Making material
1250g noodles, 200g shrimp, 25g shrimp brain, 17.5g shrimp, 150g white soy sauce, 1 egg, 75g wet starch, 25g dry starch, 15g refined salt,1.
manufacturing method
1. Wash the potbellied shrimp that laid eggs in the barrel. After most or all the eggs in the shrimp belly fall off, take out the shrimp, then pour it into a 40-mesh sieve to drain, and shell it to get the shrimp.
2. Pour the white soy sauce into the pot, add 2.5g onion and 2.5g ginger, burn thoroughly, skim off the floating foam, add shrimp and kaoliang spirit, stir for several times, and finally add 150g white sugar to boil and dissolve, so that the shrimp soy sauce is about 150g.
3. Take a proper amount of female shrimp head, put it into boiling water, take it out, peel off the shell, and take 25g of Redmi-shaped shrimp brain.
4. Put 200 grams of shrimp into a basin, add egg white, 5 grams of refined salt and dry starch, mix well and size.
5. Add 400g cooked lard to the wok. When it is heated to 70%, add shrimp, spread them out with an iron spoon, and drain the oil with a colander. Leave a little oil in the pot, add chopped green onion and shrimp brain, stir fry, pour cooking wine and a little ginger juice, add 200 grams of water, salt 10 grams, boil sugar and monosodium glutamate, thicken with wet starch, pour shrimp, pour sesame oil, and take out of the pot.
6. Add 5000 grams of water to the pot and bring to a boil. Add noodles, and when they float, add 250 grams of cold water. When the water boils again, the noodles are cooked. Take 10 bowl, add 15g lard, 15g shrimp soy sauce and 200g fresh soup respectively, fill the noodles, and cover the shrimp and shrimp brain with topping to obtain three portions of shrimp noodles.
Production essentials: Noodles should not be cooked for a long time, but should be elastic and smooth.
Other practices
food
condiments
500g shrimp, 250g noodles, 1 soup bowl, 2 tbsps lard.
condiments
3 tablespoons of cooking wine, light soy sauce 100g, a little salt, 2 tablespoons of white sugar, white wine 1 tsp, proper amount of raw flour, 5 slices of ginger and 2 onions.
step
1. Bought fresh river shrimp, with shrimp seeds in the mother's belly and shrimp sauce in her head.
2. Pinch or peel the shrimp by hand, and at the same time tell if it is a female shrimp, leave it in another pot, and collect the shrimp seeds in a small bowl.
3. Put the mother shrimp shell into the pot, add some ginger slices and cooking wine and cook until it changes color, then turn off the heat.
4. Peel the shrimp brain (cream) from the shrimp head.
5. These are three kinds of shrimps: shrimp, shrimp seeds and shrimp paste.
6. Add soy sauce and minced ginger and onion to the pot, and add shrimps after boiling.
7. Add some white wine and sugar to boil. This is shrimp seed soy sauce.
8. Add lard to the pot, pour in Jiang Mo chopped green onion and stir fry.
9. Add cooking wine, salt and cornflour to the shrimps in advance, mix well and marinate for a while, then pour in the marinated shrimps and stir fry quickly.
10. Then add the shrimp brain, add a little salt and stir well with cooking wine.
1 1. Add wet starch and stir-fry until thick. This is the toppings.
12. Boil water in another pot, add noodles, add cold water after boiling, and then take it out after boiling.
13. Take a soup bowl, add shrimp soy sauce, or add some lard, add broth cooked in advance, and stir evenly to get shrimp soy sauce noodle soup.
14. Put the cooked noodles into the prepared soup bowl, and add the fried shrimp brain topping and chopped green onion.