Egg Shredded Vegetable Noodles

Name: Egg Shredded Vegetable Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 cups Flour; 140g water; 1 piece egg; 0.5 carrot; 100g Cauliflower; 1 small handful Bamboo shoots and dried vegetables

by Moonfall Wu Cry (from Tencent...)

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I saw the news on the Internet and found poisonous noodles. It's really best to cook everything by myself. Fortunately, I have a noodle machine to make noodles by myself. I opened the refrigerator and found that there were only eggs and a little vegetable, so I made a bowl of noodle soup. This is the noodles made the night before. I made breakfast the next morning. I slept in and found that the sun was so high when I got up!
I found that sunny days are so good, you don’t need to put a plate, just put it on the table, and feel that the noodles are shining in the sun!
The cup here refers to the measuring cup that comes with it

Ingredients

2 cups Flour
140g Water
1 piece Egg
0.5 Carrot
100g Cauliflower
1 small handful Bamboo Shoots And Dried Vegetables

Egg Shredded Vegetable Noodles

1. Select the fine noodle die and install the noodle maker according to the instructions

2. Put the flour into the noodle machine, add water, and choose Jindao noodles

3. Beat eggs, soak bamboo shoots and dried vegetables in hot water, cut vegetables into strips

4. Egg omelette skin, shredded, set aside

5. Sauté the cauliflower and carrot shreds first, cut them off, add some salt and cooking wine to taste

6. Put water in the pot and add the soaked bamboo shoots and dried vegetables. Bamboo shoots and dried vegetables are very fresh, so put them in cold water to make the soup more delicious

7. After the water is boiled, the noodles, put some salt, and cooked

8. After the noodles are cooked, turn off the heat, add the side dishes that have just been fried, mix well and serve. You can also serve the noodles first, and then put the side dishes on top