Seasonal Vegetable Soup Noodles [teacher Kong to Cook]

Name: Seasonal Vegetable Soup Noodles [teacher Kong to Cook]
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs 2 carrots; 1 1 fresh corn; Some Green onion ginger; Some Seasonal vegetables; Some noodles; Some pure water

by Teacher Kong teaches cooking

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

The main reason why stock soup is so popular among culinary professionals is that it can add freshness to the dishes. Adding some stock soup to the dishes can make the dishes fresher. Even simple home-cooked noodles become very delicious with broth!

There are meat and vegetable broths. Our common ones include chicken broth, pig broth, beef broth, fish broth, vegetable broth and so on. In the process of making the broth, the free amino acids, creatinine and other substances in the raw materials will dissolve into the soup, so that the soup has a delicious flavor.

The water used to boil the big bone stock this time is purified water from Bolebao, which makes the big bone stock more delicious and healthy. This is the second time this Bolebao water purifier is out of the country in my video. Before, I wrote an article "Do this with fresh shrimp, the whole family will definitely love it-tomato shrimp slippery", you can also follow it.

I have been writing food for more than ten years, and I have always been teaching cooking, and occasionally there will be fan groups. I have used them and are cost-effective. Bolebao Water Purifier will open a group for everyone after the National Day, and you will follow the group when you need it. Today, you will learn this seasoned vegetable soup noodles, so that the simple noodles will be welcomed by the whole family.

Ingredients

Seasonal Vegetable Soup Noodles [teacher Kong to Cook]

1. Wash the big bones of pigs, blanch them in a pot and remove them. (The broth can be cooked with a chicken stand, and the taste of the broth will be better.)

Seasonal Vegetable Soup Noodles [teacher Kong to Cook] recipe

2. Prepare pure water.

3. Pour purified water into the casserole.

4. After putting it in blanching water, rinse the big bones.

5. Add green onion and sliced ginger.

6. After the high heat is boiled, turn to low heat and simmer for 3 hours. (Keep the noodle soup slightly open and turn over the small blisters. If the heat is too high, it will boil into white milk soup. If the heat is too low, the fresh flavor will not be strong.)

7. Open the lid and turn to high heat.

8. Add corn segments and carrot cubes and continue to cook for 15 minutes.

9. Finally, add salt.

10. Just boil, turn off the heat. (After the boiled big bone soup is let cool, filter out the broth with a fine screen. Then pack it in a food-grade fresh-keeping bag and store it in the refrigerator. It is very convenient to take out as you eat, just take out one packet Come on, put some vegetables after heating, it will be a good soup.)

11. After boiling the water in the pot, add the noodles.

12. Remove the noodles after they are cooked.

13. Scoop in the right amount of boiled big bone broth, add the right amount of carrots and corn segments.

14. With some seasonal vegetables and a poached egg, a bowl of nutritious and delicious seasonal vegetable broth is ready.

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