Ingredients

Main Ingredients

Tender Spinach

30g

Shiitake Mushroom

1

Carrot

20g

Flour

50g

Egg

1

Supplementary Ingredients

Salt<

Moderate

Scented oil

Moderate

Steps

1. Wash the tender spinach, blanch it in boiling water and chop it. Wash the shiitake mushrooms, remove the tips and dice.

2. Wash, peel and thinly slice carrots. Crack the egg into a bowl and beat, mix well.

3. Add a small amount of water to the flour, stir in one direction and mix to form lumps.

4. Boil water in a pot, add diced mushrooms and cook briefly.

5. Then add the carrot slices and cook for 2 minutes.

6. Add the noodles, bring to a boil, then slowly add the egg mixture, stirring to form a fluffy egg. Add the pasta, bring to a boil, then gently fold in the egg mixture and stir to coat.

Tips

1, to give children calcium supplement, using dried shiitake mushrooms is better than fresh shiitake mushrooms, the vitamin D content in dried shiitake mushrooms is higher than that in fresh shiitake mushrooms.

2. It is best to soak shiitake mushrooms in water at 80 degrees Celsius to bring out the flavor in the mushrooms and also to soak them quickly. Using cold water and boiling water is not good for soaking the fresh flavor of shiitake mushrooms.