Child Addicted to Noodles: 12-Minute Egg and Vegetable Noodles (Easier Than Rice)
The child has recently reversed the usual, no longer liking to eat rice, and every day she wants me to make noodles. Lunchtime is almost up, and the little girl runs over to tell me today she wants noodles. Knowing that before she was busy steaming rice, now she wants to eat noodles. Tomato and egg noodles, ramen, oil splashed noodles, clear noodles, spicy noodles, steamed noodles, spaghetti, etc. She has been eating alternate noodles for more than a week, and the addiction to eating noodles hasn't subsided. I can't help but feel that eating has become more and more like my father. Does eating habits also inherit from parents?
Today I still eat noodles, originally planned to make preserved vegetable noodles, but didn't find yellow mustard, so I'll make egg vegetable noodles. Using bean sauce and brown sugar syrup to season it, it's quite delicious. When it comes to making noodles, I actually can make many kinds of styles. Two eggs and a handful of vegetables can make a delicious sauce (noodle sauce). Today's noodles are more popular than tomato and egg noodles.
‘Sosu’ originally refers to chopped meat or ground meat, and refers to meat processed and added to other foods. ‘Sosu’ also refers to sauces similar to meat processing, such as ‘lamb sosu noodles’. When eating noodles, you can chop your favorite vegetables into granules and mix them with meat or eggs to make sauce, which is very delicious. It takes less time to make noodles than to cook rice and is also nutritious, but the form is slightly different. I often have two burners lit at the same time, one for stir-frying and one for boiling noodles. It takes about ten minutes to serve a meal.
Work makes me busy, so I prefer to boil noodles, which is the simplest and fastest way to save time.
Vegetable egg noodles
Ingredients: A handful of noodles with a diameter of 2cm, a carrot, celery, black fungus, onion, three eggs, starch, oil, salt, mushroom powder, brown sugar paste, yellow mustard paste.
Method:
1, prepare the ingredients for making vegetable egg noodle sauce, I mainly use celery, carrot and eggs, which are all very fresh and delicious ingredients. Adding a little black fungus is also nutritious, and replacing it with shiitake mushrooms is also very good.
2, chop all the vegetables into small pieces and prepare them.
3, beat three eggs into a mixture and stir until smooth.
4, heat oil in a wok, pour in egg liquid and stir until cooked and out of the wok.
5, add a little more oil in the wok, first stir-fry onion and some celery and carrot until fragrant, then add brown sugar paste and brown sugar syrup until fragrant.
6, pour in the remaining chopped vegetables and stir-fry, then pour in the cooked egg liquid, add a bowl of water and cook for a few minutes.
7, add salt and mushroom powder to season, drizzle with starch water to thicken and cook until sauce is ready, turn off the heat.
8, bring water to a boil and pour in the noodles to cook until soft, don't let the noodles harden, then out of the pot.
9, transfer the noodles into a bowl, add the cooked vegetable egg sauce and mix well to eat.
Note: When making the sauce, the amount of salt should be controlled, because the sauce ingredients are eggs and vegetables, not pure sauce, when mixing noodles, the amount of salt is relatively large, too salty is not good to eat. If you replace eggs with meat, the sauce made will be very delicious.
