Health benefits
Potatoes: harmonize the stomach
Sichuan peppercorns: maintain healthy skin and mucous membranes
Ingredients
Artemisia seed noodles ( 400g (serves 3 people) ) | Potato ( 1 ) |
Ketchup ( appropriate amount ) | Onions ( a little ) |
Minced garlic ( appropriate amount ) | Panthoxylum bungeanum (a little) |
Chili powder ( 2 spoons ) | Salt ( Adequate amount ) |
Light soy sauce ( A little ) | Oyster sauce ( a little ) |
Chicken essence ( a little ) |
How to make potato and tomato sauce wormwood seed noodles
1. Dice the onion and mince the garlic.Set aside.
2. Peel the potatoes, cut into small cubes, soak in water for a while, Wash off the starch and set aside.Chili powder is ready for use.
3. Heat the oil in the wok, add the Sichuan peppercorns and fry until fragrant, then add Fry the onions until fragrant, then add the chili powder.
4. Fry out the red oil.
5.Add in diced potatoes and stir-fry until raw, add salt, Light soy sauce, oyster sauce.
6.Add appropriate amount of boiling water, add tomato paste, and cook until the potatoes are soft and mashed.
7.Put a little chicken essence, and the potato ketchup topping is ready.
8. Use more water to cook the noodles, so that the noodles will be clear and smooth.slip.
9.Put the cooked mugwort seed noodles into cold boiling water and let it sit for a while.The noodles will be more chewy and chewy.
10.Pour the noodles into the bowl.
11.Pour the vegetable code on it.
12.Finished product.
Tips
1.Stew the diced potatoes with salsa until soft.
2.Artemisia seed gluten is difficult to cook, so you can cook it for a while.
3.Pour the cooked noodles into cold boiled water for a better taste.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
