Shredded radish multigrain noodles
Overview
Pure mung bean noodles are added to white flour, pressed with eggs, iodized salt and mineral water. Served with shredded green radish in a soy saucepan, a delicious breakfast is ready to serve. It has a unique taste and endless aftertaste. The chewy noodles are full of bean aroma, and the refreshing green radish melts into the thick soup. I drink it with sweat. It reminds me of the small stove in my hometown when I was a child. It is so enjoyable!
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Ingredients
Steps
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Slice green radish.
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Change the knife to cut into thin strips.
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Cut the green onions into slices of water chestnuts, cut the ginger into thin strips, cut the coriander into sections, and prepare ten pieces of Sichuan peppercorns.
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grams of mung bean mixed noodles.
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Heat the pot and add appropriate amount of salt.
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After boiling the pot, add the noodles and bring to a boil.
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Beat in eggs.
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Add shredded radish and bring to a boil.
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Add coriander and turn off heat.
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Remove from pan and plate.
