Name: Hunan Fried Noodle
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Pho; 50g (preferably mung bean sprouts refreshing) cabbage; 30g vegetables; 2 pcs egg; Some salt; 1 tablespoon oil; 1 spoon Soy sauce; 1 spoon Chili powder; 1/2 a spoon Shallots; a little sesame oil; a little Chicken Essence; 3g Mustard; 5g Minced meat

Hunan Fried Noodle

by Eat no end

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

In Hunan, eating noodles is as important as eating rice. The first step for a wanderer returning home from a foreign land is to eat a bowl of fried noodles from his hometown. Hunan fried noodles have different flavors in different places, each with its own characteristics. In the mid-term, I will focus on Liling Fried Noodles. There are actually two types of Liling fried noodles, one round is called rice noodles in Shanghai, Liling is called miscellaneous noodles, and the other kind is called pho in Shanghai, Liling is called rice noodles. It is fragrant, tough, soft and crispy! A bowl of authentic Liling Stir-fried Noodles is unique: Heat the pan and heat the oil. When the oil in the pan sizzles, lay the eggs. The eggs are quickly fried twice or three times, and then the bean sprouts (or cabbage) are quickly fried until they are five mature. The pan is sprinkled with dried chili powder, soy sauce, salt and other seasonings in turn, and quickly stir-fried. When the vermicelli is golden brown, the sesame oil is poured into the pan. The whole process is done in one go, which can be described as the art of fire and oil. "

Hunan Fried Noodle

1. Prepare accessories.

2. Heat oil in a pan, and burn 90% of the oil to heat. Beat in the eggs and fry them quickly for a few times.

3. Add the meat and stir-fry to get the oil, then add mustard and cabbage (cabbage) and stir-fry until it is broken.

4. Add green vegetables and stir fry evenly.

5. Add pho.

6. Add salt, soy sauce, and chili powder and fry until the pho turns sauce.

7. Sprinkle the chives before serving.

8. Finally, add a little chicken essence, drizzle a little sesame oil and stir evenly to get out of the pot.

9. The oily and attractive, golden color, soft and refreshing fried pho fragrant.

Tips:
1. This stir-fried rice noodle is hot and stir-fried throughout, without adding a drop of water, so the speed of stir-frying should be fast, and the oil should be more, so as not to stick to the pot.
2. Seasoning can be added according to each person's taste. For sour ones, add a little vinegar and heat and mix well.