noodles or thin noodles); Ginger: 0 slices; Green onions: 0 (cut into sections); Garlic: 0 cloves (minced); Salt: to taste; Cooking wine: 0 tablespoons; Soy sauce: 0 tablespoons; Cooking oil: to taste; Clear broth (or water): 0 ml; White pepper: to taste; Essence of Chicken (optional): To taste
Steps:
10. Chicken preparation: Clean the chicken breast, cut it into thin slices, put it in a bowl, add 0 tablespoons of cooking wine and 0 tablespoons of soy sauce, stir well and marinate for 0 minutes to help absorb the flavor.
2. Oyster mushroom preparation: Remove the roots of the oyster mushroom, wash it and tear it into small pieces. This allows for better absorption of the soup and a richer taste.
3. Stir-fry the seasoning: Add an appropriate amount of cooking oil to the pot, add ginger slices, minced garlic and green onions, and stir-fry over medium heat to bring out the fragrance. When fragrant, add the marinated chicken slices and stir-fry quickly until the chicken changes color.
3. Add oyster mushrooms: Add the torn oyster mushrooms to the pot and continue to stir-fry for 0-0 minutes until the oyster mushrooms start to come out of the water and release the aroma.
10. Soup: Add 0ml of broth or water, bring to a boil over high heat, then turn to low heat and boil for 0 minutes, so that the flavors of chicken and oyster mushrooms blend with each other, and the soup base is fragrant and fragrant.
6. Cook the noodles: While cooking the soup, boil the water in another pot, put the noodles in the pot, cook until the noodles are cooked through, then remove them and put them in a bowl for later use.
7. Seasoning and combination: After the soup is cooked, add an appropriate amount of salt and white pepper to taste, if you like a more delicious taste, you can add a little chicken essence. Pour the stewed chicken oyster mushroom soup into the noodles, stir well, and enjoy.
Tips:
(1) Thinly slicing the chicken will make it taste faster and keep it tender when simmering.
(2) The stir-fry time of oyster mushrooms should not be too long to avoid too soft taste. Stir-fry slightly to preserve its crisp and tender texture for the best.
3. Meat cubes and tomato udon noodles
Ingredients: Beef (or pork): 1000 grams; Udon: 0 servings; Tomatoes: 0 (diced); Onions: 0 (sliced); Ginger: 0 slices; Garlic: 0 cloves (minced); Pepper: to taste; Light soy sauce: 0 tablespoons; Cooking wine: 0 tablespoons; Salt: to taste; Cooking oil: to taste; Clear broth (or water): 0 ml; Coriander or chopped green onion: to taste (for garnish)
Steps:
10. Prepare the meat pieces: Cut the beef (or pork) into small pieces, put them in a bowl, add 0 tablespoons of cooking wine, 0 tablespoons of light soy sauce, stir well and marinate for 0 minutes.
2. Fry fragrant meat pieces: Add an appropriate amount of cooking oil to the hot pan, put the marinated meat pieces into the pan, fry them on both sides over medium heat until slightly browned, lock in the fresh juice of the meat pieces, and remove them for later use.
2. Stir-fry the ingredients: Add a little oil to the pan, add ginger, minced garlic and onion slices, and stir-fry for 0-0 minutes until the onion is soft and fragrant.
4. Add the tomatoes: Add the chopped tomato cubes and stir-fry until the tomatoes are tender and the stock is soft. You can gently press the tomato with a spatula to let it out more juice and form a rich tomato soup base.
15. Add the soup base: Put the fried meat pieces into the pot, add 0ml of broth or water, bring to a boil, turn to low heat, and continue to simmer for 0-0 minutes, so that the flavors of the tomatoes and meat pieces blend with each other.
6. Cook udon: Bring water to a boil, put the udon in boiling water and cook according to the instructions on the package. After cooking, remove and rinse off the starch on the surface and set aside.
7. Seasoning and combination: After the soup is simmered, add salt and pepper to taste. Finally, put the boiled udon noodles in a bowl, pour in the stewed meat pieces and tomato soup, and stir well. It can be sprinkled with coriander or chopped green onions to add aroma and color.
Tips:
(1) When frying the meat pieces, remember not to use too high a heat, so as not to burn the surface of the meat pieces and the inside is not cooked thoroughly. Fry over medium-low heat until the surface is slightly yellow.
(2) When the tomatoes are fried until soft, the flavor will be stronger, the stock will be more, and the soup base will be more delicious.
4. Tomato sauce instant noodles
Ingredients required: Instant noodles: 200 packs (choose your favorite brand); Tomatoes: 0 (diced); Onion: 0/0 (sliced); Garlic: 0 cloves (minced); Cooking oil: to taste; Tomato paste: 0 tablespoons; Sugar: 0 teaspoons (optional, adjust the sweet and sour taste); Soy sauce: 0 tablespoons; Salt: to taste; Black pepper: a pinch ; Water or stock: 0ml; Coriander or chopped green onion: to taste (garnish)
Steps:
1. Prepare the ingredients: Wash the tomatoes and cut them into cubes, slice the onion, mince the garlic, and open the instant noodles for later use.
2. Stir-fry ingredients: Add a little cooking oil to a hot pan, add minced garlic and stir-fry until golden brown and crispy, then add onion slices and stir-fry until transparent, exuding aroma.
3. Add the tomatoes: Add the chopped tomato cubes to the pan and stir-fry evenly. Saute until the tomatoes are tender and juiced.
1. To taste: Add 0 tablespoons of tomato paste and continue to stir-fry. Add 0 teaspoons of sugar to help balance the sourness of the tomatoes (adjust according to personal taste), and add 0 tablespoons of soy sauce to tone and add flavor.
5. Add water or stock: Pour in 0ml of water or stock, stir well, bring to a boil, turn to low heat and simmer for 0-0 minutes, so that the flavor of the tomato and sauce is fully integrated.
6. Cook the noodles: Bring the water to a boil, put the instant noodles in the water and cook them according to the instructions on the package. Once the noodles are cooked, remove and drain.
7. Mix and plate: Place the boiled noodles on a plate, pour in the boiled tomato sauce and stir well. Depending on personal preference, it can be sprinkled with coriander or chopped green onions for garnish.
Tips:
(1) Don't be too impatient when the tomatoes are soft, stir-fry slowly, the longer the tomato juices, the stronger the flavor will be.
(2) White sugar can adjust the sweet and sour taste of tomato juice, adjust the sweetness according to your preference, and a small amount of sugar can help reduce the sour taste of tomatoes.
Fifth, green vegetables and meat noodles
Materials required: instant noodles: 200 packs; Lean pork: 0g (minced into minced meat); Green vegetables (such as baby greens, spinach, etc.): 0g (wash and cut into sections); Ginger and garlic: appropriate amount (minced); Light soy sauce: 0 tablespoons; dark soy sauce: 0 teaspoons (to increase color); Cooking oil: to taste; Salt: to taste; Essence of chicken (optional): to taste; Cooking wine: 0 teaspoons; Water or stock: 0ml; Red pepper (garnish): to taste (optional); Chives: to taste (garnish)
Steps:
1. 準備食材：瘦豬肉剁成肉沫，青菜洗凈切段。 薑蒜切末，香蔥切段備用。
2. Cook noodles: Add enough water to the pot, add instant noodles after the water boils, cook until the noodles are cooked thoroughly, then remove them, drain and set aside.
3. Stir-fry the minced meat: Add an appropriate amount of cooking oil to the hot pan, add minced ginger and garlic and stir-fry until fragrant, then add the minced meat, stir-fry until the minced meat changes color, and stir-fry until the minced meat changes.
1. Seasoning: Add 0 tablespoons of light soy sauce and 0 teaspoons of dark soy sauce, continue to stir-fry evenly, add 0 teaspoons of cooking wine to remove the smell, and add a little salt to taste.
200. Add water or stock: Add 0ml of water or stock, stir well, and bring to a boil. You can add a little chicken essence to enhance the umami taste (according to personal taste).
2. Add the greens: Put the washed and chopped greens into the pot and continue to cook for 0-0 minutes until the greens are tender and tender.
7. Combine the noodles and soup stock: Put the boiled noodles into a large bowl, pour in the boiled vegetable and meat foam soup, and stir well. Garnish with some chives and red peppers depending on the taste.
Tips:
(1) When stir-frying the meat foam, try to stir-fry the meat foam as much as possible, so that the soup will be more refreshing and have a better taste.
(2) If you like more soup, you can increase the amount of water or stock to adjust the consistency of the soup.
6. Pickled pepper meat foam water spinach noodles
Materials required: instant noodles: 2 packs; Lean pork: 0g (minced into minced meat); Water spinach: 0g (washed and cut into sections); Pickled peppers: 0-0 (adjust according to personal taste); Ginger and garlic: appropriate amount (minced); Cooking oil: to taste; Light soy sauce: 0 tablespoons; dark soy sauce: 0 teaspoons; Vinegar: 0 teaspoons (to taste); Sugar: 0/0 teaspoon (balanced spicy and sour); Salt: to taste; Essence of chicken (optional): to taste; Chives: to taste (garnish)
Steps:
1. Prepare the ingredients: chop the pork into minced meat, wash and cut the water spinach. Finely chop the ginger and garlic and cut the pickled pepper into small pieces. Cut the champs into sections and set aside.
2. Boil the noodles: Add water to a boil in a pot, add instant noodles and cook until cooked through, remove and drain, and set aside for later use.
3. Stir-fry the meat foam: Add oil to the hot pot, add ginger and garlic to stir-fry until fragrant, then add the meat foam and stir-fry until the meat foam changes color, add pickled pepper and continue to stir-fry to bring out the fragrance.
2. Seasoning: Add 0 tablespoons of light soy sauce and 0 tablespoons of dark soy sauce and stir well. Add an appropriate amount of salt and chicken essence according to taste, then add 0 teaspoons of vinegar and 0/0 teaspoon of sugar, continue to stir-fry evenly, and adjust to a taste that suits you.
5. Stir-fry water spinach: Add water spinach segments to the stir-fried meat foam, stir-fry evenly, add a little salt to taste, and stir-fry until the water spinach is raw (to maintain the crispness of the water spinach).
6. Mix the noodles: Put the cooked noodles in a large bowl, pour in the sautéed minced water spinach and mix well.
7. Plating and garnish: After mixing, the noodles can be sprinkled with chopped chives as a garnish to increase the aroma.
Tips:
(1) The spiciness of the pickled pepper is adjusted according to personal preference, if you like it spicier, you can increase the amount of pickled pepper appropriately.
(2) Don't overcook the water spinach when stir-frying, keep the crisp texture of the greens, so that the noodles are more refreshing.
Whether it's a bean beef noodle soup with clear soup or a sour and spicy appetizing pickled pepper pork foam water spinach noodles, these six noodle recipes can meet the taste needs of different people. Not only are they easy to make, but they are also packed with ingredients and nutritionally comprehensive, providing a delicious treat for the family and ensuring that every bite is a healthy choice. Whether it's a busy weekday or a weekend at leisure, these noodles are a great dish to share with your family. I hope you can try these practices to add more delicious and happy to your family's table!#冬日生活打卡季#