Garlic carrot noodles

Remember that when we were kids, every spring, the onions in the garden were so long, that mom used garlic to make us noodles, and often said that in the spring, we had to eat garlic and cure the poison. It's clear now that the garlic in spring is big, older, and it's good to make noodles. For those days at the time, it was possible to save the first year of growing a piece of garlic and to leave garlic behind for a spring. It's better to have five flowers for the pasta, which can't be eaten because of rice, and it's good to have a pasta with garlic and carrot tomatoes。

Recipe Recommendations

fine wet surface appropriate amount
carrots appropriate amount
garlic sprouts appropriate amount
tomatoes appropriate amount
onion appropriate amount
Jiang appropriate amount
salt appropriate amount
pepper appropriate amount
cooking oil appropriate amount
soy sauce appropriate amount
soy sauce appropriate amount
sugar appropriate amount

salty and sweet
stewed
half an hour
ordinary

Steps for Garlic carrot noodles

Material Chart

Put the thin wet face on the cage and the fire evaporates for five to eight minutes。

Garlic stings, carrots, slices of tomatoes, onions。

Fried pan, fried ginger onions。

Put the ketchup in and make sauce。

Fall into carrots。

A bowl of water is added to the pot, and salt, pepper powder, raw, old, sugar, burn。

With a big bowl of soup。

Put the steamed noodles over the soup and then put them on the pan。

The rest of the soup can be covered evenly with the soup。

A three-to-five-minute cap in the middle to check the soup juice and avoid a pan. Then when the fire is shut, the cover shall be spread out, and the plate may come to the table。