Shrimp noodles are not suitable for soup noodles because too much soup will dilute the original deliciousness and sweetness of the shrimps. But it cannot be completely made into dry noodles, as it will feel a little less moist.
So just the right amount of sauce is essential. There was no way to make the soy sauce abalone juice fresher, and there was no magical time for her to carefully cook the soup stock. She could only use soy sauce, sugar, salt, white pepper, etc. to prepare the soup base.
But to stimulate the umami flavor, Su Qingluan has her own way.
He took out a small jar from the corner. It was different from the ordinary porcelain jars. This one was just made of straw.
This kind of straw jar is disposable, because the contents inside are strictly speaking "ingredients" and not general spices for seasoning, so they do not have the same preservative capabilities as spices or salt and sugar.
In this jar is fish bone ground into a fine powder.
When you open the lid of the jar, you will be greeted by the slightly fishy and burnt smell of aquatic products.
This fish bone was specially left by Su Qingluan. It doesn't matter what type it is. As long as you need to remove the whole fish every time you eat fish meatballs or fish fillet porridge, and you don't need to use fish bones to make soup base. Su Qingluan always saves the fish bones, first uses low heat to slowly burn and remove the meat on the surface, and then puts the fish bones that have turned brown on the surface into her pan, without adding any oil, and cooks carefully and slowly. Roasted.
When all the moisture in the fish bones is dried, the texture of the fish bones changes from hard at the beginning to loose and crispy. Just grind it gently with a stone mortar for pounding garlic for a few times, and it will turn into fine fish bone powder.
There is a lot of oil in the fish bones, which is the "marrow" of the fish. These oils have been fully integrated into the fish bones after being roasted at high temperatures, making the fish bones more fragrant.
Although the powder made from ground fish bones does not have a salty taste, it has a special umami flavor that all aquatic products have. When added to the shrimp noodle soup base this time, it complements the umami flavor of the shrimps.
As for the shrimp topping that was originally mixed with diced vegetables, Su Qingluan did not use too strong spices - not only because the spices would irritate the already fragile throats of several patients, but also because the strong spicy aroma would It masks the original taste of the shrimp, green bamboo shoots, carrots, and white lotus roots, which are relatively bland ingredients.
Therefore, Su Qingluan used the method of stir-frying the shrimps, but instead of stir-frying them over high heat, he first blanched all the vegetables in water according to the degree of maturity and let them cool down, then used gravy powder to slightly thicken the gravy, and then mixed the shrimps and The other ingredients are slowly simmered over low heat.
This can ensure the smooth and tender texture of the shrimp to the greatest extent, and prevent the shrimp meat from turning into wood due to excessive heat. Thickening can make the toppings and soup more integrated and the taste more moist. From a visual point of view, the shrimps and diced vegetables are thickened like bright gems dotted on the thin dragon beard noodles, crystal clear and attractive for the index finger. Big move.
Finally, sprinkle with a handful of chopped green onion as the final decoration, and Su Qingluan's bowl of shrimp noodles is finally ready.
To be honest, even though Su Qingluan is good at cooking various foods, she rarely touches pasta. A white case is really not her area of expertise - Su Qingluan is more good at cooking. The more fundamental reason is that a white case requires a long time to work hard, and Su Qingluan naturally left the white case because of illness in her previous life. The effort was thrown to the back of the head.
But the bowl of shrimp noodles in front of him, even based on the previous life's standards, is completely acceptable - almost immediately, Su Qingluan thought of adding this bowl of noodles to his "Hongfulou split set meal" combination.
But right now, Su Qingluan is more happy with the praise from her family than making money.
"Wow... what kind of noodles is this? It smells so good!" Su Xuanhe smelled the fragrance and was the first to rush to the table.
"I have never seen such a thin noodle, it looks like the beard of a longevity star!" Su Xueyan looked at the dragon-bearded noodle and smiled and wanted to poke it with chopsticks, but Yang slapped it away.
Although Yang and Su Guangfu have never eaten such fine pasta, they are still adults and will not yell like two children. But the way they kept praising it can fully explain how delicious this bowl of noodles is.
Ever since the whole family fell ill, Su Qingluan had stayed at one end of the table, keeping a distance from everyone else, and it was still the same now.
She picked up a strand of asparagus noodles and put it into her mouth: even the noodles, because shrimp soup and shrimp oil were added when kneading the noodles, the freshness of the river shrimp was fully integrated into the noodles. In addition, the "MSG" ground into fish bone powder is added to the soup base, making the umami taste softer and more layered.
Then I took a bite with the toppings, shrimps and diced vegetables. Every ingredient is "crispy", but their "crispness" is different.
The crispness of the shrimp is the most important protagonist, and its crispness is very chewy; next is the carrot, because of its special sweet taste, it is the most prominent among the three vegetables, with a soft and sweet crunch; while the green bamboo shoots and Although the white lotus root has a bland taste, its texture is truly crisp.
Although such toppings are light, they are rich in texture and have distinct layers. In addition, thickening the gravy makes the toppings more moist. At the same time, the thick gravy wraps the ingredients even more, locking in the delicious taste and making people more appetizing.
Such delicious and delicious dragon beard and shrimp noodles are easy to devour, but it is obvious that Su Qingluan has not forgotten that the four patients opposite the house are patients whose gastrointestinal function has not yet recovered.
So when she saw her younger brothers, sisters, and even her father began to inhale the wind in their mouths, she looked at Yang worriedly: "Mom, is it really okay to eat so fast? Everyone can eat so well these days. Not many..."
Yang actually ate quite quickly himself, but after all, he was not so carried away. Hearing this reminder from her eldest daughter, she also reacted, turned her chopsticks and tapped on the edge of the table: "Eat slowly! Otherwise, you will get a stomachache in the middle of the night!"
After all, Su Guangfu is an adult and has strong self-control. He will resume chewing slowly after being reminded.
Su Xueyan herself wanted to enter the "storm inhalation" mode, but she was addicted to food, and her millet teeth were not very long, and the "sucking noodles" eating method that took time to master was not suitable for a three or four-year-old child. It's still too difficult for the girl. At best, she can only suck one or two dicks.
In fact, the one who "gobbled it up" the most was Su Xuanhe. Even after he finished the large bowl of dragon beard and shrimp noodles in front of him at the speed of light, he actually asked Su Qingluan if he still had the empty bowl.
"No more!" Su Qingluan rolled her eyes at him angrily, "I haven't even eaten two bites yet, and your bowl of noodles has gone down. Are you afraid that your stomach won't hurt if you eat so fast?"
"But I'm not full..." Su Xuanhe felt a little guilty after being attacked by Su Qingluan, but he still asked to be fed.
"You have eaten enough!" Su Qingluan refused without hesitation: the noodles she made could definitely satisfy the whole family. The reason why Su Xuanhe felt not full was simple - he ate too fast.
But if you continue to let him eat too much, he will probably get a stomachache later.
As the saying goes, good things don't work but bad things work. Not long after Su Xuanhe finished eating that night, he really started to have a stomachache.
