Shred vegetables and ham for use. If possible, you can spread eggs with egg cakes and then shred them for later use. If it is a pot, the noodles should be fished out first, so as to ensure the strength and smoothness of the noodles. If it's instant noodles, cook it for 1-2 minutes after the fire, then simmer it for 1 minute, and put it into the soup bowl. Then blanch the vegetables in the original noodle soup, spread them on the noodle bowl, then put the ham and shredded eggs in the pot, blanch for 1-2 minutes, air for a while, take them out and put them in the noodle bowl, and mix them with the vegetables. The remaining soup is seasoned with a little salt and a little chicken powder. If it is instant noodles, put seasoning and hang fresh soup at this time. If the seasoning is put too early, vegetables, ham and eggs, including noodles, will be dyed or mixed together, losing the meaning of food. ) Roll up the soup, leave the pot and carefully pour it on the noodles. A bowl of steaming, colorful and nutritious noodle soup is ready, so treat yourself well. If there is sesame oil, it would be better to order a drop.
(2) Short version, if you are too lazy to make shredded eggs, you can use the method of lying eggs or floating silk. Lying eggs is a technique, which requires slow fire, bubbling at the bottom of the pot, knocking in eggs near the bottom of the pot, covering the lid and stewing. Bleaching silk is very simple. When the water is boiling, stir the spoon in one direction until the water turns and the eggs are scattered and beaten evenly. Then, stick to the edge of the pot and pour it into the water against the direction of water flow. Don't stir with low fire immediately until the eggs are shaped into silk or thin floc.