Sorry, it's "late night poisoning" again. The noodles made at noon were particularly delicious, and my daughter ate two bowls, and said that the noodles made by her father were the best under the heavens.
Below, the detailed approach is described. First, cut the carrots, beans, fungus and tofu into small cubes.
Spread the egg cake (this one will not be detailed, you know, hee-hee), cut into diamond-shaped pieces, garlic sprouts, ginger and fine strips.
Because it was during the week, the commuting time was relatively tight, so I did not make hand rolling noodles and bought noodles directly outside.
Heat the pan into the oil, add the beans and carrots in turn, stir-fry until eight ripe, add tofu, then add thirteen spices, oil consumption, salt and other seasonings, stir-fry and then out of the pot.
Heat up with a little oil, add shredded ginger, spices, stir-fry over low heat, add half a bowl of balsamic vinegar, continue to heat, boil out the vinegar aroma, add the prepared boiling water. Add the side dishes that have just been fried, add the spicy seeds in oil, the meat (the method is in my previous articles, you can see), add salt, chicken essence, and the soup of the noodles is ready.
Bring water to a boil in another pot, add the noodles and cook the noodles.
Scoop the noodles into a bowl (not too much at a time), add the egg skin, fungus, garlic sprouts, and scoop the noodle soup.
Look, a bowl of "white noodles, thin tendons, oily sour and spicy" cheek noodles are good, full of color and aroma, very delicious.
Look at how delicious my daughter is, she can't even talk. I asked her if it was delicious? She just said yes ,mm-hmm...", quacking.... If you like it, hurry up and collect it!