Longxumian with egg and onion oil

Longxumian with egg and onion oil

Introduction:

"The" emergency "noodles I often eat in my family, hehe, are the ones that come to my mouth in a few minutes when you are most hungry, full and comfortable."

Production steps:

Step 1: after the water boils, point a little cold water to press the pot, and then knock in two eggs

Step 2: put longxumian into the egg yolk when the egg white is boiled

Step 3: wash the cabbage and cut into sections, wash the scallion and cut into pieces

Step 4: when the noodles are almost cooked, sprinkle the cabbage into the pot

Step 5: turn off the heat when you are ripe

Step 6: introduce soy sauce, sesame oil, vinegar, chili oil and salt into the bowl, and pour in the cooked noodles

Step 7: mix the fragrant double egg scallion oil longxumian with a little bit, and you'll get to your mouth

Materials required:

Eggs: 2

Longxumian: right amount

Chinese cabbage: moderate

Scallion: right amount

Salt: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Vinegar: moderate

Chili oil: right amount

Note: TA is the best when there is no time to cook

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh