Material: 200 grams of rice noodles.

Accessories: beef (lean meat) 150g, mung bean sprouts 75g.

Seasoning: green onion 15g, cooking wine 15g, soy sauce 30g, sugar 5g, salad oil 15g, starch (corn) 5g, salt 1g and pepper1g.

The method of frying rice noodles: 1. Sliced beef;

2. Mix beef slices with wine (15g), soy sauce (15g), sugar (5g), salad oil (15g) and sauce for 20min;

3. Clean the head and tail of mung bean sprouts and wash them for later use;

4. Cut the onion into small pieces;

5. Cut the rice noodles into strips;

6. Stir-fry beef with 75g first. When the meat turns white, add the mung bean sprouts and stir fry, and serve together.

7. Stir-fry shallots with the remaining oil, then add soy sauce (15g), salt, pepper and water to boil;

8. Add rice noodles and stir-fry until the soup is slightly dry. Pour in beef and bean sprouts, stir well and serve.

chow mein

3 bags of fried noodles with eggs (yellow, available in supermarkets), 6 Cantonese sausages, diced, shredded carrots, shredded onions, shredded onions and soy sauce.

Exercise:

(1) copy the fried noodles in boiling water for no more than 1 min;

(2) Stir-fry the cut sausage, shredded carrot, shredded onion and shredded onion in an oil pan, add a little soy sauce (about 1-2 tablespoons), and take it out of the pan for use after 3-4 minutes;

(3) Divide the fried noodles into several portions and fry them separately. Add soy sauce in the process of frying, and take out the pan after the fried noodles turn golden brown. Then put it on a plate and pour in the fried sausage and shredded carrots.