1. Prepare 330g of thin noodles, wash 100g of eggs and beat them evenly, wash 50g of onions and cut into strips, 20g of spiral peppers, cut into circles, 35g of vegetables after picking, wash 40g of ham and slice, 90g of mung bean sprouts, wash and drain, large Wash and mince 8g of green onion and 6g of garlic. Color the sauce: Put 1g of MSG, 5g of light soy sauce, 8g of soy sauce, 5g of water, and 5g of oyster sauce in a small bowl and stir until the MSG is evenly melted.
2. Heat oil in a pan and add eggs. Stir fry until it is cooked. Be careful not to fry too much.
3. Add oil to the pan and stir-fry with scallions and garlic.
4. Add the chili rings and onion strips to the aroma.
5. Stir fry and add ham sausage, mung bean sprouts and green vegetables.
6. Stir-fry until the mung bean sprouts and green vegetables are soft and put in the scrambled eggs.
7. Stir-fry evenly, add 3g salt, 1.5g Shisanxiang, 2g monosodium glutamate, and 3g light soy sauce.
8. Put fine noodles until all the dishes are cooked.
9. Add the pre-prepared colored sauce (5g light soy sauce, 8g dark soy sauce, 1g MSG, 5g water, 5g oyster sauce).
10. Stir-fry evenly (the thin noodles I bought are cooked, as long as they are evenly stir-fried and the noodles are heated up, they can be out of the pot).
11. Serve and eat.
Tips:1. The side dishes such as eggs, ham sausage, onions, spiral peppers, mung bean sprouts, and green vegetables can be added according to your own preferences and the dishes you have at home.
2. If you like spicy food, you can add some chili noodles or more spiral peppers.
3. If you like to eat tender eggs, you can wait until all the side dishes are cooked before adding cooked eggs to avoid over-frying. I prefer to eat older eggs, so I add them early.
