Fried rice noodles with eggs(dan chao mi fen )

Fried rice noodles with eggs

Introduction:

"I've been in Guangdong for four years, so I always like fried rice noodles. Every time I pass by the Shaxian snack bar, I can't resist the temptation and go in for a dish. Last night when I was in the supermarket, I saw a dry rice noodles and bought it home. I ate it with my baby this afternoon. Ha ha, but because of the shooting level and baby's mischief, this meal is not easy! Ha ha... "

Production steps:

Step 1: soak the dried rice flour in boiling water and cut the onion, ginger and garlic.

Step 2: cut the cabbage into small pieces.

Step 3: shred the onion and carrot.

Step 4: drain the water for soaking rice flour and set aside.

Step 5: add oil and scramble eggs.

Step 6: pour the oil in the pot again. When the oil is hot, add onion, ginger and garlic to make it smell.

Step 7: add onion, carrot, shredded cabbage in turn, then add seasoning, stir fry for a while.

Step 8: add rice flour and a little soy sauce. Stir well.

Step 9: add the fried eggs and salt. Stir fry. Add chicken essence before leaving the pot.

Materials required:

Rice noodles: right amount

Cabbage: a few pieces is enough

Carrot: Half Root

Egg: one

Onion: half a piece

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: right amount

Salt: right amount

Seasoning: right amount

Chicken essence: appropriate amount

Note: 1, dry rice noodles do not bubble hair time is too long, so as not to affect the gluten of rice noodles. 2. Adding a little soy sauce can increase the color of rice noodles. 3. Rice noodles should be fried until transparent color appears, and the taste is the best at this time. 4. It's still what I emphasized in my last recipe. Salt and chicken essence can't be cooked at high temperature for too long, so it's best to add them when they are out of the pot.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Dan Chao Mi Fen