The rice noodles used in Zhoushan seafood noodles come from Taizhou fishermen. Taizhou is the most popular, authentic and delicious place for rice noodles. The practice of Zhoushan seafood noodles is very similar to that of Taizhou families.
Materials:
Noodles100g, 5 shrimps, live skin shrimp10g, 5 razor clam, a little red and yellow pepper, 2 teaspoons of minced garlic, a little salt, black pepper, 2 teaspoons of lemon juice, etc.
Practice:
1, wash seaweed, scallops and kelp, and cut into small particles for later use. Boil shrimp and razor clam in boiling water until cooked. Re-boil a pot of boiling water, add a little salt and cook the noodles for about 10 minutes until the noodles are cooked. Take them out and drain them with cold water. Drop a few drops of oil and mix well for later use.
2. Put the vegetable oil into the wok. When the oil is 60% hot, add the chopped green onion and saute.
3. Put oil in the pot. When the oil is hot, add minced garlic and saute until fragrant. Then add shrimp, live skin shrimp, razor clam, red and yellow pepper and stir fry slightly. Pour in some lemon juice and cook for a while. Add seaweed, scallops and kelp and stir well.
4, add water and cook for 25 minutes with slow fire, add salt and set aside.
5, the following strips, put the right amount of salt and black pepper and stir well to serve. Blanch seafood in boiling water and drain for later use.