Clam and seafood noodles(wen ha hai xian mian )

Method of clam seafood noodles:

Raw materials for making clam seafood noodles:

200g noodles, 30g grass shrimp, 100g clam, 50g Hawaiian scallop, 50g scallop, 20g kelp, proper amount of asparagus, 2 scallions and a little ginger

Ingredients for making clam seafood noodles:

20 g edible oil, 15 tbsp soup (450 g), 3 tbsp cooking wine (9 g), 1 tbsp pepper (3 G), 1 tbsp refined salt (3 G), 1 tbsp monosodium glutamate (3 G)

Processing steps of clam seafood noodles:

1. Remove the mud intestines of prawns and wash them; put clams into clean water to spit out the mud; cut asparagus into sections and wash other materials for later use;

2. Cook the noodles, take them out and put them in a bowl; wash the scallions and ginger and cut them into small pieces;

3. Pour oil into the pot, add scallion and ginger, stir until fragrant, cook in cooking wine, add stock, boil, add clam, cook until slightly open, add prawn, Hawaiian shellfish, scallop, kelp, asparagus and seasoning;

4. Cook for another 3 minutes, turn off the heat and pour all the ingredients into the bowl.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

Characteristics of Meretrix meretrix seafood noodles:

The soup is mellow, light and delicious.

When making clam seafood noodles, you should pay attention to:

To highlight the taste of seafood, it is best not to add soy sauce.

Clam and seafood noodles

Clam seafood noodles, soup fresh taste alcohol, light and delicious.

Material Science:

Noodles, 200g grass shrimp, 30g clam, 100g Hawaiian oyster, 50g scallop, 50g kelp, 20g asparagus, proper amount of scallion, 2 ginger, a little

Material Science:

Edible oil, 20g soup, 15tbsp cooking wine, 3 tbsp pepper, 1 tbsp refined salt, 0.25tbsp monosodium glutamate, 0.25tbsp

Method:

1. Remove the mud intestines of grass shrimp and wash them;

2. Put Meretrix meretrix into clear water to spit out the sediment;

3. Cut asparagus into sections, wash other materials and set aside;

4. Cook the noodles, take them out and put them in a bowl;

5. Wash and cut shallot and ginger;

6. Pour oil into the pot, add scallion and ginger, stir until fragrant, cook in cooking wine, add stock, bring to a boil, add clam, cook until slightly open, add prawn, Hawaiian shellfish, scallop, kelp, asparagus and seasoning;

7. Cook for another 3 minutes, turn off the heat and pour all the ingredients into the bowl.

Chef one touch:

To highlight the taste of seafood, it is best not to add soy sauce.

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Chinese PinYin : Wen Ha Hai Xian Mian