Qingkou Seaweed Noodle Soup

Name: Qingkou Seaweed Noodle Soup
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 300g mussels; 20g kelp; 10g shallot; 10g ginger; 10g parsley; 1 piece Belt side (dry); 3g salt; 15g Rice wine; 1g black pepper powder; 3g sesame oil

by Fire plated red leaves

4.7 (1)

Favorite

2

Difficulty

Easy

Time

30m

Serving

1

Recently, I am obsessed with eating noodles. I will try various combinations when eating noodles. This time I teach you to try mussels and kelp. These two ingredients can regulate internal organs, detoxify and prevent diseases. Mussels and kelp are both seaweed. The product comes with natural seasonings. Just put some black pepper powder and rice wine to remove the smell, and the aroma is already overflowing. The noodles are smooth and the soup is delicious. It kills the taste buds!

Qingkou Seaweed Noodle Soup

1. For each material, clean the mussels and clean up the surface debris, soak the kelp in advance, and cut into thin filaments.

2. Finely chop scallions, shred ginger and set aside

3. Boil the belt surface with water and some salt

4. The trousers noodles are mixed with sesame oil to prevent sticking, set aside and set aside

5. Put the kelp shreds in water and cook for 15 minutes

6. Put the mussels in the pot and pour the rice wine

7. Add salt and black pepper powder to the soup to taste

8. Add ginger, drizzle in sesame oil, turn off the heat

9. Put the previously processed noodles and soup in the same bowl, put chopped green onion and coriander, and you can eat it (if not salty enough, add soy sauce)