Shrimp hand noodles
By VicentaLakin
Handy paste is not just a stomach-covered food, it's a family feeling. It's a simplest family legacy. In winter, a bowl of hot hand noodles, thick noodles wrapped with scrawny noodles, tasted like meat, with memories of small northern partners, even with a long period of growth。
Recipe Recommendations
- salty and fresh
- cook
- ten minutes
- senior
Steps for Shrimp hand noodles
1
Clear the eggs, salt to flour。2
When water is poured into the water, it is possible in winter to choose warmer and less freezing surfaces, the amount of water is not fixed, the amount of water is different for each flour billboard, and the amount of water used is different, and can be increased or reduced as necessary。3
It may not be particularly smooth, it doesn't matter, it will cover the film, it will remain silent for 30 minutes, the so-called wake-up. As we wake up, it will gradually spread out, and once again, the proper face will become so。4
It's easy to make a smooth face when you're awake, and it's very scalable. A layer of corn flour was spilled over the table and the dough was opened with a cane。5
A layer of corn flour is distributed when the mask is wet and can be used interchangeably at one level。6
Slowly, the skin gets bigger。7
Until he folds his face like a folded fan in thin, tenuous pieces。8
Cut it in a strip。9
Shake it, the noodles are clean。10
If you separate the shrimp head from the shrimp body, you have to wash the shrimp early。11
Put shrimp head and ginger chips in the pan and blow out shrimp oil。12
Shrimp head out and dumped。13
Direct discharge of water in the oil pan。14
When the water comes up, the next pot will boil for about a minute。15
Put it in shrimp, it's red。16
When the fire is shut, the raw vegetables will be a little hotter and the proper amount of salt will taste。17
Shrimp oil itself tastes good enough and there is no need for any extra spices other than salt。18
Done19
Done20
Done