Stir-fried Noodles with Seasonal Vegetables
1.
Prepare raw noodles, leeks, bean sprouts, shiitake mushrooms, carrots, sausages
2.
Bring the noodles to a boil under water and cook on high heat until the noodles are cooked but not losing strength, then immediately put them in cold water to cool down and then drain the water.
3.
Cut sausages, carrots, and shiitake mushrooms into shreds.
4.
Wash the bean sprouts and put them in boiling water, blanch them immediately, put them in cold water to cool and drain the water. Remember that the blanching time should not be too long.
5.
Pour the bottom oil into the pot and heat it up, add garlic granules and sauté
6.
Add carrots and stir-fry until broken, then add sausage and mushrooms and stir-fry well
7.
Add the sliced noodles and stir fry over medium-low heat
8.
Add the sliced leeks and stir fry quickly with salt and monosodium glutamate
9.
All the ingredients can be eaten out of the pot when they are fully flavored
10.
Stir-fried sliced noodles with seasonal vegetables and put it on the plate and you're done
11.
It is the standard breakfast with pork floss beaver and coffee.
12.
So happy to have a roasted chicken drumstick and your favorite fruit
13.
A super nutritious breakfast will bring positive energy to the family
14.
The thick noodles in the mouth of the knife-cut noodles are mixed with the flavors of various seasonal vegetables to make your lips and teeth have an endless aftertaste
15.
It’s my happiest thing to make three different meals for my family every day.
Tips:
The nutritional value of sliced noodles. Wheat flour: flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, and magnesium. Irritability, dysphoria, diminished thirst, carbuncle swelling, traumatic bleeding, burns, etc.
