We're going to have to make some noodles

A few days ago, I saw my friend's twirling face, and I picked up the worm in my belly. After many years away from home, the food from home had not been eaten for many years, almost forgotten, and decided to make a living. But there's no proper strips in the nearby supermarket, and the Internet finds that it's possible to steam with a walled face, and it's a good result. At first, however, there was no experience, the hangers were not scattered enough and were thick enough, although they were oily and sprayed with water, but they were sticky, and the steam was not even, torn apart for half a day. So we learned from the experience, and we had to use a bigger steam pan, spread out the hanger as much as we could, and use the oil to spray the water, so we don't get attached. A little effort to satisfy my memory's taste buds. Very addictive。

Recipe Recommendations

noodles appropriate amount
shredded pork appropriate amount
spiral pepper one
garlic moss appropriate amount
cabbage appropriate amount
bean sprouts appropriate amount
eggs of 2
green onions appropriate amount
garlic appropriate amount
pepper appropriate amount
edible oil appropriate amount
soy sauce appropriate amount
soy sauce appropriate amount
salt appropriate amount
cumin powder appropriate amount
chili powder appropriate amount

other
fried
half an hour
ordinary

Steps for We're going to have to make some noodles

With two little lasagna, two people ate。

It's a steamed finished map. Start the picture off. When the steam tank is covered with cages or oils, the hanger is spread as far as possible on the cages, with a flat brush of oil, with some water sprayed, and when the steaming pot is released, the fire evaporates for 20-30 minutes, depending on the size of the noodles, from time to time, with water sprayed in the middle, and with light chopsticks。

Steamed pasta while preparing the dishes。

It's left over from yesterday's cooking。

Noodles are evaporated to the point where they don't have hard cores. Scatter with chopsticks, and if the sticky hand is slowly torn apart, then the spare。

You put oil in the pot, you put peppers in the pot, and the little sparkling smells, and you leave it behind。

Put it in garlic onions, little sparkle。

Put it in the garlic, and the fire goes to hell。

Then we'll go down to cabbage, soybean sprouts and spinal pepper, and we'll flip it for a second。

Down into the meatline, a little fried。

Down to the surface, with the chopsticks。

Put in a proper amount of raw, old and flat, and then a suitable amount of powder and pepper powder and salt, evenly, so that you can get out of the pot。

The eggs are scattered and the appropriate amount of salt is added. Another pot, which is put in a proper amount of edible oil, turns the pot so that the oil is evenly attached to the centre of the pot, goes down into scattered egg fluids, turns the pot into egg cakes, waits for the basic condensation of the egg fluids, etc。

It'll be fine。

Eggcakes are folded on the good ones, and a plate of stingy fried noodles is done。