Ingredients

Half a cucumber

Half a carrot

One small handful of bean sprouts

Small half of cabbage (you can also use baby cabbages or Chinese cabbage)

Half a bowl of soybean rice

Celery 2

Half a scallion

Five-flame pork 300g

Dried soybean paste (dry soybean paste without too many additives is best, you can also use other soybean paste on the market) 150g

Sweet noodle sauce (add to taste) 3 spoons

Scallion, ginger and garlic Prepare enough

Fresh wet noodles (hand rolled noodles are best if you have a strong noodle, if not, just use noodles) Prepare according to the number of servings of the meal

The green garlic (I used garlic shoots) a few roots

Tomato (sliced at the bottom of the bowl) 1

Soy sauce vinegar Garlic oil oil, soy sauce, chili oil (seasoning can be added according to personal preference when mixing the noodles) Mixing noodle auxiliaries (self-selected)

Towards the life of the Huang Lei with the same multi-cuisine code fried noodles

Penta meat diced standby, choose the fat and thin penta, so that the lard can be fried. You can fry the lard. The process of deep-frying sauce diced pork will absorb the sweetness of soybean sauce, and the flavor will be more intense. If you like a thicker texture, you can cut the meat slightly larger.

Shredded green onion, ginger and garlic, chopped green onion, green onion, ginger and garlic is good, you can prepare a little more.

Add enough cooking oil to the pot, add onion, ginger, garlic and diced meat, oil can be put some more, fried sauce fried sauce, sauce to be fried and boiled will be more rich and sweet yo.

Slowly fry on low heat, slowly fry out the oil in the pork.

Mix the dry soybean paste and sweet noodle sauce with water at a ratio of 3 to 1. If you don't have dry soybean paste, use regular bottled soybean paste.

When the diced meat is fried in lard and golden brown, pour in the soybean paste and simmer over low heat. Be careful to use a spatula or spoon to turn it over several times to prevent the sauce from sticking to the pan or being unevenly heated, resulting in scorching. In about 8 minutes or so, the watery soybean sauce will have thickened, and finally pour in the sliced scallions. The pan rolls over in happy bubbles and the aroma is overflowing ~ remember to taste the flavor, not too salty, too salty, add water and continue to simmer.

Small fire simmering sauce when you can prepare the side of the vegetable code, cucumber, carrots and cabbage shredded, tomatoes sliced, celery cut into small dices, bean sprouts, celery, beansprouts, rice blanched.

Fried sauce out, the extra sauce can be sealed in a container with plastic wrap, cover the refrigerator, the next time you can continue to mix the noodles to use. This time to start boiling water to cook the noodles, boiled noodles over cool water, put into a bowl, plus vegetables and fried sauce, a bowl of visual and appetite are super enjoyable and delicious fried sauce noodles are ready. The hot summer this noodle is suitable for both young and old, oh, good digestion, not greasy, but also can be ingested vegetables and meat and beans rich in nutrients, also do not need to stir-fry, vegetable code cut everything on the good, practice is also very simple, very suitable for everyone to learn to do to the family to eat oh!