Noodles for meat
By VicentaLakin
A special noodle in the Sennan region is a very popular food. Faces, by definition, are now made, raw (not dry noodles), with a piece of cake, with a piece of cake, and when the soup is cooked, it's thicker, so it's usually halogenated. Without sanitation, the halogen noodles on the night stand are very varied, and they all smell like meat, beef, seafood... every taste is very tempting. This is one of last Saturday's breakfasts, double rest days, sleeps until natural awakening, and makes a beautiful breakfast, so easy。
Recipe Recommendations
- dough 300 grams
- lean meat 200 grams
- fresh shrimp 150 grams
- green vegetables appropriate amount
- chives 1 piece
- sweet potato powder appropriate amount
- salt 2 teaspoons
- soy sauce 1 tablespoon
- cooking wine 1/2 spoon
- onion ginger water appropriate amount
- chicken essence appropriate amount
Steps for Noodles for meat
1
Get ready to meet。
2
Fresh pork, live shrimp, green vegetables。
3
Scratch it first, cut it into smaller slices, put it in the bowl。
4
A small amount of ginger onions, a spoonful of raw, a spoonful of wine, and then a proper amount of melon powder。
5
Squeeze again, pickle for a moment. No water
6
Shrimp wash, pick out shrimp intestines。
7
The boiler is hot, two ginger fragrances are added, the shrimp is boiled down, the boiler is prepared and the shrimp oil is left in the pan。
8
When the water starts to boil, a piece of salted meat starts to boil, then the noodles go down and the salt of two tea spoons is transferred。
9
After cooking, they continue to cook for about five minutes to the pasta, and then go down to clean up their pickles and shrimp。
10
Cooking for up to one minute, bringing in a little bit of chicken, mixing, and then turning off the fire。
11
Left in the bowl, with some onions of onion, more fragrance。Noodles for meat Make Tips
Shixin's Notes: 1: Adjust the amount of meat, shrimp, and greens to your liking. When it comes to noodles, the toppings are up to you. 2: Coat the meat for the noodles with sweet potato starch; it makes it particularly tender and smooth with a great texture. (Of course, the texture may vary slightly depending on the quality of the sweet potato starch.)