stir-fried three delicacies udon
By GayleFunk
Ingredients: ketchup,pakchoi,shrimp,cuttlefish,soy sauce,sugar,water,soy sauce,shredded carrot,udon
Recipe Recommendations
- udon 110g
- shrimp 6 rats
- cuttlefish 60g
- pakchoi delete
- shredded carrot 60g
- soy sauce 5ml
- soy sauce delete
- sugar 25ml
- ketchup delete
- water 1 tablespoon
Steps for stir-fried three delicacies udon
1
Grab 100 grams of udon with ice water, separate the udon to avoid sticking together, and prepare all ingredients according to portions.
2
Add oil to the pan and heat it over medium heat.
3
Pour in the beef slices and saute until fragrant (make sure the oil temperature rises before pouring in to prevent the gravy from flowing out and the meat from drying out).
4
Add shredded onions and shredded carrot.
5
Stir well and add sugar.
6
Add ketchup and mix well.
7
Put in the scattered Wudong.
8
Use chopsticks to stir, circle and season well (do not use a shovel to cook, use chopsticks to mix udon and seasonings well, but will not cut udon).
9
Turn the heat to low and add water. (You must not put the heat before putting cuttlefish or squid, otherwise the meat will get old)
10
Add cuttlefish slices.
11
Add the shrimp and stir (cut off the thorns on the shrimp head, do not remove the shrimp head, as the shrimp head will release the fresh aroma of the shrimp).
12
Stir fry until the shrimp skin turns red.
13
Add the cabbage.
14
Pour in the light soy sauce, dark soy sauce.
15
Stir fry all ingredients with chopsticks and mix well.
16
The soup is dried and the udon is ready.stir-fried three delicacies udon Make Tips
1 Raw fried udon is more fragrant than cooked or steamed udon, which is the same as raw fried glutinous rice. 2 The elastic taste of udon is different from that of ordinary noodles. Of course, the time for adding the ingredients is different. 3 Don't change the order in which seasonings are put at will to prevent the ingredients from getting old.