Sponge gourd and egg noodle soup

Sponge gourd and egg noodle soup

Introduction:

Production steps:

Step 1: slice Luffa

Step 2: appropriate amount of onion and ginger

Step 3: appropriate amount of vermicelli

Step 4: Pepper

Step 5: eggs. If you like to eat, put more. I usually put 2-3,

Step 6: stir fry onion and ginger first

Step 7: add towel gourd and stir fry until almost done. Add water

Step 8: after boiling, add the washed vermicelli (our Linyi vermicelli)

Step 9: put in the vermicelli and cook for a while. When you see that the vermicelli is almost cooked, start knocking eggs

Step 10: the eggs should be directly into the pot, remember not to turn the eggs hard, use the shovel to pull the eggs open and don't move, etc.

Step 11: add seasoning, salt, chicken essence, five spice powder, soy sauce and vinegar when the egg is ready

Step 12: when the eggs are cooked, just put in monosodium glutamate. Finally, put the green pepper in. It's very small and spicy

Step 13: open to eat, remember vinegar can put more, very delicious, soy sauce not too much, a little bit of color is OK

Step 14: very delicious, ha ha, put it into the rice, ha ha, that taste is really good.

Step 15: sorry it's so unclear... Forgive me. I always cook at night...

Materials required:

Luffa: 2

Eggs: right amount

Vermicelli: right amount

Scallion: right amount

Ginger: right amount

Green pepper: right amount

Salt: right amount

Soy sauce: right amount

Vinegar: right amount

Chicken essence: appropriate amount

MSG: right amount

Five spice powder: appropriate amount

Note: This is the same as the tomato soup I made before, but it's really delicious. Try it on.... The picture is too bad. It's not clear at all.... You can make do with it..... I really can't help it.......

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: slightly spicy