Noodle paste with chicken soup and meatballs

Noodle paste with chicken soup and meatballs

Introduction:

"Xiamen is a place that I would like to go, of course, the main reason is the food everywhere. Sha Cha noodles, mango smoothies, fish balls, eight mother-in-law Shaoxian grass, noodles, line paste and so on ~ ~ whenever I think of it, I start to drool. The first noodle paste was eaten in the breakfast of the hotel. The delicious soup, soft but not rotten, as thin as hair, made me have to eat several bowls. Bought noodles from the Internet, and made this paste at noon. It's a pity that the noodle soup is not so good because it has a lot of water absorption. Ha ha ~ "

Production steps:

Step 1: prepare ingredients: chicken soup 250ml, Water 250ml, 5 Xianggu gongwan, noodles 100g, chopped vegetables

Step 2: put chicken soup, water and meatballs into the pot and start to cook

Step 3: cook for 5 minutes, then add chopped vegetables

Step 4: when cooking gongwan, break the noodles, put them into the soup and cook them together, 1-2 minutes later

Materials required:

Surface line: 100g

Chicken soup: 250ml

Water: 250ml

Xianggu gongwan: 5

Vegetables: moderate

Note: 1. Like less noodle line, soup, you can adjust the amount of noodle line and water. The water absorption of flour line is very good. If there is a lot of soup, you can thicken it with wet starch to form a paste. There is no need to thicken when there are too many rice noodles. 2. The more broken the rice noodles are, the better. 3. The noodle itself has salty taste, please add seasoning according to your own taste. I don't add salt here. It's related to chicken soup, and I don't add chicken essence. So I don't add seasoning at all, but it's just salty and delicious. 4. Fresh vegetables can be used. This is the last time I used more vegetables. I frozen them directly and then broke them when I burned noodles.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: Original