Mushrooms and dried bamboo shoots are soaked in advance, and dried bamboo shoots can also be replaced by fresh bamboo shoots.

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Knead flour with water into dough, stir for 20 minutes, knead for 20 minutes, knead until smooth, and stir for 20 minutes.

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Dice carrots, mushrooms and dried bamboo shoots respectively, and blanch dried bamboo shoots and peas separately for later use.

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Roll the proofed dough into a half-centimeter-thick dough sheet and cut it into small squares.

When dicing, cut into thin strips first, then dice, not too big, because the back will be cooked, and the cooked noodles will rise a little. If you cut it too big, will it be very tired? It doesn't taste good.

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Cook a pot of water, boil the diced meat, take it out and put it in a pot of cold water for a while, immediately take it out and dry it, and pour in a tablespoon of oil and mix well to prevent it from sticking to the pot.

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Heat a wok with high fire, add vegetable oil to medium fire, add minced onion and ginger, stir-fry until fragrant, add diced carrots, diced mushrooms and diced bamboo shoots, and stir-fry until carrots are soft.

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Add diced flour, stir well, add soy sauce and salt to taste, and add a spoonful of soy sauce to color.

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Finally, add peas, add a spoonful of balsamic vinegar to taste, and continue to stir fry evenly.

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skill

Vegetables can be added at will, as can beef or shrimp.