Chicken soup
By VicentaLakin
People have been saying "after 90" lately. And who stopped us when we learned to fight for housework? I'm sorry. I've been cooking at home for a long time, but I'm getting lazy, and I haven't been uploading it
Recipe Recommendations
- eggs of 2
- flour half a catty
- fresh shrimp of 4
- meat 3 two
- mushroom 7 flowers
- warm water 50ML
- starch appropriate amount
- baking powder handful
- Jiang two small pieces of
- fuel consumption appropriate amount
- sesame oil appropriate amount
- chicken essence appropriate amount
- spiced powder appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Chicken soup
1
in half a pound of flour, a little bit of powder, not a little more, but a lot of hair, and then an egg, with hands and clouds, until it's a dry little faceball. then it's adding 50 millimetres of warm water, not more than 30 degrees, and a smooth face. the noodles are hard and soft... and then covered with a pan, so that they can be covered; sweating & goot;
2
It'll be better to spread the flour on the panel. It'll be closer to the rectangular shape
3
Fold your face, remember, you don't have to throw a thin layer of starch. No. Then cut into squares.
4
Open up every square cut, along the folding line, and cut into one square after another
5
After that, it's the type I like. I wrapped it with my mom. She wrapped it up
6
I'll replace the chicken soup with the same. Oh, yes, I chose the chicken soup. Then I'll put the mushroom cuttin in the soup and wait for the water to turn on. Then I'll put the tea down, cover up, cook for six or seven minutes, and float
7
Do you think I'm sexy?Chicken soup Make Tips
The amount of water and the water temperature for making the noodle dough must be carefully controlled. If you add too much water, the dough will be soft, and if the water is too hot, it will cook the dough. This way, the rolled-out noodle sheets will be neither too thin nor tough.
I took an elective course in school about nutrition and health. My teacher said that noodles and noodle sheets sold on the street all contain alkaline, and consuming too much of it is not good for you. A while ago, my aunt also told me that some unscrupulous merchants add preservatives to noodles to make them last longer, which is very harmful to the human body. So, I hope that if you have the time, it's better to make them yourself, especially for families with young children or students like me. (Does that make me sound like I'm trying to act young?)