Caiding mixed noodles
By DionEbert
I modified this colorful mixed noodles based on Western pasta. I used cooking oil instead of butter and added onions, carrots and black pepper, which are indispensable for Western cuisine. The colors are very bright and the taste is very novel. It is a nutritious staple for family banquets that even five-star hotels cannot eat.
Recipe Recommendations
- noodles 300g
- celery 100g
- potatoes one
- carrots one
- eggs one
- meat 200g
- tomatoes one
- onion one
- garlic appropriate amount
- water starch appropriate amount
- edible oil appropriate amount
- soy sauce appropriate amount
- oyster sauce 1 scoop
- black pepper 3g
- cooking wine appropriate amount
- salt 5g
- sugar appropriate amount
- sesame oil appropriate amount
- salty and fresh
- fried
- half an hour
- simple
Steps for Caiding mixed noodles
1
Wash the celery and cut it into dices.
2
Peel carrot potatoes and cut them into dices.
3
Cut onions and tomatoes into small pieces.
4
Add sesame oil to the eggs and beat them up.
5
Put the oil in the pan and heat it, add in the diced potatoes and fry until golden brown.
6
Add diced carrots and continue to fry until the carrots are withered. Remove and control the oil.
7
Leave the bottom oil in the pan and saute the ginger and garlic until fragrant. Add in the meat filling and stir fry.
8
Stir fry until the meat turns white, add tomatoes and stir fry until soft and tender.
9
Add onions and continue to stir.
10
Add soy sauce, sugar, salt, cooking wine, oyster sauce, black pepper and stir-fry well.
11
Then add chopped celery.
12
Add appropriate amount of water to boil.
13
Add in the fried diced potatoes and diced carrots.
14
Bring to a boil and turn to medium heat and cook until 5 minutes. Add water starch.
15
Bring to the boil and add the beaten eggs
16
The beautiful and delicious colorful diced stewed stew is ready.
17
Remove from another pot and put in water to boil, add in noodles and cook.
18
Put the noodles in a bowl and pour them with colorful diced stewedCaiding mixed noodles Make Tips
Carrots need to be oiled so that the carotene can be released, because noodles need to be mixed, and more salt should be added than when cooking.