Mixed noodles with shrimp and minced meat
By CasandraRyan
Ingredients: cucumber,bean sprouts,carrots,shrimp,pork,onion,Jiang
Recipe Recommendations
- pork 150 grams
- shrimp 100 grams
- bean sprouts appropriate amount
- carrots appropriate amount
- cucumber appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- salty and fresh
- mix
- half an hour
- ordinary
Steps for Mixed noodles with shrimp and minced meat
1
Remove the shrimp intestines from the shrimp, cut off the shrimp head, blanch the shrimp body, peel the shell and cut into dices.
2
Cut the pork into a little fat meat for later use, cut the rest into diced pieces and chop into minced meat.
3
After putting fat meat in the pan and frying some of the oil, put the ginger slices and shrimp heads in and frying them over low heat to create the fragrance. Remove the oil and shrimp heads to leave the base oil.
4
Put the minced meat into the oil where the shrimp has been fried and stir-fry over medium heat until it changes color. After the oil is removed, add the minced ginger and onion to stir-fry to create the aroma. Add the mixed noodle sauce for a little while, then add water to finish the minced meat. Cook over low heat for about 10 minutes.
5
Add a little less dough paste, then add water to finish the minced meat. Cook over low heat for about 10 minutes.
6
After the miso soup is brewed, turn to high heat to thicken the sauce, add a little sugar to season, add shrimp meat before taking out of the pan, sprinkle with pepper and sesame oil.
7
Shred cucumber, shredded carrot and bean sprouts until they are broken, and then pick up.
8
Put the noodles in the pan and cook them, pick up and place them on a plate, add sesame oil and mix well, place them on the serving line, and sprinkle with fried sauce.
9
Mix all the sauces and vegetables, mix well with the noodles, and you can eat.Mixed noodles with shrimp and minced meat Make Tips
1) Use half-fat, half-lean pork for a more fragrant sauce.
2) Pan-fry shrimp heads to release the oil before adding minced meat to make the sauce taste richer.
3) Since sauces vary by brand, taste it before finishing cooking and add sugar and salt accordingly.
4) If the sauce is too thin, add some starch slurry or flour water to thicken it.