[Baby Pork Liver Noodle Practice]_kids_how to make

[Baby Pork Liver Noodle Practice]_kids_how to make

For babies, it is good to eat a little pig liver. The nutritional value of pig liver is relatively high, there are iron elements, and rich in vitamin a. It has certain benefits for promoting the development of children.When it is liver, it can be made into pig liver mud or pork liver noodles. It has a good effect on promoting the absorption of nutrients. Let’s take a look at the practice of pork liver noodles.

The practice of baby pork liver noodles I. Ingredients: 500 grams of alkaline water noodles, 500 grams of pork bones, 250 grams of fresh pork liver, 250 grams of water fungus (about 60 grams) Seasoning accessories: 1 grams of pepper, MSG 1.

5 grams, spring onion 25 grams, appropriate amount of salt to adjust soup accessories: 260 grams of cooked lard, 50 grams of soy sauce, 20 grams of starch1.

Wash and cut the pork liver into thin slices, put it in a bowl, add starch and mix well.

The pork bones were washed and added to the sand jar, and then heated on water for 2 hours, and cooked into a milky white soup.

2.

Take 5 soup bowls, add 10 grams of cooked lard, seasoning salt, monosodium glutamate, pepper, green onion and other seasonings, and pour into half a bowl of boiling bone soup.

3.

Set on a hot pot, add water to a boil, add noodles and cook in 5 bowls.

4.

Add 250 grams of cooked lard to the pot. When it is set on a hot fire and heated to 70%, add pork liver, pour the oil into a colander after the oil.

5,

Heat the original pot on a hot fire, add oily pork liver, add 100 grams of bone soup, fungus, and boil the soy sauce. Stir in wet starch and serve on the noodles in 5 bowls.

Points to note: 1.

Pork liver slices should be starch-mixed and starched, smooth and crispy; 2.

When cooking the noodles, shake them and add them to a boiling water pot, and constantly stir with chopsticks. After boiling, add a small amount of cold water to cook.

Second, liver porridge cut pork liver into slices, simmer it with boiling water, chop into mud after removing.

Wash and cut the cabbage into filaments.

Put some oil in the pot, stir-fry the pork liver, add green onions, ginger, and an appropriate amount of soy sauce to stir in the flavor, then add an appropriate amount of water to boil, then take the washed rice and millet and cook until cooked.

Add cabbage and a small amount of fine salt and cook for a while.

Third, the liver mud custard cuts the liver into slices, adds it to the boiling water pot, removes it, and chops into liver mud.

Scoop the eggs into the bowl, adjust the egg liquid, dissolve the liver mud and egg liquid, add the seasoning, stir well, and steam in the drawer for 15 minutes.

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