Dry fried noodles(gan chao mian )

Dry fried noodles

Introduction:

"When I was a child, materials were still very poor. Fresh wet noodles were not sold in the market. There was a noodle machine in the restaurant where Grandma worked, which served noodles from many restaurants nearby. Only in the Spring Festival, grandma would bring back some wet noodles, and what I remember most is this kind of dry fried noodles. Forty years later, my grandmother has gone to the west by crane, but I can't forget that memory. "

Production steps:

Step 1: shred the tenderloin and garlic.

Step 2: heat up the oil pan, slice the shredded meat, chop the pepper and stir well.

Step 3: add salt, soy sauce and chicken essence, stir well, pour in half a bowl of water and bring to a boil. This is the topping of fried noodles.

Step 4: season and serve.

Step 5: wash and dry the frying pan, turn on low heat, and spread the wet noodles in the pan.

Step 6: you can brush some oil and use chopsticks to wave noodles to avoid burning.

Step 7: cook one side of the noodles and turn over until all the noodles are cooked. Keep stirring with chopsticks.

Step 8: after the noodles are baked, pour in the prepared topping.

Step 9: stir fry evenly and dry the soup.

Materials required:

Wet noodles: 200g

Garlic: 20g

Tenderloin: 50g

Oil: 40ml

Salt: 3G

Chopped pepper: 1 tbsp

Raw soy sauce: 1 tbsp

Note: the amount of water added in the topping depends on the amount of noodles. It is best to mix the fried noodles well.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Gan Chao Mian