Japanese lasagna
By VicentaLakin
Recipe Recommendations
- egg noodles 80 grams
- fresh mushrooms
- boiled eggs one
- crabsticks 1 piece
- baby vegetable 2 tablets
- Undaria a little
- beef slices 4 tablets
- green onions 1 piece
- miso 80 grams
- ginger 10 grams
- minced garlic 10g
- chicken essence a little
- MSG a little
- Weilin 5 grams
- salad oil 10 grams
- salty and fresh
- cook
- ten minutes
- simple
Steps for Japanese lasagna
1
Get your food ready, put some hot water on the raisins, and there'll be rolls in the dailies。
2
The mushroom cutter, the onion cut a little bit. There's no other vegetables. Here's a little cut。
3
Tastes + ginger paste + garlic paste + chicken smelt + salad oil + smelt (which can be replaced by wine juice) evenly mixed。
4
make soup bottoms: 400 ml of water in the pot, with a spoonful of sauna, stir up boilers and turn off the fire。
5
We'll have the fat oxen, the crab willows, the mushrooms, the raisins, the dolls。
6
When boiled with water, the noodles are cooked。
7
Cooked noodles to get the bowls, refilled the soup, boiled the eggs and cut the shell in half。
8
Put all the ingredients in the bowl and then put them on onions。