Fried noodles with bean sprouts

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