, boiled. The noodles are tough, extremely tasty and have high nutritional value.
(2) In the 1950s, shrimp noodles were quite popular. In order to make it easier for people to buy and eat at home, the noodle factory was inspired to make noodles, in addition to eggs, flour and spout, but also add a lot of shrimp, and after the cake is made, it is steamed and then air-dried for 12 hours, so that the cake is completely dry, so that it is easy to store. Nowadays, home-made shrimp noodles are generally used in supermarkets to sell the kind of noodle factory production out of the dry shrimp noodle cake.
(3) Geng Xingfu, a famous old store in Wuhu, Anhui Province, is a flavorful snack.
2 production materials
knife-cut noodles 500 grams, shrimp 8 grams, 1500 grams of bone broth, 60 grams of soy sauce, 10 grams of minced green onion, 30 grams of cooked lard.
3 flavor characteristics
Boiling soup with shrimp, soup flavor is very fresh. Noodle texture is thin and tough, smooth in the mouth.
4Methods
1. Place a pot over medium heat and pour in 1/2 cold water. Bring to a boil, add the shaken noodles, then pick them apart with long chopsticks and cook until done. Meanwhile, bring the bone broth to a boil.
2. Take 4 bowls, put in 15g of soy sauce, 2g of shrimp, 7.5g of cooked lard, 2.5g of green onion and 250g of bone broth, and pour in the cooked noodles.
5 production essentials
Cooking noodles in the middle to add one or two times cold water, keep the pot of water slightly boiling.