Shrimp Paste Scallop Vermicelli - Simple Operation, Unique Seafood Fermented Aroma

The crystal vermicelli noodles need to be stir-fried twice. The first time, add light soy sauce and old chicken broth to color, and the second time, add sea urchin shrimp paste to flavor. This dish selects home-style ingredients, operates simply, and emits a unique aroma of fermented seafood, which is very popular with diners.

Instructions:

1250g of soaked crystal vermicelli noodles, blanched and drained, and then passed through a cold water bath to remove excess moisture; in a wok, add a base of oil, add crystal vermicelli noodles, and season with 5g of light soy sauce and 5g of old chicken broth until evenly colored, and set aside.

2Add 50g of salad oil to the wok, and stir-fry shallot powder and dried chili flakes until fragrant. Add 75g of sea urchin shrimp paste and stir-fry until the oil is rich. Pour in the vermicelli noodles and season with 3g of MSG, 3g of chicken powder, 3g of white sugar, and 3g of light soy sauce. Cook 30g of flower wine for 1 minute.

3Heat a clay pot, insert scallion segments, pour in the stir-fried vermicelli noodles, sprinkle with scallion powder, and cover.

Sea urchin shrimp paste preparation:

10 eggs beaten, add 100g of shrimp paste, 25g of bottled sea urchin sauce, and stir until combined. Heat oil in a wok, pour in the shrimp paste and sea urchin sauce, and quickly stir-fry into granules.

Key Production Points:

Crystal vermicelli noodles are prone to sticking to the wok, so the base oil should be more, and when stir-frying, add a little flower wine to moisten the bottom of the wok to prevent sticking.

Article Editor: Big Y