Shrimp and Sour Soup Noodles & Scallion Pancakes
Overview
Spring is here, big green vegetables become sprouts, and small green vegetable seedlings become new growths, fresh and delicious. After many days of continuous spring rain, the sun finally cleared up on the weekend. I decided that my wife and I would not go anywhere, but would wash and dry ourselves at home and do some hygiene. For lunch, we would eat something simple and quick. Keeping things simple, nutritious and delicious is a must. We have ready-made braised eggs at home. , cooked fragrant tripe and the small green vegetable seedlings bought yesterday, and then thawed a few shrimps; finally boiled 2 bags of sour soup powder and fried 3 scallion pancakes; in this way, there is meat, vegetables and soup, a balanced nutrition; after eating, continue working, without delay; everyone said, right?
Tags
Ingredients
Steps
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Prepare vegetables, sour soup powder and scallion pancakes. The scallion pancakes are ready-made frozen pancakes, so I didn’t take a group photo.
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This sour soup noodle is the same as instant noodles, with rice noodle packets, vegetable packets, sour soup packets and secret seasoning packets.
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First, process the vegetables: cut off the roots of the green vegetable seedlings and clean them; wash the onions and ginger, cut them and set aside.
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Defrost the shrimps in advance, pick them with a little salt and clean them; then add a little salt, onion, ginger, cooking wine and white pepper, mix well, and marinate for 5 minutes.
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Next, fry the scallion pancakes: Put no oil in the pan, heat it over low heat, take out the frozen scallion pancake embryos and put them directly in; turn the heat to medium-low and fry for about half a minute, turn over, and fry until both sides are golden brown; use the same method to fry the remaining 2 scallion pancakes.
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In the oil pan where the pancakes have been fried, blanch the shrimps and green cabbage seedlings in hot water directly without adding any more oil; blanch them until they change color; I blanch the shrimps and green cabbage seedlings in two pots.
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When blanching the vegetables, you can cook the noodles. Cooking the sour soup noodles is as simple as cooking instant noodles. Since the two flavors are different, I cooked them separately. Put the rice noodles, vegetable packets and secret seasoning packets in the pot.
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Then add an appropriate amount of water, move to the gas stove, and cook over high heat.
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Cook the rice noodles until soft and translucent, it will take about 5 minutes.
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The cooking method of original sour soup noodles is the same, so I won’t go into details here.
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Then pour in the sour soup dumplings, bring to a boil again, and turn off the heat.
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Finally, add the braised eggs, fragrant tripe, blanched shrimps, and green vegetables, and you are ready to eat.
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The soup is spicy and sour, with sauce and meat.
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The rice noodles are elastic and smooth, so you can eat them as pancakes, stir-fry them and drink them in soup. They are sour, filling and nutritious.
