Stir-fried Beef Noodles
1.
Cut the beef into thin slices, a little cooking wine, a little salt, a little oil, and marinate for a while.
2.
When the water is boiling, add a little oil and a little salt, and then add the noodles. This kind of wide noodles should be staggered one by one, and it is easy to stick together when sprinkled. After the noodles become soft, use chopsticks to scatter them. You can close the lid and simmer on medium heat. Open the lid when the water is boiled, otherwise it will boil easily.
3.
Because the cooking time of this noodle is relatively long, the side dishes can be prepared during the cooking process. Wash fresh shiitake mushrooms, squeeze water, and slice.
4.
Cut the red pickled peppers into pieces, and cut the green garlic sprouts into diagonal sections.
5.
The noodles are boiled until they can be broken with chopsticks. When there is no hard core, pour down the mushrooms and blanch them in the water. Just boil the mushrooms soft.
6.
First pick up the blanched shiitake mushrooms.
7.
Drain the noodles.
8.
Pour a small amount of oil in another pot, add red pepper mushrooms and green garlic sprouts, stir-fry until broken, then serve on a plate for later use. I generally like to use a non-stick pan to fry noodles so that I can use less oil.
9.
Put a little more oil in the pan, pour the beef and stir-fry. The beef needs a little more oil to make it tender.
10.
After the beef has changed color, pour in the previously fried chili, mushrooms, green garlic and stir fry together. Add appropriate amount of oil and light soy sauce. Pour a small bowl of boiling water and boil a little juice.
11.
Pour in the noodles and stir evenly.
12.
Serve the fried noodles on a plate, ready to eat. The beef is tender and the noodles are chewy and delicious.
Tips:
1. This kind of lasagna is more difficult to cook, so you have to stagger it one by one, otherwise it will stick easily. Add some oil and salt to the water, and the noodles will be smooth and chewy.
2. It is best to marinate the beef with oil first to lock the moisture, so that it will not grow old when it is fried later.
3. Because beef should not be fried for too long, the side dishes should be stir-fried first, and then stir-fried together to keep the color good-looking, and not to fry the beef for too long to make the beef grow old.
