What are all the ways to make old-fashioned chow mein? Here is the relevant information I collected for your reading reference only!

Old-fashioned fried noodles practice a

Preparation in advance: fresh noodles into the steamer, steam steam 5min. out of the pot to dry a little, wearing disposable gloves, with chopsticks to help disperse, roughly disk into a circle, cool. Fry the noodles in oil at 170℃ until golden brown on both sides, then remove from the pan and allow to cool.

Prepare the ingredients. Tenderloin shredded, marinated with salt, white pepper, Huadiao, oil for more than 20min. Cabbage, carrots, bok choy shredded. In the winter has been prepared hot pot net vegetables, do what is convenient. Garlic and ginger diced.

Fritters put into a pot of boiling water, keep the fire low for 2min, soften and then fish out.

Heat a wok over low heat, brush with a little bit of the oil and slide the tenderloin through, then remove it when it turns brown. Explode garlic and ginger, stir fry carrots, cabbage, add salt, a little sugar, soy sauce, oyster sauce, add shredded meat, noodles, stir fry, spray a little balsamic vinegar out of the pot.

Tips

1. The best one so far. The noodles are rich in soy sauce, not greasy, strong and elastic, very smooth and flavorful.

2. I will never eat fried noodles that are just boiled and then fried again in my life! The taste is completely different.

3. The fried noodles are cooked in boiling water with a lot of oil, so I didn't dare to put oil in the frying. When you eat a little lack of oil flavor, next time the base oil can be put 15ml.

4. side dishes are not simple enough, next time to improve.

Old-fashioned chow mein practice

Prepare the ingredients. Garlic diced, ginger shredded, garlic cloves diced. The meat is diced and the cabbage is shredded. Mixed seafood soaked in cold water to thaw, with salt, white pepper, white wine, oil marinade. Don't use too little oil here. The flavor of the seafood or meat with little flavor with vegetable oil soaked to enhance the flavor from the Japanese cut cooking restaurant learned.

Heat oil in a deep fryer. Fresh noodles using two people about 100g, peanut oil under 500ml, the actual consumption of about 80ml. noodles roughly disk into a circle, oil temperature 180 ℃ when the deep-fried until both sides of the golden brown sheng out.

Fried noodles. This childhood in the roadside stalls can buy, home just out of the pot more fragrant, children like to grab as a snack to eat. The first thing you need to do is to let it cool down and use it.

Heat the pan on low heat. Brush a little bit of oil and fry the lunch meat over low heat. The longer the frying time, the better the taste of lunch meat. The longer the frying time, the more flavorful the luncheon meat will be.

Boil a pot of water and let the fried noodles cool down.

Clean the pan, hot pan cold oil, burst ginger garlic. Stir fry cabbage, cabbage becomes soft and then put fried noodles, add half a teaspoon of salt, half a teaspoon of sugar, 1 teaspoon of Sriracha, 30 ml of sashimi soy sauce, 15 ml of oyster sauce, add a little bit of water if the noodles are dry. Stir fry well, add luncheon meat and assorted seafood, spray 5ml of balsamic vinegar to the side of the pan, remove from the pan and sprinkle with garlic cloves.

Tips

1. Very tasty, full of flavor ~ a qualitative leap from the previous two.

2. The noodle texture is slightly dry, should be a little more flavorful and smooth, next time to improve.

3. The original so costly oil. This plate of fried noodles used 100ml of oil, while the usual pan fried a month of vegetables, only use 100ml of oil.

4. I used ginger when popping the pan, and the flavor went well with the soy sauce chow mein, so I'll use it again next time.

5. Tried to do the third time found that my ingredients are separately fried and sheng out, and finally mixed together, this is a Korean museum master taught. Fresh is fresh, lack of roadside stalls pot gas. If you have a traditional convex bottom iron pot, you should be able to fry the same ingredients, dial to the side, continue to fry other ingredients, not only can less wash several dishes, should also be able to blend the flavor of the ingredients together.

6. The toppings seem to be getting away from the "old style". When I was a kid, chow mein seemed to be just shredded cabbage and pork or chives and mung bean sprouts and cabbage.