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Garlic Sprout Carrot Stewed Noodles

2024-10-11 02:59:09 793

I remember when we were children, every spring, the onions, chives, and garlic sprouts in the vegetable garden would grow wildly. My mother used garlic sprouts to make braised noodles for us and often said that we should eat more garlic sprouts in spring to detoxify ourselves. Actually, I understand now that spring garlic sprouts are big and older, and they are actually quite good for making braised noodles< br>

Details of ingredients

Technique

difficultybeginner
workmanshipStew
tasteSalty and sweet
timeHalf an hour

Steps to make Garlic Sprout Carrot Stewed Noodles

1. Material diagram
2. Place the fine damp noodles on the cage and steam over high heat for five to eight minutes.
3. Cut garlic sprouts into sections, shred carrots, chop tomatoes into pieces, and chop scallions and ginger into small pieces.
4. Pour oil into a wok and stir fry until ginger and scallions are chopped until fragrant.
5. Pour in tomato chunks and stir fry until sauce is formed.
6. Pour in shredded carrots.
7. After stir frying, add a bowl of water to the pot, add salt, pepper, light soy sauce, dark soy sauce, sugar, and bring to a boil.
8. Use a large bowl to serve the soup.
9. Put the steamed noodles in the soup once and spread them on top of the dishes in the pot.
10. Depending on the condition of the soup in the pot, the remaining dishes can be evenly poured on top of the noodles along with the soup.
11. Cover and simmer for three to five minutes, and in the middle, open the lid to check the condition of the soup to avoid burning the pot. After turning off the heat, let it simmer and open the lid to spread it out. Serve on a plate.