Stir-fried Rice Noodles with Tomato, Egg, Fungus

Name: Stir-fried Rice Noodles with Tomato, Egg, Fungus
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs tomato; 4 egg; 30g Fungus; 600g Rice noodles; 1 tablespoon Corn oil; 10g shallot; 10g garlic; 2 spoons salt; 0.5 spoon MSG

by Zhenzhen Baby

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

In the ancient cooking book "Shi Ci", rice noodles are referred to as "Chan". People are used to calling rice noodles "physalis rice noodles", "sour powder", "dry rice noodles" and "rice noodles". It is rich in carbohydrates, vitamins, minerals, enzymes, etc. It has the characteristics of rapid and even ripening, resistance to boiling, refreshing and smooth, and the soup is not turbid after boiling, and is easy to digest. It is especially suitable for casual fast food consumption. "

Ingredients

Stir-fried Rice Noodles with Tomato, Egg, Fungus

1. Soak the rice noodles in warm water for a while

2. Do not soak the rice noodles for too long, which will affect the taste and loss of nutrients.

3. Pour an appropriate amount of water into the pot and bring to a boil, and start to cook the rice noodles. Cook the rice noodles for about 4 to 5 minutes. Do not cook for too long, which will affect the taste.