Shrimp and Vegetable Casserole Rice Noodles
1.
Boil water in a boiling pot, add a little salt, add dry rice noodles, and cook on low heat until it can be pinched off by lifting it with chopsticks
2.
Take out the rice noodles and soak them in cold boiled water for later use
3.
Boil water in a small boiling pot, wash and remove the shrimps and blanch them off the line. Other side dishes are sliced and shredded as needed, and then blanched in the pot and set aside.
4.
Wash the tomatoes and slice them, blanch the broccoli in the pot and tear it into small florets for later use (forgot to take pictures). Shred the cabbage and blanch in the pot.
5.
Take a large casserole, remove the shredded cabbage and spread it evenly on the bottom of the casserole
6.
Drain the rice noodles and spread on the cabbage
7.
Spread blanched side dishes and shrimp on the rice noodles
8.
Put tomato slices in the center and broccoli around
9.
Boil the water used for blanching vegetables in a small saucepan
10.
Add 1 spoon of seafood soy sauce, 1 spoon of steamed fish head sauce, 1 spoon of mirin, 1 spoon of cooking wine, 1/2 spoon of Chinese pepper powder, 1/2 spoon of white pepper, 1/3 spoon of ginger powder and mix thoroughly. Add some salt and chicken powder to taste
11.
Pour the soup into the casserole, don’t overdo it
12.
Put the casserole on the stove and bring it to a boil. Sprinkle with coriander and white sesame seeds
13.
Drizzle with pepper oil and sesame oil. Done~
Tips:
1. It would be better to replace the bottom of the casserole with bean sprouts and shredded tofu. I used cabbage when I didn't have it on hand, and it tasted good.
2. The side dishes can be adjusted according to your preference.
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