How to stir-fry rice noodles?
The supermarket is shaped like a disk piled up like a hill.
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The noodles in Shengzhou are thin and uniform, slightly translucent, shiny, tough but not hard, dry but not fragile.
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There are still differences between the two.
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Prepare materials. Shred lean meat
Wash cabbage, remove stems and shred
Material preparation is basically completed, and then burn an egg skin
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Hold the fat meat with chopsticks and evenly rub the hot pot bottom to make it wipe out a layer of small oil beads (with low fire)
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Pour in the egg liquid and shake the pot bottom to make the egg liquid. The whole process of flipping the egg skin is low fire)
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Peaches the cooked egg
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Seasoning used when preparing fried rice noodles: 1 scoop of light soy sauce, 1 scoop of cooking wine, 1 scoop of water, half a scoop of oyster sauce and a little salt
Please mix well. Drain the water quickly by pouring it into the net bag, and then pour it into the container
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With the waste heat, the rice noodles are stewed in the container for 3 minutes, turned over, and then stewed for 3 minutes (A Li Shifu called the rice noodles "naked")
The rice noodles treated in this way are really great, dry and elastic, far better than the hot and cold blisters
Please click to enter the picture description < Add shredded pork and stir-fry until the oil is fragrant.
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Add cabbage.
When cabbage is fried flat, add egg skin and shredded ham.
Add a little salt and stir well. Don't add too much salt. The ham sausage itself is salty.
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Stir well, which is a very attractive dish.
Stir-fry the rice flour at the bottom after it is heated evenly
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Add the prepared seasoning, and gently stir the loose rice flour with chopsticks
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Stir-fry the rice flour evenly, which is dry, unbroken and not lumpy, and very elastic. Q
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Add the fried ingredients and stir-fry evenly
A pair of chopsticks can't mix it. In this way, use two pairs of chopsticks to stir evenly
stir fry evenly
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The attractive fried rice noodles with all colors and flavors
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The rice noodles are dry and oily, unlike the take-away rice noodles, which are always covered with a thick layer of oil
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The webpage link.