· Delicate and scrip fried noodles matched with fresh vegetable shreds taste most fragrant. Our civil cuisine master hand Lady Gao Chunhong will bring you this dish integrated with both delicacy and nutrition within no more than 10 minutes.
Lady Jia Chunhong is worthy of a skillful housewife. Whenever entertaining guests with homemade delicacies, she always plays the fist fiddle, setting the whole table with dazzling dishes in a very short time.
Fried noodles with mungbean sprouts, blanched garlic leaves and pepper shreds
Mother stock: fried cooked noodles, mungbean sprouts, blanched garlic leaves
Accessories: underback, green pepper, paprika
Key points:
1.The spicy blanched garlic leaves can stimulate appetite. So it is very suitable for people who are suffering from lack of appetite.
2. When frying the noodles, keep a moderate fire. Don’t flip and stir too often.
3. Mix the drained noodles with cooked dishes if not accustomed to crisp and flaky mouthfeel.
Recipe:
Pickle the underback shreds with cooking wine and salt. When the noodles are boiling, drain the water and put it into the heated oil and keep deep-frying until both sides have turned yellow. Pick the noodles up into a plate. Heat some oil in another pot, stir-fry some meat shreds and then put in some scallion and ginger shreds. When the meat has turned color, put in mungbean sprouts, blanched garlic leaves and pepper shreds and pour some water and keep flip-frying. Add soy sauce, salt, sugar, chicken essence to season the dish. Dress with starchy paste before picking them up. Pick the dish up and put it onto the noodles.
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