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Ingredients
- Noodles 200g
- Chicken breast 150g
- Corn 50g
- Shiitake mushrooms 4 pcs
- Cucumber 30g
- Carrot 30g
- Vegetable oil 40g
- Salt 2 tablespoons
- Cooking wine 1 small spoon
- Pepper 0.5 tsp
- Eggs 1
Steps
1. Prepare ingredients: noodles, chicken breast, corn, mushrooms, cucumbers, carrots;
2. Wash the mushrooms, cucumbers and carrots and cut them into cubes respectively;
3. Wash the chicken breast, cut into cubes, add an appropriate amount of salt, stir evenly with cooking wine, and marinate for a while;
4. Add an appropriate amount of water, a small amount of vegetable oil, and a small amount of salt to the pot and bring to a boil; put the corn in the pot, cook, remove, and drain out the water;
5. Process diced carrots, diced cucumbers, and diced mushrooms in sequence;
6. Add water to the pot and bring to a boil, add noodles and cook until 8 minutes done;
7. Take out the cooked noodles, soak them in pure water, and drain them later;
8. Add appropriate amount of salt and vegetable oil to the noodles, and stir evenly;
9. After the wok is heated, pour an appropriate amount of vegetable oil and heat it again;
10. Add chicken breast and stir-fry until cooked, add appropriate amount of pepper, stir-fry evenly, place on a plate and set aside;
11. Crack 1 egg into a bowl and beat evenly with an egg beater;
12. Brush an appropriate amount of vegetable oil on the baking pan of the electric baking pan and preheat;
13. Add an appropriate amount of noodles and try to make them into a round shape;
14. Pour an appropriate amount of egg liquid on the noodles;
15. Start the [pie/pie] program;
16. Serve the fried noodles out;
17. Place diced carrots in the middle of the dough, and a layer of diced cucumbers on the outside; then put diced chicken breast, corn kernels, and diced mushrooms in order; the sun-dried noodles are ready.
Tips
- 1. The noodles used in this dish must be very strong, otherwise they will easily stick to each other;
- 2. Vegetables can be replaced with ones you like;
