? Mushroom, shredded chicken and egg noodle soup is one of my favorite noodles. Eat two bowls at a time. Chicken and mushrooms are a perfect match. It's really delicious with soft glutinous noodles. It won't get tired of eating it for lunch every day. It's simple. It only takes a lot of time to make a bowl of delicious vegetable noodles, and my favorite ingredients at home will be delicious, such as spinach, bean sprouts, eggs and so on.

Composition:

200g chicken breast, noodles 100g, one egg, 50g mushrooms, 50g spinach, 50g bean sprouts, appropriate amount of minced garlic, appropriate amount of millet, appropriate amount of soy sauce, appropriate amount of salt and appropriate amount of chicken essence.

Production steps:

1. Wash the chicken breast with clear water first, then cut it into thin slices with a blade one centimeter thick, and then cut it into filaments with a knife (the size of chicken cut depends on your actual situation) and put it in a bowl for later use; Mushrooms are cut into 1cm thick slices with a knife, spinach is cut into sections with a knife, bean sprouts are washed with clear water and put into a bowl for later use.

2. Then marinate the cut chicken breast, put a spoonful of soy sauce, a spoonful of salt, a spoonful of chicken essence and minced garlic pepper into the chicken in the bowl, and marinate it evenly for 20 minutes.

3. Pour the oil into the pot, cool the pot and cool the oil. After the oil temperature is 60% hot, fry the eggs until golden on both sides, and fry them on low heat. The eggs here can be cooked and then served for later use; Then put the marinated chicken breast into the pot and stir-fry for two minutes until it changes color. Then put the chopped mushrooms, spinach and bean sprouts into the pot and stir fry. Stir-fry for two minutes, then add a bowl of purified water (depending on your situation). After the water boils and bubbles, shake the noodles evenly and put them in the pot to prevent them from sticking together after cooking.

4. Put the noodles in the pot and cook for five minutes on medium heat. Stir the noodles during cooking to prevent them from burning. When the soup is thick, put half a spoonful of chicken essence into the bowl and put the fried eggs on the noodles. A bowl of fragrant mushroom chicken shredded egg noodle soup is ready.

Eating such a bowl of noodle soup with mushrooms, shredded chicken and eggs in winter, not to mention how warm it is, the above tutorial is for your reference!