#懒人快手饭#fried Pho

Name: #懒人快手饭#fried Pho
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pho; 2 egg; 1/2 carrot; 2 trees vegetables; Some salt; Some Chicken Essence; 2 garlic; Some Soy sauce

by Demon~🍒

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The full name of Pho is Shahe Noodle, which originated from Shahe, Guangzhou, hence the name.

The raw material of the pho is rice. Wash the rice and grind it into a powder, add water to make a paste, steam it in a basket, and cut it into strips after cooling. Hand-made river pink and white, and recently some stores have added various vegetable juices or fruit juices to make colorful pho. In recent years, Pho has achieved mechanized production.

The fried rice noodles at the food stalls are delicious, but they are really unclean. If I eat rice noodles at home, I can still taste the outside, and it is clean and hygienic. "

Ingredients

Some Pho
2 Egg
1/2 Carrot
2 trees Vegetables
Some Salt
Some Chicken Essence
2 Garlic
Some Soy Sauce

#懒人快手饭#fried Pho

1. The rice noodles are actually very clean. Some people like to rinse them with water first. Once rinsed, the rice noodles will easily fall apart during frying. So just prepare it and don't overwhelm it.

2. Shred carrots and garlic seeds.

3. Wash the vegetables and cut them into thin strips. The carrots are especially delicious when fried. If you don't like the vegetables, you can use spinach and cabbage instead. It's best to cut them into thin strips.

4. Beat two eggs into a bowl and stir.

5. Heat the oil pan, fry the egg liquid, and the egg will absorb oil. You can put more oil.

6. Add the carrots and stir fry. The shredded carrots are easy to cook. It doesn't matter if you eat them raw, so you can fry them behind the eggs. Don't worry about them.

7. The rice noodles come in and stir-fry, add the braised soy sauce and light soy sauce.

8. Stir a few times quickly and pour into the shredded green cabbage. The shredded green cabbage is also easy to cook. At the same time, put the salt and chicken essence in, and stir-fry evenly over high heat.