Chinese Food:How to cook Chow Mein

Chow mein refers to stir-fried noodles with little soup that are characterized by a salty taste. The name is from Taishan Chinese dialect (a kind of cantonese).
Taishan is a country of Guangdong province. There are many varieties of chow mein all over the world. It is a famous Chinese cuisine.
 The different kinds of noodles used in chow mein include rice noodles, flat noodles, fine noodles, sliced noodles, filleted noodles, silk noodles, and more, chow mein is usually stir-fried with brown and glossy soy sauce.





Varieties of Chow Mein
There are many kinds of chow mein including shredded meat (pork beef, mutton, or chicken) chow mein, egg chow mein, seafood chow mein, and plain chow mein.
The following is an introduction of cooking methods for various kinds of Chow Mein.
     Beef Chow Mein
Beef Chow Mein is a main course with noodles and beef being it's main ingredient. It is very delicious and nutritious.
      Ingredients and Condiments
Main Ingredients: 200g salted beef, one section of fried noodle, and an appropriate amount of green onions.
Seasonings: a piece of ginger, 20g cooking oil, 15g soy sauce.
     Cooking Method

1. Cut the fried noodle into several pieces.
2. Add oil into the work and heat it up to thirty-five percent hot. Place the noodles into the wok and fry them crisp, then put them into a bowl to use later.
3. Drizzle with a dash of oil again and stir-fry with beef until well-done. Pour them out and filter out the oil.
4. Add scallions, ginger slices and beef into the wok, then add cooking wine.
5. Mix soup and amylum together evenly with oyster sauce, and stir them into starchy sauce.
6. Spare the sauce evenly on the noodles, pile them onto a plate and it is done.

The cooking methods of pork, mutton, and chicken Chow Mein are the same as beef Chow Mein. The only difference is the meat.
     








Egg Chow Mein
Ingredients and Condiments
Noodles (200g), eggs (100g), Scallions (10g), Salt (3g), Soy sauce (25g), peanut oil (50g).
Cooking Method

1. Break the eggs and put them into a bowl. Beat the eggs with chopsticks until thoroughly mixed. Add a little refined salt and set them aside to use later.
2. Wash vegetables and cut them into small pieces. Clean the scallions and dice them finely. Set them by to use later.
3. Cook the noodles until they are well-done. Rinse them with cool water. Dish them out of the wok and leave them to cool.
4. Add an appropriate amount of peanut oil into the wok. Heat up the wok until it is seventy percent hot. Add the egg mixture into the wok and stir the eggs around until they are scattered and broken. Place them in a bowl when done.
5. Get another wok and heat it up with the rest of the peanut oil to seventy percent hot. Then add the scallion pieces into the wok. When the scallions spread their fragrance, drop rape pieces, soy sauce, and refined salt into the wok, cook them until well-done.
6. Next dish them out and leave the juice in the wok. Bring the juice to a boiling point then put the noodles into the wok and stir for about 3 minutes.

When the juice has cooked out and the noodles are well-done, add  the eggs and vegetable pieces, mix them evenly then serve.