Bamboo Sun and Sheep Noodle Soup

Bamboo Sun and Sheep Noodle Soup

1. Ingredients: 50g mutton, 4 bamboo fungus, 30g chrysanthemum chrysanthemum, 40g letter noodles.

PS: Chrysanthemum chrysanthemum can be replaced with other green leafy vegetables, the alphabet noodles can be replaced with ordinary noodles, and hand-rolled noodles can also be made by yourself.

2. Soak the bamboo fungus in warm water 20 minutes in advance.

PS: I bought dried bamboo fungus in the supermarket. If you can’t find it, you can use shiitake mushrooms or enoki mushrooms instead. The taste is also delicious

3. Cut the lamb into small pieces.

PS: Lamb is more tender than beef, easy to digest, high in protein, low in fat, and contains more phospholipids, and has less fat and less cholesterol than pork and beef. But for babies, meat is still more difficult to chew, so you can cut it smaller!

4. Then put the lamb in cold water, blanch it until the color turns white, and remove it.

PS: Generally, I will cook some meat food for my baby. I will first blanch it with cold water to remove blood water and reduce the fat and mutton smell of lamb.

5. In another pot, boil the water and add chrysanthemum chrysanthemum to blanch for about 30 seconds.

PS: When blanching chrysanthemum chrysanthemum, use chopsticks to blanch the roots first, and then put all the chrysanthemum chrysanthemum in the pot.

6. After blanching the chrysanthemum chrysanthemum, put it in cold water and remove it.

7. Then chop chrysanthemum chrysanthemum.

8. After soaking the bamboo fungus, cut into small pieces.

PS: When cutting bamboo fungus, remember to remove the white circle at the root of bamboo fungus. Its flavor is relatively large, which will affect the original taste of the noodle soup.

9. After the water is boiled, add the blanched lamb, boil on high heat, and simmer for 30 minutes on low heat.

PS: This kind of mutton directly put in the noodle soup is not very chewy, so it is necessary to cook the mutton in advance. It would be better if it can be braised in a pressure cooker.

10. Then pour in bamboo fungus and continue to simmer for 20 minutes.

11. Then pour the letter noodles into the pot.

12. Continue to simmer for 10 minutes.

PS: Remember to stir frequently when cooking noodles to prevent the noodles from sticking to the pot.

13. Finally, pour the chopped chrysanthemum chrysanthemum.

PS: Just put the blanched green leafy vegetables before they are out of the pot. Don't boil them for a long time, otherwise a lot of nutrients will be lost.

14. Before being out of the pot, babies over one year old can add a little salt to taste according to their taste.

PS: If the baby usually eats lightly, without adding salt, the taste is also very delicious.

15. A bowl of tempting lamb noodle soup is ready, come and make up for your baby!

PS: The baby will get angry if he eats too much lamb, so be sure to match the lamb with vegetables before giving it to the baby!

Tips:

Because it is made for babies, the lamb should be cut smaller and stewed in advance.
Generally, the temperature of blanched vegetables is relatively high. After being taken out of the water, they will come into contact with the oxygen in the air to produce thermal oxidation and cause the loss of nutrients. Therefore, I usually put the blanched vegetables in cold water to cool down in time, but I must remove them immediately to avoid aggravating the loss of nutrients.