Fried Dumpling Skin and Vegetable Noodles
1.
The ingredients are ready. The cabbage takes 10 slices of the core.
2.
The tomatoes are crossed with a knife and boiled in water for 5 minutes and peeled.
3.
The dumpling wrappers are gently folded, and everything is turned into small noodles, which are scattered one by one.
4.
Bring the water to a boil, put the noodles in the pot, turn transparent and pick them up immediately, about 10 seconds. Pick up and drain.
5.
Cut the tomatoes into small cubes, cut the asparagus, and cut in half. The cabbage cores are also cut into small pieces according to the baby's chewing ability. Babies under 2 and a half years old can't eat the hard one in the middle, so remove it.
6.
Pour oil in another pot, add tomatoes and sauté for 1 minute.
7.
Add cabbage cores and asparagus and sauté for 2 minutes. Add some water when it's a bit dry.
8.
Pour the cooked noodles into the dish and continue to stir fry a few times.
9.
Add some light soy sauce or salt to serve.
Tips:
This fried noodle dish is worth keeping a few slices and frying when you are making dumplings. You will definitely not be disappointed.
Little knowledge of asparagus:
Asparagus has various amino acids necessary for the human body. It is also rich in vitamin B, vitamin A, folic acid, selenium, iron, manganese, zinc and other trace elements. The selenium content of asparagus is higher than that of ordinary vegetables, and it is even comparable to the selenium content of marine fish and shrimps.
