Autumn thick egg and shrimp noodles
By VicentaLakin
You're making your own breakfast and you're eating bread sandwiches? Would you like some hot breakfast? Can you make yourself some good breakfast, make yourself good, and get a sun map? Can only one or two pots make fancy breakfast? As food growers, they often receive messages or personal letters. I would be happy to design such recipes for you, because the majority of those in need are after 90 years, and a large percentage of them are outsiders, which is a challenge for those who have stable accommodations after 70 years and is also a help to young people. The cost of taking out food every day is on the one hand and, above all, the poor quality of oil and salt, together with the often exposed health safety problems, is still high. Breakfast is easy and happy, and it takes a few minutes one night to plan, to prepare the food and cooking supplies that are used, and some also to wash and cut, so that it does not get up early. It's like today's acupuncture egg burn and shrimp soup, and the first night, when you wash the vegetables, you rip them out. Today's cooking tools are multifunctional, small and useful, more time-saving if they are “twinned” and 10 minutes of breakfast is completely off the table。
Recipe Recommendations
- salty and fresh
- melting
- ten minutes
- ordinary
Steps for Autumn thick egg and shrimp noodles
1
The material is ready: vegetables are washed, shrimps are skinned to the shrimp line and eggs are entered into the bowl。
2
The sunflowers will be cut off and burned in the open water for one minute。
3
Onions cut the end, two thirds of them into egg fluid, with 0.5 grams of salt and about 5 grams of cool water in a small spoon, scattered。
4
Okja's frying pan is hotter and a few drops of oil are evenly painted with brushes。
5
One third of the egg fluid is poured into the pan, and the boiler is served so that the egg fluid is evenly covered with the bottom and the acetone code is placed on the side of the pan。
6
Start the ballskin on the side of the acacia and roll it to the other side。
7
Put the egg rolls on this side of the body and pour a third of the egg fluid to the bottom。
8
Until the omelet is condensed, the omelet rolls to the other end。
9
The egg rolls are placed on this side of the body and the rest of the egg fluid is covered with pans。
10
The omelet's all rolled down, shut down, heat up, make a pot, cut。
11
Another boiler, a proper amount of water to burn, noodles to the pot。
12
When boiled to the point where no white core was available, shrimp and oil cores were placed, and the colours were turned off。
13
A bowl of onions, vinegar and soy sauce is prepared when noodles are cooked; a little bit of vinegar has the effect of appetizing and the taste is more complex。
14
A proper amount of noodles is cooked into the bowl, evenly mixed, and the noodles, shrimps and crumbs are picked up into the bowl and mixed with them。Autumn thick egg and shrimp noodles Make Tips
1 If two stove eyes are operated simultaneously, the time can be significantly reduced and the whole dish can be completed in 10 minutes. 2. A thick egg burn should not wait for the full condensation of the egg so that it does not bind to one another; it begins after partial condensation, with the proper transfer of a small firepower or the handing over of a pot off the fire; it is only the first time that a small amount of oil is painted, and the following few times without the need for oil. 3 and Autumn can also be replaced with mustards, platinum, etc. 4. The paste generally tastes salty, together with salt in the soy sauce, so salt is added to the soup, and the perfume or pepper oil is added according to the individual population。