Shanghai pan-fried

Blanch the noodles with boiling water and knead them evenly. Put the water on trial. Don't touch your hands like it, because it will taste bad.

Cut the filling well. I made zucchini and sea rice. This is relatively fresh (you can make many kinds such as carrot beef, celery and meat, etc. depending on your preference). Put the zucchini on the cutting board and use salt to sand it,(remember, you don't need to add salt later, otherwise it will be salty) Cut it, add oil, cut onions, a small amount of flavor, and appropriate amount of pepper noodles. OK.

Mixed filling! Yingzi's tip: Be sure to stir-fry the sea rice with oil first, otherwise it will smell fishy.

At this time, the noodles are about to wake up. If you are afraid that you will not wake up well, you can make up the noodles early. Wrap the rice pan well. Add a small amount of oil to the pan. Put the rice pan inside. When you see that there are oil bubbles popping on it, the bottom of the rice pan turns yellow. Pour in a small bowl of water, cover it well, and never open it in the middle. Adjust the heat to medium until the soup is almost gone, about 3- 4 minutes (If it is meat filling, you can add half a bowl of more soup, because the meat filling cooks slowly.) Change to a high heat, and make sure to rotate the pan at this time to prevent the pan from getting stuck. Because the high heat is on, turn off the heat when you see that the soup is gone. It is OK to plate.

Pan-fried finished product! 2010.2.18 Xiaoyingzi Kitchen