Beef noodles with tomato and mushroom
When I was cleaning up the kitchen, I found that there were still two bags of instant noodles! I remember I haven't bought it recently, so I must have bought it before. Hurry up and see that the date is still within the shelf life, so quickly eliminate it! Instant noodles are indeed not healthy food, but they are deeply loved by everyone. Then let's try our best to eat them healthily ~
Recipe Recommendations
- tomato of 2
- mushrooms 3 flowers
- instant noodles 90g
- coarse grain flour 100g
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- peanut oil 15ml
- salt 4g
- chicken essence 1 g
- sweet and sour
- cook
- ten minutes
- ordinary
Steps for Beef noodles with tomato and mushroom
1
Wash tomatoes and cut into slices.
2
Soak mushrooms in advance and cut into slices.
3
Chop the onions, ginger and garlic.
4
Raise a clean wok, pour in a little peanut oil, add onions, ginger and garlic and saute until fragrant, add tomatoes and mushrooms, stir fry for a while, add appropriate amount of water, and make the vegetables flush.
5
After boiling, add coarse grain flour. Use another pot and blanch the instant noodles with water separately (the purpose is to remove the wax coating on the surface).
6
Remove the instant noodles, mix with the coarse grain noodles, and cook together. If you like it soft and rotten, cook it for a while longer. If you like it hard, cook it for about 3 minutes. Before leaving the pan, sprinkle with some salt and chicken essence to taste.
7
Serve with some soy beef to add protein.
8
Hot ~ The fragrant tomato, mushroom and beef noodles are served.Beef noodles with tomato and mushroom Make Tips
Remember to drain the water used to blanch the instant noodles, and it's best to discard the seasoning packet; it's healthier to season it yourself.