Four-color sliced noodles
Looking at this bowl of sliced noodles, which contained black fungus, red tomatoes, yellow eggs, and green rapeseed, I gave her the name of four-color sliced noodles: )
Recipe Recommendations
Steps for Four-color sliced noodles
1
Two eggs, add appropriate amount of edible salt and beat them up.
2
Wash two tomatoes, peel them, and cut them into pieces.
3
Soak the fungus and wash it and tear it into pieces for later use.
4
Set aside dough together.
5
Wash two or three small rapeseed seeds for later use.
6
Wash the onions and garlic and slice them, wash the ginger, peel the skin and cut them into strips.
7
Scramble the eggs well and set aside.
8
Put appropriate amount of oil into the pan and saute the chives, ginger and garlic in the oil.
9
Put the fungus in the pan and stir-fry for a while.
10
Pour the tomato slices into the pan and continue to stir fry.
11
Pour appropriate amount of soy sauce into about 80% cooked.
12
Put appropriate amount of salt into the pan.
13
Sprinkle in appropriate amount of pepper powder. (Can be omitted)
14
Sprinkle with appropriate amount of cumin powder. (Can be omitted)
15
Stir well, pour in two bowls of hot water and cook for a while, turn off the heat and cover to keep warm.
16
Take another small pot, boil water, slice the dough with a knife and put it into the pot.
17
After cooking, remove the dough sheet into a bowl.
18
Pour the warm vegetables on top of the cooked sliced noodles.
19
Put the small rapeseed into the water from the freshly cooked dough sheet and cook it.
20
Set it around the edge of the bowl.