Health benefits
Doubanjiang: nourish blood, protect teeth, protect bones
White sugar: low in protein
Ingredients
Water surface ( 1 catty ) | Garlic, onion (appropriate amount ) |
Cilantro ( Appropriate amount ) | Cucumber ( Half root ) |
Carrot ( Half root ) | |
Preserved egg ( 1 ) | Doubanjiang ( Appropriate amount ) |
Cooked sesame seeds ( Appropriate amount span> ) | Vinegar ( appropriate amount ) |
Salt ( appropriate amount ) | White sugar (appropriate amount) |
Oyster sauce ( appropriate amount ) | Chicken essence ( appropriate amount ) |
Edible oil ( appropriate amount ) |
How to make preserved egg assorted cold noodles
1.Prepared ingredients
2.Doubanjiang and chives
3.Wash the bean sprouts and cook them in boiling water
4. Cut the carrots and cucumbers into shreds, cut the garlic into small dices, chop the coriander, and green Stir the bean sprouts evenly
5.Put vinegar, salt, sugar, oyster sauce, chicken essence, and cooked sesame seeds Stir evenly
6.Cut the preserved eggs into cubes
7.After the oil is hot, put the green onion and bean paste into the pot and stir-fry until fragrant
8.Cook under boiling water
9.Place the noodles into a bowl of cold boiled water and let cool
10.After cooling, mix the noodles and preserved eggs evenly
11. Check the tune Pour the good juice onto the noodles
12.Pour the bean paste onto the noodles p>
13.Put the mixed vegetables on the surface
14.The refreshing and appetizing preserved egg assorted cold noodles are ready!
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