1. Wash the dishes and change the knife. spare.
2. Bring the water to a boil, add a little edible oil and salt, put the noodles into the pot, take out the pot about three minutes after the water boils, and put it in cold water for later use. Pour the potato diced prepared in advance into the pot, cook it, and remove it.
3. Pour edible oil into the pot, add 50% heat to the minced garlic, stir-fry the aroma, then pour the tomatoes, and when the tomato juice appears, pour other vegetables and stir fry. (Potatoes cooked in the previous step, put them in the pot together when they are down, so as not to melt the potatoes in the pot in advance).
4. Stir-fry the vegetables until they are suitable and edible.
5. Put the noodles and potatoes in the pot, stir fry, and add seasonings: salt, oil, light soy sauce, cooking wine, sugar, tomato sauce.
6. When it comes out of the pan, add a little chopped green onion. Out of the pot. Give me a bowl of potato and cucumber soup.
7. A plate of fried udon noodles with a bowl of fresh soup couldn't be better! Use the remaining half of the potato as the main ingredient. Soak the potato shreds in cold water for a while, so that the starch will be reduced and the potato shreds will not melt easily. Shred cucumber (bring your own). Pour a large bowl of water into the pot, put the potato shreds in the pot, cover the lid, boil, open the lid, and cook for a while, according to personal preference. When it comes out of the pan, add the cucumber shreds and starch. Adding starch makes the soup smoother and more delicious, and looks brighter. Add table salt and a pinch of thirteen incense. Out of the pot. Sprinkle with chopped green onion and sesame oil.
