Thursday, February 23, 2017

蛋豆腐香菇肉碎炒面条 Fried noodles with egg tofu, mushroom and minced pork

蛋豆腐香菇肉碎炒面条 Fried noodles with egg tofu, mushroom and minced pork
她的什么调味料都不用,就靠香菇鸡蛋和肉碎汤的天然滋味。
有时换汤不换药,冰箱有南瓜也可以拿来炒面条给天使哦。

她的口味近期多数以面食居多,越来越有主见要求这个那个啦。

{材料}

蛋豆腐3片,香菇丁,萝卜丝,大葱碎,鸡蛋1粒(打散),肉碎,面条适量(用加了点橄榄油和盐的沸水煮3-4分钟,沥干备用),清水或高汤2汤匙。

{做法}

1. 熱起一汤匙橄榄油爆香洋葱碎和香菇丁,加入肉碎和萝卜丝翻炒均匀。

2. 然后,放入面条,高汤或水和蛋豆腐煮沸后倒入蛋液再煮沸1-2分钟分钟即可。


{Ingredients}

Egg tofu x 2 slices, diced mushroom, shredded carrots, chopped onion, egg x 1 (beaten), minced pork, some noodles (cooked with boiling water that add with a pinch of salt and olive oil for 3-4 mins, drain well and set aside), water or some ready cooked stock for 2 tbsp.

{Method}

1. Heat up 1 tbsp of olive oil to saute chopped onion and diced mushroom, add in minced pork and carrots to stir-frying till well combined.

2. Then, add in noodles, water or stock and egg tofu and bring to boil, follow by add in egg mixture and bring to boil again for 1-2 mins, serve hot.

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