1. Material preparation. Boil the macaroni softly, rinse and drain the water for later use; break the broccoli florets, blanch the broccoli with light salt water, rinse and drain the water for later use; open the luncheon meat and cut into short strips with half for use; open the sauce for use; chop the garlic for future use .
2. Use a little oil in a small pot to fry the luncheon meat strips to golden brown (I used chopsticks to fry them over low heat one by one until the noodles are golden brown and very fragrant) and set aside for later use.
3. Saute the garlic in hot oil, and stir-fry the macaroni that has been drained.
4. Stir fry a few times, put the broccoli in the pot and stir fry together. It probably feels like the garlic is sticking to it, so I poured half a can of mushroom sauce, sprinkled a little water, boiled it for a while, stir-fry in the meantime, let the sauce hang evenly on the food.
5. Watching the juice thicken, pour in the luncheon meat that has just been fried.
6. Just stir fry a few times and distribute them evenly, and serve them on the plate.
Tips:☞This is for two children, so not much.
☞The broccoli is blanched in salt water because this cooking does not add any seasonings. It depends on the original taste of the ingredients. The broccoli is not very tasty, so it is necessary to add some flavor in advance, instead of macaroni.
☞The luncheon meat is fried on all sides, it is very fragrant, and there will be a little oil, and finally it is mixed with macaroni, and the tongue will be eaten!
☞When the luncheon meat is fried, just stir it casually at the end. Don't cook it too early, or it will not be so fragrant if it absorbs moisture.