Fried Noodles with Colorful Mixed Vegetables and Fish
Overview
There is often a ball of dough left over when making dumplings. I will cut it into small noodles with scissors, then wrap it in dry flour, and roll it into small screws using the vertical lines of the cover (dumpling beater)...quickly freeze it...fry it once when I have enough...I named it Chinese macaroni...Every time the old man thinks it is too troublesome for me, but every time I eat it more happily than anyone else...haha...
Tags
Ingredients
Steps
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I didn’t take a photo of the step of kneading the fish noodles. I dipped my hands in flour and it was inconvenient to take pictures... Some people don’t support me... I’m hungry... and I’m always hungry... Heh... Here’s a photo of the cooked fish noodles... It’s the leftover dough from each time, cut into small fish shapes, and use a small spatula to smear it into a small roll. I used the dumpling curtain at home, which was corrugated, so it turned out like a small sea screw.
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Prepare the side dishes: 1. Soak a handful of fungus in warm water for about an hour, wash and tear into small florets... 2. Soak five mushrooms in warm water for about an hour, cut into strips... 3. One carrot, cut with a diagonal blade... 4. One green pepper, cut with a diagonal blade... 5. Four green garlic sprouts, cut into skewed sections... 6. More than ten leeks, cut into skewed sections... 7. Three eggs, beat them and fry into pieces...
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Start stir-frying: Heat the iron pan, add appropriate amount of oil, add a little sesame oil, stir-fry the side dishes in order, the order is, carrots, green peppers, mushrooms, fungus, stir-fry for a while, then add the fish, stir-fry for a while, add salt, add light soy sauce, stir-fry well, add green garlic sprouts and leeks, stir-fry briefly, add sesame oil, take out of the pan...
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Here’s another close-up shot. I don’t know how to kill people by taking photos. Haha, my skills are limited, so please forgive me...
