Huaiyang cuisine

Stir-fried butterfly noodles with assorted Brocades

Food Material List

  • 1 Carrot 70g
  • 2 butter 20g
  • 3 Sausage 1 roots
  • 4 Butterfly Face 200g
  • 5 Pumpkin 70g
  • 6 Sweet Corn Kernel 50g
  • 7 green pepper 70g

Operational steps

  • 1 Clean carrots, green peppers and pumpkins
    Stir-fried butterfly noodles
  • 2 Then peel and seed, cut into small dices, and clean and slice sausages for later use.
    Stir-fried butterfly noodles
  • 3 Boil the water in the pot and put the butterfly noodles into the pot.
    Stir-fried butterfly noodles
  • 4 Cook over medium heat for 10 minutes until butterfly face is soft and hard enough to turn off the fire.
    Stir-fried butterfly noodles
  • 5 Then pull out the drainage water.
    Stir-fried butterfly noodles
  • 6 Add 20 grams of butter to the frying pan and melt the butter.
    Stir-fried butterfly noodles
  • 7 Stir-fry pumpkin cucumbers in the pan
    Stir-fried butterfly noodles
  • 8 Stir-fry until pumpkin is soft and rotten
    Stir-fried butterfly noodles
  • 9 Add green pepper and carrot dice and stir until stiff.
    Stir-fried butterfly noodles
  • 10 Sweet corn is put into the pot
    Stir-fried butterfly noodles
  • 11 Then add sausage and stir-fry.
    Stir-fried butterfly noodles
  • 12 Finally add butterfly noodles
    Stir-fried butterfly noodles
  • 13 Sprinkle 1 teaspoon salt and stir-fry evenly.
    Stir-fried butterfly noodles

Tips

1. Butterfly noodles are difficult to boil, so to boil for a long time, the water in the pot must be enough < br > 2. Pumpkins must be fried until they are very soft and rotten. Although this will affect the appearance, they are delicious enough < br > 3. The sausage I use can be eaten directly. If it is raw sausage, it must be steamed beforehand before using < br > 4, butter. Salt and sausage also have salty taste, so dont put too much salt in the end, add a little according to your taste can < br >

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