How to make the golden soup fat beef noodles in Hefu Lao noodles

Prepare ingredients: an appropriate amount of cabbage leaves, a piece of pumpkin, an appropriate amount of enoki mushrooms, and an appropriate amount of fat cow (sorry, the fat cow forgot to shoot).

Cut off the roots of enoki mushrooms, cut them into small pieces, wash them and soak them in lightly salted water for 15 minutes.

Peel the pumpkin and cut into large pieces.

Wash the cabbage leaves and peel them into slices.

Put the pumpkin in the microwave on high heat for three minutes and mash it with a spoon.

Add water to the pot, add a pinch of salt, blanch the cabbage leaves, and put them on the bottom of the plate.

Enoki mushrooms are washed with salt water, blanched and spread on cabbage leaves, and there are still some leaves left at home, which are also shredded and blanched on the enoki mushrooms.

Add pumpkin puree and stir well, add an appropriate amount of salt and chicken essence to taste to make a golden soup.

Pour the finished broth hot over the enoki mushrooms.

Arrange the fat beef rolls neatly in the broth.

Put it in the pot and steam it until the fat cow changes color, then take it out. Jintang Fat Cow is officially unveiled.

1.Heat the pan, add the sliced bacon and fry over low heat until the oil is removed.

2.Add chopped green onions and stir-fry until fragrant (you can also leave it out, I think it will bring out the flavor of bacon even more.) ）3.Add the crushed salted egg yolk, stir-fry the golden sand over low heat, then add hot water, add a small amount of white pepper to remove the fishy smell of the egg yolk.

4.Once the water is boiling, add the noodles to be cooked.

5.This step is free to play, simply put, it is to make a soft-boiled egg and then put in the vegetables you want to eat. In order to make the dish look good, I first put out the noodles before boiling the eggs, and then poured the golden soup into the bowl and sprinkled with coriander.

Let's show you the boiled golden soup, I'm really embarrassed, I wrote the recipe on a whim, mainly to share it with you.

This soup is still taken after eating the noodles