After winter entered, I felt cold for a long time. I like hot soup, rich taste, and diverse nutrients. I like to cook and eat more. Make a variety of delicious food in the shortest possible time. Today's vegetable mushroom and beef tendon soup noodles have achieved these points. It has a lot of ingredients, a rich taste, and it is also salty and delicious. The most important thing is to cook it in one pot to the end. You can also use the stewed beef tendon soup that day to cook noodles. There is no need to talk about its nutrition.
Hehe, I hope you like it.
Noodles in soup with green vegetables, mushrooms and beef tendon
By SelinaOrn
Recipe Recommendations
- noodles a bundle
- mushroom 200 grams
- green vegetables 100 grams
- winter vegetables appropriate amount
- fine salt appropriate amount
- sesame oil appropriate amount
- salty and fresh
- cook
- half an hour
- simple
Steps for Noodles in soup with green vegetables, mushrooms and beef tendon
1
Prepare mushrooms, green vegetables, noodles, beef tendons.
2
Add water to the soup pot and bring to a boil. After boiling until it is cooked, take out and drain.
3
Put the noodles in cold water and soak slightly.
4
Add additional water to the soup pot, bring to a boil, and add the marinade.
5
Add appropriate amount of fine salt to taste.
6
After the soup is boiled, add the mushrooms.
7
Cook until the mushrooms are ripe, add the green vegetables into the pan.
8
Cut the beef tendons into slices and place them in the pan.
9
Cook until the bottom of the soup is boiling. When the green vegetables are ripe, turn to low heat and add the winter vegetables.
10
Return the noodles soaked in cold water to the pan, turn to high heat and cook until the soup base boils, and turn off the heat. Serve it out of the pan.
11
Finished with green vegetables, mushrooms and beef tendon soup noodles.Noodles in soup with green vegetables, mushrooms and beef tendon Make Tips
The noodles are cooked and then put in cold water, which will make the noodles in the final noodle soup more chewy.