The days are getting more and more impetuous, the daily busyness can not stop, can not withstand the temptation of low takeaway prices, so ask yourself: How much time have you spent this month to make a serious meal for yourself and your family? I woke up on Saturday morning to find that it was already the weekend, and the children were expecting good food on the weekend, and I was not prepared, fortunately my refrigerator was always stockpiled.
Preparation:
The five pounds of handmade rice noodles brought by the girlfriend were soft after a little soaking in the water for a while. And her family's rice noodles are not cooked for a long time, and the fried powder is also very strong and will not break.
Alpine baby cabbage is easy to store, and it is always available in the refrigerator.
Keep turning, and there are quick-frozen shrimp, scallop meat.
The native eggs were scrambled into two and two spring shoots were peeled.
Cooking process:
Start a frying pan, fresh shoots first;
The egg liquid is slightly coagulated to add scallop meat and shrimp, stir-fry, and drizzle with cooking wine;
At this time, you can add baby cabbage stir-fry, it is best to add rice noodles, drizzle with fresh sauce soy sauce stir-fry, basically do not need any other spices, of course, if you like to eat spicy, this time you can add some hot sauce according to your own likes.
Fresh and refreshing, home-cooked seafood fried rice noodles with rich ingredients and delicious stomach.
Tim's Cooking TIPS: Since I have always been less oily, I have to keep stir-frying after the rice line is laid, and the oil is less and easy to paste.