Quick Breakfast Noodle Soup with Vegetables and Quail Eggs
1.
Prepare materials. The noodles are dried on the surface of the water. One ball will do. Clean the quail eggs and baby cabbage, and cut the baby cabbage into sections.
2.
In a clean, water-free, non-stick pan, turn on high heat and pour in corn oil.
3.
After the oil is hot, add baby cabbage and stir fry for 1 minute.
4.
The vegetables soften slightly, pour in the quail eggs and continue to stir fry for a while.
5.
Then pour in an appropriate amount of water.
6.
Add the dry dough, wait for the dough to cook for a while, and use a spatula to stir to disperse it.
7.
After dispersing, stir well with the ingredients.
8.
Cover the pot and simmer for 3-5 minutes.
9.
Wash the green onions and chopped the green onions.
10.
Wait for the soup in the pot to boil and cook for a while. Add salt to taste.
11.
Add a little chicken essence for freshness.
12.
Stir and cook for a while, and finally sprinkle with chopped green onions. Stir well. The noodles can be easily broken with a spatula. I like to eat softer ones. You can turn off the fire.
13.
Fill a bowl and drizzle in a little sesame oil. Stir well before eating.
Tips:
1. For those who like to eat spicy food, you can add chili when frying baby dishes. 2. If you like red soup, add a little light soy sauce or dark soy sauce. 3. Adjust the taste by yourself. That's how it works, it's going to happen soon!
