Ingredients: 530g fresh noodles, 240g mung bean sprouts, 30 shredded carrots, 2 eggs, chopped green onion, soy sauce, salt and vegetable oil.

Detailed practice:

Step 1: Make noodles. Press the noodles with a noodle machine before going to bed, put them in a fresh-keeping bag and put them in the refrigerator for later use. The ingredients used in noodle pressing are 400 grams of medium gluten flour, water 140 ml, and 530 grams of noodles.

As for noodles, you can use fresh noodles. If not, you can also use dried noodles. You should choose wide noodles. Fine noodles are not easy to master the heat, and it is easy to have a pot of porridge.

Step 2, peel the mung bean sprouts and control the water for later use. Take out fresh noodles from the refrigerator and prepare two eggs.

Step 3, add water to the boiling pot and boil the noodles until they are cooked to 8 minutes.

Step 4: Take it out and put it in a cold water basin twice, then take it out and control the water for later use. The step of crossing the water is very important, which plays the role of non-stick pan, and water control is also essential. Without water, noodles are fresh and delicious.

Step five, the oil in the hot pot is cold, put more vegetable oil and fry the noodles with the remaining oil of the eggs. When the vegetable oil in the wok burns to smoke, break the eggs and pour them into the wok. After the two sides are golden, use chopsticks to clip them out for later use.

This step has the main points: the function of hot pot cooling oil is non-stick. Hot pot cooling oil: the wok is dry-burned to a high temperature and smokes. Add some vegetable oil to moisten the wok, then pour it out and add new vegetable oil to stir fry. This method is called hot pot cooling oil. This method is suitable for a large wok, so that the fried noodles at the back will not stick.

Step 6, use the residual oil of scrambled eggs, add chopped green onion and stir-fry until fragrant, immediately add mung bean sprouts and shredded carrots and stir-fry until wilting.

Step 7, pour in the noodles with water control, add soy sauce, stir-fry until the color is the highest, pour in the eggs, add salt, and stir-fry the noodles until they are oily, and the delicious bean sprout noodles are ready.