Seafood vegetable egg noodles

In August, the fattest of the pups was special, but I never bought them on the market, because they were all farmed and made with sea salt for water, and they didn't taste good enough to get them out of the sea, so this time of year I drive to the sea to get them back, but they can be eaten for two days if they are not preserved。

Recipe Recommendations

Huaxianzi half a catty
spaghetti a small handful
pakchoi a small handful
eggs a
soybean oil appropriate amount
pepper noodles 1 teaspoon
soybean soy sauce 1 teaspoon
salt 1 teaspoon
green onion appropriate amount

salty and fresh
cook
ten minutes
simple

Steps for Seafood vegetable egg noodles

Make Seafood vegetable egg noodles step 0

The cabbage is home-grown, and today it's for the baby, so it's only a small one, wash twice with fresh water, no pesticides。

Make Seafood vegetable egg noodles step 1

It was picked up by itself yesterday at the seaside and came back with half a barrel of sea water, which bubbled it。

Make Seafood vegetable egg noodles step 2

The hot boiler is added to the soy oil, with onion flowers, pepper noodles, sauce, and a bowl of water, because it's fine pasta, so the water can begin to put noodles, cabbage, and flowers in the pot for five to six minutes, with a lid on it, with no salt, because it's salty in the sea, with a lid on it for three to four hours, and it's fresh without it。