Chinese Food
Xihong persimmon rotten noodles
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I remember that when I first learned how to cook, I started with noodles. When I was little, I went to my grandma's house and she often did it for me. I don't know if my grandma only made noodles, or if my grandma was bothered by it. Every time I went there, she basically ate it. It's strange that every time she made my noodles, she would wear cabbage noodles, beans noodles occasionally, but my favorite food is Xihong Persimmon rotten noodles so when I was in junior high school, I specially learned the ultimate essence of noodles from my grandma, and then I mastered it. That is, the longer the cooking time, the worse. Then the more you eat, the more you can't finish it.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials firs
Step2:When Xihong persimmon is cut into small pieces, the soup must also be scooped up with a knife and put in the bowl to cut the scallion into the scallion
Step3:Oil in hot po
Step4:Heat the oil and stir fry the onion until it is yellowis
Step5:Tomato foa
Step6:Try to press out more juice with a spatula and stir fry until it is soft and rotten. Put in some raw soy sauce. If you want the color to be darker, put in some old soy sauce
Step7:When the tomatoes are ready to be cooked, put a half pan of water on the top of the pan and let the water boil
Step8:After the water boils, the lower strip can be added with an egg cover after the noodles become soft, and then the pot cover can be added with a small fire to boil for a while, and the soup in the middle will become less, and a small amount of water can be added many times
Step9:When the noodles are soft and rotten, add salt and cook for another minute or two to get out of the pot
Step10:Finished product drawin
Step11:Finished product drawin
Cooking tips:The longer the noodles are cooked, the worse the noodles will become, and the more you can't finish eating them. There are skills to make delicious dishes.
