Small Ideas for Instant Noodles
1.
Wash the mushrooms, onions, and carrots and cut them into small pieces for later use. Wash and drain the river prawns for later use.
2.
Soak the seasoned seafood bag in boiling water, pour out the soup and set aside. Wash the wok and boil dry. Put the mushrooms in anhydrous and oil-free state. Bake on medium heat for about five minutes. Remove the seasonings sprinkled in the seasoning bag and put on a plate for later use. Put water in the wok and boil, add the instant noodles and cook until the softness and hardness you like. Remove and drain the water, put a small amount of olive oil (you can replace it with salad oil, blended oil, sesame oil, etc.) and seasonings in the seasoning bag in a bowl to avoid sticking and increase the taste. Heat the wok, put the oil in the instant noodles in the pan to 80% hot, then add all the ingredients in step 1.
3.
After stir-frying, put a little seasoning in the instant noodles seasoning bag, set aside and set aside. Mix the noodles, the fried ingredients and the soaked seafood buns, and prepare the mushrooms and egg tart skins.
4.
Put the mixed ingredients into the egg tart crust and mushrooms, sprinkle with grated cheese, and put them on the baking tray. Put it into the middle layer of the preheated 180 degree oven, and bake at 180 degree for 8 minutes (depending on the situation).
5.
Egg Tart Edition
6.
Mushroom version
