Noodles with ham and egg(huo tui chang ji dan mian )

Noodles with ham and egg

Introduction:

Production steps:

Step 1: prepare noodles, sausages, eggs and vegetables

Step 2: clean the vegetables, break the eggs and slice the ham sausage

Step 3: add water to the pot until there are small bubbles at the bottom of the pot. Spread the noodles evenly and put them into the water

Step 4: just stir, avoid bunches to avoid sticking

Step 5: after boiling to the water charge, add a little cold water, adjust to low heat, keep the water boiling, and cook the noodles until there is no white heart.

Step 6: add salt, oil, chicken essence and other seasonings

Step 7: a light noodle is ready

Materials required:

Dried noodles: 100g

Ham sausage: 1

Eggs: 3

Salt: right amount

Chicken essence: appropriate amount

Soy sauce: moderate

Note: when boiling dried noodles, don't wait for the water to boil before cooking. When there are small bubbles at the bottom of the pot, lower the noodles and stir them for a few times. It's not suitable to cook with high heat. Because the dried noodles themselves are very dry, when boiled with high heat, the water is quickly boiled, and the water temperature is high, a layer of mucous membrane is formed on the surface of the noodles, so that the water can not be well soaked in, and the heat can not be transmitted to the inside. So it's better to cook slowly over medium heat. In this way, the heat slowly permeates into the inside of the noodles, and the noodles are cooked quickly.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Huo Tui Chang Ji Dan Mian