Curry Fish Ball and Shrimp Noodle
1.
Ingredients: tofu puffs, sea prawns, fish eggs, ginger.
2.
Ingredients: curry powder, small Chinese vegetables, spring onions, noodles.
3.
Use scissors to cut the back of the shrimp, pick out the shrimp thread (that is, the black shrimp intestine) and peel off the shell. Put the shrimp shells and shrimp heads (don't throw them away) in a bowl, add some salt, pepper, and chicken powder to the shrimps. Grab them with your hands to taste.
4.
Wash the small Chinese vegetables, remove the old leaves, and cut in half. Wash the green onion leaves and cut into small pieces, and cut the onion into long sections. Peel the ginger, wash and slice.
5.
Use a pot of water, a tablespoon of salt, and bring to a boil.
6.
Put down the dry noodles and keep the heat on medium, so that the soup can be cooked during the cooking process.
7.
Heat an appropriate amount of oil in a pan, pour the shrimp heads and shells down and stir-fry for a while, then add the ginger slices.
8.
Add 2 bowls of water, cover the pot and keep simmering on high heat for a while.
9.
Pick up the shrimp shells, shrimp heads and ginger slices, and discard.
10.
Pour in curry powder and green onion stalks.
11.
Add fish eggs and tofu bubble.
12.
Add shrimp.
13.
Cover the pot and continue cooking for a while.
14.
The noodles in the pot here can be picked up and left with cold water.
15.
Pour into a bowl.
16.
The water used to cook the noodles can blanch the small Chinese vegetables.
17.
Scoop it up and place it on top of the noodles.
18.
Cook the broth for about 5 minutes and add salt.
19.
Chicken powder, sugar.
20.
Stir and fry evenly.
21.
Place the ingredients on the noodles, and pour the remaining soup on the noodles.
Tips:
The noodles should not be boiled for too long, and the noodles can be picked up after boiling. Soaking in the thick soup will continue to absorb the taste, and the taste will not be cottony.
