Chrysanthemum Lamb Stewed Noodles

Name: Chrysanthemum Lamb Stewed Noodles
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 6 Lamb Roll; 1 piece Chrysanthemum; 1 piece spiced corned egg; 1 Marinated lotus root; 1 package Instant noodles; 5g shallot; 1 ginger; 15g Broth

by Moonlight's small kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

I believe that too many people like to eat instant noodles, but everyone knows that if you often eat instant noodles, the nutrition cannot keep up. What should I do? The nutrition doubled with the addition of lamb vegetables and lo-flavored ingredients, so there is no need to worry about the lack of nutrition when eating instant noodles. Yo……

Ingredients

Chrysanthemum Lamb Stewed Noodles

1. First prepare all the ingredients.

2. Use a knife to shred the green onion and ginger.

3. Pour an appropriate amount of water into the soup pot of the breakfast machine and boil it, then blanch the mutton rolls. When the color changes, you can drain the water and set aside.

4. Put the oil of the instant noodle seasoning package in the pan to heat up, then add the green onion and ginger to explode the aroma.

5. Add the broth to a boil and turn off the heat.

6. Add appropriate amount of water to the soup pot, and pour the cooked green onion and ginger broth into the pot.

7. After boiling on high fire, put in the instant noodles and bring to a boil on high fire.

8. At this time, put the instant noodles in the seasoning bag. If you don't like the seasoning bag, you can add some salt.

9. Continue to cook for about 2 minutes on high heat.

10. Add the chrysanthemum chrysanthemum that was washed in advance.

11. When chrysanthemum chrysanthemum is broken and discolored, put the marinated egg in the heat to turn off the heat, and the marinated egg does not need to be heated.

12. La la la, the crying lamb chrysanthemum braised instant noodles are out of the pan, save the instant noodles in the bowl, and top with blanched lamb rolls and braised flavor.