Seafood Knife Noodles
1.
Note that the shrimp shell is used to cook the soup, and the shrimp meat is packaged separately.
2.
Add a little cornstarch, salt, oil, and soy sauce, marinate for about 20 minutes, and set aside.
3.
Prepare the coriander and shallots.
4.
Grind sand ginger (essential) and garlic.
5.
Heat oil, sauté the ground ginger and garlic, add shrimp shells, and cook until the color changes. Add three bowls of water, close the lid, and simmer for 10-20 minutes to force the umami flavor of the shrimp shells into the soup.
6.
(This should be prepared before boiling the shrimp soup) Flour and water, knead into a dough, slice it, boil it in the pot for 3-5 minutes, then lift it up. Note: The noodles should be distinct and placed separately. They should also be boiled in hot water one by one. Put it in a large bowl filled with cold water after it is cooked to prevent it from sticking together. Finally, wait for the shrimp soup to be cooked and add it.
7.
After cooking the soup, the shrimp shells can be taken out.
8.
Add the right amount of salt, prepared shrimp, coriander, green onion, fresh meat, and chicken essence. Finally add the noodles you want to eat, and you're done!
9.
A bowl of delicious seafood soup with knife and noodles is complete! Of course, the thickness and shape of the noodles can be changed.
Tips:
Sand ginger and shrimp shells are the essence of this dish and are indispensable.
