1.
Soak the fungus and white fungus with water in advance, and soak the agaric yuba separately for later use.
The yuba needs to be blanched in hot water in advance.
2. Prepare the cucumber shreds, green bamboo shoots, and purple cabbage shreds for later use.
3. Prepare the pepper and green onion.
4. Melt the potato starch with cold boiled water and set aside.
5. Heat the pot on medium heat to 70% hot, pour in an appropriate amount of vegetable oil, add the peppercorns and fry them to get a fragrance. Turn off the heat, and remove the peppercorns.
6. Stir-fry the sausages over medium heat to change color and smell.
7. Add fungus, white fungus, and agar-agar, stir fry evenly.
8. Add the yuba and continue to stir fry.
9. Add light soy sauce, dark soy sauce, sugar, and salt, stir-fry evenly, and pour in 900 ml of boiling water.
10. After simmering for 2-3 minutes, pour in the water starch and stir in one direction to blend the water starch with the vegetables.
11. Sprinkle chopped green onion and turn off the heat.
12. Cook the noodles in another pot.
13. Identify the cooking method of the noodles and turn off the heat by observing that there is no white hard core in the middle of the noodles.
14.
Sprinkle the noodles with the assorted marinade, and sprinkle with the right amount of cucumber, green bamboo shoots, and purple cabbage.
A bowl of nutritious assorted marinated noodles is finished.
Tips:1. Sausages can be replaced with other meats at will. Raw meat needs to be marinated with cooking wine, light soy sauce, and ginger for 5 minutes in advance.
2. Vegetables can also be replaced with what you like.
