Shimizu Udon
1.
Prepare all the materials, as shown in the figure. Among them, the shrimp should be removed from the back line and shelled. (In order to save some calcium, I left shrimp tails!)
2.
Start the frying pan, stir-fry the garlic and ginger, then quickly add the shrimp, pour the rice wine to remove the fishy, stir-fry on high heat (must be quick, or the shrimp will get old)
3.
Quickly out of the pot, set aside for later use
4.
Wash the pot! ! ! ! Wash the pot! ! ! Restart the frying pan, and stir fry the remaining vegetables (except the greens) together. Just put the greens in 5 minutes before they come out of the pot.
5.
After it's basically cooked, add water directly.
6.
When the water boils, add the udon noodles. After the water boils again, change the heat to medium and small. Add salt, black pepper and other condiments you want to add.
7.
At this time we started to prepare eggs. Boil the egg and cut in half, scoop out the yolk (the egg white is tender, carefully dig out)
8.
Squeeze an appropriate amount of mustard into the egg yolk (I don’t use the spicy one, so it’s okay to squeeze a bit more, this depends on personal preference). If there is salad dressing, it’s better. Then squeeze in a little salad dressing and sprinkle a little black. The pepper, put on a plastic glove, squeeze it into puree, and put it back into the original egg white~ [commonly known as the devil's egg, but it tastes very good, this can be made as a single product]
9.
The noodles are basically good at this time. Remember to sprinkle chopped green onion before serving. Put half an egg on top, and squeeze a little mustard on the surface to increase the beauty! (Anyway, my mustard is not spicy, I eat it just right haha)
Tips:
The noodles and eggs in this recipe can be made into two single items. Udon noodles are not very absorbent but are very supportive, so the amount of water and noodles should be controlled slightly according to the number of people. The water should not be too stingy.
