Shrimps yellow on both sides
Overview
Liangmianhuang is a traditional Han Chinese noodle dish in Suzhou City, Jiangsu Province. It was once known as the emperor of noodles and is expensive. This noodle can be divided into hard noodle with yellow noodle and soft noodle with yellow noodle. The hard noodle with yellow noodle is deep-fried, while the soft noodle with yellow noodle is made from the hard noodle. Drain and fry it. Both sides should be fried until golden brown and the fragrance comes out. Then take it out and put it on a plate. Then pour the toppings and marinade on the noodle so that the noodles can absorb the topping juice. The taste is fragrant and delicious. Ingredients: 150g fresh noodles, 60g live shrimp, 50g ground chives, 50g dried tofu Ingredients: 3/4 tsp salt, 1/2 tsp sugar, 1 tsp chicken juice, 1 tsp sesame oil, 1 tsp cooked oil, 2 tsp dry starch, 3 g green onions, appropriate amount of vegetable oil
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Ingredients
Steps
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Prepare ingredients.
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Boil the water, cook the noodles until they are medium cooked, take them out and drain them, heat the oil and mix well.
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For fresh prawns, remove the shells and remove the meat. Cut the back of the shrimp into slices about 2/3 deep.
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Cut the leek sprouts into small pieces and the dried fragrant peas into cubes. Prepare some chopped green onions and water starch.
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Boil water and blanch the dried fragrant seeds and shrimps.
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Pour oil into the pot, add the noodles, and fry over medium-low heat until both sides are golden brown, then remove.
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Leave the base oil, sauté the green onions, add boiling water, chicken juice, salt and sugar and bring to a boil.
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Add dried fragrant seeds, shrimps and chive sprouts.
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Add water starch and mix thoroughly.
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Pour the prepared toppings over the fried noodles.
