Health benefits
Potatoes: detoxification
Tomatoes: production of body fluids and quenching thirst
Lard: anti-cancer and prevention
Ingredients
Bamboo shoots (fresh bamboo shoots) ( 100g ) | Noodles ( 300g ) |
| Silk claw ( 500 grams ) | Potato ( 100 grams ) |
Tomatoes ( Two ) | Rapeseed oil ( 50g ) |
Garlic (appropriate amount) | Table salt ( Adequate amount ) |
Lard ( 50 grams ) | Water ( appropriate amount ) |
Chives (appropriate amount) |
How to make seasonal vegetable noodles
1. Wash the vegetables and slice the loofah, tomatoes, bamboo shoots and potatoes into slices.Slice garlic and chop chives into chopped green onions.
2. Heat the wok, add rapeseed oil and lard, stir-fry the garlic slices until fragrant, add potatoes, bamboo shoots, and loofah in sequence, season with appropriate amount of salt, and stir-fry the vegetables.Serve in a bowl with a spatula for medium or medium rare.
3. Add appropriate amount of water to the wok and bring to a boil, add the noodles and spread them out, and cook until cooked , add the stir-fried vegetables and mix, then boil and add a little salt to taste, sprinkle with chives and serve.
Tips
Add a little lard to the noodles and stir-fry the vegetables with mixed oil.The vegetables are particularly fragrant.It is crucial to add flavor to the noodles.The noodles can be dry, wet or cut.Add vinegar, chili oil, Sichuan pepper oil and other seasonings to the bowl according to your own taste for a better taste.
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