Bird's Nest Noodle Soup

Name: Bird's Nest Noodle Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 12 capsules quail eggs; 300g Red moss; 500g Purple Cabbage Bread; 1 serving Minced meat; Some Fine salt; Some Corn oil; Some Chicken Essence

by Niu Ma Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I really can’t accept the purple cabbage noodles yesterday, so I went home last night and re-squeezed the purple cabbage juice to make a noodle. The color of noodles in soup should be beautiful. What I didn't expect was that when I woke up in the morning and saw the noodles, its color turned pale greyish purple again. Fortunately, the color came back a bit after being boiled.

Let’s also take this noodle to tell you that if you have colored pasta or snacks, let’s do it yourself, because the seemingly gorgeous colors are really unsafe. In fact, when making colorful pasta at home, taste is more important than color. The freshly made noodles will have a beautiful color when they are still raw, but they will become darker or lighter after they are dried, especially after they are cooked.

I also showed it to the children, so that they would have ideas in the future when shopping for snacks with richer colors or other things. To serve today's noodle soup, in order to make it more enjoyable, I turned the noodles into a bird's nest. You can try it if you like it.

Ingredients

12 capsules Quail Eggs
300g Red Moss
500g Purple Cabbage Bread
1 serving Minced Meat
Some Fine Salt
Some Corn Oil
Some Chicken Essence

Bird's Nest Noodle Soup

1. As shown in the picture, this noodle soup uses purple cabbage noodles, red moss, minced meat, and quail eggs.

2. Add a little oil in a light luxury non-stick pan, and fry the cut red moss until it tastes delicious.

3. Then add water, because it needs to be used to cook the noodles, the amount of water is a little bit more.

4. Bring the broth to the bottom, boil the purple cabbage noodles in the pot for a few minutes. When it is almost done, put the minced meat in the pot and blanch it until cooked. This bit of fresh minced meat is the finishing touch to the noodle soup. With its addition, the noodle soup will taste super fragrant. Don't miss it, friends.

5. Then boil the quail eggs and peel them for later use, and add them before starting the pan.

6. When the noodles are almost cooked, add fine salt, cooking wine and chicken essence to taste and freshen, and then put the quail eggs in the pot.

7. Stir until the ingredients are evenly flavored, then they can be put out of the pot and set up. Looks like this is also quite likable. Thank you friends for watching. If you like, you can try it.

Tips:
When cooking the vegetables, add enough water to the soup at one time, so that the bottom of the soup is more fragrant, and then the minced meat is not easy to cook for too long, just blanch.