How to make corn tofu noodle soup

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  1. Put the lunch meat Cut into cubes of medium thickness.I only used half a piece of lunch meat here.If you like it and can finish it, you can add more.

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  2.Wash the corn and dice it.If you don't know how to do it, ask your partner to help.If you are single (like me), just peel off a few more.Practice makes perfect.

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  3. Cut the tamagoyaki tofu into pieces.You can cut them thicker.If they are too thin, they will rot easily

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  4.Wash the vegetables and set aside

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  5. First add oil to the pot, heat it up, fry the luncheon meat on both sides over low heat until golden brown, then remove and set aside.
  Pour the oil into the pot again, heat it up, then place the tamagoyaki tofu in the pot and fry over low heat until golden brown.Pay attention to frying each side for about 1 minute.Do not flip it randomly, otherwise it will rot.Drain and set aside.

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  6. After picking up the tamagoyaki tofu, pour the corn into the pot and stir-fry quickly until golden., pour an appropriate amount of water and oyster sauce, and cook over high heat until the water boils for about 3 minutes

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  7.Corn After the soup boils, add the noodles and cook until the noodles are half cooked, then add an appropriate amount of water.Legend has it that the noodles will taste better if you do it this way.Then add an appropriate amount of salt and cover the pot

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  8.When the noodles are cooked until 8, add green vegetables, luncheon meat, and tamagoyaki tofu.Cover the pot and boil over high heat for about 2 minutes, then turn off the heat and start eating~

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  9.It’s done~~