1. buy a bag of dry yellow sauce (one small bag is enough, if it's for two people)

2. go home and pour out the dry yellow sauce (how much depends on how much you eat) in a bowl. Then use water (raw water can be)

Slowly mix

3. Meat cut into small dices (preferably a little fat, more fragrant) ding the smaller the better?nbsp; green onions cut into minced, standby.

4. Frying pan is hot, pour oil. How much depends on your preference. Of course, not too little, or sticky pot

5. When the oil is hot, put the meat, stirring a stir.

6. When the meat is about 80% cooked, pour the sauce into the pot. This time the fire should be reduced to a low heat

7. Slowly simmer the sauce on a low heat, stirring constantly with a spatula to avoid sticking to the pan. At the same time, add the appropriate amount of water depending on the consistency of the sauce.

8. Pour the chopped green onions into the pot and crack two eggs (two eggs for half a bag of dry sauce) into the sauce

and stir with a spatula.

9. Turn off the heat and remove the sauce from the pan when it becomes fragrant and light yellow in color. (The longer you simmer the sauce, the better,

because you can force the oil out of the sauce.)

10. Put the uneaten sauce in a bowl and store it in the refrigerator on top of the plastic wrap until the next time you want to eat it.

It is best not to leave it out in the open to avoid hair growth.

Note: Don't put salt in the sauce! Because the sauce itself is salty.

The above is the method for the sauce. Here is how to make the vegetable code:

1. Wash and shred the cucumber, set aside

2. Yellow flowers and fungus with water, set aside. The eggs and tomatoes are ready to go

3. Blanch the mung bean sprouts and celery and set aside

4. Put the wok on the heat and put a little oil on it. Put the eggs into the pan (one will do) and scramble them

. Add the tomatoes cut into several pieces, slide the pan (this is also to have soup, and clear the mouth) and then add the sprouted yellow flowers and

fungus. Put a little salt. Because the sauce will be salty, so all the vegetables should be light!

Finally, drop in the noodles, and once they're done cooking, you can toss them with the sauce and feel free to put in your favorite vegetable code. A bowl of delicious

Fried noodles came out!

Note: You can slightly put a little noodle soup in the bowl of noodles. Because the hand-rolled noodles will be more

sticky when you serve them, a little bit of soup will make them smoother and better to mix.

Beijing fried noodles

Practice: Ingredients: 250 grams of noodles, 150 grams of diced pork, 40 grams of soy sauce, minced green onion, yellow wine, sesame oil, lard, sugar, soy sauce, monosodium glutamate, each appropriate amount. Practice: ① frying pan hot, oil to eighty percent heat, put the end of the onion, fried flavor, and then put the pork stir-fried for a moment, add yellow sauce, yellow wine stir-fried, stir-fried until the pork is cooked, to be separated from the meat and sauce, add sugar, broth, and then continue to stir fry for a few moments, add monosodium glutamate, drizzled with sesame oil that is; ② pot of boiling water under the noodles, the noodles are cooked and then sheng into the large soup bowl, plus fried sauce can be.

Fried noodles

Main ingredient: 300 grams of pork buttock tips, 250 grams of yellow sauce, noodles;

Auxiliary ingredients: green garlic, mung bean sprouts, cucumber;

Seasoning: cooking oil, salt, sugar, chicken essence, green onions, beer;

Practice:

1, the pork cleaned and cut into soybean-sized diced, yellow sauce with beer thinning, green garlic cut into pieces;

2, sit in a pot on the fire into the water will be cooked noodles fished out for use;

3, sit in a pot on the fire into the oil, oil hot sautéed diced meat, a little discoloration into the seasoned yellow sauce, stir fry again and again, into the sugar, chicken seasoning to taste into the

salt, to be all the moisture evaporated off, into the onion pan out of the pot and then poured into a bowl filled with noodles sprinkled with minced green garlic can be

Features: savory.