Seasonal Vegetable Noodles
Overview
Today I have another vegetable noodle dish. Looking back, I can see that I have made a lot of creative noodles. From now on, I no longer need to buy noodles outside. Making it yourself is not only nutritious (you can add meat and vegetables) but also very fast (5 minutes is definitely enough). No matter whether the baby doesn't like vegetables or meat, as long as he still eats noodles, we can let him eat all the meat and vegetables. Reference age in months: 11M+
Tags
Ingredients
Steps
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Ingredients: 45g red pepper, 1 mushroom, 45g onion, 30g amaranth, 70g water, 90g plain flour
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Pour 30 grams of amaranth leaves + 70 grams of water into a cooking stick and beat into amaranth juice. Mix 90 grams of amaranth juice directly with 90 grams of flour without filtering.
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Mix into a thick paste.
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You can drip it down, and drip it down in thick chunks.
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Place the piping bag in the cup, pour the thick paste into the piping bag and set aside.
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Little trick! How to skillfully remove the small black particles under the mushroom umbrella? First look at the small black particles hidden under the mushroom umbrella. Put water in a bowl, sprinkle a little salt, soak the mushrooms for 5 minutes, then take them out. The mushrooms will become white and clean. Rinse the brine on the mushrooms with clean water.
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Dice mushrooms, dice red peppers, and dice onions.
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Heat oil in a pan, add onions and sauté until fragrant.
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Add mushrooms and fry.
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When the mushrooms are out of water, add red pepper and stir-fry.
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Stir fry for 10 seconds and add a bowl of water to boil.
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After boiling, turn down the heat to low, take out the piping bag, cut a mouth, the size of the mouth determines the thickness of the dough, perpendicular to the pot, squeeze hard, wait until the dough changes color and solidifies before stirring.
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Cook over low heat for 2 or 3 minutes. For those over 1 year old, you can add a little salt to taste.
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Before serving, taste the softness below.
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Done.
