It is best to choose medium-fine noodles with a width only half that of leek leaves. Noodles are too thin and wide, and the effect is not good. Hehe, Miss Huo is best at steaming noodles with machine-dried "dried noodles", because the rolled noodles in big supermarkets/vegetable markets are too watery and will stick together after being steamed in cages, which is not only not delicious, but also has a poor appearance.

Ok, fan out the dried noodles on the cage cloth and steam for 15 minutes. Pay attention to the fact that you must use chopsticks to clamp the noodles two or three times to prevent them from sticking together.

At the same time, according to Hua Lao's overall planning methodology, you can prepare vegetables. According to years of experience, eggs and beans (garlic moss) are generally the best choices for vegetarian noodles. Of course, bean sprouts, celery and other vegetables can also be selected, but the taste is not as good as garlic moss! "Braised pork noodles" are generally best served with pork belly slices and garlic moss (beans), but the oil should be properly controlled so that it is oily but not greasy, and its skill is extraordinary.

Add a little salt to the eggs first, beat them evenly, fry them in peanut oil, and pound them into nail seams with a shovel. Then cut garlic and garlic moss (beans) into 1 cm long, stir-fry until 70% mature. Be careful not to fry it too well, because there is a second steaming procedure, otherwise the garlic moss will be cooked too badly, which will affect the taste of the noodles.

Then, add the eggs prepared in advance, chop up a tomato and stir well. Tomatoes are added to eliminate boredom and enhance the taste buds.