All kinds of noodles that children love are made in a common way, so you won’t need the same bowl every day.

It\’s freezing cold today, and I don\’t know what to feed the children. When your children come home and are cold and hungry, give them a bowl of hot noodles. They will eat them to the fullest without leaving any soup! Noodles are simple to make and easy to eat. They can be added with various side dishes and auxiliary ingredients. They are rich in nutrients. They can be used as staple food or as soup and vegetables. Children like them. TIPS: Benefits of eating noodles: Every 100 grams of noodles contains 8.3 grams of protein and is rich in carbohydrates, which can supplement the nutrients needed by the human body and increase children\’s immunity. Rich in copper, copper is an indispensable micronutrient for human health. It has an important impact on the development and function of the blood, central nervous system and immune system, hair, skin and bone tissue, as well as the brain, liver, heart and other internal organs. Noodles can be used as one of the ingredients for children to supplement copper substances. It tastes chewy and easy to digest and absorb. It is very suitable for children with poor appetite or poor digestive system. It can nourish the stomach. Noodles are low in calories and resistant to hunger, making them suitable for overweight children. Some parents say that if they cook noodles every day, they really won’t be able to cook any variety. It will just be a few common soup noodles. Today, Doudehui is here to teach you a few tricks to cook simple noodles with all kinds of flavor! Preparation for shrimp, green vegetables and quail egg noodles: dried noodles, fresh shrimps, green vegetables, quail eggs, sesame oil and salt. Method: 1. Two fresh shrimps, remove the heads, shells and devein, wash and chop and set aside; 2. Two small green vegetables, wash and chop and set aside; 3. Add water to the pot and bring to a boil. Add the noodles and cook until soft; 4. Add chopped green vegetables and chopped shrimp in turn, stir well and bring to a boil; 5. Beat a quail egg, pour it into the pot, and stir evenly; 6. Wait until all the ingredients are cooked , pour in a little sesame oil and salt to taste. PS: If your child is older and has good chewing skills, you don’t need to cut the shrimps and vegetables too small. You can also replace the quail eggs with larger eggs. Boiling whole poached eggs is also good! Preparation for mushroom noodles in mushroom soup: dried noodles, lean pork, shiitake mushrooms, shredded tofu, Chinese cabbage, cooking oil, salt, and starch. Method: 1. Wash the pork, cut into shreds, mix with salt and starch and set aside; 2. Wash and slice the mushrooms, wash and cut the bok choy into sections, cut the shredded tofu into small sections and set aside; 3. Put a small amount of cooking oil in the pot , pour in the lean pork shreds and stir-fry until they change color, then add the mushroom slices and tofu shreds and stir-fry; 4. Add an appropriate amount of boiling water to the pot to cover the ingredients, add the noodles after boiling, and then add the cabbage segments after boiling. 5. Wait until the noodles are cooked through, then add a little salt to taste before serving. Qishan Saozi Noodles Preparation: Pork belly, dried fungus, dried day lily, long beans, carrots, tofu, leeks, eggs, balsamic vinegar, cooking oil, ginger, salt, light soy sauce. Method: 1. Soak the dried fungus and dried day lily in advance, cut the long beans, carrots, tofu, and fungus into small dices, cut the day lily and leek into small pieces, shred the ginger, and cut the pork belly into small slices; 2. Spread the egg pancakes, After spreading, let cool and cut into small diamond-shaped pieces; 3. Pour a little oil into the pot, stir-fry the pork belly until it changes color, then add diced beans and carrots, stir-fry for 2 minutes, then add day lily segments, diced fungus, and diced tofu; 4. Add a small amount of light soy sauce to the pot, stir-fry evenly and remove from the pot, place on a plate and set aside; 5. Pour a little oil into the pot, after the oil is hot, pour an appropriate amount of balsamic vinegar and water along the side of the pot, add shredded ginger and salt, bring to a boil, pour in the fried side dishes, and make a sauteed soup. After boiling again, turn off the heat; 6. Start again Bring half a pot of boiling water, add noodles, bring to a boil, take them out and put them into bowls; 7. Pour in the soybean soup, then sprinkle with egg slices and leek segments, and the delicious soybean noodles are ready! Preparation for stir-fried noodles with mixed vegetables and shredded pork: fresh noodles, pork tenderloin, cabbage, carrots, onions, eggs, salt, light soy sauce, sesame oil, and cooking oil. Method: 1. Wash and shred the pork tenderloin, wash and shred the cabbage, carrots and onions and set aside; 2. Steam the fresh noodles in water, put them in a bowl and mix with a little sesame oil and set aside; 3. Beat the eggs and spread them into pieces For the egg cake, cut the egg cake into shreds; 4. Put an appropriate amount of oil in the pot. After the oil is hot, add the shredded meat and stir-fry until it changes color, then add shredded onions, carrots, and cabbage and stir-fry; 5. Add light soy sauce, Stir-fry with salt, add the steamed noodles and continue to stir-fry evenly; 6. Sprinkle the egg pancake shreds before serving and add a little salt to taste. Preparation for scallion oil noodles: noodles, shallots, light soy sauce, salt, balsamic vinegar, cooking oil. Method: 1. Wash the shallots, cut half into sections and half into chopped green onions and set aside; 2. Pour a little cooking oil into the pot, add the shallot segments after the oil is hot, and slowly fry until fragrant; 3. Add the fried scallions with oil Mix soy sauce, sesame oil and salt to make scallion oil sauce; 4. Add water to another pot and cook the noodles. Cook until the noodles are soft, take them out and put them into a bowl; 5. Pour the prepared scallion oil sauce over the noodles while they are hot; 6. Sprinkle with chopped green onion, drizzle with a little balsamic vinegar and mix well. PS: During operation, be sure to control the amount of oil used. After all, it is unhealthy for children to eat too much oil. Bean braised noodles preparation: fresh noodles, green beans, pork belly, ginger, garlic, light soy sauce, cooking oil, salt, sesame oil. Method: 1. Slice or shred the pork belly, cut the green beans into sections, wash and mince the ginger, mince the garlic and set aside; 2. Add a little oil to the pot, add minced ginger and garlic and sauté until fragrant, add the pork belly and stir-fry until the oil is released; 3. Pour in the green beans and stir-fry for one minute, add a little light soy sauce and salt to taste; 4. Add water to cover the surface of the green beans, cover and simmer over medium heat until the soup boils, put it in a bowl and set aside; 5. Increase the heat Adjust to minimum, use a spatula to evenly spread the fried beans and pork on the bottom of the pot, and spread the fresh noodles evenly on top of the fried beans and pork. Place a layer of noodles and a layer of stir-fried beans and pork into the pot in a crosswise manner; 6. Cover and simmer slowly over medium-low heat until the water almost dries up. Finally, use chopsticks to mix the noodles and beans evenly, and sprinkle with the remaining minced garlic. Pour in sesame oil, add a little salt and mix well. Prepare the noodles: wide noodles, rapeseed, bean sprouts, chives, garlic, peanut oil, chili noodles, vinegar, salt, and light soy sauce. Method: 1. Wash the bean sprouts and rapeseed in advance, blanch them, dice the chives, and mince the garlic and set aside; 2. Add water to the pot to cook the wide noodles. After the pot is boiled, add cold water twice halfway and bring to a boil over high heat until cooked; 3. Boil Put the good noodles into a bowl, put the prepared rapeseed and bean sprouts into the noodles, and add salt, chives, minced garlic, and chili noodles in sequence; 4. In another pot, pour in an appropriate amount of peanut hot oil and heat until 70% hot, pour the hot oil on the noodles with vegetables and seasonings; 5. Pour an appropriate amount of vinegar and a little light soy sauce to taste, mix well and serve. PS: This noodle has a strong taste, if your child can’t eat chili, it’s best not to try it! Preparation for shredded chicken noodles with sesame sauce: fresh noodles, chicken breast (leg) meat, cucumber, bean sprouts, sesame paste, salt, ginger slices, and sesame oil. Method: 1. Put the chicken breast (leg) meat into the pot, add appropriate amount of water, salt and ginger slices and cook until it is cooked; 2. After the chicken is cooked, take it out and let it cool, then tear it into shreds by hand and set aside; 3. Bean sprouts Blanch in boiling water until cooked, cut the cucumber into shreds and set aside. Add appropriate amount of water to the sesame paste and mix thoroughly; 4. Cut the noodles or hand-roll the noodles into a pot of boiling water and cook, take them out and put them in a bowl; 5. Separately add shredded chicken, bean sprouts, and cucumber shreds Spread on the noodles, sprinkle with a little salt, pour in appropriate amount of sesame oil and sesame sauce; 6. When eating, mix all the ingredients evenly. If you are a kid who can tolerate spicy food, add a little chili oil to make it more delicious! Preparation for fried noodles: fresh noodles, minced pork, soybean paste, green onions, dark soy sauce, soybean sprouts, cucumbers, carrots, shredded tofu, garlic, vinegar, and cooking oil. Method: 1. Chop green onions, mince garlic, wash and shred cucumbers and carrots, blanch soybean sprouts and set aside; 2. Pour an appropriate amount of dark soy sauce and soybean paste into a large bowl, then add a small amount of water and mix well and set aside; 3. Pour a small amount of cooking oil into the wok. When the oil is 50% hot, add the chopped green onions and minced garlic and stir-fry; 4. After half a minute, add the minced pork and stir-fry until it changes color and becomes dehydrated; 5. Pour in the well-mixed Soybean paste, stir-fry slowly over low heat for 10 minutes until the aroma is rich; 6. While stir-frying the sauce, take another pot and cook the noodles. Cook the noodles for 7 or 8 minutes until they are cooked; 7. Take out the noodles and put them out Put it into a bowl, add cucumber shreds, carrot shreds, soybean sprouts, tofu shreds in sequence, and finally add two spoons of fried fried sauce; 8. When eating, mix all the ingredients evenly. Children who like to be jealous can also pour it on. Season with a little vinegar. Preparation for shredded pork noodles with pickled mustard: dried noodles, lean pork, pickled mustard, shallots, starch, cooking oil, and salt. Method: 1. Wash and shred the lean meat, add a little starch and salt, mix well and set aside; 2. Shred the mustard, wash it, and soak it for 20 minutes to remove excess salt; 3. Put a small amount of cooking oil in the pot and pour in the meat Stir-fry the shredded mustard seeds until they are loose, then add the mustard shreds and stir-fry together, stir well and then serve out; 4. Add water to another pot to cook the noodles. Cook the noodles until soft and put them into a bowl with the soup; 5. Put the fried mustard mustard meat into a bowl. Pour the shredded noodles over the noodles and sprinkle with a little chives. PS: There are two types of mustard: old mustard and young mustard. Old mustard is saltier and more fragrant, so it needs to be soaked in water before frying. Young mustard has a moderate salty taste. Just wash it and put it in for stir-frying. However, it is not advisable to add any more salt. So as not to be too salty. Preparation for winter melon and minced pork noodles: noodles, winter melon, minced pork, shallots, cooking oil, salt, and starch. Method: 1. Add a little salt and starch to the minced pork and mix well. Peel, wash and cut the winter melon into small pieces and set aside. 2. Pour a small amount of cooking oil into the pot, add the minced pork and stir-fry until fragrant. 3. Add the winter melon slices. Stir-fry for one minute and pour in appropriate amount of boiling water; 4. After the water boils, add a small handful of noodles and continue cooking until the noodles are soft; 5. Add a little salt and chives to taste before serving. Preparation for minced pork and eggplant noodles: noodles, eggplant, minced pork, cooking oil, starch, soybean paste, chives, salt. Method: 1. Add a little salt and starch to the minced pork, mix well, wash the eggplant, cut into small cubes and set aside; 2. Put a small amount of cooking oil in the pot, pourAdd minced pork and stir-fry until fragrant; 3. Pour in diced eggplant and a little soybean paste and continue to stir-fry until the eggplant is soft and tender; 4. Add a small amount of water to the pot, bring the soup to a boil and then turn off the heat; 5. Start another dish Add water to a pot to cook the noodles, and when the noodles are ready, put them into bowls; 6. Pour the fried minced pork and eggplant soup onto the noodles, and sprinkle with a little chives.