Braised Pot Noodles with Shredded Green Radish

Overview

Eat carrots in winter and ginger in summer, no need for a doctor’s prescription! Braised hot pot noodles with shredded green radish is a convenient and quick winter breakfast for ordinary people. Green radish has the effect of treating viral colds, colds, gastrointestinal colds, and food poisoning. Modern medicine has proven that green radish has a good antiviral effect. There is an interferon gene in normal human cells, which can produce interferon under the stimulation of inducers. Interferon can fight against viral cells. Green radish is a good inducer of interferon. Animal experiments have fully proved that the extract of green radish has anti-viral infection effect. At the same time, green radish contains fiber lignin, which can improve the ability of macrophages to eat foreign bodies and necrotic cells, thus enhancing the body's anti-viral ability.

Tags

• noodles
• egg
• green radish
• onions
• peanut oil
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Wash the green radish and cut into thin slices.

   

2. 2 Cut into shreds and set aside.

   

3. 3 Cut the green onion into slices and prepare a few peppercorns.

   

4. 4 Add base oil to the wok, add peppercorns and green onion slices and sauté until fragrant.

   

5. 5 Add shredded green radish and stir-fry.

   

6. 6 Add salt and water and bring to a boil over high heat.

   

7. 7 Add noodles and spread with chopsticks.

   

8. 8 Beat in the whole eggs, do not stir, and turn up the heat.

   

9. 9 Bring to a boil over high heat, cook for three minutes, then turn off the heat.

   

10. 10 Remove from the pan, transfer to bowls, and serve.