Name: #中卓牛骨汤面# Anhui Fried Noodles
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 package Instant noodles; 50g Tenderloin; 1 piece egg; A handful Feminine; a little carrot; 10ml Rapeseed oil; 10ml Braised Soy Sauce; 5g Sugar; a little White pepper; A handful of salt

#中卓牛骨汤面# Anhui Fried Noodles

by Foodies in Tanziwan

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

No matter how many delicacies there are now, instant noodles have an irreplaceable position in the field of supper. And back to the dormitory area for self-study at the university that year, the dark cooking street full of stalls passing by was also a cinnabar mole in the hearts of many students. And my favorite is the fried noodles and fried rice sold by a couple pushing a tricycle. The classic combination of Shanghai fried noodles is only shredded pork and green vegetables, and this restaurant adds many other optional ingredients. Bean sprouts, dried tofu, ham sausage, sausage, tenderloin, and marinated eggs, the wide range of choices often causes the boss to order a portion of fried noodles and finally have to put it in two boxes. We also call this kind of fried noodles "Anhui cuisine", the reason is no longer remembered, but after the end of the evening self-study, we will take a copy to arouse the appetites of other people. Everyone hurts each other and grows meat together. This is our university life. One of the fun. This time I used instant noodles as the main ingredient and used the materials at hand to restore this memory, to understand the gluttony and to remember.

#中卓牛骨汤面# Anhui Fried Noodles

1. Prepare the ingredients, wash the chicken feathers, and shred the carrots. Tenderloin is shredded and marinated with a pinch of salt, white pepper, and a little egg white.

2. Boil a pot of water, add the dough after the water is boiled. Cook for about 3 minutes. Because it will be fried later, it does not need to be cooked until it is cooked.

3. Remove the dough and put it in cold water. Wash off the starch and oil on the surface, and at the same time cool the dough to prevent the temperature from further ripening the noodles.

4. In another pot, pour in rapeseed oil when the pot is hot, pour in the marinated meat and stir fry.

5. After the shredded pork changes color, add carrots, stir-fry a few times and then add eggs and stir-fry. Then add instant noodles. Add soy sauce and sugar and continue to stir fry.

6. Put the chicken feathers in the pan and stir fry a few times. Sprinkle ground white pepper.

7. It turns out that the soup bag and vegetable bag in the instant noodles can't be wasted. Add some boiling water to make a bowl of beef bone soup with rich soup!

Tips:
Instant noodles are deep-fried foods. Pour out the water after cooking once. After washing, not only the starch and slick oil on the surface can be washed off, but also the taste of the noodles can be smoother.