Production process:

1, cut the ingredients into granules, the size is determined by yourself, and the size of the finger belly is more appropriate;

2. Cook the noodles to the middle without hardness, and put the cold water aside;

3. Put oil in the pot, add minced onion, and add mushrooms when the onion starts to burn. Better burn the onions. At this time, the sweetness of onions comes out;

4. When the mushrooms begin to shrink, add ham and bacon, stir fry for a while and then add cabbage;

5. When the cabbage starts to come out of the water, pour the noodles in and turn them over a few times. At this time, if there is not enough oil at first, add more oil, otherwise it will stick to the pot;

6. Put dried Chili (or Chili sauce) in it, and it will not be so spicy when it is put together with noodles;

7, add salt, soy sauce (or soy sauce), remember to always turn over;

8. Beat the eggs, pour them in, stick the noodles together, then turn them over hard, and you can go out of the pot. Finally, put some coriander on it.

Stir-fried pasta: three packs of egg fried noodles (yellow, available in supermarkets), six Cantonese sausages, carrots, onions, onions and soy sauce.

Production process:

1, sausage cut into pieces, carrot, onion and onion cut into shreds;

2. Blanch the fried noodles in boiling water for no more than one minute;

3. Stir-fry the diced sausage, shredded carrot, shredded onion and shredded onion in an oil pan, add a little soy sauce (about 1-2 tablespoons), and take it out of the pan for use after three or four minutes;

4. Divide the fried noodles into several portions, fry them separately, add soy sauce in the frying process, and take out the pan after the fried noodles turn golden yellow;

5. After serving, pour in the fried sausage and shredded carrots. Ingredients: Daoxiao Noodles 300g, pork 75g.

Seasoning: a little pepper; (a) One tablespoon of soy sauce, one teaspoon of starch and one teaspoon of salad oil; (b) Three mushrooms and two fresh mushrooms; Two tablespoons of soy sauce, one teaspoon of sugar, 75g of bean sprouts, 50g of leeks, and half a glass of water.

Practice: ① Shred pork, mix well with seasoning (a) and marinate for 10 minute.

② Soak mushrooms in soft shreds, wash fresh mushrooms and shred them, wash bean sprouts and remove the head and tail, and wash leeks and cut them into sections for later use.

(3) Mix the marinated shredded pork with seasoning (b) and cover for 5 minutes; Add noodles and seasoning, mix well, and cover with high fire for 5 minutes; Finally sprinkle with pepper.

Noodles, shredded pork, shredded lentils, tomatoes, onions, garlic, vinegar, soy sauce, salt and oil (corn oil, camellia oil or olive oil is recommended).

Production process:

1, steaming the fine noodles in a steamer;

2. Stir-fry shredded pork and lentils together, add appropriate amount of salt, and set aside;

3. Heat oil in a pan, add chopped green onion and steamed noodles (the noodles should be broken into 5- 10 cm long by hand), stir fry, add salt, garlic, tomatoes, soy sauce and vinegar, and add a proper amount of water (if you are not sure, you can add less at a time. If you don't add enough water, the noodles will be burnt, and the taste is too hard without noodles).

4. After all the water in the noodles is soaked by tomatoes and the noodles are basically cooked, add the previously fried shredded pork and lentils, stir-fry them together and take them out of the pot;

It tastes better with sausages and elbow flowers bought outside after serving.