Chinese Food
Ajuga noodles
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[miso] is an indispensable seasoning in Japanese daily life. It's like Shanghai People's cooking with thick oil and red sauce. It can be steamed fish, boiled meat or used as dipping material. The most convenient way is to make a delicious soup. Monosodium glutamate is fermented with soybean, rice, salt and different kinds of koji. There are many kinds of taste increase, such as yellow taste increase, white taste increase, rice taste increase, etc. Japanese people say that eating it often can prolong life and is good for health. I've also used miso to mix noodles. The taste is very fragrant and delicious. Although it is a fermented product, it is also rich in nutrition. Among them are protein, calcium, zinc and vitamin B. I use this white flavor enhancer with a lighter taste. I believe it will be delicious as a cold sauce or hot pot dip.
Cooking ingredients
Cooking Steps
Step1:Cut the bean curd into pieces. Use other materials for standby.
Step2:When the water is boiled, put it in to taste better.
Step3:Stir the soup with a spoon after it is boiled. It's easy to melt. Put the noodles and tofu into the soup.
Step4:Weizeng soup is boiled again for about 23 minutes, and then the fire will stop.
Step5:Put the noodles in a bowl and add the shredded fish and seaweed to serve.
Step6:Finished product.
Step7:Finished product.
Step8:Finished product.
Step9:Jiuyang princess series electromagnetic furnace.
Step10:Jiuyang princess series electromagnetic furnace.
Step11:Jiuyang princess series electromagnetic furnace.
Cooking tips:Both Wudong noodles and Yuzi tofu are easy to cook. After boiling for a while, you have to put out the fire immediately. There are skills in making delicious dishes.
