1. Prepare a tomato, an egg, two sweet peppers, half a box of Sambo Ma Conch Noodles (fine noodles can be used or not)
2. Beat the eggs, cut the tomatoes into small particles, and cut the bell peppers into shape and small particles
3. Cut the two bell peppers as shown, and take the middle layer of meat as a side dish. (Cut the bell pepper twice, make a bowl at the bottom, a little deeper, make a lid on the top layer, and remove the stems and seeds from the bell pepper
4. Cook the Sambo Ma Multi-flavored Conch Noodles, boil the water to make small bubbles, and then put the noodles. Cook for 3 minutes and remove the cold water to fix the color and maintain the noodles. The color will fade after it is finished, because it is pure fruit and vegetable juice and noodles, not pigment, so the color fade is normal)
5. Sambo Ma Conch Noodles are cooked for later use, and the eggs are quickly fried on medium heat and mashed with a shovel, ready
6. First add the bell pepper particles and stir fry for 1 minute, then add the tomato particles and continue to fry until the tomatoes are a little soft
7. You can add a little noodle soup
8. Pour the prepared eggs into the pot and cook for 2 minutes
9. Add the cooked sambaoma conch noodles, cook for 1-2 minutes to start the pot, if the baby is younger, you can cook it longer
10. Pour the cooked noodles into sweet peppers
11. Excess noodles can be served on a plate, and Ma Ma can be eaten with the baby. It is recommended that the baby can eat the bell pepper that contains the noodles after eating the noodles. (Sweet peppers are rich in vitamins A, C, and carotene, which can strengthen the stomach, improve eyesight, and improve immunity. It is best to eat raw.)
Tips:The colors of Sanbaoma conch noodles are the following vegetables: spinach, celery, red dragon fruit, carrot (the dragon fruit will change color when it encounters weak alkali water)
