Today, I would like to share with you a home-cooked delicacy – stir-fried fried noodles. It's spicy and delicious, and it's sure to leave you with a lingering aftertaste. What's more, it's easy to learn, and you can easily master it if you put your mind to it.
Ingredients include: fresh beef, hand-rolled noodles, pepper, light soy sauce, dark soy sauce, cooking wine, flour, salt, oil, minced garlic, bean paste, dried chili, oyster sauce, leeks and white sesame seeds.
The production process is as follows:
The first step is to cut the beef into thin slices, add an appropriate amount of pepper, light soy sauce, cooking wine and starch, and mix well with gloves until the beef is sticky. In this way, the beef has a more tender texture. Then, add cooking oil and marinate for 20-0 minutes to allow the beef to fully absorb the flavor of the seasoning.
The second step is to cook the noodles. Once the water is boiling, add half a tablespoon of salt and add the noodles again. Once cooked, quickly remove the supercooled water to maintain the smooth texture of the noodles.
Step 3: Heat the pan with cold oil, stir-fry the beef quickly until it changes color, and then set aside. Note that beef should not be fried for too long to avoid losing its tender texture. Next, stir-fry the minced garlic in another pot, add 1 tablespoons of bean paste and stir-fry the red oil, then pour in the onion and stir-fry until soft, and finally add the soaked dried chili pepper to stir-fry until fragrant.
Step 4: Pour the stir-fried beef back into the pan and stir-fry for three minutes, adding an appropriate amount of salt, pepper, peppercorns, chili noodles, light soy sauce, dark soy sauce and oyster sauce to taste.
Step 5: Pour the boiled noodles into the pot and stir-fry quickly to allow the noodles to fully absorb the flavor of the seasoning. Then, add a handful of fresh leeks to add a touch of greenery to the chow mein. Stir-fry until the noodles are evenly colored, sprinkle with some white sesame seeds to enhance the flavor, and enjoy from the pan.
Give it a try, and once you master how to make this fried mein, you'll become a regular at your table.
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Proofread by Huang Hao