material

Shrimp 1 00g, squid 30g, diced bacon 50g, rice flour 200g, green garlic 30g, seafood soy sauce 1 tablespoon (1 5ml), salt12 teaspoons (3g) and sugar110g.

working methods

1. Wash and dice squid, shred green garlic, blanch rice noodles with boiling water, remove and drain for later use.

2. Pour Spanish olive oil into the pot. When it is 60% hot, add shrimp, squid, diced bacon and green garlic and stir well.

3. Add seafood soy sauce, salt, sugar and abalone juice to the pot to taste, then add rice and stir fry. After all the ingredients are mixed evenly, sprinkle with white sesame seeds.

Method 2: Assorted fried rice noodles.

material

Rice noodles 100g, agaric 50g, carrot 1, purple cabbage 100g, green pepper 1, red pepper 1, 2 teaspoons of soy sauce (1 0g), and sesame oil1.

working methods

1. Wash and shred purple cabbage, carrot, green pepper and auricularia respectively.

2. Add 1 tbsp olive oil to the rice flour and fully grasp it.

3. Heat the pot, add a little oil, add rice flour after the oil is hot, and spread it out quickly with chopsticks.

4. Stir-fry until the rice noodles are slightly yellow, and serve for later use.

5. Take another pot, add a little oil and hot oil, and add colored silk to stir fry.

6. Stir-fry until the dish is Microsoft, add rice flour and stir quickly and evenly.

7. Add appropriate amount of soy sauce according to personal taste.

8. Add a teaspoon of sesame oil.

9. Finally, add a little beef powder and mix well.

Practice 3, beef fried rice noodles

material

A packet of Yunnan rice noodles, a small piece of beef tenderloin, carrots, onions, ginger and parsley.

working methods

1. Vacuum-packed Yunnan rice noodles, cover with boiling water and soak for three minutes, then stir and filter out the water.

2. Cut the tenderloin into filaments against the trend, grab it evenly with oyster sauce, cooking wine and black pepper, and marinate it with a little cooking oil for 20 minutes.

3. Carrots are shredded, ginger is shredded, and onions are cut into sections.

4. After the pot is hot, stir fry the shredded chives and shredded ginger, remove them and throw them away.

5. Stir-fry shredded carrots until soft, and serve.

6. Turn off the fire and cool the oil in the pan until it is warm, then pour in the shredded beef and stir fry until the surface becomes discolored.

7. Pour the fried shredded carrots and scalded rice noodles into the pot, and then pour about 100ml of stock (no water is needed).

8. Add a tablespoon of half-baked soy sauce, turn to high heat and stir fry constantly.

9. When the soup in the pot is half dry, pour in the fried shredded beef and stir-fry until the soup in the pot is dry.

10. Sprinkle some coriander and stir fry quickly. Serve.