Name: Egg Sauce Mixed with Carrot Noodles Ingredients required: Hand-rolled noodles: 360 grams of special flour for dumplings, 90 grams of carrots, half a spoon of salt; Egg Sauce: 3 eggs, 2 spoons of cooking oil, 100 grams of yellow sauce, 150 grams of sweet noodle sauce, cold boiled water

A bowl of water, a small chive; dish code: 1 cucumber, 1 raw carrot, 1 handful mung bean sprouts, 1 chive, 1 small handful of nuts; cooking process: 1. This delicacy will use a lot

The ingredients and ingredients must be fully prepared, and all ingredients that need to be washed must be washed, drained and set aside for later use.

2. Peel a clean carrot and cut it into small pieces, as thin and small as possible, then put it on a plate in a steamer and steam the carrot pieces until cooked.

Take out the steamed carrots directly and use a spoon to crush the carrot pieces into carrot puree while still hot.

3. Crush the carrot puree, let it cool, add an appropriate amount of edible salt, and stir evenly.

Then pour the prepared flour into the carrot puree.

Then add water and knead the dough, making sure the dough is a little firmer.

4. Then knead on the panel for a while to mix the chopped carrots better.

5. Use a rolling pin to roll it into a thin pancake. The thickness should be even.

When rolling out the dough, keep sprinkling a layer of flour on top of the dough to prevent it from sticking together.

6. After the noodles are ready, sprinkle an appropriate amount of dry flour again, then stack the noodles layer by layer, and then use a dough knife to cut the noodles into small strips of suitable size.

7. After cutting them all, shake the noodles from one side, and then sprinkle an appropriate amount of dry flour to prevent the noodles from sticking together.

8. After rolling out the noodles, add hot water to the pot and start cooking.

Prepare an appropriate amount of cold boiled noodles in advance, and put the cooked noodles directly into the cold boiled noodles and prepare them for later use.

9. The preparation of egg sauce is very simple.

Take three chickens and beat them into pieces, then fry them into chopped eggs and set aside.

10. Use a large bowl, add the required yellow sauce and sweet noodle sauce, then add an appropriate amount of boiled water, and stir them evenly with a spoon.

Take another pot, add an appropriate amount of cooking oil to the pot, when the oil is hot, pour the prepared sauce into the pot, slowly simmer over low heat until thickened, then add in the chopped chives and fried

Eggs, stir-fry evenly with a spatula.

12. Next is to prepare the ingredients.

After washing and peeling the carrots, grate them into thin strips with a grater, blanch them in hot water together with the mung bean sprouts, remove them and set aside for later use.

Wash the cucumber and cut into thin strips and set aside.

13. All the ingredients and ingredients are ready.

Next, it’s ready to be served directly.

Take out an appropriate amount of noodles and put them into a bowl, then put your favorite side dishes into the bowl, and finally add an appropriate amount of egg sauce and an appropriate amount of nuts or chopped green onions.

In this way, the egg sauce mixed with carrot noodles is completed. It is so delicious when paired with egg sauce and vegetables. Every time we make it, we have to make more, so everyone can basically eat one more bowl of noodles than usual.

Cooking tips: 1. Add edible salt to the flour to make the rolled noodles stronger and not easy to break.

When kneading the dough, add water to the flour in small amounts at multiple times.

2. I personally like to add carrots, cucumbers and mung bean sprouts.

If you don't like it, you can decide according to your own preferences.

3. If you like spicy egg sauce, you can add an appropriate amount of chili sauce.