Fried rice noodles with dried shrimps(xia gan chao mi fen )

Fried rice noodles with dried shrimps

Introduction:

"I remember when I was a child, there was always a large plate of delicious fried rice noodles on the table during the Spring Festival or family dinner. My father also liked to wrap rice noodles with lettuce leaves. When I grow up, I work outside for many years, and I don't have much time to go home. In addition, with the change of eating habits in recent years, rice noodles are gradually forgotten. In addition, with today's environmental pollution and excessive use of pesticides, the family no longer eat raw vegetables. Until recently, I sorted out the dried seafood brought by my hometown, including a bag of dried shrimps given by my father. I suddenly missed the pot of fried rice noodles I had when I was a child. I went to buy two bundles of rice noodles that day, and made this pot of home fried rice noodles that I haven't seen for a long time according to the taste in my childhood memory. "

Production steps:

Step 1: soak dried shrimps in clean water and a little cooking wine for about one hour, then cut them in half and wash the sand.

Step 2: soak the rice noodles in water and set aside.

Step 3: cut the carrot into small pieces and set aside. Cut the scallion into small pieces.

Step 4: blanch the bean sprouts in boiling water and pick them up.

Step 5: take a bowl, add a little salt, soy sauce, soy sauce, a little sugar, three spoons of cold water, mix into sauce.

Step 6: heat the oil, saute ginger and scallion, add dried shrimps and shredded carrots and stir fry until fragrant,

Step 7: put the soaked rice flour and bean sprouts into the same stir fry, pour in the sauce (5), stir fry and color, sprinkle the scallion before leaving the pot, mix well, then leave the pot.

Step 8: the more delicious the fried rice noodles are,

Materials required:

Dried shrimps: 15

Carrot: a piece

Mung bean sprouts: 100g

Onion: two

Ginger: several pieces

Note: 1) do not pour out the water for soaking shrimp. It's better to change the water 1-2 times during soaking. 2) Do not blanch bean sprouts for more than half a minute to maintain crisp taste. 3) Rice noodles are easy to stick to the pot, and should be constantly stir fried after the pot, so the ingredients and sauce should be prepared in advance.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xia Gan Chao Mi Fen