1. Take two cucumbers about five centimeters in length, two roots about 15 centimeters in length from lettuce, ginger about one third of your thumb, and garlic equal in volume.
2. Cut the oil lettuce into four-centimeter-long sections, chop the ginger and garlic into one-millimeter-thick and fine-grained pieces. Cut the cucumber into four-centimeter-long, 1.5-centimeter-wide, and one-two-millimeter-thick slices.
3. Add about two liters of water to the pot, add a 20cm-long green onion, 10 peppercorns, about three star anises, the same volume of sana and star anise, and one slice of fragrance.
4. Half a little finger of the old ginger is smashed, and the water is boiled.
5. Add 100 grams of dried noodles purchased, spread and cook for two to three minutes.
6. Pick up and load into a suitable size bowl.
7. While cooking the noodles, lettuce and lettuce are boiled in water for a minute or two.
8. Spread cucumbers and lettuce on the noodles. For light soy sauce, add 1/5 (about the size of a thumb) spoon of a five-centimeter-diameter soup spoon.
9. A piece of green onion is about 20 cm, the size of mustard thumb is about the size, and the amount of tempeh is the same, all processed into about 2 mm particles. Cut green onions two to three millimeters long.
10. Spread mustard, tempeh, minced ginger and garlic, chicken powder, half a thumb, white sesame, half a thumb, pepper powder, two or three paprika. Sprinkle with chopped green onion for a thumb-sized amount
11. When cooking lettuce, start to add a spoon and a half of 5 cm diameter spoon to the wok to blend the oil (rapeseed oil: lard: peanut oil = 1:1:1, you can also use peanut oil or rapeseed oil directly over olives The oil, but the blended taste will be better), and heat it until slightly smoky.
12. Spread evenly onto the seasoning.
13. Just mix well.
Tips:1. Lettuce and cucumber increase the fragrance and refreshing taste of vegetable dishes.
2. Pickled mustard tuber and watercress can increase the rich flavor while also relieving greasiness.
3. Oil use blended oil, rapeseed oil: lard: peanut oil=1:1:1, you can also directly use peanut oil or rapeseed oil over olive oil, but the blended taste will be better.
4. Because rapeseed oil tastes too strong, lard oil is too greasy, peanut oil or olive oil tastes light, so I personally prefer to use blended oil. Second, you can choose rapeseed oil diluted with peanut oil or olive oil. The most convenient at home is to use rapeseed oil blended with lard.
