In the memory time, there is always a memory of a city, or a story, an alley, a person and a bowl of noodles. Back to Huangyan for more than ten years, I always miss a noodle shop in Jiaojiang. It's surrounded by mud brick walls. It's old and shabby. The sanitation is even worse. There are more than a dozen tables in and out of the house, but they are full of friends again and again. Once in a while, they have to wait in a long line. This shop is made of handmade noodles. Noodles are the essence of this shop. The raw materials for the noodle are super flour, hard flour and hard surface. The unique feature of this shop is to press the noodles with sticks. One end of the bar is fixed in the wall hole. In the morning when you go, you will see the noodle maker riding on the lever. There is a special springboard at the foot, panting, holding the lever and jumping around. The freshly made noodles are taken to the bottom of the kitchen immediately. After the steaming noodles are matched with all kinds of bitterns or seafood from his home, the mellow fragrance of the noodles is filled with a trace of sweet. The elastic noodles are sucking
Step1:Prepare all material
Step2:Open the shell of abalone, take the meat port, and cut the squid with a flower knife. Let's go into the water for one minute. Clean the shrimp. Slice the sausage. Cut the tomato. Chop the garlic. Shred the ginge
Step3:In the oil pan, sausages with garlic and ginger. Then, soft tomatoes.
Step4:Join the seafood. Stir fry with cooking win
Step5:Pour in water and don't put any more seasoning. Water will be delicious enough
Step6:While stewing and topping, boil the noodle in water. Put a handful of golden dragon fish you + aomai egg noodles for 5 minutes. Then put in the green vegetables and cook for 2 minutes. Then start the pot.
Step7:7. Pour in seafood topping. Eat in meimeikai.
Cooking tips:Tips: 1. Seafood can be used with 2. This noodle can be boiled for 7 minutes. If you like it hard, it will shorten the time. There are skills in making delicious dishes.