Butterfly noodle soup(xian tang hu die mian )

Butterfly noodle soup

Introduction:

"Six years ago, I had spiral soup at my teacher Karin's house. It was Christmas Eve. We went to her house and the soup she was making was almost ready. I just remember when she was frying minced beef, carrot slices and onion shreds, then she poured boiling water, put in the cooked spiral powder and got out of the pot. I thought the soup was delicious. It's the lightest pasta I've ever had. I think this soup should be called "Chinese and Western spaghetti soup" - although it's spaghetti soup, its making method and seasoning are all Chinese. Today, my daughter said she wanted to eat "little butterfly", so I made this butterfly noodle according to the ingredients in my memory. Although the ingredients were a little mixed, it didn't seem to be the taste of that year, but my daughter ate it with relish, and even drank all the soup. It's no wonder carrots and onions have a sweet taste. The soup is salty and sweet. Of course, baby likes it

Production steps:

Step 1: prepare the required materials

Step 2: chop beef, slice carrot, shred onion, mince garlic and ginger

Step 3: add a little salt, oil, soy sauce, starch, black pepper and cooking wine to the minced beef. Mix well and marinate for a while

Step 4: add water and bring to a boil, add butterfly noodles and cook for 10 minutes

Step 5: take out the cooked noodles and set aside

Step 6: stir fry until carrot is half cooked, add onion shreds and stir fry quickly

Step 7: heat up the frying pan, add proper amount of oil to saute the minced ginger and garlic, add the marinated minced beef, stir fry until the beef changes color, add carrot and a little salt to stir fry

Step 8: pour in boiling water and put the butterfly noodles into the pot

Step 9: boil and thicken with a little water starch

Step 10: add the vegetables and bring to a boil again

Materials required:

Butterfly noodles: 100g

Beef: 100g

Carrot: Half Root

Onion: half

Vegetables: moderate

Boiling water: 1000 ml

Shredded black pepper: right amount

Vegetable oil: right amount

Salt: right amount

Old style: moderate

Starch: right amount

Cooking wine: moderate

Garlic: 2

Ginger: 1 tablet

Note: Step 4, the time of cooking noodles according to the instructions of butterfly noodles, do not cook too soft, after the soup is done, the noodles will continue to cook for a while.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Xian Tang Hu Die Mian