1, make a pot of water, put a small amount of olive oil in the water, and add butterfly noodles after the water boils. Cooking time is longer than ordinary noodles, about ten minutes, without hard heart;
2. Wash carrots, peel and shred, and wash cucumbers and shred;
3. Stir-fry black sesame seeds with low fire and take them out for later use;
4. Beat the eggs into a bowl, add a little salt to break them up, spread them into thin egg cakes with a wok, and cut them into shreds for later use;
5. Stir sesame paste with cold boiled water, add appropriate amount of salt to taste, and add fried black sesame seeds and mix well;
6. After the noodles are cooked, put them in a bowl and mix the shredded vegetables, shredded eggs and sesame sauce into the noodles. Tip: 1, use edible oil instead of olive oil. 2. Sesame paste with black sesame seeds is more delicious, and black sesame seeds should be fried with low fire before eating. 3. Purple cabbage and ham can also be added to the side dishes. As long as you like. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Ingredients: butterfly noodles, bacon, asparagus: white sauce.
First, cook the butterfly noodles and soak them in cold water for later use.
2. Slice bacon and asparagus, and blanch with boiling water.
Third, put the cream into the pot, first add the minced garlic, then add the chopped green onion and stir-fry until it is transparent.
Fourth, add bacon, stir-fry until the fat part turns white, add white sauce and appropriate amount of water, and season with salt and pepper.
5. Add asparagus and butterfly noodles.
6. When the soup thickens, add cheese powder and serve. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = [raw materials] 20ml of Italian butterfly noodles, 50g of bacon slices and 2 tomatoes. [Seasoning] Dry white, salt, black pepper, broth. [practice]
1. Wash tomatoes and cut into pieces, and chop onions.
2. Cook the spaghetti with boiling water, remove and drain.
3. Stir-fry minced garlic and onion with bacon oil, add diced tomatoes and tomato sauce for 5 minutes, pour in broth and dry white wine, cook for 10 minute, and then add salt and black pepper to adjust the taste.
4. When the other pot is hot, fry the spaghetti and bacon with olive oil, then pour in shredded red, yellow and green peppers and cooked tomato juice, fry for a while, put the pot on a plate and decorate it with Muyu flowers.