"fried noodles" are composed of noodles, cold meat, fried noodles, noodles with noodles and fried sauce. Noodles are exactly the same as those eaten at home, including: shredded salted carrots, bean sprouts (vegetables), green beans, shredded green garlic (or garlic cloves), shredded cucumber, shredded water radish, shredded water radish and so on. It depends entirely on the season. Generally, four dishes are enough. In particular, there must be two plates of pickles on the table to adjust the taste, which is not available elsewhere. Especially cold meat, use tall vegetables on the mat.
The grade of "fried noodles" depends on the cold meat of four dishes, the variety and quality of "fried noodles", most of which only serve four dishes, and of course there are six to eight dishes.
For example, the "four-pressure table" with a little attention is green sauce meat, crispy fish and shredded chicken with pine flowers, and the "stir-fried" is diced pork with kung pao, tenderloin, fragrant fish fillet and braised sea cucumber. The general "four tables" are roasted ribs, salted liver, wishful sausage and sweet and sour lotus root slices, while "stir-frying" is accompanied by soft fried tenderloin, fried liver tip, fried kidney flower and dry fried meatballs. The common "four-pressure table" is to mix shredded pork belly, jellyfish, shrimp mixed with celery, pickled diced melon or shredded pork, fried shredded pork, fried meatballs, braised pork strips and fried spinach and leeks on the "cooking". Simple (mostly used in suburban rural areas) "four tables" are: salty liver, tiger skin bean jelly, red and white enema, lobster sauce tofu, "cooking" is fried meat slices, garlic, pork intestines and loose meat.
Spaghetti in staple food is essential, but the quality of marinade is also very different. What we pay attention to is shrimp marinade and three fresh fried sauce. Generally, it is the "three fresh brine" made of sea cucumber, shrimp, magnolia slices and mushrooms, and fried sauce with diced pork tenderloin; Common ones are white meat, Tricholoma, yellow flowers, fungus and diced pork fried sauce; The simple thing is to use shredded pork, shredded sauerkraut and antlers for "marinating", which means there is no flour in the soup. Most of the cooking in the pot is hollow noodles, which are simply plates; In addition, be sure to put two plates of flat steamed bread or distiller's grains steamed bread and ordinary steamed bread, four for each plate. Eating noodles with fried sauce and steamed bread is not available anywhere else.
Of course, the "fried" in "fried noodles" is far more than the above-mentioned dishes. The "Kouzi Kitchen" can be changed and matched at will according to the requirements of the host family or the amount of money spent. Everything from sea cucumber prawns to chicken, duck and fish can be placed on the mat, even the most common ones, such as fried pork slices, shredded pork, fried beef, diced pepper, shredded pork and cowpeas. The principles of making "Kouzi Kitchen" are "looking good", "eating well" and "saving money", which is also the reason why "fried noodles" rice and dishes are easy to be accepted by the general public although they are slightly rough.