Ingredients: 200g of rice noodles.

Accessories: beef (lean)150g, mung bean sprouts 75g.

Seasoning: green onion 1 5g, cooking wine 1 5g, soy sauce 30g, white sugar 5g, salad oil15g, starch (corn) 5g, salt1g and pepper1g.

The method of frying rice noodles: 1. Slice beef;

2. Mix the beef slices with wine (15g), soy sauce (15g), sugar (5g), salad oil (15g) and sauce for 20 minutes;

3. Clean the head and tail of mung bean sprouts and wash them for later use;

4. Cut the onion into small pieces;

5. Cut the rice noodles into strips;

6. First, stir-fry beef with 75g. When the meat turns white, add mung bean sprouts and stir-fry, and serve together.

7. Stir-fry shallots with remaining oil, then add soy sauce (15g), salt, pepper and water to boil;

8. Add the river flour and stir-fry until the soup is slightly dry. Pour in the beef and bean sprouts, stir well and serve.

chow mein

3 bags of fried noodles with eggs (yellow, available in general supermarkets), 6 Cantonese sausages, cut into pieces, shredded carrots, shredded onions, shredded onions and soy sauce.

Practice:

(1) Put the fried noodles in boiling water for copying, and do not exceed 1 minute;

(2) Stir-fry the chopped sausage, shredded carrot, shredded onion and shredded onion in an oil pan, adding a little soy sauce (about1-2 tablespoons), and then take it out of the pan for use after 3-4 minutes;

(3) Divide the fried noodles into several portions and fry them separately. In the process of frying, add soy sauce, and take out the pan after the fried noodles turn golden brown. Then put them on a plate and pour the fried sausages and shredded carrots.