Name: 【stir-fried Mixed Vegetables】
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Sanping soup spoon Flour; Some spinach; Some Rice noodles; Some Chives; Some carrot; 2 egg; piece Chicken breast; Some ginger; Some Garlic white; Some Chopped green onions; Some Salad oil; Some salt; Some Chicken Essence; Some pepper; Some Balsamic vinegar; Some Cooking Wine; Some sesame oil

【stir-fried Mixed Vegetables】

1. Three flat spoons of flour.

2. Add 1/3 teaspoon of salt to the flour, boil the right amount of water, stir well, knead it into a smooth dough and relax.

3. Time to relax the dough and prepare the ingredients: spinach, vermicelli, leeks, carrots, two eggs, a piece of chicken breast, ginger, garlic white.

4. Soak the vermicelli with warm water, shred the ginger and garlic, shred the carrot, cut the leek into sections, beat out two eggs, and shred the chicken breast.

5. Boil the water to soften the vermicelli.

6. Then blanch the spinach.

7. Soak the vermicelli in cold water, add spinach to cold water and then squeeze the water, add a little salt and chopped green onion to the eggs, and add a little salt to the chicken shreds.

8. Add a little oil to the pan to smooth the chicken.

9. Hold it out for later use.

10. The preparations are done, and the loose dough is pulled into a potion.

11. Roll the dough into a circle and press it flat, and brush with salad oil on one side.

12. Sandwich the side with the salad oil between the two noodles so that it will split into two after preheating on the frying pan.

13. Roll into large dough pieces.

14. You don’t need to add oil to the frying pan. Put the dough into the pan and heat it slowly over a medium heat. You will see that the dough partially becomes transparent and the surface begins to bulge.

15. After frying on one side, change to the other side, and the layers have been clearly separated.

16. After tearing it apart, it becomes two pieces. The other side does not need to be fried. At this time, the fire has been turned off, just put it on the frying pan to absorb heat, and continue to fry the rest of the skin.

17. Separate a proper amount of oil in the wok, and fry the garlic white shreds and ginger shreds until fragrant.

18. Add the carrot shreds and continue to fry.

19. Add the leeks and continue to fry.

20. Download fans.

21. Start seasoning, add a little salt, chicken essence, balsamic vinegar, cooking wine, sesame oil all at once.

22. Add the spinach and stir-fry evenly before it comes out of the pan.

23. Fry the egg mixture into two omelets.

24. Turn it over and fry it, because the frying pan is too big, so it can be cut into small pieces when covered.

Tips:
1. Blanch spinach to remove its astringency.

2. It is advisable to use two spoons at the same time when frying mixed vegetables, and then pour them together and fry them quickly to get a good taste.

3. When eating, tear a piece of egg wrapper and wrap it in the roll wrapper.