The preparation method of ginger soup noodles is as follows:
Preparation materials:
Ginger slices, eggs, dried vermicelli, bean curd skin, dried shrimps, dried shrimps, dried mushrooms, dried daylily, green vegetables, oil, salt, monosodium glutamate and cooking wine.
Exercise:
1. Ginger is cooked, sliced and dried for later use.
2. Boil ginger soup, grab a handful of dried ginger slices, put them in a pot and add water to boil until the taste of ginger slices changes. Generally, the pressure cooker cooks for more than ten minutes. Drain the ginger soup and take appropriate ginger slices for later use.
3. Put a proper amount of dried mushrooms, dried day lilies and dried shrimps into a bowl and soak them in cooking wine. If you have fresh mushrooms and shrimps, you can fry them with the dishes in the sixth step. This step is carried out simultaneously with the second step.
4. Take some eggs and break them up. Chop the ginger slices in the second step to pieces. Add them to the eggs and stir them together. Add appropriate amount of shrimp skin and stir together. Add some cooking wine and salt.
5, put the right amount of oil in the pot to heat, add the eggs prepared in the previous step, fry them into cakes and slice them for later use.
6. Add a proper amount of cooking oil to the pot, heat it, add vegetables and stir fry until it is flat. If there are fresh shrimps and crabs, you can also add them at this time, stir-fry them until they change color, and add a proper amount of salt and cooking wine during this period. Then pour the ginger soup from the second step into the pot. If it is too spicy, add appropriate amount of water at this time, cover the pot and boil. Add the dry powder, the ingredients in the third step, the bean curd skin and fried eggs in the fifth step into the cooked soup. If there are shellfish, you can add them at this time. Cover and boil again, add monosodium glutamate, and serve when the noodles swell.