Come on, veteran chow mein master, let's write a most homemade chow mein method. The noodles here are hanging noodles. Handmade noodles, wet noodles. Bubble noodles can also be fried in this way. But it is much easier and less laborious. Can some people stop showing off their lower limits?

Your noodle province handmade noodles more does not mean that the whole country is like this, according to local conditions, according to the characteristics of local ingredients to cook the reasoning do not understand? If you don't like it, then get out. Fried noodles, most of them are generally faced with these two problems: (here does not include spaghetti and noodles) Sticky into a ball crumbled into the crumbs So, today, we will say Avoid these minefields, fried a plate of root and root clear, not broken constantly delicious fried noodles. Ingredients: noodles (here I use the noodles, I think we also use the noodles more, this is a good storage, eat as you go) carrots cabbage pork onions onions salt soy sauce soy sauce or oyster sauce vinegar

(personal taste, I love to eat sour, please do not blindly follow the wind) Practice: 1: first boil the noodles, water boiling put noodles, the first boiling plus a little bit of cold water and then rolled to turn off the fire. Immediately fish out the noodles and pass through cool water, drain the water and then put some oil and soy sauce on the noodles and mix well. Tossing with oil is necessary. This is so that the noodles will come out well. My level does not need to mix the oil, after all, fried noodles this kind of thing done no less than a hundred times, the technique has been very experienced and know-how. However, taking into account the many handicapped party so you still mix a little oil, do not challenge their own culinary bottom line, honestly mix a little oil ah good boy. Ingredients wash and cut cut 2: pot hot, put some oil. When the oil is hot, pick up the pan or use a spatula, so that most of the area of the pan are rolling a circle of oil. Understand the meaning of this, is to let the bottom of the pan under the majority of the area of the sticky oil, fried fish fried tofu are to do so, so that you can avoid the ingredients stick to the pan. Then put the onion and meat put down to sauté the flavor, meat browning. You can put some cooking wine, I do not have it, I do not bother to put anyway pork is not fishy carrots put down to fry. Carrots are difficult to cook, so carrots can be put down first fried. The carrots are harder to cook, so the carrots can be put down first to fry.

Cabbage put down. Don't stir fry, noodles immediately followed by pouring in. (cabbage and other vegetables fried for a long time on the fried dead not crisp taste bad, so do not stir fry and noodles at the same time, bean sprouts is the same reason almost this time to put, but bean sprouts and put in the order of cabbage and noodles in the order to change. Have to pour the noodles first and then put bean sprouts. (Other very tender and easy to cook leafy vegetables and bean sprouts with the same reason) 3: start frying noodles. The first thing you need to do is to put the noodles in a different order than the cabbage! Chopsticks! Use chopsticks to stir-fry! Chopsticks are not easy to break, if you use a spatula, many people can fry out a plate of crumbs. Put a pair of chopsticks in there, and then just make circles, make circles in the ingredients and stir the noodles and the side dishes together. Higher heat, and make circles to break it up. Stir-fry for another half minute or so, add salt, some soy sauce or oyster sauce, and put in the scallions. Continue to use chopsticks to make circles to break up. Stir fry for half a minute. Turn off the heat and remove from the pan. Look at the noodles, the roots are clear. I've also made these asparagus and shrimp fried noodles. I've also made these asparagus and shrimp stir-fry noodles. The key point: the noodles cooked to 7-8 minutes cooked on the line, cooked too cooked fried out easy to break and floppy not delicious. After the clip out immediately rinse cold water mixed with oil, I am corn oil did not heat the cold oil directly mixed. When frying, use chopsticks to fry, don't use a spatula. High heat quickly fried, don't ink a plate of fried noodles are still in the pan fried ten minutes for fear of not cooked like. There are many different flavors and ingredients to choose from, including many different vegetables and meats. There are also mushrooms.

When I make chow mein, the meat, usually pork is the most used, followed by chicken and beef. Bacon is also used a lot because it stores well. Shrimp is also a frequent ingredient. Vegetables such as cabbage, carrots, and onions are used the most because they store well for a long time. The next favorite is kale and cabbage moss, which are hard and don't become soft immediately after frying, so they look better. My favorite vegetable is mung bean sprouts. However, I live too remote here can not buy mung bean sprouts so I did not put. Mushrooms are also a good choice. Sliced shiitake mushrooms, sliced portobello mushrooms, and enoki mushrooms. All three of these mushrooms are delicious in chow mein. The last thing you can consider putting in before serving is chives, scallions, and celery. It adds flavor. And it will make it look better. A plate of fried noodles to make people's appetite, the color scheme is also needed, red and green, looks more attractive, from the nutritional point of view is also more rich. However, mainly from the perspective of convenience, it is also good to use the sides of various vegetables left in the refrigerator to stir-fry as well