In fact, I always improvise in cooking. I have hardly read the recipes, and I rarely see everyone's cooking experience on the Internet. I just mix ingredients arbitrarily by feeling, and then I have always followed the three self-created principles of "I will be on fire, I will not release water, and I will never use monosodium glutamate". Cooking for so many years has conquered many people's appetites.
But after hearing me say "improvise, it's hard to repeat", my son said loudly: "Mom! You must record the practice of this interview! I will eat the same taste in the future! " . Ok, let's change the theme of tomorrow to this for the time being, I thought to myself.
To tell the truth, it is difficult to reproduce this kind of fried noodles in the future. First of all, it uses the leftovers of two dishes I fried at noon yesterday. One is fried shredded radish with celery that my father never tires of eating, but I replaced the white radish with green radish and added cumin grains. One is fried shrimp, which sounds simple, but it is said that it is impossible for others to copy the shrimp I fried, not because I am narcissistic, but because many people have said so themselves, because they stood next to me and watched me fry, and went back to copy the whole set of methods and ingredients themselves, but the taste was completely different. No matter how many times they watch it, the final outcome is the same. This crowd includes: my ex-husband, I am now, my ex-husband's brother, my ex-husband's brother's wife, my ex-mother-in-law, and my best friend. . . The only thing that is similar to what I learned is my dear mother, who doesn't seem to have any special talent in cooking.
Every time my ex-husband's brother eats his mother's fried shrimp, his evaluation is like this: "This is definitely not made by my sister-in-law. Alas, you just can't fry shrimp oil like her, and I can't help it! "
In fact, I really don't know why they can't do the same thing, because my whole process is very ordinary! It's nothing more than draining oil. Put minced garlic, or a little pepper and pepper when the oil is hot. This is optional. Then stir-fry the shrimps with high fire, add salt after ten seconds, stir-fry a little cooking wine after ten seconds, stir-fry for a while, add a little soy sauce and add shredded ginger. At this time, turn down the fire and keep stirring. At this time, the shrimp oil will squeak out, and the shrimp body will become less compact but slightly squeezed. Load the plate.
I think this overture is too long, so I'd better write my own fried noodles.
Noodles are instant noodles. Because of this epidemic, I bought a box of instant noodles at the first time for a rainy day. Actually, I like the taste of instant noodles in private. I remember making instant noodles every time I was sick when I was a child, and I got well immediately. My son actually inherited this from me, so it is inevitable to buy a box of instant noodles, although it doesn't seem to be in line with our family's "pure natural cuisine" style.
I first boiled water in a small milk pot, and at the same time, the big pot began to fry the noodles. The process is as follows: without oil, slice pork belly directly in the pot until a lot of oil is produced, stir-fry with soy sauce and cooking wine, pick out all the shrimps left at noon and put them aside, pour all the remaining bottom and oil into the meat, stir-fry a little and add some new peppers.
At this time, the water in the small milk pot boiled, so I put two packets of instant noodles, and at the same time put the cut cabbage and washed soybean sprouts in the big pot to stir fry. I didn't add salt, but the seasoning for instant noodles-only half of it was added, and the other half was cooked in a small milk pot. Noodles must be fished out with chopsticks just after they have disintegrated from the plate state. Because there was no plate, I put it directly in the celery and shredded radish left over at noon.
Put a piece of seaweed in the soup for cooking noodles, turn off the fire immediately after opening it again, and the soup for fried noodles will be available. The whole process should be fast, otherwise the vegetables and meat in the cauldron may be overcooked. At this time, turn off the fire, pour the noodles, celery and shredded radish together, then pour the shrimps that have just been picked out and mix well. After work, the fragrance has occupied the space of the whole home.
I can read this article next time my son wants to eat. Good thing I recorded it. In fact, when I was remembering, I almost couldn't remember that cabbage was fried with soybean sprouts.
It's just that I may be tempted to play something new next time. The fun of cooking lies in my willfulness.