Abalone and Scallops Xo Sauce Noodles
1.
Carrots are peeled and washed, shredded, cabbage leaves are washed and shredded.
2.
Tricholoma is cleaned and sliced.
3.
Prepare corrugated noodles, XO sauce.
4.
Put half a pot of clean water in the pot, cover, and bring to a boil over medium heat.
5.
Put on the corrugated surface. Continue to cook for 2-3 minutes, and stir to spread with chopsticks.
6.
The noodles are cooked and fished out with chopsticks. Drain the water.
7.
Pour in a little corn oil.
8.
Mix well to prevent the noodles from sticking.
9.
Pour out the water in the pot, clean it, dry it with a kitchen paper towel, turn on medium heat, and pour a little corn oil.
10.
After the oil is warm, pour in seasonal vegetables and start to stir fry.
11.
Stir-fry until the vegetables are soft and slightly discolored, pour in salt to taste, turn to low heat, and stir well.
12.
Pour in the noodles and stir fry for 1 minute.
13.
The noodles are cooked without salt, so they need to be stir-fried with seasonal vegetables.
14.
Stir well and pour into the plate. Put on XO sauce.
15.
Just mix it before eating! To fall in love with me, all you need is a bite, I am Long Sword Brand Abalone and Scallop XO Sauce!
Tips:
1. The sauce can be sealed and refrigerated after opening the bottle. Full of material!
2. Changjian brand abalone and scallop XO sauce, really has the ingredients, toss it, appetizing, spicy!
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