Just because you save a lot of noodles and handmade noodles doesn't mean the whole country is like this. Do you know the truth of cooking according to local conditions and the characteristics of local ingredients? Go out if you don't like it. As for fried noodles, most people will face these two problems: (spaghetti and instant noodles are not included here) sticking together and breaking into slag. So, today, let's avoid these minefields and fry a delicious fried noodles with clear roots and no fracture. Ingredients: noodles (I use dried noodles here, and I think everyone uses dried noodles, which is convenient for storage and easy to take). Carrot, cabbage, pork, onion, onion salt, soy sauce or oyster sauce vinegar.
(I personally like sour food, please don't blindly follow the trend) Practice: 1: Cook the noodles first, add the noodles after the water boils, add a little cold water after the first boiling, and then turn off the fire. Take out the noodles immediately and let them cool. Drain the water, then put some oil on the noodles and mix well with soy sauce. Mixing oil is necessary. In this way, when the noodles are fried, the roots will be clear. At my level, you don't need to mix oil. After all, I have done this kind of thing more than a hundred times, and I have had a lot of experience and experience in techniques. However, considering many disabled people, you'd better mix some oil, don't challenge your cooking bottom line, and honestly mix some oil. Wash and cut ingredients 2: put some oil in the pot. After the oil is heated, pick up the pot or use a spatula to make the oil roll around most of the pot. Do you understand what this means? It means that most areas under the bottom of the pot should be covered with oil, and fried fish and tofu should be cooked in this way to avoid the ingredients sticking to the pot. Then add onions and meat, put them down and stir-fry them to make them smell, and the meat will change color. You can put some cooking wine, but I'm too lazy to put it without cooking wine. Pork doesn't stink anyway. Put the carrots down and fry them. Carrots are hard to cook, so you can fry them first. Stir fry for twenty seconds.
Put the cabbage down. Don't stir fry, the noodles will follow. Vegetables such as cabbage are fried for a long time, but they are not crisp and taste bad, so don't stir-fry and put noodles at the same time. The same is true for bean sprouts, but the order of bean sprouts and noodles should be changed. You have to pour the noodles before putting the bean sprouts. Other leafy vegetables are tender and easy to cook (like bean sprouts) 3: I started fried noodles. Cooking with chopsticks Cooking with chopsticks should not be fragile. Many people can fry a plate of slag with a spatula. Take a pair of chopsticks and put them in, then circle them. Circle them in the ingredients to stir the noodles and side dishes and mix them evenly. The fire broke out in circles. Stir-fry for about half a minute, add salt, some soy sauce or oyster sauce, and add onion. Continue to circle with chopsticks to break up. Stir-fry for half a minute, turn off the heat and look at this fried noodles. I made this fried noodles with asparagus and shrimp. I used to eat, but I didn't take many pictures for you. Get to the point: just cook the noodles until they are 7-8 minutes cooked. If cooked too well, they are easily broken, softened and unpalatable. Immediately after cutting, wash it with cold water and mix it with oil. I directly mixed corn oil without heating the cold oil. Use chopsticks instead of a spatula to cook. Stir-fry quickly, and a plate of fried noodles will be cooked for ten minutes. The taste and ingredients of fried noodles are diverse, and many different vegetables and meats can be selected. And fungi.
I cook fried noodles, meat, usually pork, then chicken and beef. Bacon is also widely used because it is easy to store. Shrimp is also a common ingredient. Cabbage, carrots and onions are the most commonly used vegetables, because they are also easy to store and can be preserved for a long time. Secondly, I like to use kale and cauliflower. These two dishes are hard and will not soften immediately after frying. It sells better when fried. My favorite vegetable is mung bean sprouts. But I live in a remote place, and I can't buy mung bean sprouts here, so I didn't put them there. Fungi are also a good choice. Sliced mushrooms, sliced Pleurotus eryngii, Flammulina velutipes. These three kinds of fungi make fried noodles delicious. Finally, consider leeks, onions and celery before cooking. Aroma. This will make sales look better. A plate of fried noodles needs appetizing and color matching. Red and green look more attractive and nutritious. However, the most important thing is from the point of view of convenience. It's not bad to fry all kinds of vegetable leftovers left in the refrigerator.