Luxurious Seafood Haohuan Snail Snail Noodles
1.
As usual, a group photo of the ingredients.
2.
Add a little salt to the sixties to let the sixties spit out the sand.
3.
Open the back of the shrimp, take the shrimp string and set aside for later use.
4.
Cut ginger shreds, garlic slices and finely chopped millet peppers.
5.
Boil the rice noodles in a pot and soak in cold water for later use.
6.
Set up another wok, heat the pan with cold oil, saute the ginger, garlic and chili, stir-fry until opening, add cooking wine to remove fishy, then pour a little light soy sauce.
7.
Add enoki mushrooms and stir-fry.
8.
Add the snail soup material packet to the pot and stir-fry evenly.
9.
Add about 300ml of water.
10.
Put the prawns into the pot.
11.
Cook until the color changes.
12.
Pour all the rice noodles that have been cooked and cooled with water into the pot.
13.
Add sour bamboo shoots, capers, fungus, spicy oil and vinegar packets in sequence.
14.
Add coriander and shallots out of the pot and you're done!
15.
Next is the stinking photo time>
16.
Click, click, click.
17.
Click, click, click.
Tips:
①Spicy degree can be adjusted according to personal taste.
②The saltiness of the snail soup bag itself is sufficient, and the amount of light soy sauce should be controlled carefully. People with weak taste can consider not adding it, but the addition of light soy sauce can enrich the umami level of snail noodles.
③The seafood must be fully cooked.
④When eating a large amount of food or sharing a lot of people, you can replace it with a 400g snail noodle, seafood and enoki mushrooms, and add some vegetables or dried meat, etc.
