Method of seafood noodles 1
Ingredients: mushrooms, mussels and dried mushrooms
Exercise:
Wash 1 dried squid and soak in warm water (about 5 hours).
Cut the squid into small pieces, cook it and put it in the pot.
3 Wash and cook the water bamboo.
4 Cut the water bamboo shoots into sections and put them into the pot (water bamboo shoots can be interchanged with magnolia slices).
5 Wash mussels and golden hooks thoroughly with warm water.
6. Put the processed mussels and golden hooks into the pot.
7. Wash the dried mushrooms and soak them in warm water.
8 Cut the dried mushrooms into pieces and put them in the pot.
9 Wash fresh boneless meat thoroughly (pork belly or pork elbow can be used instead if you can't buy boneless meat).
10 Wash the blood again and cut it into small pieces.
1 1 special pasta with boneless and fleshless processing.
12 Finally, add the chicken oil, ginger and pepper from the old hen, boil over high fire, and skim off the floating foam. After a big fire for an hour, simmer for about 2 hours (remove the flesh and blood and soften it). At this time, the soup is only about half of the original. Add the right amount of salt to make this pot of seafood (the salinity is according to your own preference, but Brother Huo suggests eating this kind of noodles with outstanding flavor and light taste).
13 Pour minced seafood on the cooked noodles. This bowl of thick soup seafood noodles is ready.
Method 2 of seafood noodles
Ingredients: lard 30g pork belly 100g bamboo shoots 35g mushroom 40g squid 100g mussel 90g golden hook 10g scallop 20g clear water 1500g.
Accessories: leek 10g ginger 5g seasoning salt 5g white pepper.
Exercise:
1. Wash dried bamboo shoots, mushrooms, dried squid and dried mussels with cold water and soak them overnight. After soaking, cut them into nail-sized pieces.
2. Pork belly peeled and cut nails for use.
3. Wash the gold hook for later use; Add cooking wine and water to scallops and steam in a steamer for 20 minutes.
4. Put the oil in the pot, add the onion and ginger slices and saute until fragrant, then add the pork belly slices and saute until fragrant, and spit out the oil.
5. Add water or soup, add bamboo shoots, mushrooms, squid slices, mussels, golden hooks and scallops, and boil over high fire.
6. Pour the soup into the casserole and simmer for about 2 hours until the soup turns white and thick; Cook noodles in the pot.
7. Add seasoning salt and white pepper to the cooked noodles, pour the Shanghai-style soup head and sprinkle with a little chopped green onion.
The practice of seafood noodles 3
Materials:
Celery right amount
A tablespoon of mashed garlic (also depends on the weight of celery)
Appropriate amount of fresh shrimp
Appropriate amount of medicine boiled
Black pepper, salt
White wine or sake.
Exercise:
1. Cook the noodles in a pot and put them in an empty bowl for later use. Cut the celery into cubes, the more broken the better, but don't make it into mud. Can be broken with a food processor, with garlic paste, with fresh shrimp, with scallops.
2, the pot is hot, the oil is hot, and the garlic and celery are added. After the fragrance comes out, you can add scallops and fresh shrimps and fry them until the fresh shrimps change color.
3. Pour in the white wine, and the white wine will drown the celery. Add black pepper and salt. You can turn off the fire after the liquor is boiled.
4, pour on the surface, sprinkle some seaweed sesame seeds on it.