Five-colored fried naan

Recipe Recommendations

• onion appropriate amount
• cabbage appropriate amount
• green pepper appropriate amount
• sweet pepper appropriate amount
• tomato appropriate amount
• purple cabbage appropriate amount
• pasta appropriate amount
• nang appropriate amount
• black pepper appropriate amount
• ketchup appropriate amount
• soy sauce appropriate amount
• soy sauce appropriate amount
• white sugar appropriate amount
• garlic appropriate amount
• salt appropriate amount

• salty and sweet
• fried
• three-quarters of an hour
• ordinary

Steps for Five-colored fried naan

1

Shred onions, cabbage, green peppers, bell peppers, diced tomatoes, and shredded purple cabbage.

2

Cut beef into strips, use black pepper, marinate garlic powder, salt, cooking wine and starch for more than 20 minutes.

3

Pour the pasta into the pan and cook it and remove it for use.

4

Chop the garlic and place it in a bowl. Add two spoonfuls of soy sauce, one spoonful of light soy sauce, one spoonful of oil consumption, five spoonfuls of ketchup, and a little sugar.

5

Cut naan into small pieces.

6

Stir the beef strips in a hot pot with hot oil and stir until they change color.

7

Add onions, bell peppers, green peppers, cabbage, and shredded tomatoes in turn and stir fry until fragrant.

8

Pour in the prepared tomato and garlic sauce and stir fry well.

9

Add pasta and naan and stir fry well, add a little salt, and sprinkle with shredded purple cabbage after serving on a plate.

Recipe Categories

• hot dishes
• Elderly recipes
• Xinjiang cuisine
• Summer recipes
• Autumn recipes