Hong Kong-style shacha noodles are usually Nanyang-style shacha noodles. Nanyang-style dishes are very popular in Hong Kong. Generally, many Nanyang-style dishes have now become regular guests in restaurants.
Shacha paste can be homemade and tastes as delicious as a hotel.
But today's main focus is how to fry Shacha noodles, so I won't mention how to make sauce for the time being.
Shacha paste is very fragrant and is a perfect match for fried noodles. The taste is fragrant and strong. The shacha paste, which combines the aromas of dozens of spices, and the aroma of delicious seafood and leeks perfectly blend with the noodles. After eating it, you will only feel that you are not satisfied.
Hong Kong-style shacha noodles
Recipe Recommendations
- sand tea sauce appropriate amount
- leek appropriate amount
- Pleurotus eryngii appropriate amount
- shrimp appropriate amount
- meat appropriate amount
- soy appropriate amount
- water appropriate amount
- pepper appropriate amount
- sugar appropriate amount
Steps for Hong Kong-style shacha noodles
1
Cold the oil in a cold pan and heat it over low heat.
2
Add the shrimp meat and cuttlefish, and stir-fry quickly over low heat.
3
After the surface changes color slightly, add the meat slices and mix, keeping the heat low.
4
Add the apricot mushroom pieces and stir-fry the green onion pieces until fragrant.
5
Add the sand tea paste, stir fry the sugar well, and melt the sugar.
6
Add appropriate amount of soy sauce and add it in circles along the edge of the hot pan. This will increase the aroma of soy sauce and make it easy to stir well.
7
Stir fry the soy sauce and ingredients well, and add water.
8
Add water, mix well, and then add the noodles (don't mistake the order, add water first and boil, then add the noodles. The wrong order will affect the taste).
9
Stir well the noodles and add the leeks.
10
Mix the leeks and noodles well. After the aroma of leeks overflows, turn off the heat, evenly sprinkle with black and white pepper, and the sand tea noodles will be ready.Hong Kong-style shacha noodles Make Tips
1 It is recommended to use egg noodles by hand without alkali. It is delicious. Traditional Hong Kong handmade noodles are delicious. However, many restaurants now use noodles with alkali added. It is not a big loss to make noodles with many eggs. It takes time and learn how to knead noodles. The taste is much worse when making it with alkali. The egg noodles can be made with medium-gluten flour or high-gluten flour, beaten eggs and salt, and poured into the flour. Use your hands to circle in the basin to stir the dough, then grab and knead. After kneading until smooth, place it in the basin and let it sleep for 30 minutes. After 30 minutes, continue to knead the dough by pulling and pressing for 30 minutes, and then let it sleep for 30 minutes again. Repeat this for 8 times, and the egg noodles are ready. If you are too lazy to knead, you can use the machine to knead it. If you want the dough to be perfect, smooth and elastic, you must knead it manually. 2 Handmade fresh noodles do not need to be cooked first, but if you use noodles with added alkali, you must cook them beforehand until they taste alkaline. 3 Lai's pseudosquid is not that kind of ordinary squid, squid has many kinds, many people easy to confuse squid, squid, cuttlefish, octopus and so on, in fact, they are very different, next time specially sent a post to everyone to see.