Pelican egg sauce with the gruesome tart noodles
By VicentaLakin
Noodles for lunch today: a bowl of pepper egg sauce, the next one with low heat, high food fibres, salty tacos, low fat and full of abdomen。
Recipe Recommendations
- eggs one
- pepper of 3
- garlic sprouts 1 piece
- Konjac tartary buckwheat noodles 1 handful
- sweet sauce 1 scoop
- bean paste 1 scoop
- soy sauce 2 tablespoons
- slightly spicy
- mix
- ten minutes
- ordinary
Steps for Pelican egg sauce with the gruesome tart noodles
1
Let's get the sauce ready and ready. Sweet pasta, soy sauce, two spoons of soy sauce, half a bowl of water, evenly mixed。
2
The eggs are in the bowl, half a spoon of wine, one spoon of oil for consumption, and the eggs are mixed with chopsticks. Garlic and chili are cut in half, and can't eat spicy, usable peppers。
3
Hot pots of cool oil, hot eggs made out. With the leftover oil, the garlic seed is poured into the chili, and the eggs。
4
Join the fine sauce and fire it to dry。
5
Take another pot, the water drops down, the water cools, boils, and the noodles are made transparent。
6
Get the noodles in the pan, and two spoons of vinegar, mixed and saline, as appropriate。
7
Fill the bowl, eat。
8
It's smooth and spicy, and it's low fat。