Plain Noodles
1.
After all the ingredients are cleaned, sliced or processed into suitable size for later use. The dried shiitake mushrooms need to be soaked in advance, and the yuba needs to be soaked in warm water.
2.
Oily gluten break apart and set aside
3.
Pour olive oil in the pot, pour the ingredients and stir fry
4.
Add appropriate amount of oyster sauce, stir fry and mix
5.
Then add light soy sauce and water, bring to a boil on low heat, pour in the oily gluten, boil and cook on low heat for about 7 minutes
6.
Finally, seasoning, it can be a bit salty, because you want to eat noodles, pour some sesame oil (or not add it), and the toppings for the plain noodles are ready.
7.
After washing Shanghai Green, take the cabbage heart and fry it in salty boiling water. You can add a small amount of vegetable oil to prevent discoloration. Pick up and set aside.
8.
Pick up the noodles after they are cooked and put them in a bowl. If there is a vegetarian broth, it is best. If not, add some boiled water
9.
Place the choy sum on the noodles, scoop the toppings, and enjoy. If you like vinegar, add vinegar, if you like spicy, add spicy oil.
10.
The key lies in this topping. The addition of vegetarian oyster sauce can increase the freshness of the ingredients. Yuba, bamboo shoots, mushrooms, etc. are all good ingredients. The oily gluten is delicious and smooth, and the deliciousness is the characteristic of this noodle. It is light and calm. Taste, and Shanghai Green is very sweet in this season.
Tips:
Wash the noodles in cold water after they are cooked to increase the refreshing and toughness of the noodles and make them more delicious.
