If you ask me what I miss most about Xiamen, of course, it is the snacks there. Every time I think about it, I salivate and I can't wait to buy a high-speed rail ticket right away. But what I cling to the most is the sand tea noodles on xiamen island, which must be ordered almost every day, and when I go to a shop, I have to try people's sand tea noodles. Once in the alley, I ordered a bowl of sand tea noodles, and the taste surprised me and my girlfriend, who was also a senior foodie. The two of us ordered different sand tea noodles from her shop, each bowl was fragrant and the clams were fried deliciously. Compared with the hot business of this family, the opposite shacha noodle restaurant has a cold business, and the door can be a bird. I said I was going to ask the lady boss how to do it, and my girlfriend said don't be stupid, how can people's secret recipes be told to you, this is the rule of the road. What shocked my girlfriend was that not only did I cheekily ask, but the hostess also told me the general method and sold me two bottles of sand tea sauce from their shop. After going home and searching for some information, looking at the detailed production process, the taste of the production is not much different from the store, the only drawback I think is that the time to cook too little, not strong enough, if like the store a large pot has been boiling there, the taste is definitely better.
Shacha noodles are also richer and better, what char siu meat, oil tofu bubbles, seafood, fish balls, fish tofu can be put in, in the miso soup grunt boiled after becoming delicious.
Main ingredients: 1 part of wet noodles, 60 grams of shacha sauce, 30 grams of peanut butter, 10 grams of rock sugar, appropriate amount of fish balls, appropriate amount of flower clams, appropriate amount of fresh shrimp, appropriate amount of oil tofu bubbles, appropriate amount of salt
method:
1, all the main ingredients, Shacha sauce is carried back from Xiamen
2: Wash the shrimp and remove the shrimp line, and sauté the shrimp head with a little oil until the shrimp oil comes out
3, put in the sand tea sauce with stir-fry, stir-fry well after adding water, note that the ratio of sand tea sauce and peanut butter is 2:1
4: Add peanut butter
5: Bring rock sugar, salt and bring to a boil over high heat
6, oil tofu bubble tear open a mouth to facilitate the taste
7: Add oil tofu to a low heat and cook for about 10 minutes
8, another soup pot to cook the noodles, cook until the noodles are cooked immediately fished out, pay attention not to soak the noodles soft or cook for a long time, otherwise they will suck up the water
9: After the soup base is cooked, add the fish balls and cook for a few minutes
10: Start another wok and sauté the shrimp and clams in a little oil
11: Season with salt and shacha sauce after stir-frying
12: Put the sautéed shrimp in a noodle bowl
13: Sprinkle with green onions, drizzle with boiled soup and ingredients and you're done