Hong Kong Style Shacha Noodles

Name: Hong Kong Style Shacha Noodles
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Shacha sauce; Some Handmade egg noodles; Some Chives; Some Pleurotus eryngii; Some shrimp; Some Sliced meat; Some Squid; Some Soy sauce; Some water; Some pepper; Some Sugar

by Pretty girl kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Hong Kong-style shacha noodles are usually Nanyang-style shacha noodles. Nanyang-style dishes are very popular in Hong Kong. In general, many Nanyang dishes are now regular customers in restaurants.
Shacha sauce can be homemade, and the taste can be as delicious as the hotel.
But today, it is mainly how to fry shacha noodles, so I won't mention how to make the sauce for the time being.
Shacha sauce is very fragrant, and it is a perfect match for fried noodles. The flavor is fragrant and strong, and the aroma of dozens of spices is fused into one Shacha sauce, and the aroma of delicious seafood and leeks are perfectly integrated with the noodles. After eating, you will only feel unsatisfied. "

Hong Kong Style Shacha Noodles

1. Cold pan with cold oil and heat on low heat.

2. Add the shrimps and Lai's cuttlefish, and stir-fry on low heat.

3. After the surface is slightly discolored, add the meat slices and mix, keeping the heat low.

4. Add the oyster mushrooms and fry the green onions until fragrant.

5. Add the shacha sauce, stir-fry the sugar evenly, and the sugar melts.

6. Add an appropriate amount of soy sauce and add it in a circular motion along the side of the hot pan. This will increase the aroma of soy sauce and make it easy to stir evenly.

7. After the soy sauce and ingredients are thoroughly fried, add water.

8. Add the water and mix well, then add the noodles (don't make a mistake in the order, first add water and boil, then add the noodles, the wrong order will affect the taste).

9. Stir the noodles and pour in the leeks.

10. Mix the leeks and the noodles, turn off the heat after the leeks are fragrant, and evenly sprinkle with black and white pepper to make the shacha noodles.

Tips:
1 It is recommended to use handmade egg noodles without alkali. It is delicious. Traditional Hong Kong handmade noodles are delicious. However, many restaurants now use alkali-added noodles. It is not a big loss to use a lot of eggs to make noodles for you. It takes time and a master kneading dough. Using alkali-added noodles to make the taste is much worse. For egg noodles, you can make your own home-made all-purpose flour or high-gluten flour, add evenly beaten eggs, add salt, and then pour it into the flour. After kneading it smoothly, put it in a basin and let it sleep for 30 minutes. After 30 minutes, continue to knead the noodles for 30 minutes by pulling, kneading and pressing, and then let it sleep for 30 minutes again. Repeat this 8 times and the egg noodles are ready. If you are too lazy to knead, you can use a machine to knead. If you want the dough to be perfectly smooth and elastic, you need to knead by hand.

2 Handmade fresh noodles do not need to be cooked first, but if you are using alkali-added noodles, you should cook them in advance to eliminate the alkali flavor.

3 Squid is not an ordinary squid. There are many kinds of squid. Many people tend to confuse squid, squid, cuttlefish, octopus, etc. In fact, they are very different. I will post a special post for everyone to see next time.