Spinach Noodles with Tomato Brisket
1.
First, prepare all the topping ingredients. The sirloin is stewed during the Chinese New Year, and the vegetables and soybean sprouts are picked and washed.
2.
Wash the tomatoes and cut into pieces, chop the green onions, and cut the parsley into sections.
3.
After the pan is heated, pour peanut oil to heat, sauté the chopped green onions on high heat, then pour the sirloin pieces and quickly stir-fry for a while.
4.
Add light soy sauce to taste and mix.
5.
Continue to fry on high heat until the tomatoes are tender.
6.
Add pepper powder to increase the taste.
7.
According to personal taste, add appropriate amount of salt to taste.
8.
Continue to stir quickly over high heat until all the ingredients and seasonings are evenly mixed.
9.
At this time, add soybean sprouts and continue to stir-fry for a while.
10.
After seeing the soybean sprouts soften, pour an appropriate amount of water into the pot and add chicken essence to taste.
11.
After the high heat is boiled, turn to medium heat. When the soup becomes thick, add the washed vegetables.
12.
Turn off the heat when you see the greens cut off and change color, drizzle with sesame oil and sprinkle with coriander.
13.
Wash the spinach leaves, squeeze the juice and filter, add the cob flour and form a dough, relax for half an hour.
14.
Use a rolling pin to roll the loose dough into a large round slice.
15.
Use a knife to cut into the wide and narrow noodles you like.
16.
Pour an appropriate amount of water into the pot and boil, put the rolled noodles into the pot and cook.
17.
Drain the noodles in cold water and put them in a bowl.
18.
Pour the toppings on top and serve.
