Scissor noodles are really simple, 1 minute church, with shrimp and chicken soup, it is cooler than eating beef ramen

If you want to make noodle soup, one is that the noodles should be good, and the second is that the soup should be good.

The soup I used today is cordyceps mushroom chicken soup, plus vegetables: fungus, yuba, apples, carrots, broccoli, and one is frozen shrimp.

The chicken broth, along with these vegetarian freshness, and the prawns make up a super delicious three-fresh soup.

Let's take a look at the specific method of [chicken soup shrimp scissor noodles].

Ingredients: 300 grams of flour, fruits and vegetables (fungus, bean curd, apples, carrots, broccoli), 10 frozen shrimp, shredded chicken and half a pot of chicken broth

Excipients: salt, pepper, oil

To prepare the scissor noodles in shrimp chicken soup:

1. Here is the cordyceps mushroom chicken soup cooked the day before yesterday, and there is still half a pot left.

2. After the dough is ready, you can cut it into a slightly boiling soup pot like this.

Knead the dough using the method of three kneading and three awakening: the second kneading, add 3 grams of salt and 145 grams of water to the flour to knead into a rough dough without dry powder, and let it rise for 15 minutes; Knead the dough for the second time, knead the dough for 1 minute, and let it rise for 15 minutes; Knead the dough for the second time, knead the dough for 1 minute, and let it rise for 0.5-1 hour.

3. Cut it all and boil on high heat for 1-2 minutes, and it is cooked.

4. Blanch the broccoli first, because there is a lot of dust in the flowers, and there will be some small insects.

5. Then put the prepared ingredients into the chicken soup according to the degree of easy cookability, and a pot of delicious shrimp, vegetables, fruits and chicken soup is cooked.

6. Finally, scoop the noodles and soup into a bowl and enjoy.