2 cups of high-gluten flour, egg 1 piece, carrot juice, a little salt, peeled pumpkin (sliced first) 120g, sliced meat (sliced first) 100g, cauliflower 30g, a cup of water, a little soy sauce, a little miso, a little sugar, a little salad oil.

working methods

To make China carrot and egg noodles: Pour 2 cups of flour into the noodle machine.

Pour an egg into the glass.

Add carrot juice and stir well.

Turn on the machine and slowly add the carrot and egg mixture.

After the noodles come out, cut them according to their favorite length.

Boil the prepared noodles in water, add cold water and cook twice until cooked. Take out and mix a little salad oil for later use.

Peel the pumpkin and cut it into pieces for later use, slice the inner ribs for later use, wash the cauliflower and cut it into small flowers for later use, and wash and soak the medlar for later use.

Fry the muscle slices in a hot pot until half cooked, and add peeled pumpkin pieces, water, soy sauce, miso and sugar.

Cover the pot and stew for 10~ 15 minutes with cauliflower in the middle.

Put carrot noodles into a dish, scoop up cauliflower and pumpkin stew and sauce, and sprinkle with medlar for decoration.

It's ready. It's delicious. Let's go!