1.
1. Wash the rapeseed and cut the larger leaves in half
2. Cut garlic into minced garlic, cut shiitake mushrooms into strips, beat eggs
2.
1. Adjust a bowl of juice ~ three spoons of light soy sauce, one spoon of oil consumption, half a spoon of dark soy sauce
2. Boil the pot with boiling water, add a little bit of oil to the rapeseed mushrooms and blanch the water for half a minute to remove the cool, dry the water by hand and set
3. Boil the pot with boiling water, add a little bit of oil to boil the noodles, cook until they are half cooked and remove.
3.
1. Cool the noodles repeatedly, remove and drain the water for later use
2. In a non-stick pan, scramble the eggs first with less oil, use a spatula to smash and serve.
3. Put oil in the pan and fry minced garlic over low heat until it has a fragrant aroma, and the garlic is slightly yellow
4.
1. Put the drained noodles into the bowl of juice
2. Add canola, shiitake mushrooms, eggs, medium-high heat, stir-fry with one hand spatula and one hand chopsticks
3. Stir-fry until the noodles are cooked through. After tasting, add salt as appropriate. I added half a teaspoon here.
4. Decide whether to add pepper or not according to your preference, just stir it well
Tips:Noodles and vegetables must be fully drained before frying.
