Cuttlefish Noodle with Egg

by Niu Ma Kitchen

4.8 (1)

Favorite

6

Difficulty

Easy

Time

10m

Serving

2

Cuttlefish juice is regarded as waste and discarded in many parts of China, but the bile of cuttlefish (that is, cuttlefish juice, black as you call it) is a good thing abroad. Cuttlefish juice can be used to make cuttlefish juice Italian seafood noodles (I just ate it yesterday... but it’s a little trouble to wipe your mouth after eating it). It can be used for bread and ramen. Cuttlefish juice can actually treat amenorrhea, improve immunity, supplement protein, and resist. It is a good black food with multiple functions such as cancer. "

Ingredients

Cuttlefish Noodle with Egg

1. Prepare the ingredients used.

2. Add flour to the noodle maker.

3. Select the fully automatic mode, and then add cuttlefish juice.

4. After three minutes, the noodles are produced by the noodle machine.

5. Cut the noodles into sections according to personal preference.

6. Add water, a little salad oil and persuade salt to boil in the pot, and put the noodles in the pot.

7. Boil until it rises and is cooked through, then add iced boiling water out of the pot and put in a bowl for later use.

8. Add a little salt to the egg liquid and fry it into egg skins, then shred and set aside.

9. Cut the cuttlefish with a knife for later use.

10. Add a little oil to the pot and heat slightly, and put the cuttlefish, onion, and green onions into the pot.

11. After sautéing, add the original soup and cook, season with fine salt.

12. Drizzle the cooked toppings on the noodles and mix with the egg crust.

Tips:
Add some fine salt when making noodles to make the noodles taste stronger.

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