Stir-fried Chencun Noodles

Name: Stir-fried Chencun Noodles
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Chen Cunfen; 2 pcs egg; 2 tablespoons Cooking oil; 3g salt; 2 pieces Garlic leaves; 20g Green bean sprouts; 2 tablespoons Chopped pepper; 5ml Banquet Juice; 1/2 Purple onion; 1 tablespoon Soy sauce

by Brilliant Mom A

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

When I first came to Guangdong, I liked the morning tea here very much. Because of the time, I usually like to eat fried noodles. Among all fried noodles, my favorite is Chencun noodles. Chencunfen has a history of nearly 80 years. In 1927, Huang Dan, a native of Chencun, Shunde, created a kind of rice noodles characterized by thinness, smoothness, smoothness and softness, and gained fame. The locals called it "Fendan (dan)". After that, they sent their fans to other places, and outsiders named them "Chen Cun Fan". Due to the exquisite production, the output of Chencun flour is not high, and it can only produce a few hundred catties a day, which makes it extremely "expensive" and it is not easy for outsiders to enjoy this food.

Stir-fried Chencun Noodles

1. Prepare all the ingredients,

2. Dice the onion, slice the garlic seeds, cut the garlic leaves into small pieces, beat the eggs, wash the bean sprouts, remove the old roots and set aside.

3. Heat the pan and add a little oil,

4. Beat in the eggs, sprinkle a little salt, and fry them until they become lumpy. Take them out and set aside.

5. Saute the garlic with the remaining oil in the pot, stir fry the grapes, bean sprouts and garlic sprouts in the pot.

6. Pour in the cut Chencun noodles and stir fry over high heat.

7. Then add a tablespoon of chopped pepper and stir fry.

8. Add the scrambled eggs when the Chencun noodles are fried until translucent.

9. Then add appropriate amount of soy sauce and banquet juice, stir fry

10. Add the green leaves of the garlic sprouts,

11. Add salt evenly

12. Just add a little sesame oil when it comes out of the pan, and it's ready to be out of the pan.

Tips:
1. Chencun noodles should be unfolded by hand before frying, otherwise it will not be easy to taste when frying.
2. When frying, stir fry quickly. You can use chopsticks to help stir fry, so as not to fry the noodles.
3. Put the banquet juice, no taste.