Fried noodles
By VicentaLakin
The pasta is a traditional Chinese pasta, with a dish code, and it's made of noodles, which is popular in Kyoto. Today, I would like to introduce you to the pasta practice。
Recipe Recommendations
- fresh cut surface 200 grams
- pork belly 100 grams
- Liubiju Yellow Sauce 200 grams
- sweet sauce 100 grams
- cucumber half a
- carrots half a
- mung bean sprouts 50 grams
- celery 50 grams
- Soaked soybeans 50 grams
- green pepper half a
- garlic 3 petals
- water half a bowl
- edible oil 20 grams
- scallion a
- octagonal a
- white sugar a spoonful
- sesame oil appropriate amount
- chicken essence appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Fried noodles

1
It's purer when you choose a six-squawk dry mayonnaise and a limo sauce。
2
Dry mayonnaise with half a bowl of water, mixed to a clinker。
3
Add sweet noodle sauce and keep mixing until the chopsticks fall。
4
Five flowers cut Tin。
5
Sliced to shreds。
6
Pick up the pot, pour into the edible oil, 50% heat into the omens, put the scent into the cranberry fried meat, make out the oil in the meat, pour it into the fine sauce。
7
A small fire is prepared, with a little water mixed in order not to make a pot, to put a spoon of sugar in it when it rises to bubbles, until the sauce is cut out, the sauce is separated with a little fragrance, the chicken is soaked, the onions are poured out. This process is about a quarter an hour。
8
It's not very tempting to prepare the sauce。
9
Celery celery, soybeans cooked, green beans sprouts, carrots, cucumbers, green peppers。
10
It's finished. Eat it with a bowl。Fried noodles Make Tips
The sauce is salty, it doesn't need salt and soy sauce, it must be made with a little fire, and it doesn't stop mixing, so the pot doesn't taste. When the noodles are cooked, and I'm in the cold water, I use the little bits of the mechanism. The menus can be adapted to their own tastes, cabbage, radish in the heart, spices, noodles, prawns, etc. I'm sure everyone will, but don't mention it here。