How to make egg scrambled lo mein, how to make egg scrambled lo mein

Preparation of fried lo mein with eggs:

Ingredients. Two green peppers.

Three eggs. Hand-rolled noodles for two.

Chopped green onion to taste. 1 tablespoon of soy sauce.

Consume 2 scoops of oil. Salt to taste.

Put a little oil in a pan and turn to low heat when the oil is hot.

Crush the eggs in a bowl, beat evenly, spread the egg mixture in the pan, shovel it after some solidification, stir-fry a few times and set aside.

After scrambling eggs, you don't need to clean the pot, just pour a little oil, put the green onion in the pot after the oil is hot, and then put the chopped green pepper into the pot and stir-fry.

Pour half a bowl of water into the pot, put in the soy sauce and oil consumption after the water boils, put the freshly scrambled eggs in after the green peppers are soft, sprinkle a little salt, stir-fry evenly and then get out of the pot.

Boil a pot of water, put in the noodles after the water boils, and gently pluck the noodles with chopsticks to spread out and not stick.

After boiling the noodles for 5 minutes, remove them from the pot, pass them through cold water, put them in a bowl, and pour the marinade on top.

Ingredients. Egg.

3 pcs. Accessories. Oil. Amount.

Salt. Amount. Bean paste. Amount.

Steps. 1.Chop the green onion.

2.Place in the egg mixture.

3.Put oil in a pan.

4.Pour in the eggs and stir-fry.

5.After stir-frying, pour in the bean paste.

6.Stir-fry. 7.Add an appropriate amount of water.

8.Serving. 9.The boiled noodles are served with marinade and ready-to-eat.

Tips: There was a salt flavor in the bean paste, so I didn't put salt, and the result was a bit light.

Ingredients. Ingredients.

Lo mein. 300g

Egg. 1 pc.

Sausage. 90g

Accessories. Peanut oil. Amount. Salt.

Amount. Onions.

Amount. Green pepper.

Amount. Tomato.

Amount. Carrot.

Amount. Cabbage.

Amount. Garlic.

Amount. The taste is extremely fresh.

Amount. Sichuan pepper powder. Amount. Vinegar.

Amount. Steps.

1.Prepare the ingredients: cabbage, tomatoes, eggs, peppers, etc., wash and set aside.

2.Shred all the prepared vegetables and sausages and set aside.

3.Beat the eggs and prepare an appropriate amount of lo mein.

4.Add salt to the eggs.

5.Heat the oil in the pan, wait for the oil to be hot, add the eggs and fry them, and serve.

6.Then leave the bottom oil in the pan, add the garlic and stir-fry until fragrant.

7.Then add the shredded green pepper and stir-fry until fragrant.

8.Add the chopped cabbage and stir-fry together.

9.Add the shredded carrots and stir-fry.

10.Add the shredded onion and stir-fry.

11.Finally, add the chopped tomatoes and stir-fry together.

12.Stir-fry for a while, then stir-fry with the prepared lo mein.

13.Add an appropriate amount of mijimi to taste.

14.Add salt to taste.

15.Add an appropriate amount of peppercorn powder to taste.

16.Add the fried eggs and stir together.

17.Finally, add an appropriate amount of vinegar to taste.

18.Stir it up and it's ready to go.

Tips: 1. When scrambling eggs, it is best to add an appropriate amount of salt to the eggs, so that the scrambled eggs are more.

1. The main ingredients to prepare are pork belly, beans, and thin noodles. Prepare a small piece of pork belly first, then cut the meat into thin slices. Prepare a handful of washed beans, select the beans clean, and break them directly into long sections by hand.

The beans are not cut with a knife, but broken by hand, so that the beans are easier to taste. Cut some green onions, ginger, garlic for later use, and if you like to eat bean sprouts, prepare some soybean sprouts.

2. To process the noodles below, I bought 3 yuan of thin noodles directly from the store that sells noodles outside, put the thin noodles in a basin, add some cooking oil to the basin and stir well. The main purpose of adding oil and stirring here is to prevent the noodles from sticking together when steaming the noodles for a while. Then put the thin noodles directly on the steaming drawer and steam them on high heat for 10 minutes.

After the noodles are steamed, put the noodles back into the basin and shake them with chopsticks for later use.

3. After heating the pot, pour oil into the pot, and then pour the sliced meat you just cut into it and stir-fry. Stir-fry part of the oil in the meat slices, until the meat slices are slightly charred, and then add the chopped green onions, ginger and garlic and stir-fry. Stir-fry the fragrance inside, then add a spoonful of thirteen spices into it and stir-fry.

Then pour in the broken beans and stir-fry for 1 minute; Add an appropriate amount of light soy sauce and a small amount of soy sauce and stir-fry, then add salt and chicken essence to taste. After stir-frying well, add a small amount of water to the pot, and add the amount of water to submerge the beans quickly. If you like to eat something dry, you can reduce the water appropriately and turn off the heat when the soup in the pot is boiling.

4. Pour these into the noodle basin and stir well, and then pour the stirred noodles again on the steaming drawer to steam, so that the marinade can be better integrated into the noodles and will be more delicious. Cover and steam over high heat for 15 minutes. My family loves vegetables, so I put more beans.

Raw materials. Main ingredients: 500 grams of fresh noodles.

Auxiliary materials: 250 grams of pork belly, 150 grams of soybean teeth, 150 grams of long beans, 10 grams of ginger, 100 grams of lettuce.

Condiments: salt, monosodium glutamate, green onion, garlic, star anise, dried chili, soy sauce.

Practice. 1.Fresh noodles are made of thin, flat wet noodles that are slightly moist, don't use noodles, but they are not fresh noodles that have just been rolled out with very much moisture, and it is best to use fresh noodles pressed by yourself.

2.Spread the steaming drawer with a cage cloth, put the fresh noodles in, do not have to tamp them, they should be fluffy, add water to the pot, boil them over high heat and open them to the outside world and steam the fresh noodles for 10 minutes.

3.Long beans, garlic sprouts, pork belly, bean sprouts are well picked and cleaned. Long beans, garlic sprouts cut into 2cm segments, and sliced pork belly.

Chop the garlic and cut the green onion diagonally into slices. Shake the steamed fresh noodles and spread them on the control panel to cool. Pour a spoonful of vegetable oil evenly on the fresh noodles and stir vigorously (to avoid the fresh noodles getting wet and moisture-proof in the case of mixing fresh noodles later.)

Bring a small amount of oil to a boil in a pot, add the pork belly and stir-fry until golden brown, scoop it up and set aside. Leave the oil in the pot appropriately, and simmer the star anise pepper until fragrant. Turn to low heat and add green onions, ginger and garlic and stir-fry until fragrant.

Pour in the long beans and stir-fry for one minute. Add bean sprouts, lettuce and stir-fry for another minute, pour in the fried pork belly, soy sauce, salt, monosodium glutamate and stir-fry well, put water to 3 or 4 places of the dish and boil, turn off the heat (the dishes are not cooked at the moment, what you want is the actual effect).

4.Pour the fresh noodles into the pot and stir them with chopsticks (add water according to what I said, and there will be no unnecessary water droplets in the pot in the end).

5.Put the mixed fresh noodles into the steaming drawer again, boil the water and steam for another 15 minutes (the fresh noodles are steamed for the second time to absorb the flavor, and the vegetables are also cooked).

1. Cut the mushrooms into cubes, chop the Chinese cabbage, chop the garlic, shred the onion, chop the green onion, cut the coriander into segments, and cut the pork belly into small pieces.

3. When the noodles are boiled to 7 ripe, sprinkle the cabbage on the noodles, cook for one minute, then sprinkle the coriander segments and chopped green onions on top, and mix well.