Vegetable egg noodles are a very light food, and the main ingredients are vegetables, eggs and noodles. Egg noodles with green vegetables are a common method to make noodles in the family. It is simple, nutritious, clean, yellow, beautiful and delicious. The smell of green vegetables and delicious eggs make ordinary noodles unusual.

Method 1 of egg noodles with green vegetables

Ingredients: noodles 150g, vegetables 50g, eggs 1, steamed fish black soybean oil 3ml, salt, balsamic vinegar 2ml, pepper 1g, chopped pepper and sesame oil.

Practice steps

1, take a large bowl and add steamed fish black soybean oil, balsamic vinegar, salt, sesame oil and pepper.

2. add water to the soup pot, beat an egg and cook it, then put the noodles and vegetables in it to cook.

3. Then put the noodles and vegetables in the pot, fish them out, and put the boiled eggs on it, just add a little chopped pepper.

Method 2 of egg noodles with green vegetables

Ingredients: noodles 1 50g, vegetables 50g, eggs1,

Ingredients: steamed fish black soybean oil 3ml, salt 2ml, balsamic vinegar 2ml, pepper 1g, sesame oil and chopped pepper.

Steps:

1, put water in the pot, boil it, add noodles, and add a little salt;

2. Turn on the water again and beat the eggs into the pot;

3. Add half a cup of cold water when the water is boiling, then boil it and add vegetables. After the water boils, turn on a small fire and simmer 1 minute.

4. Put meat oil, salt, monosodium glutamate, soy sauce and vinegar into the bowl according to your own taste.

How to make egg noodles with green vegetables will lose nutrition.

1. During cooking, vitamin E, fat and cholesterol in eggs will be oxidized if cooking time is too long. The longer the cooking time, the higher the oxidation degree of valuable -3 unsaturated fatty acids in eggs. If you continue to cook, not only the nutrients in the eggs will be further oxidized and lost, but also a black film will be produced on the surface of the yolk, which is not good for health. The egg is kept boiling for 3-5 minutes, and the yolk neither flows nor hardens, and there is no black film on the surface. At this time, both taste and nutrition are relatively best.

2. Wash vegetables before cutting, reduce the soaking time in water before cooking, and prevent the nutrients in vegetables from being dissolved in water too much.

Processing method of vegetable and egg noodle ingredients

1, after the water boils, the eggs can be put into the pot or broken up, depending on everyone's taste. If fried first and then cooked, the umami flavor of eggs can be fully integrated into the noodle soup, which is very smooth and memorable.

2, drink plenty of water, noodles are very absorbent. When choosing noodles, green vegetable and egg noodles are usually dried noodles. Vegetable noodles are the most nutritious, so are instant noodles. If it is instant noodles, you don't have to cook it for too long, it is easy to be soft and rotten.

3. It is best to choose Shanghai Green for green vegetables, and it is best to choose green, fresh and fat leaves with toughness. Shanghai indigo can maintain the elasticity of blood vessels and provide minerals and vitamins needed by human body, among which vitamin B2 is particularly rich, which has the effect of inhibiting ulcers, and it has a good effect on the maintenance of skin and eyes if eaten frequently. Rich in fiber, it can effectively improve constipation.