Cucumber Cuttlefish Noodle Soup
1.
Prepare all the ingredients, take the cuttlefish balls out of the freezer in advance to thaw, and the amount of noodles can be increased or decreased according to personal appetite.
2.
After washing the cucumber, slice it diagonally with a knife.
3.
Carrots are carved into petals with a mold, and green onions are chopped.
4.
When the pot is heated, add peanut oil, stir-fry the carrots over low heat to soften, and then sauté the chopped green onions.
5.
Add cucumber slices at this time.
6.
Stir-fry on high heat for a while, add light soy sauce and seasoning.
7.
According to personal taste, add appropriate amount of salt to taste.
8.
Pour an appropriate amount of water into the pot.
9.
Add cuttlefish balls.
10.
Turn to low heat and simmer for about 5 minutes.
11.
Add chicken essence to increase the taste.
12.
Boil on high heat for another minute to turn off the heat.
13.
Pour an appropriate amount of water into the pot and boil, then add the arowana active fermented hollow noodles, a new generation of noodles, use the active yeast pot to pour an appropriate amount of water to boil, then put in the fermented hollow noodles, a new generation of noodles. The active yeast fermentation process is shorter than the traditional manual fermentation of dried noodles. It does not need to add a large amount of salt to inhibit bacteria and is healthier.
14.
After the high heat is boiled, the heat can be turned off when it is cooked on a low heat. Transfer the cooked noodles to a bowl and pour the cucumber and cuttlefish soup on top. The hot and fragrant noodle soup is especially suitable for this season. One bowl is not enough for one person. Yo.
Tips:
The noodle soup can also be boiled directly while the soup is being cooked, so that it will be faster and easier...
