How to make seafood with yellow noodles on both sides

Ingredients?

Ingredients (for 2 people)

Shanghai thin noodles (or egg noodles) 300g

A: 1/2 tsp soy sauce, 1/2 tsp oil

Topping ingredients and seasonings

40g shrimp

40g squid

B: 1/2 tsp cooking wine

100g soybean sprouts

30g carrots

Fish cake, Bailing Appropriate amounts of mushrooms, green peppers, and black fungus

A little shredded ginger

C: 1 1/2 cups of stock or water, appropriate amount of chicken powder, 1 tablespoon cooking wine, 2 soy sauce tsp, a little salt, a little pepper

1 tsp sesame oil

D: 2 tbsp corn flour, 1-1/5 tbsp water

How to make seafood yellow on both sides?

Put the noodles into boiling water and blanch them until soft, then drain them with cold water and mix in (A) soy sauce and oil;

Peel off the shell of the shrimp, jump out the intestines, and cut it into two pieces from the back (the shrimp I used are larger, so if it is an ordinary shrimp, you don’t need to cut it). Cut the squid tube into 1 cm width (I used squid) (must be cut into appropriate sections), (Ingredients B) Pour cooking wine into the shrimps and squid and marinate to remove the smell; slice bean sprouts, carrots, green peppers, and fish cakes; cut off the roots of white mushrooms and wash them;

Heat a pan, add a little oil to heat, add noodles, fry over medium-low heat until both sides are golden brown, then transfer to a plate. When putting it into the pot, shape the noodles into a round cake, smaller than the plate they are served on;

Mix (C) as seasoning and set aside;

Fry both sides until brown At the same time, take another pot, add a little oil to heat, add shredded ginger and stir-fry shrimps, squid, carrots, bean sprouts, black fungus, white mushrooms, fish cakes, and green peppers in order, and pour in After the mixed seasonings are brought to a boil, thicken with water-soluble cornstarch, and then drizzle with sesame oil before turning off the heat. Transfer the fried noodles to a plate and top with cooked noodles toppings.

Tips

◎The ingredients for toppings can be changed freely, such as: shredded pork, cooked bamboo shoots, shiitake mushrooms, green vegetables, silver sprouts, chives, etc.

◎The noodles only need to be boiled until soft. Stir in soy sauce to help color them, and fry until golden and crispy. The oil will prevent the noodles from getting tangled and sticking into a ball before being put into the pot. After the noodles are put into the pan and shaped into a round cake, don't flip them over in a hurry to avoid spreading. After the noodles are fried until slightly crispy, use a spatula to carefully test whether they can be moved. After that, shake the pan and turn the dough from time to time. Wait until one side is golden brown before turning it over. Just like frying fish, don't turn or turn over in a hurry. Wait until it is set before turning.