Stir-fried Instant Noodles with Rice, Oil, Egg and Three Fresh Wontons
1.
Put 25 grams of rice oil in the pan, heat the oil and fry the eggs, and the bottom will be slightly fried to give off a fragrance.
2.
The next half of the instant noodles, 5 grams each of chili powder and cumin powder, after the aroma bursts out, shred the onion and stir-fry in the pan.
3.
After the instant noodles are soaked, stir-fry on high heat for 30 seconds. Turn off the heat and light a spoonful of vinegar. Add crushed peanuts to prepare a dish.
4.
Add 5 grams of oil to the pot, blanch the rapeseed under boiling water for 30 seconds, and cook the wontons.
Tips:
Use a large amount of onion to remove the fishy smell of eggs. The difference between rice oil and soybean oil is that the former is fragrant and not oily.