Six Advantages of wei county Chen Fu Shrimp Noodles Traditional wei county Shrimp Noodles and Fresh Noodles are very particular about their production. Shrimp brain should be independently cut to extract shrimp oil, so that the steamed fresh noodles are fresh. For big lobster, we should choose sea shrimp, remove the shrimp package and shrimp line, peel the shell and leave the tail, and cook fresh shrimp soup with shrimp brain and head, which is called "fresh". The prawns are wrapped in egg liquid, and the cooked prawns are red and yellow, and the colors complement each other. The steamed fresh noodles are bright in color, smooth in soup, delicious and pleasant, and have six characteristics of "hard", "smooth", "even", "red", "fresh" and "spicy" to be considered as an authentic bowl of old Weixian prawn noodles. In addition, according to personal hobbies, you need to eat minced leeks, salted Toona sinensis buds and minced garlic, which are three indispensable side dishes.
The processing technology of prawn noodles in Lao Wei county is 1. It is appropriate to roll, make or buy wet noodles by hand in advance. Generally, 3 bowls of prawn noodles should have 300 grams of wet noodles. If you really can't buy wet noodles, you have to compromise and replace them with suitable dried noodles.
2, 9 big lobsters, clean up, cut off the shrimp gun, and pick out the shrimp bag under the shrimp gun. Cut off the whiskers and feet of the shrimp and peel the fresh shrimp. Fresh shrimp must keep the lobster tail, pick out the shrimp line with a wooden stick, and the big lobster will be treated.
3. Cut into thin onion segments or chopped green onion15g; 5 grams of ginger, cut into large pieces, easy to pick out. Chop 30 grams of leek, 30 grams of salted Toona sinensis buds, and prepare 30 grams of minced garlic in advance.
4, 2 raw eggs, shell clean, bowl, stir into a uniform and delicate whole egg liquid, can not pick egg whites. You can also put the lobster in the egg liquid and encapsulate the egg liquid. Steamed lobster is especially tender.
5. Pour 20 grams of cooking oil into the pot, the temperature is 40% hot, about 120 degrees, add the shrimp brain and head, and stir fry with slow fire. And with the back pressure of the spoon, the shrimp oil in the shrimp brain is squeezed out. The fried shrimp oil is bright red, oily and delicious, and it looks very attractive. Add shallots or chopped shallots and ginger slices, stir-fry with slow fire, and cook 10g rice wine, which is full of fragrance. Pour appropriate amount of cold water, add 5 grams of salt, braise in soy sauce, bring to a boil, adjust to medium heat, and cook for about 5 minutes to fully stimulate the delicacy of lobster. Pick out the shrimp head, shrimp brain and ginger slices, add prawns, cook for about 3 minutes, sprinkle with egg liquid after dispersion, and simmer for a while.
6. On the premise of cooking prawn and egg soup, start another pot and cook the noodles. Eat "pot pick" in winter and "boiled water" in summer. Heat about100g of steamed fresh noodles in a bowl, and pour a proper amount of lobster egg drop soup into the bowl. This red shrimp egg yolk, red in white, soft, delicious and attractive old Weixian prawn noodle is ready, and you can enjoy it while it is hot. According to personal hobbies, eating salty Toona sinensis bud powder, leek powder and garlic powder is full of the historical flavor of old wei county. The birthday noodles made by my father for my daughter in the early morning, authentic old Weixian prawn noodles, are not enough to eat.