Health benefits
Peanut oil: delay aging, antioxidant, anti-cancer and prevent cancer
Ingredients
Vermicelli ( Adequate amount ) | Carrot ( appropriate amount ) |
Sweet corn kernels ( appropriate amount span> ) | Tomatoes ( appropriate amount ) |
Cucumber (appropriate amount) | Cauliflower (appropriate amount) |
Peanut oil ( Adequate amount ) | Salt, light soy sauce, dark soy sauce, mature vinegar, chicken essence ( appropriate amount ) |
chopped green onion ( appropriate amount ) |
How to make colorful braised noodles
1. Wash the carrots and cucumbers, peel them, and cut them into strips and dices.Break the cauliflower into small florets and wash them.
2.Slowly peel sweet corn into kernels
3. Cut the tomatoes with a cross knife, blanch them in hot water for a while, peel them and cut them into pieces.
4. Chop the onion and garlic, and add chili pepper if you want it spicy.
5. Heat oil in a pan, garlic granules, onions, Xiangha mushroom sauce, and stir-fry until fragrant.
6. Add cucumber, carrot, cauliflower, corn kernels, and tomatoes in turn and stir-fry.Add salt, light soy sauce, dark soy sauce, and a little vinegar to help the ingredients cook faster.
7. If you don’t have fresh noodles, boil noodles with salt for two minutes, take them out, cover with cold water, and drain.Dry it, scratch it with peanut oil to prevent sticking, and set aside.
8. Simmer the ingredients for seven or eight minutes, turn to low heat, spread the noodles on top, and continue Simmer for four to five minutes.
9.Sprinkle with chopped green onion and chicken essence, mix well, and serve.
10. Finished product picture.
Tips
Simmer over low heat, no more batter.
It’s my first time doing this, I have no experience, and if I don’t do it well, you are welcome to point it out so that I can make corrections and make progress.
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