Deep fried chow mein everyone must have eaten, so will you do it yourself? Here is my compilation of the marinated fried chow mein, welcome to read and reference, I hope you like it.

Method 1

Ingredients: processed ramen, lamb, onions, green peppers, each appropriate amount.

Seasoning: ketchup, minced garlic, dried red chili, chicken powder, dark soy sauce, pepper powder, salt, cornstarch, oil, vinegar, each appropriate amount.

Preparation:

1, lamb cut into thin slices with dark soy sauce, pepper, salt, cornstarch, oil and a little bit of vinegar, marinated for use.

2, onions and green peppers to be used.

Practice steps:

1, frying pan under the oil, oil heat into the mutton slices quickly sliding fried until browned, sheng out to be used.

2, the original pot into the dry red pepper, with the remaining oil to dry red pepper fried flavor, and then pour into the onions and peppers in turn fried flavor.

3, put a tablespoon of tomato sauce fried flavor, pour in the fried ` lamb and seasoned soy sauce and salt.

4, stir fry evenly, then add a ramen noodles vegetables stir fry evenly, and finally add minced garlic and chicken powder, stir fry evenly can be removed from the pan.

Method 2

1, take the appropriate amount of gluten flour into the mixing bowl, and then take the appropriate amount of water with 1 tsp of salt to make a light brine, with light brine to the gluten flour into a moderately soft dough, and continue to knead until the surface is smooth, then covered with plastic wrap, and wake up for 30 minutes.

2, take out the dough and knead it well, then roll it into a large thick sheet, cut it into finger-width strips, roll it thin, and then stretch it with both hands, the thinner the stretch, the better. In the production of ramen noodles at the same time on the pot of boiling water, water boiled to pull the good noodles into the pot, cooked.

3, the cooking time of the noodles should not be too long, feel basically cooked immediately into the cold water, because the back to go through the frying step, the front of the cooking is too soft will affect the finished product texture, cooking to the basic raw noodles can be.

4, the noodles in cold water to cool through the fish out of the drain, to be used. This step will make the ramen more al dente and not sticky.

Method 3

Ingredients:

3 slices of pork tenderloin, 1 green pepper, 1 piece of instant noodles.

Seasoning:

1 bag of instant noodle vegetable packet, 1 bag of instant noodle powder packet, 1 tablespoon of oyster sauce.

Preparation:

Tenderloin shredded with oyster sauce and 1 tablespoon of cooking oil marinated for 10 minutes, green pepper shredded.

Practice steps:

1, sit in a pot and add the right amount of water to boil down the instant noodles and vegetable packets, cook the instant noodles to 8 mature when the fish out of the water, and then add a little cooking oil to mix a little to prevent sticking.

2, start the frying pan to heat the oil into the shredded meat, stir-fry until the meat whitening into the shredded green pepper, continue to stir-fry on medium heat for about 1 minute.

3, into the cooked instant noodles stir fry evenly, turn off the fire, add half a packet of instant noodle powder and turn evenly.