Fried noodles with bean sprouts
Introduction:
Stir fried noodles with vegetables and rice and Kwai Chow, and fast lunch with wood.
Production steps:
Step 1: wash the bean sprouts, soak in brine for about 10 minutes and drain.
Step 2: shred Pleurotus eryngii, carrot and beef.
Step 3: Chop onion and garlic and set aside.
Step 4: heat the pot and stir fry the beef directly. Add a little cooking wine to remove the fishy smell. Remove the color of the meat.
Step 5: add a little oil into the pan and saute the pepper.
Step 6: remove the pepper with a spatula, add the mushroom sauce and tomato sauce, stir out the red oil, be sure to low fire, do not fry paste.
Step 7: add bean sprouts and shredded carrots and continue to stir fry.
Step 8: add apricot abalone mushroom shreds.
Step 9: Boil the noodles in another pot, add the noodles and bring to a boil again. Take out the noodles and use cold water.
Step 10: add soy sauce, vinegar and a little five spice powder to the chopped onion and garlic, and cook the sauce like a wok.
Step 11: drain the noodles and add the previously fried shredded beef into the frying pan.
Step 12: stir in a small amount of salt according to your taste.
Materials required:
Mung bean sprouts: 200g
Noodles: 250g
Carrot: 60
Pleurotus eryngii: 60g
Scallion: right amount
Garlic: right amount
Peanut oil: 5g
Beef: 30g
Chinese prickly ash: 10
Mushroom sauce: 1 teaspoon
Tomato sauce: 1 teaspoon
Raw soy sauce: 1 teaspoon
Vinegar: a spoonful
Salt: right amount
Five spice powder: appropriate amount
Cooking wine: moderate
Note: Vegetarian partner, do not add meat, because pepper pan is also very delicious.
Production difficulty: simple
Technology: stir fry
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Dou Ya Chao Mian
Fried noodles with bean sprouts
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