Noodle soup with mushroom and beef tendon

Noodle soup with mushroom and beef tendon

Introduction:

"After winter, I feel cold for a long time. Like hot soup, like rich taste, like a variety of nutrition. I like to cook and eat more. Make a variety of delicious food in the shortest time. Today's noodle soup with vegetables, mushroom and beef tendon achieves these points. Lots of ingredients, rich taste, and also salty. The most important thing is to cook it all in one pot. You can also use the stewed beef tendon soup that day to cook noodles. Its nutrition is needless to say. I hope you like it

Production steps:

Step 1: prepare mushroom, green vegetables, noodles and beef tendon.

Step 2: Boil the soup pot with water until it is cooked, then drain it.

Step 3: put the noodles into cold water to make a micro bubble.

Step 4: add water to the soup pot, bring to a boil, and add the marinade.

Step 5: add appropriate amount of fine salt to taste.

Step 6: after boiling, add mushroom.

Step 7: cook until mushroom is cooked, put the vegetables in the pot.

Step 8: cut the beef tendon into pieces and put it in the pot.

Step 9: after boiling to the bottom of the soup, when the vegetables are cooked, turn the heat down and add the winter vegetables.

Step 10: return the noodles soaked in cold water to the pot, turn to high heat and cook until the bottom of the soup is boiling, then turn off the heat. Take it out of the pot.

Step 11: finish the noodle soup with green vegetables, mushroom and beef tendon.

Materials required:

Noodles: a bunch

Mushroom: 200g

Vegetables: 100g

Marinated beef tendon: appropriate amount

Winter vegetables: moderate

Fine salt: right amount

Sesame oil: appropriate amount

Note: noodles cooked and then cold water, this can make the final product of soup noodles in the noodles more muscle oh.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh