China has a vast territory and a long history. Due to the differences in climate, geography and customs, there are many different flavors in diet. For example, there is a saying that the staple food is "south rice and north rice" and the taste is "sweet in the south and salty in the north, sour in the east and spicy in the west". Of course, this is only a large-scale phenomenon. However, we in China also have a eating habit, and we eat according to the changes of seasons. We like hot soup or meat in winter, because these foods can warm our bodies and resist the cold weather. In summer, we will eat some refreshing and appetizing foods to get rid of irritability and make our body and mind happy.

We northerners really like pasta. In addition to traditional pasta such as steamed bread, jiaozi and steamed buns, noodles often appear on the dining table. Especially in summer, the most popular ones are noodles with dregs, noodles with water and noodles with meat sauce. The ingredients in the sauce can be selected according to personal preference, then add soy sauce or sweet noodle sauce and fry until cooked, and then pour it into the cooked noodles. Simply mix and serve! The noodles are smooth and palatable, and the sauce is rich and delicious. Before you know it, you can eat two bowls, and your satisfaction will burst instantly!

Ingredients: noodles for 3 people, carrot and cucumber pork 150g, soy sauce 1 tablespoon cooking wine 1 tablespoon corn starch 1 tablespoon sweet noodle sauce 80g soy sauce 80g water 80g garlic 2 slices ginger 1 slice cooking oil.

Cooking steps:

1. Dice the pork and put it in a container. Add soy sauce, cooking wine and corn starch, mix well and marinate for 10 minute.

2. Wash cucumber and carrot, cut into dices, and chop garlic and ginger for later use.

3. Put the sweet noodle sauce and soy sauce into a bowl, add water, mix and stir evenly, and dilute to a flowable viscous state.

4. Pour proper amount of cooking oil into the pot and heat it to 50%. Add Jiang Mo and minced garlic, stir-fry over low heat for fragrance.

5. Then add the marinated diced meat and stir fry quickly until it turns white and broken.

6. Then put the carrots and diced cucumbers into the pot and stir well.

7. Finally, pour the prepared sauce into the pot, stir well, and then cook for 3-5 minutes on low heat until it is thick, then turn off the heat.

8. Add enough water to the other pot to boil, put the noodles in and spread them with chopsticks. After cooking, remove the cold water.

9. Put the noodles in a large bowl, scoop out a proper amount of sauce and pour it on the noodles, and mix well when eating.

10. The smooth and appetizing cucumber diced cover is ready. You have to eat two bowls at a time to enjoy yourself!

Tips:

It is best to choose plum blossom meat for pork, which has more lean meat and less fat and a fresh and tender taste. I mixed the sauce with sweet noodle sauce and soy sauce, because it was thick, so I added some water to dilute it into a flowable state. Noodles can be made by hand or pressed by machine, and the taste of dried noodles will be slightly worse.