Corn flour with seasonal vegetables
Corn flour, a noodle that I fell madly in love with recently, I used to eat corn flour in my hometown, but at that time it was hard to cook, and then it was easy to rot. in short, it didn’t taste very good, so I didn’t eat it later, but the taste of corn flour was very delicate, and I couldn’t paste the soup if I cooked it in water for a while. Generally, I could pick it up and eat it in a minute, Very convenient. In the recent breakfast, I made corn flour in a different way. I like soup noodles, but the children like mixed noodles, so cut the side dishes according to his preference the night before. The next morning, one pot of fried vegetables and one pot of boiled noodles can finish the breakfast in three or five minutes. It’s very convenient.
Ingredients200g corn flour
40g chrysanthemum vegetable
20G oyster sauce
20ml raw extract