Shrimp noodles
By VicentaLakin
DIMPLE, SHAPED LIKE A DIMPLE AND FAMOUS FOR IT. TOGETHER, THE SALTY TASTES OF PASTA WITH A STICKY TASTE DON'T TASTE LIKE FOOD, EITHER STAPLE OR VEGETABLE. KOREA'S VCC GASKETS ARE USED, THE COOKING IS NOT STICKY, THE HEAT IS EVEN AND THE AMOUNT OF OIL USED CAN BE REDUCED APPROPRIATELY。
Recipe Recommendations
- flour 100 grams
- qingshui 52 grams
- shrimp 150 grams
- mushrooms of 3
- green pepper 15 grams
- red pepper 15 grams
- onion 1 segment
- Jiang 2 grams
- pepper 0.5 grams
- soy sauce 5 grams
- oyster sauce 5 grams
- edible oil 4 grams
- salt
- white sugar 1 gram
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Shrimp noodles
1
First of all, make plain flour。
2
Add fresh water and a hard noodle, room warm for 20 minutes。
3
Scratch the noodles into thicker cakes, slice them into strips, rub them into little pieces of a similar corrugated size. Take a small noodle, insert it in the tip of a chopstick, don't penetrate it, and turn around in the palm of your hand, and it becomes the shape of a dimple。
4
It's empty, it's easier to mature。
5
The raw materials for the shrimp silhouettes: prawns, silhouettes, peppers, onions, ginger, mushrooms。
6
Cream peppers cut small pieces, shrimps poured out of excess water with 0.5 grams of salt, peppers made for a few minutes, mushrooms cut small pieces, onions and ginger shredded。
7
It boils water and boils it in a wine cove。
8
SHRIMP IN THE POT, GET RID OF THE WATER, GET A SPARE. I USE VCC GASKETS. NO GAS。
9
Add edible oil in the pot, pouring into mushrooms, flipping。
10
When the mushrooms are six years old, add onions and ginger to the scent
11
Pour it into the burrow。
12
Scrambling, platinum, sugar, salt。
13
Falling into shrimp, continuing to fire。
14
Join the champer, double-fried。
15
It's delicious. It's a nice shrimp saucer。Shrimp noodles Make Tips
DINOSAURS HAVE TO BE TOUGHER, MAKE THE DOMINOES, Q-BALLS. YOU HAVE TO WAIT FOR THE WATER TO COME OUT BEFORE YOU MAKE THE POT. SHRIMP IS FROZEN AND MORE WATER, SO I FIRED EARLY AND REMOVED IT. I'M USING A KOREAN VCC GASKET, WHICH DOESN'T REFUEL WHEN IT'S SHRIMP OR STICKY。