A home-cooked recipe for marinating cabbage and egg noodles

Today, I used a small cabbage and three eggs and potatoes to make cabbage egg noodles, which is not only delicious, but also a good choice if paired with rice!

Here's how to do it, share it together:

Ingredients Required:

Chinese cabbage, eggs, potatoes, green onions, ginger, dried chilies, coriander, salt, light soy sauce, dark soy sauce, chicken essence, oyster sauce, sesame oil

1. Wash the cabbage and cut it into small pieces; The cabbage gang and the leaves are roughly divided, and there is a sequence when they are put into the pot.

Potatoes are peeled and cut into small pieces.

Then prepare the green onion, ginger, dried chili pepper and coriander.

2. Put oil in a hot pan, when the oil temperature is about 5 hot, pour in the beaten egg liquid (put a little salt in the egg mixture), stir constantly, fry the eggs into small flocculents, and put them out for later use.

[Don't scramble the eggs too old, just set the shape]

3. Put oil in another pot, first add green onions, ginger and dried chili peppers and stir-fry until fragrant; Add the chopped potato cubes and stir-fry evenly.

4. Add a little hot water, light soy sauce, dark soy sauce, and stew the diced potatoes slightly.

Then add the chopped cabbage and cabbage leaves, add a little salt and stir-fry.

5. Add the previously scrambled eggs and stir-fry evenly.

6. Finally, add a little water starch to make a thin thicken, add the chopped coriander, a little chicken essence, oyster sauce and sesame oil.

Stir well and remove from the pan.