Zucchini Noodle Soup with Shrimp Brain Oil
1.
Cut the zucchini into thick strips, and just use the head of the shrimp.
2.
Heat the pan with oil, add the cleaned shrimp heads and fry them until fragrant. While frying, use a spoon to gently crack the shrimp heads, and then add some boiling water to boil the soup.
3.
After the soup is boiled, stir repeatedly with a spoon to make the shrimp brain oil blend with the soup as much as possible. Cook until the soup turns red and the noodle soup is full of shrimp brain oil. Pick up the shrimp brain and throw it away.
4.
Add the shredded zucchini in the original soup. Remember not to cut too finely, otherwise the soup will be broken and affect the taste.
5.
While the soup is boiling, use another pot to cook the noodles.
6.
When zucchini is cooked, add salt, light soy sauce, and oyster sauce to taste.
7.
Take the soup bowl and fill it with an appropriate amount of melon soup, and add noodles. Don't pack too much.
8.
Continue to put the cooked noodles in. When the finished product is put into a bowl, it is good to separate the melon and the noodles on one side, and no special decoration is required.
Tips:
1. Use fresh shrimp heads. When frying, the pan should be hot enough, and the shrimp brains should be cracked while frying;
2. There will be red oil flowers floating on the surface of the soup during the cooking process. That is the essence of shrimp brain oil. Don't scoop it up and throw it away.
