Loofah and Egg Noodles-light and Nutritious
by Shui Qingqing
Favorite
Difficulty
Normal
Time
10m
Serving
2
material:
Half a loofah, 1 egg, moderate amount of noodles.
Refined salt, lard, appropriate amount of stock, chicken essence, fresh seasoning.
method:
1. Peel the loofah and cut into long strips.
2. Beat the eggs into a bowl and put them in a pot to steam until ready for use.
3. Cook the noodles for later use,
4. Put the cut loofah into the hot oil pan and stir fry for a while,
5. Add some refined salt to stir-fry the loofah until soft, then add to the broth and bring to a boil.
6. Add steamed eggs,
7. Add the boiled noodles to a boil, add the seasonings, and serve with the chicken essence. "
Half a loofah, 1 egg, moderate amount of noodles.
Refined salt, lard, appropriate amount of stock, chicken essence, fresh seasoning.
method:
1. Peel the loofah and cut into long strips.
2. Beat the eggs into a bowl and put them in a pot to steam until ready for use.
3. Cook the noodles for later use,
4. Put the cut loofah into the hot oil pan and stir fry for a while,
5. Add some refined salt to stir-fry the loofah until soft, then add to the broth and bring to a boil.
6. Add steamed eggs,
7. Add the boiled noodles to a boil, add the seasonings, and serve with the chicken essence. "
