In my memory, there was a big blue and white bowl, thick fresh fried sauce, my mother's hand-rolled noodles, coupled with a little shredded cucumber. While holding them in my arms and eating them in big gulps, I still didn't forget to play with my friends around me. My mother's advice behind me still seems to be echoing in my ears...
Time flies, and in the blink of an eye, we have reached the age of being parents. Traditional Zhajiang noodles have become a beautiful thing in memory. In the new millennium, can we give our parents some unexpected surprises? Can our children have more childhood memories about Zhajiang noodles?
So... in midsummer, the scorching sun, sweet fruits that relieve the heat, and all kinds of seafood full of beach flavor are undoubtedly our favorite flavors this season. They are just like a breeze and a drizzle, silently nourishing our hearts and minds. The overbearing high temperature weather invaded the body and mind for a week. In this summer, we can not only remember the extreme heat, but maybe also remember my family's Zhajiang noodles and my new taste...
Seafood and fruit noodles with soy sauce
Recipe Recommendations
- high-gluten flour 500 grams
- shrimp of 3
- squid one
- eggs one
- cucumber art. 1
- watermelon appropriate amount
- Dragon fruit appropriate amount
- honeydew melon appropriate amount
- Kiwi appropriate amount
- sweet sauce half a pack
- salt appropriate amount
Steps for Seafood and fruit noodles with soy sauce
1
Method of seafood sauce: Cut sea shrimp, squid, and pork belly into dice, soak sea cucumber, abalone slices, and diced scallops in advance and cut into diced slices, and prepare soy sauce, sweet flour sauce, and eggs.
2
Heat the pan and add the oil, add the pork belly first and stir-fry until the oil comes out.
3
Add the sea shrimp, squid, sea cucumber, abalone, and scallops and continue to stir fry.
4
Add 1 bag of Xin and Shallots Companion Sauce and half a bag of sweet noodle sauce, stir fry slowly over low heat. After all the oil from the stir-fried pork belly has been stir-fried into the sauce, add appropriate amount of water and continue to stir fry over low heat.
5
Stir fry the water until it is completely blended with the sauce. Add the egg liquid into the sauce when it is oily and stir-fry well.
6
Put the hoisin sauce into a bowl.
7
Shred cucumber for use.
8
Watermelon, dragon fruit, grape, kiwi, honey melon.
9
How to roll colorful fruit noodles: 1. Beat watermelon, dragon fruit, grapes, kiwi fruit, and honey melon into juice.
10
Mix five pieces of noodles separately with fruit juice, adding a small amount of salt to the noodles so that the noodles have a chewy head.
11
Mix and cover, cover with plastic wrap, soak for 30 minutes, and knead again.
12
Then fold it and cut it into uniform wide noodles.
13
Spread the noodles again.
14
Bring water to the boil in the pan and cook it (add cold water twice during the process), put in the cold ice prepared in advance and drain the water.
15
Pour into a bowl.