Fried assorted fans:
Noodles, peppers, eggs, carrots, onions.
Exercise:
Boil water in the pot, make sure there is more water, then put the dried noodles in and cook until soft.
Noodles need to be soaked in cold water quickly, then the water is controlled clean, and a spoonful of cooking oil is added and stirred evenly.
Beat the eggs in a bowl, add a little edible salt and mix well.
Shred Chili, onion and carrot, shred ginger and slice garlic.
Heat the oil in a hot pot, fry the eggs into pieces and put them in a bowl for later use.
Add proper amount of cooking oil, stir-fry shredded ginger and garlic until fragrant, then add shredded onion, shredded pepper and shredded carrot, and stir-fry to pieces.
Spread the prepared vermicelli on the dish, and then pour the fried egg pieces in.
Add the right amount of salt, soy sauce and oil consumption, and then stir-fry evenly over high fire. You can serve fried assorted noodles.
The first step of home-cooked fried noodles: first boil a pot of water, put more water, or dry noodles, which are easy to stick together. After the water boils, put the dried noodles into the boiling water pot and stir the noodles without stopping the fire. When the noodles are cooked to 70% maturity, take them out with a colander (the judgment method of 70% maturity: take a noodle and break it, and there will be a little white in the center of the noodle), take them out and put them in a tray or basin, dip them in rapeseed oil quickly with a brush, and shake them with chopsticks.
Step 2: Put the oiled noodles in a steamer (a steamer is also acceptable). Pay attention to pad a wet cloth under the steamer and leave a vent hole in the middle of the surface. Generally, it will be steamed for about half an hour, and it will rebound when pressed by hand, indicating that it is cooked.
Step 3: after the noodles are steamed, pour them into the tray or basin again, pick them up with chopsticks and turn them over for about 5~ 10 minutes until the noodles are completely cooled. Cover with wet cloth to prevent the weathered surface from drying and hardening.
Step 4: Pour a little salad oil into the pot, break an egg and take it out. Add a little salad oil, add vegetables and stir-fry mung bean sprouts. When they are 80% ripe, pour the cooled noodles into the pot and stir-fry them with the broken eggs. Add a little salt, chicken essence, soy sauce, cumin powder and Chili noodles, stir-fry and spread evenly, and then serve.
Shredded pork can also be added, but it must be fried first, and auxiliary materials such as ham and onion can also be added.