Is it nutritious to make noodles with onion carrot puree with an egg and noodles?

Pretty good. Plan 1: Fried noodles (only noodles, everything else is the seasoning in the noodles).

Put oil in the pot, put in the minced garlic and ginger that are cut into minced garlic and stir-fry until fragrant, and then put Pixian bean paste to continue to stir-fry, if there is meat, then put some meat and fry together, then put a little soy sauce and cooking wine, and put in the chopped green onion and chicken essence when the pot is about to start. That's the sauce.

Cook the noodles and top the noodles with shredded carrots and cucumbers, and top with the sauce.

Option 2: Cold noodles.

Cold noodles are cooked first, scooped up when they are almost cooked, and blow cool with a fan while constantly stirring, pay attention to the noodles not to be too cooked, and pick the noodles completely when picking, otherwise they will stick together. When it is almost cold, pour on the sesame oil and continue to pick until the noodles are cold.

Preparation: minced garlic and ginger with cold boiled water for later use, vinegar and sugar to melt, take a little fried peanuts and pound them a few times and crush them a little, cut the mustard into small pieces, and shred the carrots and cucumbers.

When the things are ready, take the noodles, add ginger and garlic water, sweet and sour, chili peppers, a little soy sauce, salt, monosodium glutamate, put crushed peanuts, pickled vegetables, carrots and cucumber shreds, and sprinkle with chopped green onions. Mix well and serve.

The noodles are made above, and now how to eat carrots and cucumbers, the easiest way is to wash them and eat them raw.

Carrots: 1. Dessert: Cooked, crushed while hot, then add some sugar and flour, knead into small balls, fry them in the pot, and eat them with sticky sugar after getting out of the pot.

2. Vegetarian fried carrots: Are there garlic sprouts? Slice the carrots, cut the garlic sprouts and green onions into sections, put oil in the pot, stir-fry the garlic sprouts until fragrant, then put the carrots, put the green onions, salt and monosodium glutamate when they are about to get out of the pot, stir-fry a few times.

Cucumber: 1. Cold cucumber: Pat the cucumber and marinate it with a little salt, about 5 minutes, then pour out the water, add minced garlic, mix well, and it's good.

2. Scrambled eggs with cucumber: I like this dish a lot, hehe. Beat the eggs well, put oil in the pan to fry the eggs, then set aside, put oil in the pot, put in the patted garlic and stir-fry, then put the cucumbers cut into slices, stir-fry, pour in the fried eggs when they are almost ripe and continue to stir-fry until they are fully cooked, then put salt and monosodium glutamate, and start eating.

3. Cucumber and egg drop soup: beat the eggs well and set aside, slice the cucumbers. Put oil in the pot, stir-fry 2 slices of ginger, fry a few times with cucumber slices, put water and a little pepper, and pour in the beaten egg liquid when the cucumber is cooked.

If you don't like egg drop, you can fry the eggs for later use, and change it to pour the fried egg when pouring the egg liquid, the taste of the egg drop soup is relatively light, and the egg flavor in the soup should be stronger when the omelette is boiled in the soup.

It's more nutritious than white flour, but it's certainly not tasty.

Generally, you don't use white radish to cook noodles.

Carrot egg noodle preparation

Method 1

Carrots, onions, egg noodles

Ingredients. 1 egg.

Onion 1/4.

Carrot 1/2 root.

Salt to taste. Noodles 1 piece.

Steps. Cut the carrots into empty and wash them for later use.

Shred the onion and wash it for later use.

Open the eggs and set aside.

Put an appropriate amount of oil in a hot pan, wait until the oil is hot, pour in the onion and stir-fry for a while, then add salt and carrots, stir-fry for a while, add the water for a while, cover the vegetables, cover the lid, simmer over low heat, bury the acorn, and wait for the carrots to cook.

Scoop the eggs with a spoon and pour in little by little, until the eggs are cooked, remove the vegetables and eggs, and leave some soup.

Finally, use this soup to cook the noodles and remove the noodles.

Then pour in the previously fished out dish and mix it with some of the soup to finish.

Method 2

Homemade carrot egg noodles

Materials. Appropriate amount of all-purpose flour, 1 egg, half a carrot, and appropriate amount of water.

Steps. Wash and peel half a carrot, add an appropriate amount of water to squeeze the juice. I didn't filter it, and I added the juice and residue to the flour.

Find a slightly larger basin, take an appropriate amount of flour, pour in the carrot juice (I only used half of the vegetable juice, because one person eats less flour) and knead well. The dough of the dough sheeter should be kneaded harder to make the lines look good. After that, you can boil in the pot.

Method 3

Carrot egg noodles

Materials. Carrots and a small piece of egg a.

Noodles to taste, salt to taste.

Chicken essence to taste, pepper to taste.

Lettuce to taste.

Step beam ant. Shred the carrots, add a small amount of cooking oil to the pan and stir-fry for later use.

Crack the eggs, fry them in a pan over low heat, then place the spare shredded carrots on top of the unsolidified egg mixture, stir with the egg mixture, and fry over medium heat to set aside.

Bring an appropriate amount of water to a boil, place the noodles, boil the noodles until semi-soft, add carrots and eggs, cook for a while, add pepper chicken essence and salt, and adjust according to your taste.

Blanch the lettuce in the excess noodle soup for a while, scoop it up, and place it on top of the noodles.

A particularly delicious home-style bun, let's do it together.

Preparation of shallots and egg buns.

Step 1

Add water, sugar, and yeast to the flour and knead the dough until it doubles in size.

Step 1

Chop the shallots, add five-spice powder, edible alkali, and cooking oil and stir evenly and set aside.

Step 1

After the dough is kneaded again, it is kneaded into strips, divided into evenly sized agents, and rolled into bun skins.

Step 1

Add eggs to the shallots and mix with salt.

Step 1

Wrap the buns for 30 minutes, steam until they are bubbling for 15 minutes, turn off the heat and turn on the pot for 3 minutes.

Picture of the finished product of the egg bun with shallots.

<> cooking tips for egg buns with shallots.

Tips:

Put the salt last, and the edible alkali can keep the green color of the shallots.

If the noodles are boiled with eggs and put shallots, they taste very good, but if you use eggs to wrap buns with leeks, don't put shallots, so that it will taste good.

Noodles and egg buns can be put with shallots, because shallots are a condiment, noodles and egg buns with some shallots taste better and tastier.

Of course, you can put shallots. Put some shallots to taste more fragrant and beautiful. That's what seasoning does.

These foods can be put with shallots to enhance flavor and color.

Yes, because putting shallots has a freshness effect.

Cook the carrots and onion fried noodles until they are dry, put the water in the wok, add seasonings to make onion and carrot fried noodles, I think it should not be unpleasant.

After the noodles are cooked, shred the carrots and onions in the pan and cook them.

You might as well eat instant noodles! This is convenient.

Preface. Carrots, onions, cabbage, eggs, fried noodles.

Material. Ingredients: 500g noodles, 2 carrots, 1 onion, 1 egg, 1 cabbage, vinegar, clear oil, salt, chicken essence;

Excipients: carrots, onions, slippery cabbage, egg fried noodles.

Prepare carrots, onions, cabbage, eggs. Cut the carrots into lumps, the onions into shreds, and the cabbage into small pieces.

Once the eggs are fried, place them on a plate.

Pour in cold water and boil, then put in the noodles and blanch for a while, note that they can only be scalded for a while, and then scoop them up and rinse them with cold water to avoid sticking into holes and calling them together.

Add plenty of clear oil, add carrots and onions, and when you're about the same, add the cabbage, then add plenty of salt and chicken bouillon.

Add the noodles and stir-fry, then add plenty of salt and chicken essence to stir-fry.

Cover the fried eggs, haha, carrots, onions, cabbage, and egg fried noodles are ready, and taste it slowly!