I have bought udon noodles several times. The udon noodles bought by Hong Kong Wellcome and Shenzhen Wanxiang City are the best. The price is not more expensive than that of Wal-Mart, and the taste is better!
The beef is washed, drained, and shredded. It is marinated in soy sauce, corn oil, sugar, pepper, and cooking wine for half an hour. Wash the carrots, scrape the skin, and cut the filaments. Wash the cabbage, drain, and cut the filament.
Stir-fried ginger in the oil pan (more than usual), beef silk, to be discolored from the beef, shoveling.
The remaining oil is fried with carrots, cabbage, and put into two to three bags of instant udon noodles. The spatula carefully breaks the udon, adding chopped garlic, a little oyster sauce, soy sauce, mushroom essence (a little), fried Ah fried.
Finally add beef, a little soy sauce (colored) fried and fried, udon wrapped all the sauce, you can, plate.
Guangdong has a dry fried beef river, beef is tender and smooth, the river powder is rich and soft, especially delicious. Fried rice noodles should be added with oyster sauce and soy sauce to be delicious and invincible. Emu oil is mainly to increase the umami taste and does not hinder the natural taste of the food itself. The fried udon that I made is to learn from the dry beef! Boots are interested in a try!