condiments

200 grams of small cabbage

Noodles 1 piece

Eggs 1

Onion 1 root

Ginger 1 tablet

condiments

salt

1 teaspoon

edible oil

2 teaspoons

Method for making egg baby vegetable noodle soup

1.

Prepare materials.

1, doll dish. About 200G, haha, but it doesn't need to be so precise, just the right amount.

2. noodles. The bread I use is relatively large, usually half. Cook the noodles first, soak them in cold water, and then put them aside.

3. eggs. 1.

4, chopped green onion is appropriate.

2.

Scrambled eggs.

1. Heat the pan and put 2 teaspoons of oil on it.

2. Add the eggs and stir fry.

3.

Add baby cabbage and ginger slices and continue frying.

Put the baby cabbage and ginger slices into the pot and stir-fry with the eggs.

4.

Add boiling water.

Stir-fry the baby cabbage for about 1 min, and then add boiling water. Note that it must be boiled water, so that the soup will be milky white.

5.

Add noodles.

1. Baby cabbage and other materials are cooked for about 1 minute. After the soup is completely milky white, noodles can be added.

2. Then, add 1 teaspoon salt to taste.

3. Finally, pour it into a bowl and sprinkle with chopped green onion, and you're done!

Egg noodle soup is really not greasy. As simple and convenient as breakfast, and as delicious as tomatoes. Everyone can try.

Cooking tips

1, add boiling water when adding water.

2, noodles cooked in cold water, the taste will be more elastic.