1. Cold noodles, enoki mushroom, egg, Lee Kum Kee black pepper sauce, garlic chili sauce, chopped green onion (I didn't eat coriander, it was the last garnish anyway), barbecue ingredients (powder: cumin, chili powder, sesame, etc.)
2. Put the right amount of oil in the hot pan. Let’s fry the enoki mushrooms first.
3. I will soak the enoki mushrooms in water first, then pour out the water, break it, and spread it in the pot
4. After the enoki mushrooms are soft, put black pepper sauce, I put a spoonful according to personal taste
5. Because it is a non-stick pan, I then put the noodles in the pan and put less oil! ! ! If there is too much oil, the dough will become crispy. After putting the dough, it is best to spray a circle of water around the dough to prevent the dough from becoming hard.
6. After the dough becomes soft, beat an egg and mash it with a spatula until the egg is 7 minutes cooked, turn it over
7. After turning the noodles, brush with a layer of garlic chili sauce and put the fried enoki mushrooms on one side of the noodles. Then sprinkle a little barbecue and chopped green onions on the whole noodles and enoki mushrooms. salty!)
8. Then roll it up from the side of the enoki mushroom and it’s OK. Because some enoki mushrooms are not easy to cut, I cut them with cooking scissors.
Tips:There are too many ingredients that can be added in it, so I won’t list them one by one. The addition of enoki mushrooms is really amazing. Also, it depends on the situation during the production process. Spray water 4-5 times in the country so that the cold noodles will be soft or hard.
