Kill the huge delicious egg scrambled noodles at the roadside stalls!

Cooking Instructions

1. When you buy rice noodles in the vegetable market, you must buy long and thick ones. Pour cold water into the pot and cover the rice noodles, cook for 12-15 minutes (do not cover the pot when cooking), clip one to see if there is a hard heart in the middle, if not, take it out directly, if there is one, turn off the heat and cover and simmer for three minutes.

   

2. Remove and rinse with cool water until cool, and set aside to dry for about half an hour. Try not to have moisture on the surface, it doesn't feel slippery to the touch, and it's a little sticky. (This sieve contains two servings)

   

3. When the rice noodles are cold and dry, you can prepare the ingredients, wash the vegetables, beat the eggs, cut the green onions, millet peppers, green peppers, pickled radishes, and slice ginger and garlic

   

4. This is a cut pickled radish, my mother made it herself, and it is also sold in general vegetable farms, and it is more fragrant if you put it, and you can not put it if you don't have it.

   

5. Pour two spoonfuls of lard first (if you don't have it, ordinary oil is fine, just fry the amount of vegetables), pour the eggs into the oil after it is hot, wait for it to slip into a dot shape, pull it aside, and then fry the peppers, garlic, ginger, and radishes, and then pour in the vegetables and stir-fry twice.

   

6. Pour the dried rice noodles into the pan and stir-fry evenly

   

7. Pour in 1 tablespoon of light soy sauce, 1/3 tablespoon of dark soy sauce, 1/2 tablespoon of oyster sauce, stir-fry evenly, add 1 tablespoon of salt, 1/2 tablespoon of chicken essence.

   

8. After stir-frying well, sprinkle with chopped green onion and stir-fry twice, remove from the pot and serve on a plate.