[colorful fish noodles](wu cai yu mian )

[colorful fish noodles]

Introduction:

"Fish noodles are derivatives of fish balls. As the name suggests, fish noodles are noodles made of fish. But fish noodles are different from other noodles. Fish noodles are made by hammering fish meat. When the tape is sticky and thin, they are cut into noodles. Therefore, fish noodles are quite elastic to eat, and even more gluten than fish balls in taste. It tastes delicious and is very good for hot pot, cooking and frying. I don't want to record the hot pot and cooking separately. I'll record the fried fish noodles first. This fried fish noodle, collocation and frying is quite a lot. It's a Kwai Shing quick stir fry. Today's "colorful fish noodle" is fried with mung bean sprouts, carrots and mushrooms, and then sprinkled with scallions. It's bright in color, rich in nutrients and delicious. It's very simple, and it's very suitable for novice cooks like me. "

Production steps:

Step 1: shred the fish noodles, remove the fine roots of mung bean sprouts, wash and drain;

Step 2: peel the carrot and cut it into shreds, soak the mushroom in soft water, wash and shred it, wash and cut the scallion into sections;

Step 3: boil water in the pot, blanch the mung bean sprouts after boiling;

Step 4: blanch the mung bean sprouts for 1 minute, remove immediately and drain for later use;

Step 5: heat the frying pan, add proper amount of oil and fish noodles;

Step 6: stir fry the fish noodles properly until they are 8 mature and serve;

Step 7: leave the remaining oil in the pot, add shredded mushrooms and saute until fragrant;

Step 8: pour the shredded carrot into the pot;

Step 9: stir fry until the carrot is cut off;

Step 10: pour the fish noodles and mung bean sprouts back into the pot;

Step 11: stir well;

Step 12: add appropriate amount of salt, and put the scallion into the pot, stir well again.

Materials required:

Chaoshan fish noodles: 150g

Mung bean sprouts: 150g

Carrot: 50g

Mushroom: 4

Shallot: a little

Salt: right amount

Edible oil: right amount

Precautions: 1. Mung bean sprouts are easy to be cooked, and blanching for 1 minute is good; 2. Blanching mung bean sprouts can reduce the amount of water when cooking, and can maintain crisp taste; 3. Fish noodles have a little salty taste, and the salt should be adjusted appropriately.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Wu Cai Yu Mian