Save Good Appetite, Refreshing and Not Greasy ~ Asparagus, Shrimp and Egg Yolk Noodles
1.
Prepare the ingredients, shell out the shrimp in advance, and open the back of the shrimp line. Cut the tender part of asparagus into sections
2.
Boil a spoonful of salt and cooking oil to boil the cooked shrimps and asparagus. You can remove them as soon as they are cooked. Don't cook them too old, as the taste will be much worse.
3.
The water for blanching the cooked shrimps and asparagus will continue to boil and add the noodles. After cooking for 2 minutes, the water will be removed. Soak in ice water for about one minute to remove the controlled dry water.
4.
Heat a pan on medium heat with cold oil, sauté the garlic slices and green onions, add egg yolk powder and table salt when the aroma comes out, fry until the egg yolk is fluffy and bubbling, then turn off the heat
5.
Remove the noodles to control the moisture content, add the asparagus and shrimp and mix with egg yolk and shallot oil, stir well and serve.
Tips:
The egg yolk powder can be steamed and crushed with fresh salted egg yolk, then added to the oil pan and stir-fried until large bubbles are formed. Noodles are best alkaline water noodles or dried egg noodles.
