1. Put 10 grams of corn oil in the noodles and stir
2. Blanch the noodles with boiling water, then add cold water and mix well.
3. Knead into dough, and then pull small pieces to dissipate heat.
4. Let it dry and knead it into a smooth dough.
5. Fry the bacon and sausage
6. Cucumber and parsley are replaced with a knife
7. After the dough wakes up, divide it into two pieces, and roll one piece into a large piece. Spread the five-spice powder, oil and salt evenly.
8. Roll up from top to bottom and pinch tightly
9. Divide into 3 doses
10. Press flat and roll into big round pieces
11. Put a little oil in a frying spoon, and turn it over slightly yellow while frying.
12. Beat in an egg and spread evenly, add a few drops of oil.
13. Turn it over again and spread the sauce.
14. Add sausage, bacon, cucumber and coriander.
15. Roll up the pan with a spatula
Tips:The hot noodle dough must be dried until the heat dissipates to make the noodles, otherwise it will become sticky. Blanch the noodles with 80% boiling water and add 20% cold water to mix the noodles. It is best to reconcile the noodles the day before and put them in the refrigerator. It is convenient to eat and take.
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