2. Accessories: egg (100g) and rape (100g).

3. Seasoning: green onion (10g) salt (3g) monosodium glutamate (1g) soy sauce (25g) peanut oil (50g).

4. Knock the eggs into the bowl, break them up with chopsticks, add a little salt and mix well.

5. Selective cleaning of rape and shredding for later use; Wash the onion and cut it into powder for later use.

6. Cook the noodles, rinse them with cold water, take them out, and cool them under water control.

7. Pour a proper amount of peanut oil into the wok, heat it to 70%, add the egg liquid, stir fry and put it in a bowl.

8. Take another pot and pour in the remaining oil. When heated to 70%, put it in a wok with chopped green onion, add shredded rape, soy sauce and refined salt, stir-fry and take it out. Leave the vegetable juice in the wok, add tempering, add the noodles when the juice boils, and stir-fry for about 3 minutes until the vegetable juice is dry and the noodles are cooked. Pour in eggs and shredded vegetables.