In early spring, come to a bowl of high-quality tea noodles

noodles:200g King of TSAT:1 tablespoon mushroom:3 fresh corn kernels:30g fried prawns:4 fish ball:2 burst:2 milk cabbage:1 scallion:1 ginger:1 small block garlic:1 flap pepper:3G salt:1 teaspoon olive oil:10ml pepper:1 teaspoon https://cp1.douguo.com/upload/caiku/c/9/6/yuan_c91bdbf9e65364d93c02ad790040bc96.jpg

In early spring, come to a bowl of high-quality tea noodles

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Satay originated in Indonesia. It means Satay in Indonesian. The original meaning is kebab. At the beginning of the 20th century, it was introduced to Guangdong, Fujian and Taiwan from Southeast Asia by overseas Chinese. Chinese people took its spicy characteristics, added more than ten kinds of fragrant raw materials such as peanut, white sesame, shrimp, coconut and so on, and ground them into pieces, added oil and salt to boil them into brown yellow or purple red color, sweet, spicy, fragrant, unique taste and very Southern flavor sauce, that is, Sha Cha sauce. In China, it is rich in Chaoshan and Fujian. Shantou's sauce is more fragrant than Fujian's, while Fujian's sauce is slightly sweet in taste. Sha Cha flavor is the main part of local dishes in South Fujian, such as Sha Cha Niu Liu, Sha Cha hot pot, Sha Cha duck block, etc. The first impression of Sha Cha is that after returning to China, he and his friends went to eat an old-fashioned Chaoshan beef hotpot shop in the cold spring March. The Sha Cha sauce in the shop was matched with the ready cut

Cooking Steps

  1. Step1:Prepare the main ingredients. Wash the vegetables

  2. Step2:Slice the scallion and garlic, shred the ginger, wash the corn kernels, cut the mushrooms and fish balls with the cross flower knife

  3. Step3:Add 10ml olive oil in a hot pot. Stir fry shallot, ginger, garlic and pepper in a small heat

  4. Step4:Stir fry prawns in corncob and oil. Stir fry for 2 minutes

  5. Step5:Add mushrooms. Continue to stir fry for 1 minute

  6. Step6:Add 1 tablespoon of Wong's tea Wong's sauce. Stir fry until the ingredients are evenly wrapped in the sauce

  7. Step7:Another pot of boiling water. When the water boils, it's below

  8. Step8:Put 300ml of warm boiled water into the pot, turn the heat to cover the pot and boil

  9. Step9:Scoop in and cook until it's 7 ripe. Stir in the back cover and simmer for 2 minutes

  10. Step10:Add 1 teaspoon salt and 1 teaspoon pepper. Stir well

  11. Step11:Put in the broken cabbage leaves. Blanch them a little. Turn off the heat and start the pot

  12. Step12:Put the surface and the material into the bowl one by one

  13. Step13:It's golden in color. It's sweet, spicy and delicious. It's rich in soy sauce. A bowl of sand tea noodles with both color and ingredients is ready. Do you want to move chopsticks?

Cooking tips:1. It's better to use alkaline water to cook the noodles. It's harder to cook the noodles. 2. Cook the noodles until they are 7 mature. That is to say, if you see a white noodle core in the middle, you can pull it out. In this way, it's not easy to cook the noodles in the soup without chewing. 3. The sauce itself has a certain salty taste. Therefore, you need to put less salt to cook well.

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In early spring, come to a bowl of high-quality tea noodles recipes

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