Assorted shrimps with yellow both sides

Overview

How to cook Assorted shrimps with yellow both sides at home

Wash all ingredients except noodles. Chop the sprouts, fungus, and white mushrooms; dice the carrots, blanch them in boiling water with the peas, and drain. Cut open the backs of fresh shrimps, remove the shrimp lines, blanch them in boiling water with ginger slices, remove and drain. Add 2 times water to starch to make water starch for thickening gravy.
Boil water in a pot, add Grandpa Zhang's hollow noodles, cook over high heat for 1 and a half minutes, remove from the pot when the noodles are still a little hard, drain in cold water, add a little oil and mix well.
Take a small flat-bottomed frying pan, heat it with oil over medium heat, pick out some noodles, shape into a pancake, fry over medium-low heat until lumps are browned, turn over, pour a little more oil along the edges, fry until browned, remove from the pan and use kitchen paper to absorb excess oil, and put on a plate. Fry all the noodles until they are browned on both sides.
Pour oil into a pan, heat over medium heat, add bean sprouts and fungus and stir-fry until raw. Add shrimp, peas, carrots, add light soy sauce, salt, sugar, cooking wine and white pepper and stir-fry evenly.
Reduce the heat to low, pour in the water starch, mix well to thicken the gravy, and then pour it onto the dough. It can be eaten with a knife and fork.