Health benefits
Pepper: enrich blood, protect teeth, protect bones
Lard: delay aging, antioxidant, anti-cancer and prevent cancer
Ingredients
Yijia Farm slow-laying eggs ( 1 piece ) | Green vegetables ( 50g ) |
Vermicelli ( 60g ) | Salt ( An appropriate amount ) |
Pepper ( A little ) | Lard ( appropriate amount ) |
Fresh mushrooms ( 2 pcs ) | Light soy sauce (appropriate amount) |
How to make vegetable and egg noodle soup
1.Wash and prepare vegetables and mushrooms, and prepare slow-produced eggs from a farm
2.Chop the vegetables and slice the mushrooms for later use
3. Beat in the eggs In a bowl, beat into egg liquid
4. Heat the oil in a pan and pour in the egg liquid.Fry until cooked
5.Add green vegetables and mushrooms, stir-fry until raw
6.Add salt and stir-fry until delicious
7. Transfer to a plate and set aside
8.Put half a pot of water into the oil pan and bring to a boil, add noodles, mix well and boil until soft
9.Pour in the vegetables, mushrooms and eggs, mix well and bring to a boil, add pepper and light soy sauce, mix well and cook until the noodles are cooked
10.Pour into a large bowl and serve
11.Finished product picture
Tips
If you like thick noodle soup, you can add boiling water to boil the eggs and vegetables instead of taking them out.This will make the soup thicker.
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