STEP 1/17
Pour 3 tablespoons of vinegar and 3 cups of water to make vinegar water.
STEP 2/17
Peel burdock and cut it long with a filler and soak it in vinegar water to remove the bitter taste.
STEP 3/17
Peel the carrots and cut them long with fillers.
STEP 4/17
Cut the zucchini into long pieces with a filler.
STEP 5/17
Boil burdock in boiling water.
STEP 6/17
Grease a heated pan and stir-fry carrots.
STEP 7/17
When the carrot is half cooked, squeeze the water out of the boiled burdock and stir-fry it with the carrot.
STEP 8/17
When burdock is fried, add zucchini and stir-fry it briefly.
STEP 9/17
Prepare chopped shiitake mushrooms and chopped onions.
STEP 10/17
Melt the butter in a heated pan.
STEP 11/17
Add chopped onions and stir-fry them.
STEP 12/17
When onions are cooked, stir-fry minced shiitake mushrooms.
STEP 13/17
Add flour and mix it so that no raw powder is visible.
STEP 14/17
Add milk and mix the flour well and stir so that it doesn't stick.
STEP 15/17
When the milk boils, season with salt, chicken stock, and pepper.
STEP 16/17
Put the noodles made of vegetables on a plate and pour the cream sauce.
STEP 17/17
Sprinkle with parsley powder.
Put burdock in vinegar water to get rid of its astringent taste.