Taste of the university cafeteria: scrambled eggs with cabbage vermicelli

When I was in school, there were my top 5 favorite dishes in the cafeteria, and this one was ranked second, and I especially missed that taste less than a year after graduation. At that time, this dish was called "fried rice noodles" (there are no thin rice noodles that can be replaced by longkou vermicelli), and it was a must-have breakfast in the canteen every day, and the staple food was rice noodles, and cabbage and eggs were side dishes. The main ingredient of this cabbage vermicelli scrambled eggs I make at home is cabbage, there are not many vermicelli and eggs, if you want to make breakfast, you will have more vermicelli, and more cabbage for hot dishes, and distribute them as needed.

Ingredients

Longkouvermicelli 2 handful

cabbage half

egg 2

milletspicy 3 pcs

greenonion,garlic appropriateamount

oystersauce 1 spoon

soysauce/lightsoysauce 2 spoons

darksoysauce halfaspoon

largeingredient appropriateamount

DaikiDai appropriateamount

Cooking Instructions

I forgot to take pictures step by step, so let's talk about the specific method in detail.

Preparation:

1. Shred cabbage, millet spicy, green onion and garlic 2

. Stir the egg mixture and set aside3

. Soak the longkou vermicelli in warm water for 10 minutes
(note that the water is not too hot, and the soaking time should not be too long, Otherwise, it will affect the taste, and it is okay to have no lukewarm water and room temperature water) 4.

Make sauce for backup (soul step):

1) 2 spoons of light soy sauce or seafood soy sauce (ordinary rice spoon)
2) half a spoon of dark soy sauce (mainly for coloring, pay attention to the appropriate amount, not too dark)
3) consume 1 spoon
of oil4) 1 tablespoon of sugar
Start stir-frying:

1. Put green onions, garlic, and eggs first, and the eggs can be

fried 2. Put cabbage and millet spicy, and fry until soft

3. Cut the vermicelli and cut it into the pot, and at the same time pour the sauce on the vermicelli and stir

it with cabbage and eggs 4

5. Remove the juice from the pan