Meat soup and vegetarian noodles
Ingredients: chicken essence
Recipe Recommendations
- wet fine surface 100g
- white radish 50g
- Shanghai green the 4
- frozen tofu 1/4 yuan
- coriander 1
- chicken essence a little
- salt a little
- white vinegar Half a teaspoon
Steps for Meat soup and vegetarian noodles
1
Wash the beef stick bones, put appropriate amount of water in the pan to boil, boil the beef stick bones, then rinse them with cold water, put them into the pressure cooker, add appropriate amount of water, do not add water halfway, and then add half a teaspoon of white vinegar, cook until the pressure cooker rings, and cook for half an hour.
2
Boiled beef stick bone soup, milk white ^_^.
3
Shanghai green wash and drain. Wash the white radish, peel it, and shred it. Cut frozen tofu into small pieces. Cut coriander into sections.
4
Put appropriate amount of water in the pan to boil, blanch the fine noodles, and then rinse with cold water to cool them, so that the soup will not be turbid when cooking, and the noodles will still be very Q.
5
Put the beef soup into the milk pot, add the shredded radish in and cook until soft.
6
Then put the dough in.
7
Put the frozen tofu cubes in.
8
Then add the Shanghai green, bring to a boil, break the green, add the coriander, salt and chicken essence to season.