Name: Corn Meal with Seasonal Vegetables
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Cornmeal; 50g egg; 50g pickle; 40g Chrysanthemum Vegetable; 20g Chives; 30g bacon; 20g Oyster sauce; 50g carrot; 20ml Soy sauce; 1g salt

Corn Meal with Seasonal Vegetables

by Lin Binger

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Cornmeal, a type of noodle that I have fallen in love with crazily recently. I have eaten cornmeal in my hometown before, but at that time I felt that it was not easy to cook, and it was easy to rot. In short, the taste was not very good, so I stopped eating it later, but The taste of this cornmeal is very delicate, and it won’t mash the soup after being boiled in water for a while. It can be picked up and eaten in one minute after the pan, which is very convenient. For the recent breakfast, I changed the pattern to make cornmeal. I like noodle soup, but the kid likes noodles, so he cut the side dishes according to his preference the night before, and the next morning one pot of cooking and one pot of noodles , Breakfast can be done in three to five minutes, which is very convenient.

Corn Meal with Seasonal Vegetables

1. Cut all the side dishes and set aside, put a little oil in the pan, fry the egg liquid into egg skins and cut into silk

Corn Meal with Seasonal Vegetables recipe

2. Put oil in the pan, add the chives and stir fry until fragrant

3. Add carrots and stir-fry until soft, then add bean sprouts and chrysanthemum stalks

4. Add bacon shreds and vegetable leaves, add oyster sauce and salt to taste

5. Mix well

6. Bring water to a boil in another pot, add salt, and boil the corn noodles until soft

7. Remove the cooked noodles, put some light soy sauce, and mix well

8. Put the vegetables on the noodles and mix well when you eat

Tips:
Note: 1. When sautéing vegetables, it will be especially fragrant when fried in a shallot pan
2. Corn noodles are easy to cook and can be removed after one minute of cooking

3. The side dishes can be adjusted to your liking