Variety Seafood Fried Noodles
by Eggplant and Crayfish
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Wash all vegetables, shred carrots and small onions, cut leek into sections, and slice garlic. After washing the squid, cut it open, and cut into small pieces after drawing a cross knife on the inner wall.
2. Boil water in a pot, add ginger slices and squid slices to blanch water. The squid is rolled into a beautiful tube shape, which is more conducive to the sauce and flavor. To
3. Boil water in the pot, add the noodles and cook for 2 minutes on high heat until the noodles have no hard cores. Remove and drain the water
4. Pour oil in a pot and heat up, add garlic slices and sauté fragrant, then add squid, onion shreds, bean sprouts, and carrot shreds. Stir fry for a while on medium heat. Pour in the dried noodles and shredded chives and stir-fry. To
5. Pour in sugar, light soy sauce, dark soy sauce, and stir-fry evenly over medium heat. Sprinkle with sesame seeds and katsuobushi. To
6. Set the plate, take pictures, and start eating!
Tips:1. Light soy sauce + dark soy sauce + sugar is a simple substitute for soy sauce king. Soy sauce and dark soy sauce are both salty enough, no need to add salt.
2. Don't cook the squid rolls for too long. You can remove them after blanching the rolls in boiling water, so as not to become too old to chew.
3. It takes about 3 minutes for the hollow noodles to cook normally, during which time, tap cold water 1-2 times. But you need to fry later. In order to keep chewy, cook for 2 minutes until the noodles are broken and there is no hard core. Be sure to drain the water and fry in the pan to prevent it from becoming mushy. To
