Yanghe cuisine, also known as "stir-fried cuisine", is a traditional dish popular in northern China, especially in Shandong and other places. This dish is made with leeks, eggs, vermicelli, bean sprouts, etc., and has a rich taste and attractive color. The following is a basic method of yanghe cuisine::
Ingredients: Leeks (to taste, washed and cut into sections).
Eggs (to taste, beaten).
Vermicelli (to taste, soak in warm water in advance to soften).
Soybean sprouts (to taste, washed).
Carrots (to taste, shredded).
Green and red peppers (to taste, shredded).
Garlic (to taste, sliced).
Light soy sauce, salt, chicken essence (to taste, to taste).
Cooking oil (to taste, for stir-frying).
Steps:1Remove the soaked vermicelli, drain the water, add a little light soy sauce and cooking oil, mix well, and set aside.
2.Add oil to the hot pan, pour the beaten eggs into the pan first, quickly fry them into small pieces, and set aside.
3.Leave the bottom oil in the pot, add garlic slices and stir-fry until fragrant, then add shredded carrots and green and red peppers and stir-fry until broken.
4.Then add the soybean sprouts and stir-fry a few times.
5.Add the scrambled eggs back to the pan and stir-fry well with the vegetables.
6.Add an appropriate amount of light soy sauce, salt and chicken essence to taste, and stir-fry well.
7.Finally, pour the noodles into the pot and stir-fry them quickly with all the ingredients to allow the noodles to fully absorb the soup and flavor.
8.Stir-fry until the vermicelli is cooked through, the ingredients are completely mixed evenly, and then it is ready to be served.
Tip: When stir-frying, soak the vermicelli in advance to soften, but don't soak it too badly so that it doesn't break when stir-frying.
Scrambled eggs should be tender and not too old.
Vegetables can be chosen according to personal preference, such as bean sprouts, greens, carrots, etc.
Seasoning can be done according to personal taste, and chili peppers can be added in moderation to enhance the flavor.
The preparation method of Yanghe cuisine may vary depending on the region and individual tastes, and the above recipes are for reference only.