1.Fresh Oyster Longevity Noodles
100g of Fresh oysters
70 grams of noodles
15 g of chopped green onions
10g of Shortbread onion
Sweet potato powder
500cc of Stock
1/2 teaspoon of salt
1/4 teaspoon of chicken powder
1 Rinse the fresh oysters and drain them. Then, coat with sweet potato powder and save for later use.
2 Place the noodles in boiling water and cook. Then, remove them and place them in a bowl for later use
3 Place the fresh oysters in boiling water and blanch them until they are cooked and put them on the noodles.
4 Take out another soup pot, pour in the broth and bring it to a boil. Add in the seasonings and chopped green onions and mix well
5 Pour it into the bowl with oysters and add the onion onion at the end.
3 slices of Angelica
1 piece of Huang Qi
2 tablespoon of goji berries
A bunch of Noodle thread
2 1/2 cups of stock
2 1/2 cups of water
1/2 cup of rice wine
1 tablespoon of sesame oil
2 teaspoon of salt
1 Place the angelica, wolfberry and astragalus in a sieve and rinse with water.
2 Bring the broth to 1 times of the water and bring it to a boil. Add in the angelica, wolfberry, and astragalus and simmer for 20 minutes.
3 Add in all the seasonings and bring to a boil. Then, turn off the heat to start on the noodle soup.
4 Boil another pot of hot water, add in the noodles and cook until the water boils.
5 Scoop up the noodles with a net ladle and place them in the soup bowl.
150g of frozen Vegetable broth
1 teaspoon of salt
1 tablespoon of chopped green onion
150cc of Water
1 Take out the frozen vegetable stock and pour it into a pot with water to heat.
2 After the broth is brought to a boil, add in the beaten egg and cook. Add in salt before setting aside.
3 Take out another pot and add water (outside the portion). Boil the water
4 After the water is boiled, place in the noodles and cook for about 1 minute, then scoop them up and put them in the broth.
5 Sprinkle some chopped green onion before eating.
4.Mushroom with large intestine
A. 400g of Red noodles
300g of Large intestine
50g of Bamboo shoot shreds
2 tablespoon of lard
1/2 cup of flour
10 garlic cloves
4 green onions
5 slices of ginger
1 star anise
2500cc of Big bone broth
1000cc of Water
B. 1/2 cup of cornstarch water
1/2 cup of water
2 tablespoons of wine
1 Wash the red noodles and soak them in water.
2 Wash and chop the garlic heads. When they are deep-fried until they turn golden brown, pick them up and drain the fat.
3 Adjust material B into cornstarch water for later use.
4 Turn over the large intestine and rub it with flour, wash it and simmer for 30 minutes with water, green onions, ginger, star anise and wine. Then, remove, drain and slice for later use.
200g of Red noodles
50g of Dried Shiitake Mushrooms
30g of Salad bamboo shoots
30g of Carrots
20g of Vegetarian shredded pork
2 tablespoon of salad oil
10 grams of minced ginger
A. 1 tablespoon f soy sauce
B. 1 teaspoon of salt, 1 teaspoon of shiitake extract, 1 teaspoon of rock sugar, 1 tablespoon of vegetarian tea sauce
1 Boil a pot of boiling water, place the red noodles in boiling water and blanch for about 5 minutes. Then, remove and soak in cold water until the red noodles are cooled, remove and drain the water before setting aside.
2 Wash the dried shiitake mushrooms and soak in cold water until they soften. Remove and cut them into shreds; Shred the salad bamboo shoots and the carrots. Soak the meat shreds until they softened, remove and set them aside.
3 Heat up oil in a pan, add 2 tablespoons of salad oil to heat, sauté the minced ginger on low heat until the surface turns golden brown. Remove it and add the shredded shiitake mushrooms and fry until fragrant, then add the vegetarian pork and the shredded radish, bamboo shoots and seasoning A with soy sauce and stir-fry evenly. Pour in the vegetable stock and boil.
4 Put the red noodle string into the pot and continue cooking for about 5 minutes on low heat. Add in all seasoning of B and continue to cook until the soup boils again. Thicken with white powder and water before turning off the heat.