Teach you to make your own fried noodles at home, and do this step more, it is better than what you make in a restaurant.

A small plate of delicious fried noodles can be said to be "small body, big energy".

To make fried noodles at home, it is best to use your own hand-rolled noodles to make, both strong and have a strong noodle fragrance, the taste and texture after frying are very good, of course, if the time is not enough, the fastest way is to buy the fresh noodles on the market to fry, saving time and effort.

The specific steps to make chow mein are as follows

【Ingredients】200 grams of flour, half a tomato, 100 grams of cabbage, two eggs, 5 grams of chopped green onion and garlic slices.

【Seasoning】3 grams of salt, 5 grams of oyster sauce, 10 grams of light soy sauce, 10 grams of dark soy sauce, appropriate amount of oil (after this noodle is cooked, it should be mixed with about 10 grams of oil first, and when stir-frying, it should also have more than half of the oil than usual stir-frying.

【Specific process】

1. Pour the flour into the basin, put in 3 grams of salt, add a small amount of warm water many times, stir it into a flocculent shape first, there is no excess water and dry powder, then knead it into a smooth dough, cover it for 20 minutes, this process is about 90 grams of water, and the dough is slightly harder to roll out the noodles.

2. Put the good dough on the board and knead it well, then press it flat, roll it out into a large round dough with a rolling pin, then sprinkle the cornmeal to make a dough, fold it up in turn like an origami fan, the width is about 8 cm, it is easy to cut it with a knife, and then cut it into thin strips with a top knife, grab one end with your hand, shake it to become a long noodle, shake the corn dough and scatter it, and then put it on the cover curtain for later use.

3. Finely chop the green onion, slice the garlic, dice the tomatoes, cut the cabbage into thin strips, and beat the eggs into egg mixture.

4. Add water to the pot and boil, put the noodles in, blanch them from the bottom with chopsticks to prevent them from sticking to the bottom of the pot, cover the lid, and when the water boils, turn it over with chopsticks to heat it evenly, cook it slightly, look at the noodles with a sense of transparency, quickly take them out and put them into the basin of cold water, and then fish them into the leaky basket to control the water, control the water cleanly, put the noodles that control the dry water into a small basin, add 10 grams of light soy sauce, 10 grams of dark soy sauce, 10 grams of oil, blanch with chopsticks and mix evenly for later use. This process is not very important, so that when you fry the noodles, it will not stick to the pan and will not be topped.

5. Heat the oil, put the egg mixture in and fry it first, stir-fry until it is crumbled, and you can also replace it with shredded meat, seafood, etc.

6. Put oil in the pot again, the amount of oil is more than usual when stir-frying, add green onion and garlic slices to fry the fragrance, add diced tomatoes and stir-fry slightly, then put in shredded cabbage, stir-fry evenly, pour in the scrambled eggs and mixed noodles, evenly sprinkle in 3 grams of salt, pour in oyster sauce, quickly stir-fry evenly into the flavor, the delicious homemade fried noodles are ready, I hope you can like it.

【Tips】

——The boiled noodles should be put into cold water, rinsed and then controlled the water, and then mixed evenly with oil and light soy sauce and then fried, so that it neither sticks to the pan nor top, and more importantly, it is evenly entered into the bottom taste first, and then used the old soy sauce to add a little color, so that when frying, it is not only labor-saving, but also beautiful and delicious.

- When rolling the noodles by hand, the noodles should be hard and add a little salt, so that the boiled noodles will be strong. When cooking noodles, be careful not to overcook, after boiling the pot slightly turn over and cook slightly, you should quickly remove and put into cold water, so as not to fry the noodles when they are not sticky and have a bad taste.