Come and come, I also learned to stir up Fujian noodles, in fact, I went to buy wonton skin, but I saw this rough yellow noodle, which is the face of the "big noodle" fried outside, so I bought it by the way and asked the boss how to do this. Boiled, she said that this can not be fried. Therefore, I also went to the valley to see how this is cooked. I said that this side should be fried and cooked. It is fried with lard residue. Ah, but it’s healthier, no lard. The taste is not bad, and I don’t lose the lard. I just feel salty and there is no heart at home, so I use Chinese cabbage!
Chinese cabbage, carrots, rissoles, chicken slices, shrimps, shelled
A little oily fried pesto and shrimp rice, after the round, fried shrimp and chicken
Next, under the cabbage, sweet beans, carrots and fried
Then pour the boiling water over the material and cook all the seasonings to the roll.
The material is rolled and poured into the rhubarb surface.
Stir the noodles evenly
Cover the lid and cook until the surface is cooked.
This fried Fujian noodles are eaten wet, so don’t take the soup to dry.