Today, the school was affected by the typhoon, and I slept very much. Woke up and found nothing but the noodles and eggs in the refrigerator. Suddenly remembered the dry noodles that the grandmother did for the summer vacation. I immediately made a bowl, and the hot face was eaten by me.
Put enough water in the pot, add a little salt and the right amount of sesame oil, wait for the water to boil, then add the noodles, wait for the water to boil again to close or remove the noodles (my noodles are not soft or hard) , like to eat softer or harder than the students to control the time), put it in cold water to cool down, wait for the face to cool off, then remove it and drain it.
Hot pot cold oil, when the oil is bright, the chopped chives and garlic cloves are scented. After the scent comes out, add soy sauce, fresh scallop sauce, balsamic vinegar and soy sauce. At this time, the pot will be Splash, slightly away from the next hot, then add starch and water to adjust the starch water, cook it slightly, when you see the juice in the pot begins to thicken, turn off the fire, taste the juice, feel salty or not fresh enough Add the right amount of salt or chicken.
Pour the drained noodles into the pan (I think it's better to mix the noodles in the pan and not waste the sauce, haha), sprinkle black and white sesame seeds and small shallots, then mix them with chopsticks, and serve them.
1. Soy sauce, fresh shell sauce, balsamic vinegar and old-fashioned juice are based on my own taste, please choose according to your own taste. 2. After sautéing the shallots and garlic cloves, please pour the prepared juice immediately, otherwise the garlic cloves will be pasted, and when the juice is poured, the pan will be “snapped”. At this time, it is too close to be easy to burn;