Noodles with Green Vegetables and Meat

Noodles with Green Vegetables and Meat

1. Prepare the right amount of dried noodles, bags of noodles bought in supermarkets.

2. Cut the meat into small pieces and separate the fat and lean meat. Prepare an appropriate amount of garlic leaves and mince the garlic leaves. (I'm here is a potted garlic leaf, emerald green) I forgot to take the photo of the garlic leaf cut foam. Please forgive me, friends.

3. A few washed vegetables are set aside.

4. Put an appropriate amount of water in the soup pot and let the water boil the noodles. (Here you only need to cook the noodles, then use a filter spoon or chopsticks to fish into the bowl, then pour the diced meat and vegetable soup on the noodles)

5. While the boiling pot water has not yet boiled, use a wok to make the noodle soup. Heat the wok to stir the fat out of the oil first.

6. Then remove the oil residue, so the oil in the pot does not need to be poured out. (Greasy residue can be used as stuffing for buns)

7. Pour in the lean meat cubes. (Here is the fire-fried, it will still keep the meat fresh and tender, so I didn’t use cornstarch to marinate)

8. After sautéing, pour in some warm water, add some soy sauce, and cook for two to three minutes.

9. While the broth is boiling, you can observe the soup pot, the soup pot is boiling, and the bottom strips.

10. Put the green vegetables and garlic leaves into the broth here.

11. Pour in the right amount of salt, chicken essence, and a little tomato sauce.

12. Use chopsticks to pick a few of the noodles in the boiling pot to taste. If it is not raw, take it out and put it in a bowl.

13. Pour the meat and vegetable soup into the noodle bowl.

14. Add three or four drops of sesame oil and mix well.

15. It's ready to eat!

Tips:

1. Don't put too much tomato sauce, I put a little here to keep the soup gorgeous, and of course it will taste better. 2. Put the green vegetables and garlic leaves into the soup five seconds before they are out of the pot, because they are very tender and will be cooked once they are blanched.