Stir-fried instant noodles require that the noodles taste crisp and strong. If it is boiled and fried directly in the pot, it will become soft, rotten, broken and shapeless, which not only has a bad taste, but also has a bad appearance. It is suggested that the cooked instant noodles be taken out and cooled again, so that the noodles can remain crisp and firm after cold stimulation, and the appearance can be guaranteed when they are fried in the oil pan again.

2 Stir-fried instant noodles should be cooked until 7-8 minutes soft and cooked.

The instant noodles used for frying will go through the second frying process, so don't overcook the instant noodles. Generally, instant noodles can be boiled for 2-3 minutes after boiling water. When the color of instant noodles becomes lighter, the dough becomes scattered and the texture becomes soft, you can take them out, then soak them in cold water once, and then drain them for later use.

Do you want to add water to the fried instant noodles? Just put a little water.

In the first case, the meat and eggs are fried first, then the instant noodles are added directly, then the instant noodles are cooked with appropriate amount of water, and then the seasonings and vegetables are added and fried together; In the second case, after the instant noodles are cooked, add the fried ingredients and fry them together. In this case, just add a little water to ensure that the seasonings such as salt and chicken essence are dissolved to make them more tasty, and don't add too much to avoid the instant noodles from being soft and rotten.

4 How can fried instant noodles not dry? Pay attention to oil and a little water to ensure that fried instant noodles are not dry. Please refer to the following practices.

Ingredients: mung bean sprouts 100g, Chinese cabbage 100g, carrot 50g, a little green garlic, a little shallot, an egg 1 piece, a little peanut oil, a little salt, a little ginger and a little garlic.

working methods

1, heat a little oil in the pan, beat an egg, fry until it is slightly solidified, and take it out. Don't fry it.

2. Add a little oil, add minced onion and ginger to the wok, add mung bean sprouts, shredded cabbage and shredded carrot, stir well, and pour boiling water, which is fried noodles, not too much water.

3. Add bread and seasoning, stir well, cover and simmer for 5 minutes, then stir fry and collect juice.

4. Pour in scrambled eggs and stir well. Add green garlic, turn off the heat and mix well.