Home Cooking Wenzhou Special Fried Noodles-taobao Xiangweifang
1.
The ingredients are shredded and placed, and the eggs are beaten and placed aside.
2.
Dried the powder first, be sure to boil it to about 70 degrees and soak it in boiling water for 2-3 minutes. Pour out and drain.
3.
After the powder is cooled, stir-fry. Heat the pan, add oil, add the ingredients after adding the eggs and onion to fragrant. Add a little lard. Seasoning, oil consumption, a little MSG, a little chicken essence, a little soy sauce, (color enhancement, flavor enhancement effect.)
Put it in the pot for delicate, stir fry, wait until the powder is dry and burnt, add the chopped green onion, and stir fry.
Tips:
1. Soak the rice noodles before dry sautéing, and marinate them with seasonings to make them more delicious. The soaking time should not be too long, so as not to dry the powder and soak it too powdery and affect the taste, as long as the warm water becomes soft, it can be picked up.
2. The traditional fried double noodles usually put shredded shiitake mushrooms, shredded pork, shredded squid, celery, and bean sprouts as ingredients, and the taste is very rich. You can also add your favorite materials according to your personal preference.
3. The sweet potato flour is put directly into the pot without soaking, so that it absorbs the soup and retains the smooth taste.
4. Frying with lard will be particularly fragrant, because dried rice noodles and sweet potato noodles are relatively dry, so you can add a little more oil when frying to avoid sticking the pot.
5. In order to stir the various ingredients and two kinds of powder well, you can use chopsticks to stir the whole process to better fuse all the ingredients together.
6. The characteristic of fried double noodles is that they are dry and not too wet. When I was young, I always rushed to eat the fried rice noodles with my sister. It was particularly fragrant and delicious.
7. Generally, fried double noodles will choke when they are too dry (children love to choke on fried double noodles), so it is recommended to soak a bowl of seaweed and shrimp skin soup to serve. I believe you will fall in love with this combination.
