Mixed vegetable noodles are one of the common midnight snacks in parents' homes. It's all noodle soup cooked with ingredients in the refrigerator, standing dry. The soup head of miscellaneous vegetable noodles has the aroma of fried onion, dried mushrooms and shrimps, crisp fungus and sweet carrots, shredded fresh meat with flour and soy sauce, fresh celery and crispy onion. The noodles are soft and waxy, and the soup is rich. The cook in the midnight snack is sometimes a father and sometimes a mother. You can tell who made it from the appearance of miscellaneous vegetable noodles. Dad's carrots are shredded, and mom's carrots are sliced. When I was a child, my sister and I didn't like carrots very much ... but when we ate mixed vegetable noodles, we chose large carved carrot slices instead of thin ones. I can only say one theory. Dad really doesn't understand a little girl's heart ... My mother is still quite powerful. (Recommended reading: the magic weapon that children don't eat: appetizing seaweed sauce)

Sometimes I'm too hungry to sleep. I always run to the kitchen and open the refrigerator to find food. The noise of touching always wakes up the sleeping mother. She walked out of the door bleary-eyed, put on her coat and asked, "Are you hungry? Cook noodles for you. " Nightingale or mixed noodles, with a psychological hint of "rich" half-boiled eggs. It's just a bowl of supper cooked casually, but it's not casual at all. My mother left us a fond memory of eating midnight snack, and made miscellaneous vegetable noodles the most comfortable food for me to stay up all night.

Reflections on Baozhou: Apart from miscellaneous vegetable noodles in Taiwan Province Province, Nagasaki and Yokohama also have "ちゃんぽん" similar to miscellaneous vegetable noodles. My personal impression of eating "ちゃんぽんん" is that the soup head is close to Japanese Lamian Noodles, and I pay attention to the richness and variety of the soup head. The ingredients are like assorted noodles in Taiwan Province Province, but besides shrimp, cuttlefish and clams, more attention is paid to the proportion of vegetables, and a lot of Chinese cabbage, carrots and bean sprouts are added. On the whole, I still think I prefer the taste of China, but it can be said that it is Japanese-style mixed noodles! (Recommended reading: recipes, fire-free cooking, delicious three-color eggs)

Supplementary information:

The birthplace of "ちゃんぽん" is Nagasaki, and "ちゃんぽん" (chan pon) evolved from "eat" in Minnan, and then it also means "mix". Pork, seafood and various seasonal vegetables are cooked together. There is a saying that Nagasaki's "ちゃんぽん" evolved from Fujian's seafood noodles. The founder of the ちゃんぽん Pavilion in Tsuruya Town, Zhonghua Street, Yokohama was also born in Nagasaki Prefecture.

Simple instructions on the noodle with miscellaneous vegetables for supper:

Ingredients: shredded pork, shredded mushrooms, sliced carrots, sliced onions, celery powder, dried shrimps, shredded cabbage or other ingredients for cleaning the refrigerator.

Seasoning: fried onion crisp, bone soup, salt, white pepper and sesame oil.

Exercise:

1. Stir-fry shallots, shredded pork marinated with white powder and dried mushrooms, take them out and set them aside. 2. Stir-fry the sliced carrot, shredded fungus and soaked shrimp with the remaining oil in the pot. 3. Add sparerib stock (sometimes soup left over from dinner) and cook it with noodles. After boiling, if the soup head is salty enough, there is no need to add salt to taste. 4. Put the fried onion, shredded pork and shredded mushroom back into the soup and cook it a little, then add an egg. Mix the celery powder with the fried onion crisp before taking out the pot. Chewing mumbling authorizes reprinting the original source of miscellaneous vegetable noodles taken late at night.