Beef and cabbage noodles(niu rou bai cai mian )

Beef and cabbage noodles

Introduction:

"Chinese cabbage is indispensable to the food in winter. The old man says that" a hundred dishes are not as good as Chinese cabbage "several times a week. Chinese cabbage has the reputation of the king of hundred dishes. It is rich in nutrition. According to the determination, every 100 grams of Chinese cabbage contains 0.2 grams of fat, 1.1 grams of protein, 2.1 grams of carbohydrate, 120 mg of calcium, 37 mg of phosphorus and 0.5 mg of iron. It is also rich in vitamin A, vitamin B1, B2 and vitamin C. It contains calcium and vitamin C even higher than apples and pears, a lot of crude fiber is incomparable to many vegetables

Production steps:

Step 1: pure beef soup.

Step 2: spare a bag of dried noodles.

Step 3: bring the water to a boil and add some dried noodles.

Step 4: wash agaric and set aside.

Step 5: put some water into the pot.

Step 6: wash and shred the cabbage.

Step 7: wash agaric and set aside.

Step 8: add proper amount of beef soup into the pot.

Step 9: add agaric.

Step 10: add salt, pepper and scallion.

Step 11: finished product drawing.

Materials required:

Dried noodles: 1 bag

Beef: 50g

Beef soup: right amount

Chinese cabbage: moderate

Auricularia auricula: right amount

Salt: right amount

Soy sauce: moderate

Pepper: right amount

Water: moderate

Eggs: right amount

Note: eggs in the water into the flowering place, stop until the shape.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Niu Rou Bai Cai Mian