Seafood rice noodles

Seafood rice noodles

Introduction:

"This dish doesn't use any kind of seafood as accessories, but it tastes like seafood. There is a dish with the garlic flavor of minced garlic and the tenderness and smoothness of scallop meat. You will feel the strong fragrance in your mouth and the impact from tenderness. Students who have eaten steamed scallops with minced garlic can imagine the taste. This fried rice noodles makes me feel this way. That's why I want to call it seafood rice noodles without seafood. "

Production steps:

Step 1: soak rice noodles in water for half an hour until soft.

Step 2: put the rice noodles in the water pot and boil for 2-3 minutes.

Step 3: take out the cold water twice, and then control the water dry.

Step 4: beat the eggs with salt. Pour the oil into the pan, add the egg and stir fry.

Step 5: put in the cucumber and carrot and cut them into shreds.

Step 6: put the rice noodles in and stir fry with chopsticks.

Step 7: add oyster sauce and mix well.

Step 8: take another pot, pour the oil in the cold pot, pour the garlic in, fry it in low heat, pour it on the rice flour, mix well.

Step 9: add the steamed fish and soy sauce and mix well.

Materials required:

Rice noodles: 300g

Cucumber: 50g

Carrot: 50g

Egg: 50g

Oil: right amount

Salt: right amount

Soy sauce: moderate

Oyster sauce: right amount

Garlic: right amount

Note: 1. Soften the rice noodles in advance and cook for a few minutes. If you don't have time to soak, you need to cook more. 2。 Stir fry with chopsticks is better than stir fry with spatula. 3。 Garlic to pay attention to some, do not fry paste, become golden on the line. 4。 It's best to use Lee Kam Kee's steamed fish soy sauce. I think the taste of raw soy sauce is suitable.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh