Seafood noodles with bean paste
By FelixUpton
Ingredients: bean paste,soy sauce,butterfly face,rape,pea,winter bamboo shoots,shrimp,Hymie,scallops,white sugar,edible oil,oyster sauce,qingshui
Recipe Recommendations
- scallops appropriate amount
- Hymie appropriate amount
- shrimp appropriate amount
- butterfly face appropriate amount
- qingshui appropriate amount
- winter bamboo shoots appropriate amount
- rape appropriate amount
- pea appropriate amount
- bean paste 3 scoops
- soy sauce 2 tablespoons
- white sugar 1/2 scoop
- oyster sauce 1 scoop
- edible oil appropriate amount
Steps for Seafood noodles with bean paste
1
Soak the sea rice and scallops in warm water, and rub the scallops into thin threads; slice the winter bamboo shoots, and wash the rapeseed for later use.
2
Remove the shrimp gun and shave the feet, and use scissors to open the back to pick out the shrimp line.
3
Blanch shrimps, winter bamboo shoots, and peas in a boiling water pot, remove, drain.
4
Immediately put it into ice water and cool it for use.
5
Add 3 tablespoons of bean paste, 1 tablespoon of sweet noodle paste, 1 tablespoon of oyster sauce, and 2 tablespoons of soy sauce into a bowl, add a little water to dilute and stir well.
6
Put a little oil in the pan on heat, add chopped ginger and saute until fragrant, add in the sea rice and shredded scallops and stir-fry until a light golden brown color.
7
Pour in the mixed sauce and stir well, stirring constantly.
8
Stir fry until red oil appears in the sauce, add white sugar to taste, and continue to stir.
9
until thick.
10
Bring the water in the pot to a boil, add the butterfly noodles, stir, and cook until it is raw. Remove the warm water and serve in a bowl.
11
Put the rapeseed into a noodle pan and blanch it and remove it.
12
Serve with shrimp, winter bamboo shoots slices, and peas, add hoisin sauce and serve.