Hongguo Family Recipe-assorted Tomato Sauce Noodles

Name: Hongguo Family Recipe-assorted Tomato Sauce Noodles
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Pig bone; 300g Noodles (raw); 1 Carrot (red); 6 Fresh shiitake mushrooms; 50g White jade mushroom; 6 beef ball; 4 pieces rape; Some Sliced ginger; Some very light blue; Some Peanut oil; Some Cooking Wine; Some cooking salt; Some garlic; Some Tomato sauce noodle soup

by Diners 1500342901

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The dumplings that go out, the noodles that go in. "I have to admit that I still have a stomach that loves eating noodles. Every time I come back from the field, I especially want a bowl of steaming noodle soup. After eating a bowl of it comfortably, I feel refreshed.
Of course, it’s best to cook noodles with tomato sauce and boil the soup with fresh tomatoes, but sometimes I will use the ready-made soup bag if time is too late. The texture of the ketchup noodle soup I used this time is more delicate than that of my own boiled with fresh tomatoes, and it is easy to blend with the bone broth. The supermarket downstairs bought stick bones, shiitake mushrooms, beef balls and vegetables. After returning home, boiled a pot of thick bone soup on a low fire, then boiled them with tomato sauce and noodle seasoning. The mushrooms and beef balls were cooked, and finally the noodles , Boiled vegetables. A bowl of assorted tomato sauce noodles is rich in ingredients, and the soup is bright and attractive. It has the sour and sweetness of tomato juice, and the strong aroma of bone broth and mushrooms. Finally, it is accompanied by two springy beef balls. It is a happy home. Too much of this moment. Of course, if time is too late, it is completely possible to directly replace the bone broth with hot water. (NuanNuanShang)

Hongguo Family Recipe-assorted Tomato Sauce Noodles

1. Prepare the ingredients

Hongguo Family Recipe-assorted Tomato Sauce Noodles recipe

2. Peel the garlic and ginger into slices, cut the scallion into sections, cut the carrot into a hob block, wash the mushrooms and cut into a flower knife. Other ingredients are cleaned and kept in water for later use.

3. Put an appropriate amount of cold water in the wok, cut down the pork stick bones, ginger slices, and cooking wine. After the high heat is boiled, turn to medium heat and cook for about 5 minutes, then remove the pork stick bones and rinse off the residue and foam with warm water.

4. In another soup pot, add the blanched pork stick bones, add sliced ginger and green onion and carrots, cover the pot and boil on high heat, turn to low heat for 40 minutes, finally add half a gram of salt to season and turn off the heat for later use.

5. Separate the wok, add a small amount of peanut oil after the pan is heated, add the garlic slices and fry the aroma, and then add the tomato sauce noodle soup and stir fry briefly.

6. Add 1200ml boiled pork bone soup (the ratio of Hongguojia tomato sauce noodle soup and water/bone soup is officially recommended to be 1:6), and bring the soup to a boil

7. Next clean the white jade mushrooms, shiitake mushrooms and beef balls, and cook until the mushrooms and beef balls are fully cooked

8. Next fresh noodles.

9. When the noodles are boiled to be half cooked, the washed small rapeseed is boiled. Turn off the heat when the noodles are cooked through and without hard cores.