Colorful butterfly noodles with bacon(la rou wu cai hu die mian )

Colorful butterfly noodles with bacon

Introduction:

"I cooked this dish before the sun went down yesterday. I'll serve it this morning."

Production steps:

Step 1: dice the tomatoes.

Step 2: dice the mushrooms.

Step 3: cut the yellow flower into small pieces.

Step 4: dice the pork.

Step 5: dice the green onion.

Step 6: pour 100g boiling water into the peanuts to soak.

Step 7: soften the skin bubble, then peel off the skin for later use.

Step 8: add 500 grams of boiling water into the pan, add the noodles and cook until eight.

Step 9: take out the noodles and put them in cold water for a while before taking them out for use.

Step 10: heat 100 grams of oil in the pan, add peanuts, deep fry until slightly yellow, and take out for later use.

Step 11: then pour out the extra oil, leave another 20 grams of oil in the pot, and fry the scallions.

Step 12: pour in the meat and fry until it changes color.

Step 13: pour 100g boiling water into the meat pot.

Step 14: add diced tomatoes, diced mushrooms and sugar, cover and heat for one minute.

Step 15: add tomato sauce to collect juice.

Step 16: pour in diced cucumber and peanuts.

Step 17: mix them well.

Step 18: pour in the butterfly noodles.

Step 19: mix well and remove.

Step 20: the delicious butterfly noodles are finished.

Materials required:

Butterfly noodles: 50g

Mushroom: 15g

Tomato: 60g

Cucumber: 22G

Bacon: 50g

Ketchup: 30g

Peanuts: 30g

Oil: 100g

Sugar: 2G

Onion: one

Boiled water: 700g

Cold water: 1000g

Note: this staple food has bacon, so do not put salt.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : La Rou Wu Cai Hu Die Mian