Wide Potato Noodles, Seasonal Vegetables, Eggs, and Oysters
1.
Take out 90 grams of wide powder.
2.
Soak softly in a large basin.
3.
Take meat from oysters.
4.
Shred red pepper, chives, and purple onion, set aside.
5.
Boil water in a pot, add soft soaked potato flour and cook and remove.
6.
Cut into sections on a cooked board.
7.
The sliced potato flour is served on a plate.
8.
Put in the freshly washed oysters.
9.
Beat in three eggs, season with salt and chicken essence.
10.
Stir the seasoning and egg well.
11.
Add oil to the hot pot and fry in the wide-flour vegetable and egg liquid over low heat.
12.
Turn over and fry until the eggs and oysters are tender and cooked, and serve on a plate. The Shibalikuan potato flour is crystal clear and has a smooth, boil-resistant taste.
13.
Kuan potato flour smooth and seasonal vegetables, eggs and oysters are both staple food and delicious dishes. It is delicious and refreshing! The wide potato noodles in Shibali are endless aftertaste.
Tips:
1. Small chives and purple round onions not only tones but also enhances fragrance.
2. Wide potato flour must be soaked in water before cooking.
3. The reddish red pepper is also rich in vitamins, and the eggs are fried until golden brown, which makes the whole dish full of appetite.
