Stir-fry cabbage for seven times, then stir-fry with rice flour, and then stir-fry with Pixian bean paste, which is popular with soy sauce. Soak the rice flour in cold water, wash the cabbage, put the raw eggs in a little salt, sprinkle them, pour the egg liquid when the pan is cool and warm, fry the eggs until they are broken, and then fry the cabbage. This requires using popularity to quickly stir-fry cabbage, maintain popularity, stir-fry cabbage, add drained rice noodles, add a little fuel consumption, quickly slide away, and add raw eggs.
Wash the cabbage, and shred the canned lunch meat and radish respectively. At the same time, soak the rice flour until soft, pour it into a bowl filled with soy sauce, oil consumption, chicken essence powder and salt, and stir it evenly for later use. When the pot is cool, pour in vegetable oil, fry the canned lunch meat for a while, pour in Chinese cabbage and carrots, stir-fry quickly until soft, pour in softened rice flour, and stir-fry with chopsticks. An egg was broken.
Blanch two pieces of rice noodles in cold water for later use (it tastes good when cooked, but don't cook it too soft, and you can blanch it in time if the rice noodles are fully prepared). Scallion, garlic and pepper are appropriate, and most Chinese cabbage are chopped, onion, garlic, pepper, raw eggs, Chinese cabbage and rice noodles. The first step is to scrambled eggs, scrambled after emergency. Step two, chop the onion, garlic and pepper. After the cabbage is fried, pour in rice flour and add soy sauce. If you want a darker color, add a little soy sauce. There is no soy sauce today. It tastes just as good, but the color is a little light. Stir fry evenly. Try the salinity before cooking.