Thin yellow sauce 100g

Pleurotus eryngii 200g

Fresh mushrooms120g

Spiced dried bean curd 80g

20g fresh soy sauce

Sugar 15g

3 star anise

Peanut oil 25g

noodles

A bag of semi-finished flat udon noodles is 200g.

Face code:

50g shredded kohlrabi

50g shredded cucumber

50g shredded carrot

30 grams of mung beans

30 grams of soybeans

Production steps

1. First, prepare and configure the following ingredients.

Sauce: thin yellow sauce 100g, Pleurotus eryngii 200g, fresh mushrooms 120g, spiced dried bean curd 80g, fresh soy sauce 20g, sugar 15g, star anise 3 slices, peanut oil 25g noodles: a bag of semi-finished flat udon noodles with 200g face code: shredded kohlrabi 50g and shredded cucumber 50g.

2. First cut the spiced dried bean curd and mushrooms into cubes for later use.

3, noodles shredded, green beans, soybeans cooked together for later use. Take the udon noodles apart and shake them off for use.

4. Heat the wok on a large fire and inject peanut oil.

5, sauté ed star anise, sauté ed diced mushrooms.

6. Stir-fry the diced mushrooms until they are slightly colored. When the water consumption is 50%, add spiced dried beancurd and stir-fry for 3 minutes.

7. Then stir fry with yellow sauce.

8. After the yellow sauce is fragrant, pour in a proper amount of fresh soy sauce and stir well.

9. Add two teaspoons of sugar.

10. Finally, collect the juice with high fire. When the sauce is dry and the water is consumed by 60%, it can be cooked.

1 1. Cook the cooked udon noodles in a soup pot, then put the noodles in a bowl, put them on it, scoop two spoonfuls of fried sauce and mix well.