Stir-fried Bacon Rice Noodles with Mushroom and Black Bean Sauce
1.
Prepare the ingredients. The rice noodles are Hunan rice noodles. They are semi-dried, bacon marinated in soy sauce. Wash them with warm water before frying and soak them in boiling water for 30 minutes.
2.
Soak the rice noodles in boiling water for 30 minutes.
3.
Wash carrots, peel and shred.
4.
Slice bacon, and cut fat and lean meat separately.
5.
Wash the green peppers, remove the seeds, remove the stems, and shred.
6.
Beat 3 eggs and set aside.
7.
Put an appropriate amount of oil in the wok to fry the eggs and serve.
8.
Put an appropriate amount of oil in the pan, and fry the fat part of the bacon to get the fat.
9.
Add the cured lean meat and stir fry until the lean meat turns white.
10.
Add the carrot shreds and stir fry.
11.
Stir-fry the carrots and add the soaked rice noodles.
12.
After the rice noodles are stir-fried, add two tablespoons of Zhongjing Mushroom and Tempeh Spicy Sauce and stir-fry. At this time, use medium heat. High-fire rice noodles will stick to the bottom of the pot.
13.
Stir-fry the rice noodles and add the egg.
14.
Add the green pepper and stir well.
15.
Turn off the heat when the green peppers are cut off and sprinkle with chopped chives.
16.
Serve it in a bowl while it is hot and enjoy it.
17.
Finished picture.
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Finished picture.
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Finished picture.
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Finished picture.
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Finished picture.
Tips:
1. The time to soak the rice noodles in boiling water varies according to the thickness of the rice noodles. Do not soak the rice noodles for too long to taste bad.
2. I didn't add salt to the fried rice noodles. The saltiness of tempeh sauce is enough for me. Salt can be added according to my taste.
3. The bacon is soaked in boiling water for better cutting, and for removing some salt flavor, it can also be cooked in a pot for 20 minutes, which is better for cutting.
