Fried noodles with perch [traditional dry noodles] fresh taste-You Are Foodie

By Dawn
51

Fried noodles with perch [traditional dry noodles] fresh taste

Fried noodles with perch [traditional dry noodles] fresh tastePerch noodles with fried sauce is a refreshing noodles with fried sauce. I like fried noodles very much. I often make some fried noodles with different flavors to satisfy my hunger. Here, make a bowl of private dish recipe "bass noodles with soy sauce".

Main Ingredients

Carrot A moderate amount of
Cucumber appropriate amount
Bean sprouts appropriate amount
Sea bass fried sauce appropriate amount
Homemade noodles appropriate amount

Auxiliary Ingredients

salt A moderate amount of
Chicken oil appropriate amount

After learning:1: Step 8 carrots should be boiled and scalded according to personal preference. Cooling is to increase the taste.2: do not boil bean sprouts for too long. They are not delicious. Cooling is to increase the taste.3: step 18 If noodles like cold noodles, add water in a spare bowl, cool with ice, and then drain.4: without ice or water, just use the tap to add cooling water.

Step 1 . Cucumber Carrots: Cut into shreds.

Step 2 . Homemade noodles or ready-made ones are both acceptable. (Homemade amethyst noodles)

Step 3 . Sea bass fried sauce.

Step 4 . Wash the bean sprouts and soak them in water to remove any odors.

Step 5 . Drain the bean sprouts and set them aside.

Step 6 . Prepare a container or bowl for conditioning, put water and ice cubes in the bowl for later use.

Step 7 . Prepare a boiling pot, after the water boils, sprinkle a little salt (do not add too much salt, just a little bit is enough), and blanch the carrots.

Step 8 . Carrots are six or seven tenths cooked. Use a strainer to scoop them up.

Step 9 . In the spare bowl (step 6), pour in the carrots and let them cool.

Step 10 . Drain the carrots and put them in a plate for later use.

Step 11 . Prepare a container or bowl for conditioning, add water and ice cubes for later use.

Step 12 . Start another boiling pot, add a little salt after the water boils, and blanch the bean sprouts.

Step 13 . Use a spoon to scoop up the bean sprouts.

Step 14 . In the spare bowl (step 11), pour in the bean sprouts and let them cool.

Step 15 . Drain the bean sprouts and put them on a plate for later use.

Step 16 . Bring the water to a boil, then put in the noodles.

Step 17 . Once the noodles are cooked, use a spoon to scoop them up.

Step 18 . Drain the noodles.

Step 19 . Put chicken fat or lard in a bowl and set aside.

Step 20 . Pour the dried noodles into a bowl (step 19) and stir slightly.

Step 21 . Noodles, carrots, bean sprouts, cucumbers, and sea bass sauce can be placed in order on a platter.

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