Ingredients: vermicelli, green vegetables, 1 egg, 2 garlic cloves and chopped green onion.

Seasoning: 30g light soy sauce, 5g oil consumption, 3g edible salt, sugar 1g, and proper amount of sesame oil.

Operation:

1. Pour water into the pot, add a spoonful of salt and bring to a boil. After the water is boiled, put the prepared vegetables in, cook and remove them for later use, and then start cooking noodles. The dried noodles are basically cooked after cooking for about 3 minutes. Take out the cooked noodles and put them in cold water to avoid sticking.

2. Next, start to adjust the soup base. Chop garlic cloves into a soup bowl first, then add chopped green onion, salt and sugar in turn.

3. Pour the cooking oil into the pot and turn on the fire. When the oil is hot, quickly pour the hot oil on the minced garlic. The speed here must be fast, the oil will bubble crazily when it is poured, and then you can smell the fragrance of onion and garlic.

4. Stir chopped green onion and minced garlic evenly, then add oil consumption, light soy sauce and sesame oil in turn to the bowl (friends who like to eat sour can also add some balsamic vinegar), and then pour in a bowl of hot water and stir evenly, thus adjusting the most critical soup base.

5. Take out the vermicelli and put it into the noodle bowl, then pour the prepared soup into it and stir well. Finally, add the scalded vegetables and boiled eggs, and a bowl of simple noodle soup will be finished.