Home of Five Fortunes and Gates, Two Sides Yellow
1.
Scrape the back of the shrimp, remove the shrimp thread, clean it up, and marinate for 10 minutes with 1 teaspoon of salt, a little sugar, and 1 teaspoon cornstarch.
2.
Marinate the shredded pork with 1 teaspoon of soy sauce, a little sugar, a little salt, 1 teaspoon oil, and 1 teaspoon cornstarch for 10 minutes.
3.
Slice the shiitake mushrooms, use only the stems for the greens, and cut into pieces.
4.
Boil the Red Carp Malt Noodles in boiling water for 3 minutes until cooked.
5.
Remove the noodles and soak them in ice water or rinse them with cold water until cold, drain the water and stir in 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. After mixing well, drain off excess water.
6.
Beat the eggs, heat the pan, add oil, and reduce the heat. Pour the eggs into the pan and turn around so that the eggs become a thin layer. When one side is cooked, turn over and fry until both sides are cooked through.
7.
Cut the egg skin into long strips.
8.
Heat the pan, pour the oil, add the noodles, and fry them over medium heat. In the meantime, the noodles are gradually formed into a round shape.
9.
Turn it over directly, or multiply the noodles out on a flat plate, then pour them into a pan, fry them until both sides are golden and crispy, take out and set aside.
10.
Pour oil in the pan, stir-fry the shrimps until they change color, pick up the oil and set aside.
11.
Pour in shredded pork, stir-fry until the color changes, pick up the oil and set aside.
12.
Save the base oil, sauté ginger shreds and chopped green onion.
13.
Pour in the shiitake mushrooms and stir-fry slightly.
14.
Add green vegetable stems and stir fry until half cooked.
15.
Pour in shrimps and shredded pork, and fry until all ingredients are cooked through.
16.
Use 1 teaspoon of soy sauce, a little sugar, 1 teaspoon of cornstarch, and an appropriate amount of water to make water starch thicken, and stir fry. Pour the egg crust and stir fry evenly. Add chopped green onion and pour it on top of both sides.
Tips:
1 Drain the noodles, otherwise it will not be easy to fry until crispy.
2 My side noodles will be a bit more, the sides are crispy, and the inside is still soft. If you like more dry noodles, you can use less noodles and thin it out.
3 I only took the stalks of the greens. If you like, you can also add the leaves, or use other green leafy vegetables.
