Name: Fried Chencun Noodles
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Chen Cunfen; 80g Lean meat; 1/2 piece carrot; 50g Soy sprouts; 2 tablets lettuce; 2g salt; Some oil; 2 tbsp Soy sauce; a little Chicken noodles; 1 tbsp Oyster sauce; 1/2 tbsp corn starch; a little sesame oil

Fried Chencun Noodles

by Easy to cook

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

When I first met him, one day he invited my roommate and me to have a late night snack. The snack he ordered was also Chencun noodles. At that time, my roommate asked the shop owner to add a small plate of chili sauce and mix it in the noodles. Afterwards, I also felt that the rice noodles mixed with chili sauce was enough. Since then, this habit has never changed~
Chencun flour is produced in Chencun Town, Shunde District, Foshan City, Guangdong Province, and has a history of nearly 80 years. In 1927, Huang Dan, a native of Chencun, Shunde, created a kind of rice noodles characterized by thinness, smoothness, smoothness and softness, and gained fame. The locals called it "Fendan (dan)". After that, they sent their fans to other places, and outsiders named them "Chen Cun Fan". Due to the exquisite production, the output of Chencun flour is not high, and it can only produce a few hundred catties a day, which makes it extremely "expensive" and it is not easy for outsiders to enjoy this food. Compared with the old-fashioned snack Shahe noodles, Chencun noodles are a rising star. There are more than a dozen processes to make Chencun noodles, and every process has a secret. For example, it takes half a year for new rice to be used, so the powder made is not cool; for washing rice, there are some specialties. The rice must be rubbed in a basin for more than ten minutes, and then soaked for more than 30 minutes. Even the stone milling of the rice is required. Use special stone materials. The entrance of Chencun noodles is very tender, chewy and chewy sometimes. In short, it is very delicious. "

Fried Chencun Noodles

1. Wash the lean pork meat, drain it, and shred it;

2. Mix the lean meat with salt, chicken powder, a little soy sauce, starch, and sesame oil, stir well, and marinate for a while;

3. While marinating the lean meat, remove other ingredients;

4. Carrots are peeled, washed and shredded, bean sprouts are washed to remove head and tail, lettuce is washed and shredded, green onions are washed and cut into sections;

5. Heat up a pan, add an appropriate amount of oil, pour in the lean meat and shallots and stir-fry until the shreds of meat are white;

6. Shovel it up and put it aside for later use;

7. Continue to heat the pan, pour a little oil, add bean sprouts and stir fry;

8. Pour in shredded carrots and stir fry for a while;

9. Pour the cut Chencun noodles;

10. Add soy sauce;

11. Add oyster sauce, pick up the pan to toss and stir-fry the noodles evenly, so that they can be evenly colored and flavored;

12. Pour shredded lettuce;

13. Finally, pour in the fried lean pork shreds and stir-fry evenly.

Tips:
Chencun noodles are cooked by themselves, pour it into the pan and stir-fry for a while and then shovel it up. Add the lettuce and the fried shredded pork and mix well. This snack keeps the hot fry and tastes very good.