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The usual home practice of seafood noodles

The common practice of seafood noodles is as follows: ingredients: more than 10 clams, 100 grams of hand rolling noodles, 5 fresh shrimp, 1 spring onion, right amount of vegetable oil, 4 rape, 1 pinch of salt, 1 tablespoon of soy sauce, 2 drops of oyster sauce, right amount of water, 1 point of chicken essence. Step: wash the clams and set aside, chop the onions and set aside.

The common practices of seafood noodles are as follows: tools / raw materials: 100 grams of fresh egg noodles, 150 grams of seafood platter, 50 grams of fresh mushrooms, 100 grams of green vegetables, salt, 5 grams of fresh chicken juice, 10 grams of chopped onions, 10 grams of shredded ginger, pot. Heat the pan with a little oil and saute until fragrant with chopped onions and shredded ginger. Stir-fry the seafood slightly and set aside.

. wash the clams and set aside. 2. boil water in a small pot, boil the noodles for 2 minutes, then remove the cooked noodles, soak them in cold water and set aside. 3. Boil a new pot of water and boil the rape in the pot for 1 minute. You can add a little salt to make the rape more green.

Four methods of seafood noodles

Add a small tablespoon of salt and stir well; add the right amount of water, the amount of water can be added as you like. Remove the noodles, add them to the clam soup and bring to a boil over low heat. Boil the noodles for 2 minutes, add a little chicken essence and light up.

Stir-fry the onions and onions in the pan, add the prawns and squid to the high heat and boil the soy sauce, bean sprouts and leeks.

Ingredients: 500g hand rolling noodles, 200g shrimp, 3 crabs, 1 handful of side dishes, 2 spoons of salt, 2 spoons of light soy sauce, ginger, a little garlic. Let's deal with it first, cut the shrimp gun, beard, for the convenience of eating. Remove the gills and stomach of the crab and cut it into small pieces.

Zhoushan characteristic seafood noodle materials: pig bone chicken rack stock and noodles; noodles, live skin shrimp, shrimp, oyster and other ingredients; 100 grams of noodles, 5 shrimps, 10 grams of live skin shrimp, 5 stews, a little red and yellow pepper, 2 teaspoons minced garlic, a little salt, a little black pepper, 2 teaspoons lemon juice.

How to make Wenzhou seafood noodles

1. Razor peel, wash and sprinkle with sea salt for 2 hours so that you can spit sand as soon as possible.

2. After chopping and washing the material, boil the material quickly over high fire to remove impurities and floating foam, and then simmer over low heat for several hours to produce a fresh and fragrant soup bottom. In addition, according to personal preferences, seasonings can be added appropriately, such as sliced ginger and green onions, to make the bottom of the soup more colorful.

3. Stir-fry scallops and kelp, add 300ml of water, simmer for 25 minutes, add salt and set aside. Combine the flour with water, knead it into dough, roll out a thin skin with a rolling pin, cut into noodles, boil 1000 milliliters of boiling water, boil the noodles, pick them up and put them in a bowl. Add seafood lid to the noodles.