Simple lunch -- home style noodle soup(jian dan de wu can jia chang tang mian )

Simple lunch -- home style noodle soup

Introduction:

"Yesterday morning, I went out for a walk. It was eleven o'clock. It was too late to cook dry food. Anyway, my kid didn't go to school in the afternoon. I'll cook noodles at noon. I'm not afraid I'll be hungry. "

Production steps:

Step 1: gather the raw materials, peel off the shell of the prawn and pick out the sausage.

The second step: add salt and Baijiu to the prawns.

Step 3: wash Chinese cabbage and cut into small sections.

Step 4: wash the eggs and beat them in a bowl.

Step 5: wash the green onion and cut it into thin pieces. Add some green onion powder into the egg.

Step 6: add some salt to the egg and break it up.

Step 7: from the oil pan, first fried eggs, cooked Sheng Qi.

Step 8: add proper amount of oil in the pot, stir fry Chinese cabbage, add some salt to taste, stir fry until it is cooked.

Step 9: start the oil pan again and saute shredded chives.

Step 10: add the right amount of boiling water, add the washed balls.

Step 11: after the water rolls, add the dough.

Step 12: after the dough is boiled, pour in the Chinese cabbage.

Step 13: bring to a boil, add prawns and adjust the taste.

Step 14: add egg and green onion, drop cooking wine, then turn off the fire.

Materials required:

Patch: Four

Chinese cabbage: one

Green onion: Three

Prawns: Three

Fish balls with abalone sauce: appropriate amount

Xianggu pill: appropriate amount

Native eggs: Five

Salt: right amount

Cooking wine: moderate

Baijiu: a little

MSG: a little

Note: a pack of 16 pieces of noodles weighs 780g, and each piece is about 48g. It's enough to add four pieces for three people. If you have a big meal, you should add more noodles.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jian Dan De Wu Can Jia Chang Tang Mian