Seafood Noodle Soup(hai xian mian ge da tang )

Seafood Noodle Soup

Introduction:

"Miangeda soup should be a kind of food in the north, which is a kind of soup porridge made by mixing flour into small miangeda and then putting it into a boiling water pot. Noodle soup in the north is a homely soup porridge, the elderly said that eating noodle soup nourishing, warm stomach. There are many ways to make dough lumps soup, and the vegetables that can be matched are also different due to different tastes in different places. The soup is usually made more in winter. In the mainland, it is usually cooked with scallion and ginger. After the water is boiled, put on the beaten dough, beat the egg liquid into egg flower, add refined salt, and then drop sesame oil before leaving the pot. This is a hot soup. But to the coastal areas, people like to put some scallops, clam meat, etc., to make seafood flavor noodle soup. Put the pimple soup into a bowl, and then drink a few bowls of pickles. You can go out on a hot day and deal with the cold weather. Well, this delicious pimple soup makes my mouth water when I think about it. "

Production steps:

Step 1: wash the radish and cut into shreds.

Step 2: soak scallops in advance and remove tendons and skins.

Step 3: grind the cooked peanuts, cut the scallions, and shred the ginger.

Step 4: put a little oil in the pot, heat it up, add shredded ginger and saute the scallion until fragrant.

Step 5: add shredded radish and peanuts and stir fry.

Step 6: add water, add scallops, open fire..

Step 7: use a small bowl to hold the right amount of flour, pour in a small amount of water, and smash the flour with chopsticks.

Step 8: after boiling the water in the pan, pour in the battered flour and stir with a spoon to prevent sticking. After boiling, add refined salt, reduce the heat and simmer for 5 minutes. Before leaving the pot, drop sesame oil and sprinkle with coriander powder.

Materials required:

Flour: right amount

Cooking oil: right amount

Refined salt: right amount

Cooked peanuts: right amount

Radish: right amount

Shallot: moderate

Ginger: moderate

Scallops: right amount

Note: 1. Don't make the pimple too big. When mixing the pimple, the water flow should be small, or slowly drip while stirring. 2. Tilt the chopsticks against the surface of the flour and slide them back and forth in a circle to make the flour soft. Such lumps are soft and easy to digest. 3. When cooking dough lumps soup, don't put too much dough lumps, otherwise it is not suitable to cook the thick paste. When pouring pimples, stir them with a spoon to prevent them from sticking.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hai Xian Mian Ge Da Tang