Chinese Brunch: Fried Luncheon Meat with Lamb Rice Noodles
Overview
This is a temporary Chinese and Western brunch made with the leftovers from the previous two days of cooking. It is paired with a cup of Taiwanese brown sugar ginger mother tea to dispel the cold. It is the most healthy to drink in the morning. ps: This small enamel milk pot I replaced the day before yesterday is really quick and convenient for making breakfast. Although Brunch was invented by foreigners, for the new generation of Chinese young people, this lifestyle is simply tailor-made for us, and they can be creative according to their own habits and tastes. Who says brunch has to be Western? Thanks to my hobby of traveling since childhood, I started to pay attention to the food culture of various places after I started cooking. I always brought back some local specialties to mix and match at will. This has brought endless surprises to my food and life. The brown sugar ginger tea served with this brunch was brought back from my trip to Taiwan last year. :-P
Tags
Ingredients
Steps
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In fact, they were all the ingredients left over from cooking the previous two days. In order not to waste but to eat well, I reused them and made a brunch on the weekend morning.
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Boil water in an enamel pot. After the water boils, pour a little out to make ginger tea, and throw the rest into the soaked Hunan rice noodles and start cooking. At the same time, heat up a pan with oil, fry two slices of lunch meat until fragrant, and fry an egg. I like it cooked on both sides.
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The New Zealand lamb stir-fried with green onions is leftover from yesterday's meal and can be used by heating it in the microwave. Take out the cooked Hunan rice noodles, cover them with luncheon meat, stir-fried New Zealand lamb with green onions and poached eggs, and add Taiwanese brown sugar ginger mother tea. A bowl of Chinese and Western brunch is ready. Delicious and healthy. ^_^
