1. Ingredients: Lei bamboo shoots, vegetable cores (cleaned and cut open), eggs (beaten into a bowl), noodles (boiled too cold)
2. Peel the bamboo shoots, cut off the old roots, and clean them.
3. Cut into slices on the chopping board and set aside.
4. Add the right amount of cooking wine to the eggs.
5. Beat into egg liquid and set aside.
6. Place the cut bamboo shoots in a pot of water, blanch for 5 minutes, and then remove them.
7. Pour the oil in the pan to heat, add the egg mixture, stir fry into pieces, and serve.
8. Then, use the oil of the scrambled eggs to add the chopped vegetable cores and stir fry until they are broken.
9. Then, combine the cold noodles and the blanched bamboo shoots and stir fry.
10. Then, add the scrambled eggs and stir fry.
11. Finally, add the right amount of soy sauce,
12. Add the right amount of salt.
13. Add the right amount of MSG.
14. Seasoning and stir-fry well, ready to go.
