Salt peppers roasted noodles

The menu I would like to recommend is "Stir-Fried Mama Noodles with Chili and Salt. This menu can turn normal noodles into sharpening. The taste is salty, spicy, hot and aromatic of garlic. It's a fun menu because it requires a fire to roast.

Things to prepare (Ingredients)

1. Instant Noodles: 1 packet (Basic flavors are recommended, or the duck flavors are very compatible)

2.Meat as you like: fresh shrimp, crispy pork or diced chicken breast

3. Garden chili pepper: 5-10 tablets (Coarsely chopped according to the degree of spiciness liked)

4.Garlic: 1-2 heads (finely chopped)

5. Scallions: 1-2 trees (small alley)

6.Condiment: a little salt meal, granulated sugar, and half a packet of noodle seasoning powder

7.Vegetable oil: 1-2 tablespoons

Step-by-Step

1. Get the line ready to "roast."

- Scald enough noodles in boiling water, "almost ripe" (the lines must still have a little stiffness, or Al dent).

- Scoop up the flap and mix a little vegetable oil so that the strands don't stick together.

2. Jiao garlic and chili

- Set up a pan. Put some oil in it.

- Put the chopped garlic into the jiao until it starts to be golden yellow and fragrant.

- Put chopped peppers and roast them until the chili smell starts. (Be careful of choking. This is a fun step!)

3. Roasting meat and line

- Put the prepared meat and stir until cooked.

- Speed the fire up a little bit. Put the Mama line down.

- Seasoned with seasoning powder (half pack), fingertip salt and a little sugar to cut the flavor.

4. Roast to dry (The Final Sear)

- Tip: Use the willows to roast the strands back and forth in the pan with a strong light until the strands start to burn slightly and look drier. The strands absorb the smell of garlic, chili peppers and salt all over.

- Sprinkle the alley onion down, mingle a few more times and turn off the lights immediately.

A little trick for a rookie.

Do not scald the line for a long time: If the line is too soft, when roasted, the line will be torn and messy.

Roasting dry pan: The charm of this menu is "dryness," do not add too much oil, and do not add water to the pan.