With noodle recipes, 1. Broth noodles
Ingredients: 500 grams of noodles or dried noodles, chopped green onion, dried pepper, rape.
Exercise:
1. Cook the noodles, add water and put them in a big bowl.
2. Put the oil in the pan, add the chopped green onion and dried pepper and stir-fry until fragrant, add a little soy sauce, stir well and add water.
3. After boiling, add chicken essence, salt and sesame oil to taste, and add blanched rapeseed.
Even the soup with side dishes can be poured into the noodle bowl together.
Second, eggplant noodles
Ingredients: eggplant 1, green pepper 1/2, vegetarian meat 20g, Lamian Noodles 1 bundle (about 120g).
Exercise:
1, wash eggplant, dice, remove seeds from green pepper, wash, dice, soak vegetarian meat, and chop.
2. Boil the water, add the noodles, take them out after cooking, and put them in a noodle bowl.
3. First heat half a cup of oil, stir-fry the eggplant until soft, then remove the green pepper, then pour off the oil, then add other seasonings and minced vegetarian meat and stir-fry for a week.
4. Add eggplant and green pepper, stir-fry and serve, and pour on the noodles.
3. Fried noodles with mung bean sprouts and eggs
Ingredients: 530 grams of fresh noodles, 240 grams of mung bean sprouts, 30 shredded carrots, 2 eggs, chopped green onion, soy sauce, salt and vegetable oil.
Exercise:
1. Make noodles. Press the noodles with a noodle machine before going to bed, put them in a fresh-keeping bag and put them in the refrigerator for later use.
2. Remove the bean skin from mung bean sprouts, control the water for later use, take out fresh noodles from the refrigerator and prepare two eggs.
3. Add water to the boiling pot and cook the noodles until 8 minutes are cooked.
4. Take it out and put it in a cold water basin twice, then take it out and control the water for later use.
5. Put cold oil in the hot pot, put a little more vegetable oil, and fry noodles with the remaining oil of eggs.
6. Use the residual oil of scrambled eggs, add chopped green onion and stir-fry until fragrant, immediately add mung bean sprouts and shredded carrots and stir-fry until wilting.
7. Pour in water-controlled noodles, add soy sauce, stir-fry until the color is the highest, pour in eggs, add salt, and stir-fry until the noodles are oily.
Can I eat red bean porridge in the first trimester? Women can eat red bean porridge at the beginning of pregnancy. Red bean porridge is a kind of nutrition porridge, which can be eaten in moderation throughout pregnancy. Red bean porridge, the main ingredient is rice or japonica rice, and a small amount of red beans is added and boiled. It is more common but nutritious than the daily porridge, and it is also a good nourishing nutrition porridge during pregnancy.
Red beans in red bean porridge are flat and non-toxic. After eating, you can beauty beauty, increase qi and blood, and reduce swelling and diuresis. Especially, many women often have edema of lower limbs after the second trimester. Eating some red bean porridge in moderation can better prevent and alleviate edema during pregnancy.
Moreover, red bean porridge is rich in nutrition, containing a variety of amino acids and carbohydrates, and a small amount of sugar and protein, which belongs to a more comprehensive food category. Reasonable consumption of red bean porridge during pregnancy can improve immunity and resistance, and also reduce blood pressure and blood lipid. Some women are prone to pregnancy-induced hypertension during pregnancy. Eating red bean porridge can better stabilize blood pressure and reduce the occurrence of pregnancy-induced hypertension, which also has a good effect on pregnancy care.