Top line 30-35g

3-6 pieces of scallops

20 grams of dried shrimp.

2 grams of shrimp skin

2 parsley

Onion 1 root

Appropriate amount of black pepper

30 grams of sweet potato powder

Nine-degree rice vinegar (do not use aged vinegar) 1 spoon.

2-3 tablespoons of Lee Kum Kee soy sauce

Shuiyidawan

How to make Fujian noodle sauce?

Fujian noodles, you'd better weigh them with an electronic scale, otherwise they will be too thick.

Cut the top thread into 2-3cm long.

Soak shrimps and scallops in clear water for about 10 minute. Remove intestines from dried shrimps and chop them. Pinch scallops with your hands. Shred celery, cut into the same size as chopped green onion.

Add a little water to the farm sweet potato powder and melt it.

Put a big bowl of water in the pot, add dried shrimps, dried shrimps and scallops after boiling, and cook for about five minutes on medium heat until the seafood is dry (this bowl is about eight inches, and the amount of water is also very important, which is related to whether the viscosity of the batter is favorable).

After pouring in the light soy sauce, turn to high heat and quickly add the flour and celery. At this time, stir the sweet potato powder in the bowl evenly, while stirring with chopsticks, pour it into the pot and observe the viscosity of the batter. The amount of 30 grams of sweet potato powder in the formula is just right.

Sprinkle with black pepper, pour a few drops of 9-degree rice vinegar, sprinkle with chopped green onion, and pour into a bowl.

skill

There are three main points in this dish: 1. The ingredients should be finely cut, otherwise it is not easy to swallow; 2. Put a little of all the ingredients, and the dosage should be more accurate, so as to avoid adding too much of one of them and losing the feeling of soup; 3. thicken it quickly, or it will stick to the pot.