Borong
1, prepare the required ingredients, shred cucumber and carrot, and cut ham into pieces for later use.
2, cooking noodles, noodles with hot water for about 2 minutes, don't cook too bad, when cooking noodles, put half a basin of water in a basin with a leaky basket for use.
3. Stir the cooked noodles in cold water a few times, then pour out the water, rinse it again, and then dry it for later use.
4. Pour oil into the pot. When the oil is hot and the eggs are almost cooked, add the chopped ham and shredded carrots and stir fry until the carrots are cut off. Add noodles.
Be sure to turn down the fire at this time, or it will burn. Put the noodles into the pot, add 2 tablespoons of light soy sauce (even if it tastes fresh), half a spoonful of salt, 1 spoonful of oyster sauce, 1 spoonful of Laoganma, and stir evenly with chopsticks.
6. After all the materials are stirred evenly, add shredded cucumber (crunchy when chewed), turn off the fire and stir the shredded cucumber evenly.
7. After the shredded cucumber is stirred evenly, it can be served on a plate.
Don't put too much salt.
1. Nourishing the stomach, eating a bowl of warm noodles is most conducive to nutrient absorption;
2. Enhance immunity, and the chewy noodles contain more protein, which can supplement the nutrients needed by the human body. Protein is the most important nutrient for maintaining immune function and the main component of white blood cells and antibodies.
3. Improve anemia and promote blood circulation;
4. Easy to digest and absorb, boiled noodles are the cleanest, which can greatly reduce the occurrence of gastrointestinal diseases, so noodles have become one of the most common foods in China.
There is skill in cooking well, and every dish of mine has a little trick. You can check my menu directly by searching for "Douguo"!