Main Ingredients
Mechanically cooked noodles
300g
Accessories
Oil
Appropriate amount
Salt
Appropriate amount
Orange eggs
2 pieces
Cucumber
50g
Abalone juice
5g
Oyster sauce
10g
Top juice
30g
Cooked lard
10g
Sesame oil
5g
Cilantro
A few
Steps
1. This is machine-cooked noodles, which are steamed noodles rolled into cakes and sold in a pancake shape. Guangzhou locals generally call them "Langshui noodles".
2. Clean the cucumber, peel and cut into strips. Set aside.
3. Crack the eggs into a bowl, add a little cooking wine and salt and stir into an egg slurry. Then wash the wok clean, wipe off the water, then put a little peanut oil in the pot and shake it. pot, let the oil form an oil film in the pot, pour the egg slurry into the pot, heat the pot over medium-low heat, and then shake the pot to let the egg slurry cook and spread it thinly into an egg skin. Turn off the heat and let cool, lift it up to form an egg skin, and cut into pieces. Reserve random silk strips.
4. Wash the coriander and cut into small pieces for later use.
5. Use 1 tablespoon abalone juice, 3 tablespoons oyster sauce and 5 tablespoons soy sauce, put it into a seasoning bowl, mix well, and make a lo mein sauce. These juices already have enough salty taste. If you feel it is bland, you can add salt as appropriate.
6. Boil water in a pot over high heat. Use more water for cooking noodles, and add 1 tablespoon of peanut oil to the water. This will allow the noodles to stretch during cooking and not stick to each other.
7. After the water boils, put the noodles in, wait for a while, and then use chopsticks to spread them. After cooking for 2 minutes, you can pinch the noodles with chopsticks, which means the noodles are cooked, and then remove them. rise.
8. Drain the water and put the noodles into a seasoning bowl, add shredded egg skin, shredded cucumber and coriander, pour in the noodles sauce from step 5, and shake evenly with chopsticks.
9. Add appropriate amount of cooked lard and sesame oil.
10. Mix well again with chopsticks and it is ready.