Zucchini noodle soup with shrimp brain oil
Overview
Have you ever noticed that every time you buy fresh shrimps and take out the meat for cooking, it is a pity to throw away the remaining shrimp heads. Sister Xin makes this dish using the scraps that are usually thrown away. It can be used as a dish or as a sweet and delicious soup noodle. The soup is very sweet and the seasoning is strong and light. You can adjust it according to your personal taste. If you want to try it, you can try it.
Tags
Ingredients
Steps
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Cut the zucchini into thick shreds and only use the heads of the shrimp.
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Heat the oil in a hot pan, add the cleaned shrimp heads and fry until fragrant. Use a spoon to gently crack the shrimp heads while frying, then add an appropriate amount of boiling water to make the soup.
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After the soup boils, stir repeatedly with a spoon to allow the shrimp brain oil to dissolve into the soup as much as possible. Cook until the soup turns red and the soup surface is full of shrimp brain oil. Remove the shrimp brains and throw them away.
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Add shredded zucchini to the original soup. Remember not to cut it too finely, otherwise it will break into pieces after cooking and affect the taste.
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While the soup is cooking, cook the noodles in another pot.
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When the zucchini is cooked, season with salt, light soy sauce, and oyster sauce.
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Take a soup bowl, first put an appropriate amount of melon soup, and add noodles, don't put too much.
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Continue to put the cooked noodles in. When the finished product is put into the bowl, it is good to separate the melon and noodles to occupy one side. No special decoration is needed.
