Shacha Rice Noodle Soup

Name: Shacha Rice Noodle Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g rice flour; 10 shrimp; 1 piece egg; 4 capsules Fish Ball; 1 piece straw mushroom; 6 pieces Oily tofu; 1 piece Watercress; a little salt; 1 teaspoon Chicken Essence; 2 cloves garlic; 20g Cooking oil; 2 tbsp Shacha sauce; Some water

by Burnt Apple

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Everyone has heard of Shacha noodles in Xiamen. The method is simple and the ingredients are delicious. The most important thing is to use fresh pork bones or chicken in the soup. The noodles are boiled in a pot and cooked until cooked. Put it in a bowl, add seafood or meat according to your favorite taste, and finally pour the thick soup boiled in a large pot. In less than two minutes, a large bowl of unique and delicious shacha noodles But on the table, this time I used rice noodles to replace the noodles after the improvement. The taste is also light, but it is still superb.

Shacha Rice Noodle Soup

1. Soak the rice noodles in an appropriate amount of water for 1 hour. Take a pot of water and boil it and blanch it until soft. Be careful not to cook for too long to have a more elastic taste.

2. Blanch the soft and well-ripe rice noodles to control the moisture and put them in a bowl for later use (the rice noodles can also be replaced with noodles, alkaline water noodles, pho, potato noodles, etc., as you like)

3. Wash the shrimp, remove the shrimp thread, cut the hair, add a little oil after the wok is heated, fry the garlic, pour in the shrimp and fry until the color changes, add an appropriate amount of salt to taste, well-cooked, serve it and set aside The cooked shrimp is more fragrant, I prefer to do this, you can also blanch the shrimp directly with boiling water)

4. Add the clear soup to the pot and boil, cut the straw mushrooms and beans into half, and pour them into the soup together with the pepper balls. At this time, you can take another pot of boiled eggs, and then add the washed watercress to the blanch

5. Mix in the tea sauce, salt, chicken essence, and some oil. When the watercress is blanched until soft and cooked, first remove it and put it in a bowl with rice noodles.