Soy Sauce Ring Soaked Shellfish Noodles
1.
Put high-gluten noodles, mung bean noodles, salt in a bowl, mix with water to form a dough, cover with a damp cloth and set aside to wake up;
2.
Cut the chili top knife into rings;
3.
Put oil in the pot, add tempeh and saute until fragrant, then add garlic slices and saute;
4.
Add chili rings; add soy sauce, a little sugar, vinegar, and monosodium glutamate, stir-fry evenly to make a marinade;
5.
After the noodles wake up, cut them into slices, and then roll them into strips;
6.
Pull into a small potion;
7.
Take a small dose, press it on it with a comb, press and roll it to make shellfish;
8.
Boil the water in the pot, pour the noodle fish, and remove it after cooking; pay attention to simmer slowly on a low fire, so that it will not be easy to make the soup.
9.
Just pour the marinade on the shellfish.
Tips:
1. Mung bean flour and ordinary white flour can also be in a ratio of two to eight or three to seven. Don't put too much mung bean noodles. If you put too much noodles, it will be boring.
2. To eat instant noodles, put more soy sauce.
3. Eat fragrant and not jealous. What you want is the scent of vinegar. Put the vinegar on the side of the pot and put it in, and it will evaporate immediately.
