After autumn, my family often cooks this noodle in the morning, and the soup is fragrant and the noodles are soft, so delicious that I can't stop

The noodles made today are called green vegetable egg shredded meat noodles, and the ingredients are mainly lean meat, noodles, chicken hair vegetables and eggs. First cut the lean meat into shreds and marinate and then stir-fry, mix the noodles after cooking, put in the chicken hairy vegetables, fry the eggs, and a bowl of fragrant shredded pork noodles is ready. Just smelling the smell makes you have an appetite, the shredded meat is tender, the noodles are smooth, and the chicken hair vegetables are also very refreshing, and two bowls at a meal are not enough.  

Shredded pork noodles

Ingredients: 150g of somen noodles, 200g of tenderloin

Excipients: 200g of chicken hairy cabbage, 2 eggs, 20g of green onions, 10g of ginger, 2 dried chilies

Seasoning: 10ml cooking wine, 5ml light soy sauce, 2g starch, 11g rich broth, 20ml peanut oil, 5ml dark soy sauce, 5g oyster sauce, 1g salt

Others: 1000ml of drinking water

Production process:

1. First of all, we need to prepare all the ingredients needed to make this dish [shredded pork noodles], first remove the roots of the chicken hair, clean and control the moisture, then clean the tenderloin and cut it into shredded meat, put it in a bowl and add 10ml of cooking wine, 5ml of light soy sauce, 2g of starch, grasp it well and marinate for 10 minutes. In this way, the marinated shredded meat will have a more tender and smooth taste. Cut the green onion into chopped green onions, cut the ginger into shredded ginger, and cut the dried chili peppers into chili segments for later use.

 

2. Heat the wok over medium heat until the palm of the hand is hot, pour in 10ml of peanut oil, turn to high heat until the oil is hot, then add chopped green onion, shredded ginger and dried chili peppers, and then put in the marinated shredded meat and slide it off quickly.

 

3. Stir-fry until the shredded meat turns white, add 5ml of dark soy sauce and 5g of oyster sauce and stir-fry to taste.

 

4. Add 1000ml of drinking water and 11g of thick broth to the soup pot, boil over high heat and put in the noodles, pour in the fried shredded meat and stir well when the noodles are almost cooked.

 

5. Add the washed chicken hair cabbage and stir well.

 

6. Add 1g of salt and stir to taste, then turn off the heat.

 

7. Heat the frying pan over medium heat until the palm of the palm is hot, pour in 10ml of peanut oil, turn to high heat and cook until the oil is hot, then beat in the eggs and fry them into sun eggs and fried eggs.

 

8. Put the delicious shredded pork noodles in a bowl, put the fried eggs, and you're ready to go.

 

Cooking Tips:

1. After the shredded meat is cut, marinate it with seasonings and starch in advance, which can lock in the moisture of the meat, and the taste will be more tender and smooth.

2. You can also add an appropriate amount of drinking water directly after frying the shredded meat to make noodle soup, and take out the noodles after cooking them in another pot, without boiling the water of the noodles, so that the taste will be better.

3. The chicken hair cabbage is very tender and cooks quickly, so it cannot be cooked for a long time, which will affect the taste.