Shrimp with two sides of yellow(xia ren liang mian huang )

Shrimp with two sides of yellow

Introduction:

"Liangmianhuang is a traditional famous pasta of the Han nationality in Suzhou City, Jiangsu Province. It was once known as" the emperor of noodles "and is expensive. This noodles can be divided into hard "two sides yellow" and soft "two sides yellow". Hard "two sides yellow" is fried raw noodles, soft "two sides yellow" is fried hard noodles after filtering. Both sides should be fried into golden yellow, and the fragrance will float out. Then take it out and put it on the plate. Then pour the topping and bittern on the noodles, and let the noodles absorb enough topping juice. The taste is fragrant and delicious. Ingredients: 150g fresh noodles, 60g live shrimp, 50g chive stalk land, 50g dried bean. Ingredients: 3 / 4 tsp salt, 1 / 2 tsp sugar, 1 tsp chicken juice, 1 tsp sesame oil, 1 tsp cooked oil, 2 tsp dry starch, 3 G scallion, and proper amount of vegetable oil

Production steps:

Step 1: prepare the ingredients.

Step 2: bring the water to a boil, cook the noodles until they are eight years old, take them out, drain water, heat the oil and mix well.

Step 3: fresh prawns, remove the shell and take the meat, slice the back of prawns, about 2 / 3 deep.

Step 4: cut the leek stalk into small sections and dice the dried leek. Prepare some green onion powder and water powder.

Step 5: boil water, blanch dried meat, and shrimp.

Step 6: add oil into the pan, add the noodles, fry them over low heat until both sides are golden, and then put them out.

Step 7: leave the bottom oil, saute the onion, add boiling water, chicken juice, salt, sugar and bring to a boil.

Step 8: add dried incense, shrimps and leeks.

Step 9: add the starch and mix well.

Step 10: pour the prepared topping over the fried noodles.

Materials required:

Fresh noodles: 150g

Leek stalk: 50g

Salt: 3 / 4 teaspoon

Chicken juice: 1 tsp

Cooked oil: 1 teaspoon

Scallion: 3 G

Live shrimp: 60g

Dried beans: 50g

Sugar: 1 / 2 tsp

Sesame oil: 1 teaspoon

Dry starch: 2 tsp

Vegetable oil: right amount

Precautions: 1. When frying noodles, turn the pan continuously, and pour oil on the noodles several times before frying, so that the noodles are heated evenly. 2. Fry the noodles well and turn them over with a spoon. I use a shovel to shovel all at the bottom and turn it over carefully. 3. The topping should be slightly thicker, so that it can be poured on the fried noodles to keep the crispness of the noodles. 4. It's not suitable to store it too long. 5. This pasta can be served with egg soup.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: light

Chinese PinYin : Xia Ren Liang Mian Huang