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How do noodles make thick soup

1. Soup noodles are delicious and simple: add salt and water to the flour and press them into the noodle machine to cut the noodles into small pieces. Heat the pan, put in the oil, put in the eggs, and stir-fry the chopped spring onions and ginger. Make boiling water and cook over high heat for 10 minutes to form a thick soup bottom. Add fresh shiitake mushrooms and tomatoes and bring to a boil. Start another pot and cook the noodles.

2. Preparation materials: 1 packet of pork bone noodles in thick soup, diced celery, chopped spring onions, oblique sausage and green vegetables. Boil the water. Put in the noodles and quickly use chopsticks to avoid sticking together. after the water is boiled again, add the thick soup package of pig bones and add the right amount of salt to taste delicious.

3. Add soy sauce to boil noodles with soy sauce. Instead of adding refined salt to my muddy noodle soup, I put a tablespoon of soy sauce. Soy sauce must wait for the water to boil and join when the noodles are good, or there will be foam. When the pot is boiled, it turns to a small heat, and the big fire will produce egg foam.

4. Put a small amount of salt in the pot, boil water, put in the noodles, add 3 times cold water to cook, remove and set aside. For the rest of the noodle soup, blanch the shrimp and bean sprouts respectively. Finally, put the noodles into shrimp stock, put shrimp meat, bean sprouts, Marinated Egg cut in half, sprinkle with stewed meat.

A tutorial on the making of baby's favorite cream soup

Add milk or cream: when the vegetables are soft and cooked, pour in the milk or cream and stir well. At this time, you can turn down the heat and continue to cook for a while to make the soup taste more integrated. Seasoning: add the right amount of salt and black pepper according to your taste. If you like, you can also add some fresh vanilla to increase the flavor.

The freshly baked baguette in the oven is sliced with the sweetness of carrots and the dense taste of cream and potatoes, giving the whole kitchen a sense of simplicity and peace of mind.

The simple version of cream soup has all the ingredients ready. Wash mushrooms and slice them. Put 5 to 10 mushrooms according to your personal preference and size. Peel the purple onion and cut it into pieces. Melt the right amount of butter in the wok (a little more is not a problem). First pour in chopped onions and stir-fry, then add sliced mushrooms, and finally add chopped black pepper to continue to stir-fry.

How many times have I been to a western restaurant for this bite?

Asparagus pea soup ingredients: milk 100g, water 1009 asparagus 70g, onion 50g, pea 120g, butter, salt and black pepper.

How many times I went to the western restaurant for this mouthful of corn cream soup ingredients: 100g cream, 50g onions, 100g water, 150g corn, 50g carrots, butter, salt and black pepper.

In this way, I ate the whole steak one mouthful after another, and the rest of the radish, cucumber and eggs were eaten by my mother. Eat steak composition 2 Today, my parents took me to eat western food.

Walking into this restaurant is like entering a magnificent palace. It is often more practical to find a man with potential than to go to the rich. And you will have a greater sense of achievement.

How to make the soup thicker?

If you want to make a good thick stock, you should pay attention to the following seven points: the selection of materials is the key to making a good soup. To make a good soup, you must choose fresh animal materials, such as chicken, duck, lean pig, pig elbow, pig bone, ham, salted duck, fish and so on.

Casserole stewing: using casseroles to stew soup can make the soup taste better. The heat preservation performance of the casserole is good, which can keep the soup at a constant temperature during the stewing process, which is beneficial to the dissolution of nutrients in the soup. In addition, the soup stewed in a casserole tastes more delicious and tastes more mellow.

[thick soup]-when cooking thick soup, first boil it over high fire for 30 minutes, and then turn to low heat for three hours. The small fire mentioned here must make the surface of the soup tumble, but not too much firepower. The soup with too much firepower will volatilize, and the soup that continues to tumble will be strong and fragrant.

Could you tell me how to cook the yellow thick soup of government dishes?

The main contents are as follows: 1. The production process: first peel and cut the golden melon into a container and steam it through water, then take it out and press it into mud, and then beat it directly into mud with a blender under certain conditions. Put the gourd paste in the chicken soup and bring to the boil, add the chicken powder and salt to season, and then use to make many dishes.

2. The real secret of government dish hanging soup lies in the "itemized hanging system", that is, the old hen (Sanhuang chicken) and duck for more than three years are used to make a thick soup, while dried scallops and ham are respectively steamed in a steaming box and then steamed for juice. When cooking, mix the two juices in proportion to the thick soup and bring to the boil, then cook the ingredients.

3. It can be Flammulina velutipes or Dictyophora. These need to go through the water first, and then pick them up for backup. Step 8, broth boil: boil the right amount of broth first, add pumpkin, the amount of pumpkin is not too much, just let the soup have color.

4. Boil in boiling water for 5 minutes, remove and control dry water; lean meat is also boiled in boiling water for 5 minutes, remove and cool. Put the ham, lean meat and sliced ginger in the saucepan, put the back of the chicken up on top, put the shark fin into the chicken belly, add the right amount of soup, cover the pot, simmer for 4 hours, season with salt, and serve.

5. Gaotang is made of artificially peeled crab paste, and the pig bone thick soup is filled with crab butter, so the color is so yellow. He Fulao noodles, to create a "nourishing body and mind" Chinese culture slow food concept, from the restaurant environment to every bowl of noodles delivered to the hands of consumers are particularly careful.