I can keep the noodle soup all year round, rich in nutrition and not greasy. When I have time, I use a noodle machine to press some noodles, divide them into portions, freeze them in the refrigerator, and put them in the pot directly without defrosting them when they are cooking. If the frozen noodles are all eaten, I will use dried dried noodles, especially when there is chicken broth, bone broth, dried dried noodles will taste better!
[Ingredients] 1 piece of dried noodles, half a chicken, 2 slices of tofu skin, 2 stalks of greens, 1 scallion, a little salt, 3 slices of ginger
1. A group photo of the ingredients; local chicken is more suitable for soup than foreign chicken, and the soup has a strong flavor; use the original flavor of tofu skin, not spiced or spicy, which will deprive the flavor of the chicken soup;
2. Clean the inside and out of the chicken. Do not remove the fishy spleen. Chop the chicken in large pieces; the advantage of the large pieces is that the soup is clearer, and the chicken can be torn into pieces and eaten cold, and it is a new one. Appetizer;
3. Put the chicken in a pot of cold water and boil on high heat. When it is boiled, turn to low heat to remove any foam on the surface;
4. Add ginger slices, cover, and simmer slowly;
5. The boiled chicken soup can be drunk right away, or stored in the refrigerator for 2 days, or filtered and stored in a glass box, which is very convenient to take as soon as it is used; after refrigeration, the chicken fat on the surface will solidify and can be easily removed ; I actually like the one that doesn’t remove the oil, the fragrance;
6. Boil a pot of water to prepare the noodles. While waiting, cut the tofu skin into fine shreds, and wash the vegetables;
7. After the water boils slightly, take a proper amount of noodles into a boiling pot. The noodles are very absorbent, a small pinch can cook a large bowl; boil for 6-7 minutes and they will all become soft; do not wait for the water to boil completely before putting the noodles. That will make the noodles gelatinize on the surface and rot on the outside, while the inside is still dry and raw. Put it in when the water seems to be boiling, so that the maturity of the inside and outside of the noodles will be consistent through the slow penetration;
8. When the noodles are boiled until there is no white core, throw the shredded tofu and greens into the pot together to change the color;
9. Put the noodles, shredded tofu, and greens into the noodle bowl;
10. Put the heated chicken soup and chicken nuggets into a bowl, sprinkle with chopped green onions, and come to a bowl in the morning. It is warm and moisturized from the inside out.
1. When there is not enough time in the morning, the chicken soup can be boiled in advance and refrigerated or stored in the freezer. Don’t panic when using it in the morning;
2. This noodles are not picky, it can be eaten by men, women and children, and the side dishes are not fixed, as long as you don’t take the umami taste of the chicken soup.